Hi, lazycook. The one I make has a shortbread crust, too. I'm curious, though. You say you won't have time to make the crust until 3 days before you put the topping on. Do you mean that you won't have time to make it the actual day that you're going to put the topping on, and have to make the crust 3 days in advance? If that's what you mean, I think that I would just make and bake the crust and then cover it well with foil. Think of it as just shortbread cookies. They'd certainly last 3+ days without being frozen, right? Suzieque

Pizza on a super thin crust, sometimes a tortilla, is a Bar Pizza or Bar Pie. Bar pizza is a type of pizza that is typically found in bars, pubs, and old-school restaurants mainly in New England and other parts of the Northeast. Unlike a traditional Neapolitan or New York-style pizza, a bar pie is usually small in size (typically 10 inches in diameter), and cooked in a pan. The crust is often cracker-like and many, if not most places that serve bar pizza use sauce out of a can. The cheese on top of a bar pie is often greasy and browned as it extends all the way to the edge of the crust. We make them all the time, quick and really good. I heat the tortilla in a hot, cast iron frying pan with some oil, then add sauce and cheese and seasonings, and put the whole thing into the oven to broil until the cheese is golden and bubbly. If I make a lot, I'll slide them onto a greased cookie sheet so I can broil two at a time. I also use naan, which is more sturdy. I follow the same procedure, heating it up in a cast iron pan before I add the toppings and broil it.

The recipe I based mine on is from Red Apple Guy on Food.com. It's a good recipe, and quite successful with commercial flour. I made it with King Arthur whole wheat (once, at least, with the Organic white whole wheat, and also with the regular red whole wheat). Both are regularized at 14% protein. My recipe starts with milling the flour (thanks, Grainlady). This makes a difference in the taste. It doesn't have the bitterness of the degrading oils that occurs after it's made into flour. A good alternative is if, like Ann T., you have a local artisan mill from which you can buy good fresh flour. The wheat I use has been tested for a general protein level of 14%. When I used the weaker, locally available wheat, it was too weak. Whole Wheat PizzaMill flour: ⢠204 grams hard white wheat ⢠135 grams hard red wheat Add to mixer bowl with: ⢠22 grams barley malt powder ⢠Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) ⢠7 grams dry salt (any kind) (heaping tsp.) ⢠scant 2 grams active dry yeast (heaping 1/2 tsp.) ⢠241 grams water ⢠22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish dough whisk or flat wooden spoon and let rest for about five minutes. Knead with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions. This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours. Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 500ð F. Shape the dough into a round, using gravity, as usual, but don't overwork or use your knuckles--keep it from tearing. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. Notes: I use a thin pan because the wetness of the dough makes it not slide well. The pan works fine on the stone. Your oven and stone may be different--you may need to adjust the temperature and/or time. I haven't frozen this in balls since I perfected the recipe, but I don't know why it wouldn't work. Freeze immediately if you're going to freeze, and move to fridge a couple days ahead so it can thaw and the yeast can get to work. Freezing baked is a good idea. This dough is good for four days in the fridge. Day one is a little underdeveloped. Day two is ideal. Day three is a bit less so. Day four is flatter and crisper. After that, the...

Sometime in the past year I made pizza with starter and my regular white flour recipe. There’s probably a report on it in a thread called Fun With Sourdough. I just accounted for the amount of flour and water in the starter, and I always do a long ferment for pizza dough anyway. First rise as a single mass, then divided into the usual sized balls and chilled. Baked at the normal temp, I think. “Sourdough” is just a different strain of yeast. Making it taste sour, however, takes less starter and a longer ferment. Re prebaking, you know your audience. I'd dock the dough before baking, bigger holes better—if you don't have a pizza docking wheel, maybe use the back end of a utensil, rather than a dinner fork, like you might use for pastry. As has been said, pull it as soon as it's set up. I'd cool thoroughly on a rack to let all the steam out, and either wrap separately, or at least put parchment between. I haven't done it in a long time, but I think those are the major points. You can't really get a good char because of the split baking times, but a thermal mass for the second bake, like a baking/pizza stone, clay tiles, or cast iron pan or griddle, will help firm up the bottom. Twice baked can get a bit leathery on the bottom, otherwise. Straight on the oven rack might work too, from things I've read.