So it's a thin crackery crust? That's what I'm looking for. I've tried a couple of recipes that I've found on the online but didn't have much luck with them coming out as good as I wanted. The last one I tried had good flavor, but I needed a dough sheeter to get it to the right thickness. In other words, I didn't have enough ass to roll it thin enough (I really do have enough ass, but just couldn't get it thin enough). I told my daughter that if I use that recipe again, I will get two pieces of Masonite and sandwich the doughball in between. I will then back the car over it to "roll" it out! Actually, I will just cut back on flour next time.
I have been using pizza shells that I buy in St. Louis in an Italian neighborhood called The Hill.
If your looking for an easy sweet and tangy sauce recipe, here's mine...
Redk9258's Sweet and Tangy Pizza Sauce...
Single batch (2-3 12" pizzas): -------------------------- 6 oz. Tomato Paste (canned - Contadina) 6 oz. Water 1 TBL. Sugar 1/2 tsp. Dry Basil Leaves 1/4 tsp. Black Pepper 1/4 tsp. Garlic Powder 1/4 tsp. Onion Powder 1/4 tsp. Salt
Simmer all ingredients for 10-15 minutes. Do not burn sauce! Let cool before using. Refrigerate overnight for best taste.
I usually make 4 times this recipe and use the sauce for the next week or two depending on how much the family is wanting pizza. I have one daughter that could eat it every day.
By the way, I mostly use Provel cheese. It is a blend of Swiss, Provolone and White Cheddar. It is a St. Louis thing that most, but not all, people from St. Louis love. Most people not from the area hate it. I find it very addictive. I has kind of a salty taste that goes very well with sweet sauce. We buy it in 5# blocks on "The Hill". It is less than half the price of buying it in a grocery store.