Comments on: Sausage and Pepperoni on Long Rise Tray Crust http://www.pizzamaniac.com/archives/2005/10/29/sausage-and-pepperoni-on-long-rise-tray-crust/ Journey to the perfect Pizza! Mon, 08 Feb 2010 15:13:55 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: sue s http://www.pizzamaniac.com/archives/2005/10/29/sausage-and-pepperoni-on-long-rise-tray-crust/comment-page-1/#comment-40387 sue s Tue, 08 Apr 2008 11:24:01 +0000 http://www.pizzamaniac.com/?p=194#comment-40387 how do u make a thin crust pizza dough that has that yeasty flavor that home run pizza has? how do u make a thin crust pizza dough that has that yeasty flavor that home run pizza has?

]]> By: mark http://www.pizzamaniac.com/archives/2005/10/29/sausage-and-pepperoni-on-long-rise-tray-crust/comment-page-1/#comment-26499 mark Thu, 16 Aug 2007 00:40:13 +0000 http://www.pizzamaniac.com/?p=194#comment-26499 Hey here is my two cents on Pan or sicilian pizza. After the first rise cut and stretch the dough into the pan and give it a crust. Use your sauce and mix 1:1 and lightly spread it all over (not on the edge/crust). Now leave it out on the counter with a clean trash bag draped over it. let it sit about an hour, you will see it rise again. when it has puffed back up again, stick it in a 250 degree oven till it starts to brown on the crust. Pull it out and let it cool, till room temp. now you are ready to dress as desired. This produces a thick and crunchy crust! My favorite! Hey here is my two cents on Pan or sicilian pizza.

After the first rise cut and stretch the dough into the pan and give it a crust. Use your sauce and mix 1:1 and lightly spread it all over (not on the edge/crust).
Now leave it out on the counter with a clean trash bag draped over it. let it sit about an hour, you will see it rise again. when it has puffed back up again, stick it in a 250 degree oven till it starts to brown on the crust.
Pull it out and let it cool, till room temp. now you are ready to dress as desired.
This produces a thick and crunchy crust!
My favorite!

]]> By: Justin http://www.pizzamaniac.com/archives/2005/10/29/sausage-and-pepperoni-on-long-rise-tray-crust/comment-page-1/#comment-12180 Justin Sun, 02 Apr 2006 17:48:55 +0000 http://www.pizzamaniac.com/?p=194#comment-12180 Want to say your recipes are awesome. Just one question. What type of mozzarella cheese do you use? Or what would you recommend for people that make pizzas once a week or so? I am used to eating my pizzas with cheap crystal farms cheese or flavorite cheese. And can't stand the oily cheese after its made. I would love to know where i could get some decent pizza mozzarella. Thanks Want to say your recipes are awesome. Just one question. What type of mozzarella cheese do you use? Or what would you recommend for people that make pizzas once a week or so? I am used to eating my pizzas with cheap crystal farms cheese or flavorite cheese. And can’t stand the oily cheese after its made. I would love to know where i could get some decent pizza mozzarella. Thanks

]]> By: Kristen http://www.pizzamaniac.com/archives/2005/10/29/sausage-and-pepperoni-on-long-rise-tray-crust/comment-page-1/#comment-10257 Kristen Tue, 06 Dec 2005 16:17:16 +0000 http://www.pizzamaniac.com/?p=194#comment-10257 i am doing a project on pizza!!! i need some info! how does pizza get greasy? does it depend on how long you cook it or the cheese?? well i have more questions! please contact me back! thank you -Kristen- i am doing a project on pizza!!! i need some info! how does pizza get greasy? does it depend on how long you cook it or the cheese?? well i have more questions! please contact me back! thank you
-Kristen-

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