Well, this one is better.

A little.





I found some bread dough in my fridge and decided to make this. Used some of those frozen steak um things and some onions to make a sort-of cheese steak pizza. I also happened to use actual mozarella this time. Next time (if there is one) I might use tomato paste rather than prego though, might make my own dough too.

Looks pretty bad but it tastes the way the pizza tastes at school (like Chuck E Cheese pizza) so I was happy with it.

Looks like pizza soup, if there ever was such a thing.

According to google there is, but yeah I can sort of see that. I thought that adding more sauce would make up for having less dough.

The more I think about it, the more I want pizza soup.

I don't see how more sauce could possibly compensate for less dough unless your line of thinking was "well I want pizza-taste, but I don't have enough dough for a real pizza, so I could just bake the dough with a ton of sauce to make a sort of pizza casserole. . . "

If there's minimal crust it's only going to make the excess of sauce more obvious because there won't be a significant amount of like, dry stuff, in every bite.

if you make your own dough, do not use water, use beer.

1. Don't use Prego and WHOA DON'T USE PASTE. Buy a can of whole peeled plum (sometimes called Italian) tomatoes. Wal-mart sells them - $0.88 for a 20oz can. Of course better (usually more expensive) brands are higher quality and have less water content. When you open, drain some water out and then crush them with a potato masher or, if you have it, an immersible hand mixer (like so). The more water you get out, the less watery your "sauce" is. Feel free to season with whatever you like, I just use kosher salt.

2. Adding more sauce to less dough is actually even worse. It's different with pan pizza but sauce is wet. The more you put on, the heavier and wetter you make the pie. Dough absorbs moisture, especially while cooking. Lift up the cheese on your pizza. See that gummy dough? Look at it from the side, there is a little band of it, like a ring in a tree's trunk. That is known as the gum line and it should be less than 4mm think. Any thicker and you're using too much sauce. If you don't have enough dough then you don't have enough dough. Adding more sauce or cheese or toppings just makes it worse, and harder to hold. Try not stretching it as far, or letting it rise a little in the pan, which can make it a little thicker.

Now I want pizza.

i said that before i even read your post

truly siblings~

I did know I should've used paste, but we didn't have any and I didn't feel like running to the store, I will next time though.

Any tips for making dough?

Read my post again, don't use paste. It's too thick and oversweetened.

Dough is the hardest part. What aspect of it do you want tips for? What flour to use? How much water? What else to add? First of all, what type of pizza do you want to make, Chicago (deep dish pan pizza)?

Ah, whoops.

Well, I like pizza with thin crust. And yeah, what type of flour and how much water to use would be great. We've got flour around the house and I've tried to use it for other things in the past but it seems far too thick.

Truly.

Is that some sort of deep dish looking thing? I would eat it just based on the very cool black thing pan(?) you cooked it on and the sheer size and chunks of sausage.

turrible