Take a baking sheet and flip it over. That’s your pizza steel for this thin crust pizza. 425 for 8-12 minutes. And I definitely recommend a sprinkle of corn meal or semolina between the baking sheet and the pizza.
You may want to turn on the boiler for the last few minutes.
Cost per person before toppings is $1.60. And you’d be really pressed to put another dollar worth of toppings on a pizza this size.
You annoy easy I guess, lol. Hang on, let me brush all these egg shells offa my shoes.
I didn’t think you’d get so riled up over a bit of razzing. My bad. You have to understand though, I thought your comment was kinda silly. Like, were over here talking about food crimes and living life on the edge, and you swing in to gas up regular old nachos and pizza. It felt so out of left field to me because nobody was saying those were worse options or anything. I simply had to respond with a little buffoonery.
Thin crust pizzas are a bit contentious round these parts for whatever reason, but I enjoy them on occasion. Using a tortilla instead of a premade thin crust is just a quick hack for making them at home. I often have tortillas in excess, but I’d have to go out specifically for a thin crust. Using a second tortilla just bumps it up into stuffed crust territory.
Personally, I don’t care for nachos. Like, they’re fine I guess, but I’m not seeking them out. I love pizza though. All kinds too. Deep dish, Brooklyn style, wood fired, and so on. Perhaps we can find some common ground? What’s your fave type/toppings?