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This looks delicious, i will be trying this weekend.
For thin crust, recommend cooking on a pizza stone or oven tiles. Just put the stone in the oven and heat as hot as your oven goes (pizzerias cook at 800-1000 degrees so you cant get it too hot.)
Make your pizza on a cookie sheet with no lip on the edge so pizza can be slid directly on to the stone. Cornmeal on the pan or a piece of parchment will allow easy sliding. Bake for just a few minutes as pizza will cook as fast asin 2-5 minutes depending on heat.
To remove from oven, carefully slide
Very Good FT. Tomatoes are not in season so I just used more sun dried tomatoes. The combination of flavors were wonderful. My dough was soggy in the middle and stuck to my pan even though I did lightly grease with spray oil. Next time I will probably grease pan a bit heavier and let my dough sit for a while. Thanks FT for a great pizza.
GREAT pizza recipe. If you want to get the crust even more "NY Style" or Neapolitan Pizza-Like, just let the dough sit over night or at least 5-6 hours. They it will be a bit more fluffy and less dense. Also, one reader said that the middle was soggy. One way to avoid this is to put down the cheese first, then the sauce. This works with harder cheeses, so with Goat Cheese, you just have to deal with it!
I loved this recipe and my husband liked this so much he ate the cold left overs for breakfast. I like pizza, chorizo, goat cheese and sun dried tomatos but never thought of combining all of them; thanks French Tart.
Goat cheese on a pizza? Wow!! Amazing. I didn't use any tomato sauce. Wonderful pizza. It was a little soggy in the middle, but still really good. Perfect flavor combination.
This may be the only pizza recipe I ever use in future. The flavours are superb -- and not because I used my own sauce recipe. Thanks for a winner.