Cracker-Crust Pizza

Page 32

| Course Type: Main Courses

(1 review)

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Recipe Review

My son loves extra thin pizza so I knew I had to try this cracker crust pizza and I'm glad we did. I did have a bit of a problem with my first one. I put it on parchment and transferred it to the pizza stone in the oven. When I went to remove the parchment and pizza from the oven I turned it upside down onto my kitchen floor. Toppings were a mess to clean up and the pizza was ruined so I had to toss it, but was able to save some of the crust that didn't hit the floor and it was super crunchy.

I decided not to try the stone for the next two pizzas and just placed them side by side on a large baking sheet although the crust wasn't quiet as crisp the pizzas were still delicious. I definitely need a better way to get the pizzas out of the oven off the stone without loosing my pizza.

I also made the homemade sauce on page 33 and the Homemade Italian Sausage on page34.

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Comments

friederike - 19th April 2014
What a pity!
I often use semi-flexible plastic placemats (something like this: http://i981.photobucket.com/albums/ae292/madiganmadeblog/plastic-cutting-board-into-leaf-decoupage-placemat-1.jpg) to transfer any food on parchment paper, ie. to allow cookies one last rest in the fridge (or even freezer) before baking them, etc. Obviously, the plastic shouldn't touch the pizza stone or the oven for more than a second or two, but if you hold the placemat about 1/2 inch away from the pizza stone, you could quickly pull the parchment paper onto the placemat.

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