I am putting this here because I asked Pops awhile back were to post it here.
I made 10 pounds of fresh Italian Sausage on Thursday we had some for dinner that night
1 link was left,so I decided I wanted a thin crust pizza.
I cut about 4 ounces of dough off a store bought dough oiled the bowls and proofed them
about 3 hrs.No pics I thought the camera was upstairs.When I seen the camera it was almost to late
I used a fairly new pan it is perforated on the bottom.
The smaller dough will go into my cast iron
The big one with the fixings,hoping for super thin
The cast iron didn't get any sausage
Baked the large one first for dinner
Here you can see the thin crust it sounded great when cutting it Crispy
The cast iron will be for game time snack
Thanks for watching
Richie
I made 10 pounds of fresh Italian Sausage on Thursday we had some for dinner that night
1 link was left,so I decided I wanted a thin crust pizza.
I cut about 4 ounces of dough off a store bought dough oiled the bowls and proofed them
about 3 hrs.No pics I thought the camera was upstairs.When I seen the camera it was almost to late
I used a fairly new pan it is perforated on the bottom.
The smaller dough will go into my cast iron
The big one with the fixings,hoping for super thin
The cast iron didn't get any sausage
Baked the large one first for dinner
Here you can see the thin crust it sounded great when cutting it Crispy
The cast iron will be for game time snack
Thanks for watching
Richie