MacKenzie

Tony, is it 14X16 not counting the handle? Thanks.

No, but I do know that it is shipped. I haven't gotten any tracking info. I must contact Dennis and see if it's available

Actually it is the only way I do them, they are just soooooooo good

Thanks, Tony. My wooden one is only 11.5 edge to edge so either I have to buy another peel or make only 90% of the recipe. With this recipe it is important to have that thin crust so I don't want it bunching up as I slide it in to cook. Another neat thing about this cracker thin crust pizza besides being very quick, you can make the dough and let it sit for hours until you are ready to spread it out, load it and bake it .

Thanks, I'm just waiting for my KK so that I can try a loaf of sour dough bread

CC, that just had to be a wonderful tasting salad and that is a beautifully arranged salad

Play it again Sam!

ckreef, round two of the cracker crust pizza:) Managed to get the dough a little larger but still need to get it a little larger, It stretches fine to 12 inches but I need a little larger pizza peel so that the dough is not hanging off the edge. This working to perfection is tasty though and fun so onward and upward Side one done, loaded and ready for the oven- Baked and sliced- and delicious THANKS, ckreef I ate the whole thing

ckreef, here's hoping you get it working the way you want. It would be fantastic to have your own lump

EGGARY, that recipe sounds so tasty, I might have to find 7 others to share it with me Thanks

I can hardly wait to try it

tony, that recipe of which you speak sounds off the charts

No, you just have to do the supplementary tony, once you switch all the flour to all purpose flour, I think you will be just fine. I just made some spaghetti and used that sauce for it. I'm pretty impressed with it taste wise and it is so simple. It needs to sit overnight in the fridge before using and if one likes garlic it sure comes through more than I thought it would. There is a warning in the recipe about that but I thought is can't be that strong. I was wrong, although I still really enjoyed it. I think I'll make more and freeze some so that I'll have it on hand for quick pizzas or spaghetti.

ck, it is a great recipe, easy, quick and tastes great. I used 2% milk because that is all I had other than that no changes in ingredients. I'll start with a hotter oven next time, probably 400F. I ate 3/4 of it for supper, fortunately I was home alone Now I need to try the other pizza recipes you posted, well, after I do this one for another time or two.

I hope your camera battery goes dead

tinyfish, great minds think alike, that is what I thought as I sliced it

Here we go- I made this sauce for the first time last night- San Marzano Tomato Pizza Sauce Recipe http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Tip: mind what the recipe says about the size of the garlic:) This crust that started out 12 inches in diameter but with the giggling to get it into the oven it is more like 11 inches. This shot shows the bubbling up and I have already docked it twice. One side is cooked, although I'd set the oven hotter next time 400- 425F Dressed with red peppers, mushrooms, pepperoni and ready for the oven. Baked. Bottom of cooked pizza. Slice of pizza, almost there;) First bite- I'm going to claim the title, First Graduate of ckreef's Bistro Academy It was delicious and I will improve with the next 2 or 3 that I make. ckreef, BREATH

I'm going to give it a try. The dough is mixed up and the toppings are ready. Stay tuned, but first and adult beverage that way if it fails at least I'll be happy.

I can hardly wait until I try this on my KK Out of the pan but still too hot to cut -

Looks like some very good eating to me, can't beat KK food

Got the answer I was looking for.

ckreef, you are sk sure put on a feast, everything sounds and looks delicious, except for that snake

Congratulations, great trophy, sunset and that pork looks wonderful