I'm going to experiment with a cracker style crust and an american style crust this weekend. I use the 6-n-1's for my chicago pies and like the flavor. But I want my thinner crust pizza to have the more pasty texture. Has anyone done this? My though was to process the 6-n-1's slightly (blender??) and mix 2:1 with the paste. I'll add some honey and my spices.
I'm looking for the consistency that can almost stand up on a knife but not have the bitter flavor of tomato paste...
