Guest guest Posted March 16, 2008 Report Share Posted March 16, 2008 Hi Judy, I think I may have had one of those airbake pizza pans at one time. I think I loaned it to a friend and that was that. I usually build the pizza on a piece of parchment paper that is on top of my wooden peel....then slide it to my preheated pizza stone. I usually build a traditional deluxe style pizza with very thinly sliced tomatoes, sliced fresh mushrooms, chopped red onion, thinly sliced bell pepper, olives (I love the green ones)and cheese....lots o cheese over and under pizza sauce. Boy, doesn't that sound GOOD! I have a small wooden rolling pin too....it is from England, very old and well used, it is called a " dumpy " because it is small....beautiful patina on it...has little flat, round knobs on either end. It has become one of my most favorite rolling pins. Nancy C. Nancy, I'm a huge fan of the thin crispy crust too..... I love my airbake pizza pans. They really crisp it up on the bottom. I use my mini rolling pin, that I bought from Pampered Chef to roll out the dough in the pan.......... I wish I had the whole wheat Pizza Crust recipe that are on Amy's Organic frozen Pizza's. It is so good. For toppings we love sliced tomatoes, steamed spinach(squeezed very dry), diced canned artichokes, pineapple tidbits, mushrooms, green peppers, sliced black olives, diced onions, and a mixture of parmasean, cheddar and dried oregano sprinkled over the top. We also add some browned Worthington Vegetarian Burger, over the pizza sauce before adding the above toppings....... So good. Judy Quote Link to comment Share on other sites More sharing options...
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