We have a really good chicken pizza here at a local parlor. They use grilled chicken, artichoke hearts, Alfredo sauce, fresh mozzarella, fresh basil, provolone & parmesan! I think onions too!!!

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Rosie

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Phyllis
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Join Date: Dec 2006

From:  Mexico

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This is a bit late. I make my own thin and crispy crust pizza. I use a marinated then thinly sliced grilled chicken breast, and what ever else I happen to have in the fridge. I keep my toppings down to four at the very most. I use a local white cheese with herbs with a simple brushing of olive oil. I used to use a two stone method in the house oven, but now that I have an outside oven that can get to close to seven hundred F. I use it. We haven`t bought a pizza in years.........regards, Don

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Rosie

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Join Date: Nov 2006

From:  Ma.

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I like most kinds as long as there are anchovies on it!!

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Rosie

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So does DH!!

Join Date: Dec 2006

From:  Mexico

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I haven`t quite learned my way around here .lol. Thanks, Rosie. In my humble opinon dough is dough. If I could buy bread dough here I would. I use general purpose flour, it could use some more glutton in it, but I get by. High glutton flour is best. I make my dough a day ahead and refridgerate over night. I believe slower rise time makes a more flavorful bread. I roll my dough on a plastic board, never got the hang of other methods, then flip it onto my homemade peal lightly dusted with cornmeal. My method for baking goes something like this. On the lowest rack I place a unglazed tile.About 16" x 16" and the same under the broiler. Preheat on high and let the tiles heat soak well. The hotter the better. Working quickly I brush olive oil on the pizza dough. I then top with whatever I like, but I keep the number down so the flavors of each ingrediant comes thru. Three is good not counting cheese. I then place the pizza and pull the peal away. In a few minutes I rotate the pizza lifting up and seeing what color the bottom is. When very lightly browned, the pizza is pulled out and placed under the broiler. 15 to 30 seconds is all the is needed to give the top that brick oven look to the pizza.
Let cool, slice and enjoy. With practice this method will yeild a nice crust without being cracker like. Regards, Don

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Rosie

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Sounds great Don.