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RE: “Thickness” Thickness will be based upon weight of dough & rise time in the pan. Our product was allowed to fully rise in the pan before baking. We used just a bit more dough than needed to cover the pan. This resulted in relatively thin crust in the 1/4 inch range. By adding the dough from...

THANK YOU

Tom, Thank you for taking the time to help me. May I impose on your valuable time once again to help me tweak this recipe a little. I would like to be able to make my dough and bake off the shells (crusts) the same day, with out having to rest the dough over-nite in the cooler. I plan to...

Hello Tom: Thirty years ago I was taught by an old Italian baker how to make par-baked pizza crusts. I would prepare dough & bake the shells early in the AM to be baked into pizzas later. These were the old Italian style square & rectangular shells. They were absolutely incredible. The...

Hello Tom: Thirty years ago I was taught by an old Italian baker how to make par-baked pizza crusts. I would prepare dough & bake the shells early in the AM to be baked into pizzas later. These were tho old Italian style square & rectangular shells. They were absolutely incredible. The...