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[GREG-B]

I would just like to know how you guys get these perfectly round pizzas every time.  Mine sorta look like Italy or California.    Course, I'm going for a crescent shape and trying to get 2 pizzas on 1 stone.

[BigDave83]

I could never make a god pizza dough. I have had decent luck at times with the fresh or frozen doughs from the store. We have a little Italian market that sells prebaked crusts all different sizes. They seemed to work good. I really like thin crust, most of the time anymore I just use a 10" flour tortilla or sometimes I like english muffins toasted and make little pizzas.

[Osborn Cox]

I agree with you on four tortilla crusts and it has been the route we have been going recently.  For a thin crispy crust they can’t be beat.    We buy the La Banderita Sabrosismas which are a little thicket and fluffier than a typical tortilla and they work excellent.    It is so easy and the best part is that as someone who should be limiting carb intake these are more reasonable than a tradition pizza crust.
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[Bar-B-Lew]

I could never make a god pizza dough. I have had decent luck at times with the fresh or frozen doughs from the store. We have a little Italian market that sells prebaked crusts all different sizes. They seemed to work good. I really like thin crust, most of the time anymore I just use a 10" flour tortilla or sometimes I like english muffins toasted and make little pizzas.

Haha...we eat english muffin pizzas at least once every other week if not once a week

[BigDave83]

I could never make a god pizza dough. I have had decent luck at times with the fresh or frozen doughs from the store. We have a little Italian market that sells prebaked crusts all different sizes. They seemed to work good. I really like thin crust, most of the time anymore I just use a 10" flour tortilla or sometimes I like english muffins toasted and make little pizzas.

Haha...we eat english muffin pizzas at least once every other week if not once a week

I will put the muffins in he toaster to toast while I get everything else out, then put them together andinto the nuwave oven for or air fryer for 6 minutes.

[BigDave83]

I agree with you on four tortilla crusts and it has been the route we have been going recently.  For a thin crispy crust they can’t be beat.    We buy the La Banderita Sabrosismas which are a little thicket and fluffier than a typical tortilla and they work excellent.    It is so easy and the best part is that as someone who should be limiting carb intake these are more reasonable than a tradition pizza crust.
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+1 on using tortillas.  I have been using the Mission Carb Balance (4 net carbs each), doubled up.  I leave a pizza stone on the very bottom rack of by oven now since I make one for lunch quite often.  These work great if you like thin, crispy style.

Our Dollar General stores have these. they are great, I put the sauce on then sprinkle on the McCormick Honey Sriracha seasoning, cheese onions and pepperoni. 5 minutes in the air fry oven.

Guess i should have put a link.

https://olemex.com/products/high-fiber-low-carb-wrap/

[bregent]

I would just like to know how you guys get these perfectly round pizzas every time.  Mine sorta look like Italy or California.    Course, I'm going for a crescent shape and trying to get 2 pizzas on 1 stone.

Did you watch the video I posted a link to?  That should get you on your way.  I don't use as much raw flour as they do. https://www.youtube.com/watch?v=GtAeKM_f2WU

[stickjiggler]

How do you all cook yours so the toppings get hot and the crust doesn't burn?

[Hank D Thoreau]

I have four wooden peels that we use to assemble the pizza. I use either flour or corn meal and have no problem with sticking.

Maybe that is because I use the premade dough from Trader Joes. I only dough I have made myself was a keto version for a friend.

You need to make sure you leave the dough out to rest. Otherwise is will be very elastic and will keep springing back.

I also use the GMG Pizza over. It works great. I set to 300 and get between 700 and 750 on the stone. A pizza takes about 2 - 3 minutes to cook rotating every 30 seconds.

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[Free Mr. Tony]

How do you all cook yours so the toppings get hot and the crust doesn't burn?

It really depends on your dough formula, type of pizza, and temperature of whatever you are cooking in. I make Detroit pizza at 500-600, cracker pizza sometimes 400-450. Neapolitan upwards of 900, and for ny/new haven style I really like 675.

You have to have the correct ratio of top and bottom heat to really get it perfect along with the right dough to go with the heaviness of toppings and temperature used.

That's all fairly involved though. You really shouldn't have too much of a problem of using most dough with most cheese and toppings at the hottest your oven will go with a stone or steel under the pizza. It may not be perfect, but it will still be good for sure. You can always get creative with a hot pan on the stove or the broiler if your top and bottom aren't quite even after your initial bake. 

[Bar-B-Lew]

FMT, could you start another thread that explains the 4 styles of pizzas that you mentioned?  I am curious as to what distinguishes each from the other - thickness, sauce, cheese, dough ingredients, etc.

[okie smokie]

Gonna do a Papa Murphy tonight.  Local place has good customer reports. Price is right. I have a 16" perforated aluminum pizza pan and don't use anything on it. Crust turns out nice.  If worthy, I will take pics. 

[bregent]

Here's my setup, with stones for both top and bottom heat. Without the top stone, the tops of the pie would under bake. What some folks do is run the broiler for a certain amount of top to get top heat. I find the two stones much easier and more reliable. We have a double oven, so I can leave them in there all the time and use the lower oven for other stuff.

Image is upside down. I'll try to fix.

[Free Mr. Tony]

FMT, could you start another thread that explains the 4 styles of pizzas that you mentioned?  I am curious as to what distinguishes each from the other - thickness, sauce, cheese, dough ingredients, etc.

Yeah.  I'll try to put something up tonight or tomorrow. 

Here's my setup, with stones for both top and bottom heat. Without the top stone, the tops of the pie would under bake. What some folks do is run the broiler for a certain amount of top to get top heat. I find the two stones much easier and more reliable. We have a double oven, so I can leave them in there all the time and use the lower oven for other stuff.

Image is upside down. I'll try to fix.

This is what I did in my old oven, and it worked very well.  The heating element in my new oven is in the back, and the top of the oven is much hotter than the bottom.  It actually cooks well with one stone toward the top, but does not recover all that well.  If I am making 3 pizzas or more, the last couple need some extra time and end up a little pale sometimes. 

[okie smokie]

I did the Papa Murphy "special" with marinara sauce, pepperoni, italian sausage, onions, mushrooms, mozzarella, cheddar. Thin crust. Took 18 minutes at 425* on the cardboard plate it comes with, on top of my 16" perforated aluminum pan. It was wonderful.  I must say that the italian sausage was the real thing with great seasoning.  As usual, I forgot to get pics of it cooked. We will do that again.  Price was right at $11.99.   Next time will get the one with the above plus canadian bacon, and bell peppers, black olives.  The crust was very thin but held together well so I could fold and eat with my fingers.  Not sure I want to make my own crust, and gather toppings, but admire those of you who do. Easy to clean up this way too.