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red sky · 01-18-2016, 03:14 PM

I get my pre-made dough at Mercato, made fresh daily. It costs $5 and makes two thin crust pizzas.

I put my pizza stone in the oven at 500 degrees on convection and transfer the pizza from a peel onto the stone. Takes about 8 minutes and it bubbles up nicely. I made a pesto, shrimp, sundried tomato, and buffalo mozzarella one last weekend and it was delicious.

The only drawback of the Mercato dough is that it is quite salty.

01-18-2016, 03:14 PM	#243
red sky #1 Goaltender Join Date: Apr 2006 Exp:	I get my pre-made dough at Mercato, made fresh daily. It costs $5 and makes two thin crust pizzas. I put my pizza stone in the oven at 500 degrees on convection and transfer the pizza from a peel onto the stone. Takes about 8 minutes and it bubbles up nicely. I made a pesto, shrimp, sundried tomato, and buffalo mozzarella one last weekend and it was delicious. The only drawback of the Mercato dough is that it is quite salty.