Forum PostGrilling & Recipes: Pizza

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	Name:	Ulysses E. McGill -
	Subject:	Pizza
	Date:	7/6/2009 7:19:59 PM

I use King Arthur's when doing a thin cracker crust in the oven. I do add extra gluten and it adds to the crispy texture. For that type of crust, I mix it up a day prior and let it refrigerate. Have yet to try it on the egg.

The pizza's I've done on the egg were made with a Martha White mix for lack of a better option at the time. I was very surprised at how well it worked with the pan I mentioned above....very crispy and a good taste with a more traditional hand tossed consistency.