Thanks! I used the recipe found in the forum on the cracker crust thread, "Best ever thin cracker crust pizza". For the Italian sausage I used Johnsonville Sweet Italian Sausage, a 8 oz ball of real mozz, 6oz of Classico tomato/basil sauce. I infused a teaspoon of fennel seed in the sauce to mimic the flavor of Pizza Hut's thin crust Italian sausage pizza from the 60's to 70's era. I used a stick blender to smooth out the sauce before using. I also precooked the sausage.
For the southwestern pizza I grilled Tyson's chicken tenders. I first coated them with fresh ground black pepper to give them a kick. I used Mild Pace Picante Sauce instead of tomato. I drained some of the liquid off to keep the crust from getting soggy, I shredded the Kraft cheddar jack cheese. I heated my pizza stone to 550 degrees, I then turned down the stove to 475 degrees. I did this to let the crust cook longer and to drive off more moisture. I lightly docked the skin, and brushed with olive oil to help seal and crisp the crust. It seems to keep the crust from getting soggy on top. I par baked the skin for 3 minutes, then loaded the toppings and baked it in the oven for about 5 minutes directly on the stone. I used the convection fan for 1 more minute to brown the top. I warmed the leftovers the next day in the oven, it was even crispier, and still was wonderful. I used KA bread flour. I used the recipe below. It is from Steve's post... "Best ever thin cracker crust pizza." It is in the Cracker style thread, 3rd page down.
1 pound bread flour (Sam's Club "Bakers and Chefs bread flour")
2/3 cup warm water
1 Tbsp. vegetable oil
1 1/2 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
Using a KitchenAid stand mixer fitted with a dough hook, add water to the mixing bowl and add yeast. Run mixer for several minutes to dissolve yeast. Meanwhile, in another mixing bowl, mix flour, sugar and salt. After yeast is dissolved, add flour mixture to water and set mixer to speed "2". Run mixer for about 10 minutes using a rubber spatula to scrape any dry flour from side of mixing bowl into the path of the dough hook. After 10 minutes, add vegetable oil and mix for 2 additional minutes using spatula to keep everything in the path of the dough hook. When finished, the dough will appear very scrappy and rough. Pick up the dough scraps and press them into a ball by squeezing them together with your hands. Place dough into a plastic bucket, seal, and and allow to rise at room temperature for 24 hours.
When ready to make pizza, turn dough out onto floured work surface. Using a large rolling pin, roll dough out very thin. Drape dough over an oiled cutter pan, press into place, and trim off excess with the rolling pin. Dock the dough, add sauce, cheese, and toppings. Bake at 500 degrees F. on the lowest rack in the oven (the cutter pan should only be inches from the heating element). I open the oven door frequently to allow the heat to escape... this causes the thermostat to kick on which keeps the bottom heating element on. This superheats the pan making the crust cook and become crispy. When the bottom is golden brown and crisp, remove from oven. Slide pizza out of pan onto a wire cooling rack. Allow to cool 5 to 10 minutes before placing in a serving tray and slicing.
