Because we really like cracker-crisp crust, we've been working on different techniques to develop the texture we like
My sweetie's idea to paint the raw crust with olive oil, then add a liberal sprinkling of coarse salt. Here the crust just came out of the oven, and is ready to be flipped over to add the toppings. What you see here will be the bottom.
(https://lh5.googleusercontent.com/-6t3r8WJStyw/UqvYxS24mpI/AAAAAAAAFcQ/2V7HhTfGB5Q/w1362-h908-no/IMG_2889.JPG)
Toppings of the evening include mozzarella, cheddar, feta, fresh Aerogarden basil, fresh tomato slices, thinly sliced beef stick
(https://lh6.googleusercontent.com/-MEHGUFJXFNk/UqvYvgVmBiI/AAAAAAAAFcE/9VOhn3TNWKw/w1362-h908-no/IMG_2883.JPG)
Poor focus, but the finished pizza
(https://lh4.googleusercontent.com/-mwOHzK1pzQo/UqvYyNoQFTI/AAAAAAAAFcU/ZlkLsMmVvks/w1362-h908-no/IMG_2888.JPG)
The bottom remains nice and brown - crust is cracker crisp just the way we like it, and the beef stick had that crispy sausage taste and feel. The salted olive oil bottom gave the pizza an extra zip.
(https://lh6.googleusercontent.com/-nz2--iDkYD8/UqvYz1QPbFI/AAAAAAAAFcc/aOBcCej9CU0/w1362-h908-no/IMG_2891.JPG)
On the last pizza we used sun dried tomatoes, fresh basil, roasted red peppers, mozzarella, cheddar, and feta
(https://lh3.googleusercontent.com/-SjlL6LFz2aQ/UqvY2j8tMtI/AAAAAAAAFck/KN6oINLgAp8/w1362-h908-no/IMG_2892.JPG)