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Author Topic: Thin Crust Question  (Read 1727 times)

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Offline Troy T

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Thin Crust Question
« on: January 12, 2007, 12:24:13 PM »
Has anyone tried to make the DMK thin crust buy cooking directly on a stone?  If so do you still pre-bake it?  If not I will give it a try and let you guys know. 

What are the advantages of the cutter pan for this recipe?  Just want to know if I really need to spend the money to buy this type of pan just for this style of dough. 

Troy
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Offline Randy

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Re: Thin Crust Question
« Reply #1 on: January 12, 2007, 12:42:03 PM »
Troy, I haven't although I made a bunch of them.  I look forward to your post on how it comes out.
 The cutter pan is kind of like drinking a beer out of an ice-cold, glass mug, it doesn't make it taste any better, but it sure is nifty.  If you have the coin then buy it, if you don't the pizza will still taste great.
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