DEF' thin for me. (though I sometimes love those "Sicilian' slices)
& if there's too little sauce or if the sauce isn't done right, it's terrible....
2006-09-04 02:34:41 · 14 answers · asked by Fonzie T 7 in Food & Drink ➔ Other - Food & Drink
I gotta add- I don't even Count "mass produced" pizza from the chain stores. The local mom & pop places beat those by light years....
2006-09-04 02:48:39 · update #1
both
2006-09-04 02:40:28 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Prep. Time: 0:40 Yield: a million Pizza .25 oz.. pkt. lively dry yeast a million/4 tsp. granulated sugar 3/4 cup one hundred and ten degree water a million 3/4 cups all-objective flour a million/2 tsp. salt pizza sauce - of your decision, as mandatory shredded cheese - of your decision, as mandatory toppings - of your decision, as mandatory -Dissolve yeast and sugar in water; enable to relax for 8 minutes. -In a separate bowl, combine flour and salt. -Pour yeast mix over flour mix and combine nicely with a heavy spoon. -turn dough onto a floured floor and knead for 2 minutes. -operating from the perimeters to the middle, press dough right into a 12" circle. we've also stumbled on that protecting the dough up, off the counter and stretching it extremely works nicely, too (keep rotating the dough circle as you stretch to maintain an excellent circle forming). -position dough on a gently greased pizza pan and stretch dough to edges. -spread sauce over crust and actual with cheese and wanted toppings. -Bake in a 500 degree oven for 8-12 minutes, or until eventually edges are golden. Notes: to respond to the most in a lot of circumstances-requested questions I receive about this recipe: No, the dough does no longer ought to upward push - if it did, it does no longer produce a skinny crust. in case you would prefer to freeze the dough for later use, roll the dough right into a ball, position in a sealable plastic bag (enable more effective room, because the dough will upward push somewhat before it freezes thoroughly), then thaw in the refrigerator thoroughly before urgent out right into a circle.
2016-12-06 09:09:57 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Thin Crust
2006-09-04 12:03:58 · answer #3 · answered by just me 4 · 0⤊ 0⤋
Thin base and stuffed crust - with cheese, garlic and herb. Nice thick tomato sauce, plenty of cheese - at least four varieties. Dang - now I really fancy a pizza ...Lol
2006-09-04 02:40:53 · answer #4 · answered by Mrsdanieljackson 3 · 0⤊ 0⤋
I prefer the thin but crispy pizza stuffed with alot of cheese and alot of chillies with a Cold Coca Cola.
Hmmmmm.... Its already making me hungry.
2006-09-04 03:00:03 · answer #5 · answered by sweetangel 2 · 0⤊ 0⤋
for me, a truely good pizza is thick crust, or soft and thin, loads of suace (i get realy upset if it just tastes like base and cheese) tones of cheese, and then whatever else i am in the mood for.
OOOOOOOOHHHHHHH, i´m hungrey now, fancy a take away?
2006-09-04 02:43:31 · answer #6 · answered by Anonymous · 1⤊ 0⤋
Yes. Most of the time I prefer thick, but thin is also acceptable, just as long as it's good.
2006-09-04 02:40:58 · answer #7 · answered by Nc Jay 5 · 1⤊ 0⤋
yes thin thin thin is a lot better and specially if you get it from JOE'S they are the best in town....
2006-09-04 02:57:01 · answer #8 · answered by bobsdidi 5 · 0⤊ 0⤋
omg thin!! from pizza hut!! but i too like sicilian from PAPA RAMANOS1!!!!!!! UGH MY mouth is like waterin!!
2006-09-04 02:44:12 · answer #9 · answered by ALY CAT, 2 · 0⤊ 0⤋
Ill take pizza any way I can get it!
2006-09-04 02:40:45 · answer #10 · answered by Anonymous · 0⤊ 0⤋
Thin its perfect.
2006-09-04 02:40:14 · answer #11 · answered by Daisy Duke 2 · 0⤊ 0⤋