We used to teach pizza classes. We would make pizzas in 15 minutes--and share them. Here's how:
- The toppings are prepped. If we're putting bacon on a pizza, it's precooked.
- We used a pizza mix, mix it with a dough hook for just a couple of minutes.
- We rolled the dough out in the pan, super thin, with a pizza roller.
- We piled the toppings on and put it in the oven.
The secret is in the thin crust--you don't have to stop and let it rise. It comes out of the oven thin and crispy like a cracker.
And the secret to the thin crust is a pizza roller--and dough relaxer in the dough. That stops the dough from springing back. (It's in all our pizza dough mixes.)
We've done it in our pizza classes. And you can do it too.
