the recipe has an optional "pourable" dough in the USDA cook book. the guy who made this smaller volume recipe used that. it flows okay-ish? not great, but well enough, i suppose. gotta let it rest a bit on the pan before you try to spread it out, though, else it's an iron bitch to stretch without tearing.
a decent french or italian bread recipe works well for a crust, too.
tomato paste
Mom used to work for a convenience store chain in the midwest, called casey's general store (made the best pizza i ever had from a franchise). I think that's where she got the idea, though I couldn't swear by it. it's a little tricky to spread, but no worse than the sauce here. gives you a nice, thin layer of tomato. try to resist to urge to eat the tomato paste if you can help it. surprisingly sweet with no sugar added to it, and just a little bit tart (especially since every brand seems to want to add citric acid these days for some reason...)
maybe, but it alters the flavor in a way that has to be compensated for in some recipes, which is a nuisance in certain recipes. Granted, there are far worse things they could use as preservatives, but it can still be a nuisance when you're spaghetti sauce comes out tangy, lol.
the recipe has an optional "pourable" dough in the USDA cook book. the guy who made this smaller volume recipe used that. it flows okay-ish? not great, but well enough, i suppose. gotta let it rest a bit on the pan before you try to spread it out, though, else it's an iron bitch to stretch without tearing.
a decent french or italian bread recipe works well for a crust, too.
Mom used to work for a convenience store chain in the midwest, called casey's general store (made the best pizza i ever had from a franchise). I think that's where she got the idea, though I couldn't swear by it. it's a little tricky to spread, but no worse than the sauce here. gives you a nice, thin layer of tomato. try to resist to urge to eat the tomato paste if you can help it. surprisingly sweet with no sugar added to it, and just a little bit tart (especially since every brand seems to want to add citric acid these days for some reason...)
The citric acid makes it last longer AFAIK.
maybe, but it alters the flavor in a way that has to be compensated for in some recipes, which is a nuisance in certain recipes. Granted, there are far worse things they could use as preservatives, but it can still be a nuisance when you're spaghetti sauce comes out tangy, lol.