Campfire Pizza!
Just got this idea from some friends a few weeks ago. It has been a big hit with our kids and the people we camp with. Just figured I would share it here with everyone else. Soft shell tortilla...
Forum Discussion
I would like to see it Mitch. I prefer a thin and crispy crust and while the STL crust is thin it's more of a cracker crispy.the recipe I'm using now is pretty good, but not great.
I make all my own crust, they are just too easy to make to buy. One thing that helps thin the crust is too make the dough a day ahead and after the first rise put it in the refrigerator and let it stay there for a day or two. When it's time to use it, punch it down and roll it out, don't let it sit out too long, that way it doesn't rise much. I set the oven first, 450, and then roll out the dough and slide it into the oven for 6-8 minutes. This firms up the crust, kills the yeast and gives it a head start toward crisping and browning without overcooking the toppings. I do the finish at 550 for 10-12 minutes.
I make all my own crust, they are just too easy to make to buy. One thing that helps thin the crust is too make the dough a day ahead and after the first rise put it in the refrigerator and let it stay there for a day or two. When it's time to use it, punch it down and roll it out, don't let it sit out too long, that way it doesn't rise much. I set the oven first, 450, and then roll out the dough and slide it into the oven for 6-8 minutes. This firms up the crust, kills the yeast and gives it a head start toward crisping and browning without overcooking the toppings. I do the finish at 550 for 10-12 minutes.
