That includes making the crust (with a just-add-water pizza crust mix) and the toppings prepped.
The secret is in the thin crust--you don't have to stop and let it rise. It comes out of the oven thin and crispy like a cracker.
And the secret to the thin crust is a pizza roller--and dough relaxer in the dough. That stops the dough from springing back. (It's in all our pizza dough mixes.)
We've done it in our pizza classes. And you can do it too. |
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Do you need a pizza pan or a pizza stone?
It depends on what kind or pizza you want. Merri Ann, my sweetheart, always reaches for the pizza stone. But she's usually reheating pizza.
I go for the pan. Debbie, my daughter, goes for the stone. We're both making pizza. |
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