(this is totally a thin crust lovers pizza. If you don't like thin crust, you probalby won't love this recipe.)
*4 cups flour (wheat/white- doesn't matter)
*1 Tb salt
*2 tsp dried oregano
*1/2 tsp black pepper
*1/2 Tb garlic powder
*1/2 Tb onion powder
*1 1/3 cup milk
*2 small cans of tomato sauce
*1 Tb garlic powder
*1 Tb onion salt
*1 Tb oregano
*1 Tb dried basil
*as you like! Cheese/pepperoni/peppers/onions/olives/tomatoes/etc.
|Rolled out on the tray|
12 gallon baggies
preheat oven to 350
Mix dry ingredients (add or take out spices as you prefer), then mix in the eggs and milk. The dough should be well mixed and slightly sticky (too dry and you will have some gross crust). If you find it dry, add milk as necessary to moisten up the crust.
Using a measuring cup, portion out the dough into 1/2 cup chunks of dough. Roll each 1/2 cup portion of dough to a little less than 1/4 of an inch, and prick the crust all over with a fork.
|Bubbles, but not browned|
Lightly grease cookie sheets and put two crusts on each tray and bake for 8-10 minutes until the crust bubbles but hasn't browned at all.
Mix the sauce together (again, adding or omitting spices as you prefer). Spread the sauce evenly over the entire pizza crust, all the way to the edge. Sprinkle your non-cheese toppings on the pizza, THEN the cheese on top of it.
|Sauce to the edge!|
|Check out how cleverly I stacked|
multiple trays of pizzas in my freezer!
It was a stacking adventure- that's
6 pizzas right there
Now what?! Just bake the pizzas for an additional 10 minutes or until the pizza crusts are lightly browned.
I love this, because by doing one afternoon of mixing and baking, I can have several weeks of snacks that I don't feel guilty about giving my hubby. It's cheaper than crap pizzas and definitely more wholesome.