« Reply #2 on: August 05, 2015, 09:37:08 PM »
This is how my Mom did her crust and was also in a pan as in your photos. Put thin layer of olive oil on the pan start with crust in the center of the pan. Pull to each side then to the front corners, then the middle. Likewise do the other side. You will have a thin crust covering your pan. I have seen her do a small piece of dough about the size of a softball and cover a 13 x 18 in cookie sheet. But, she would bake 2 to 3 pizza's a couple of times a week. I forgot to mention she only used anchovies as meat and yes we had then on Wed. and Fri. Yes, grew up Catholic those were the no meat days.
« Last Edit: August 05, 2015, 10:02:00 PM by elkins20 »
Logged
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief, from Kansas City, Missouri