By Cattleships on March 01, 2003
"This recipe was e-mailed to me from Pamela Sheldon Johns at Italian Food Artisans. The recipe actually says that this recipe will make 6 individual pizze, but I got 3 good sized pizzas out of it. It was quite good (if I don't say so myself) for my very first foray into pizza making from scratch. Thank you, Pamela."
Serving Size: 1 (1340 g)
Servings Per Recipe: 1
"I tried this recipie out at the culinary school I go too. I prepared the pizza as a meal for the students and Chefs. I made my own sauce to go with it. FANTASTIC THIN CRUST! It works best if you roll it out thin and cook it at about 500 F for 4-6 min. Nice texture. This is a great recipie "