Notes for Classic Pizza Mix

1. See how to make a thin-crust pizza.

You can convert any pizza recipe to a thin-crust pizza by making a thin crust instead of a thicker one. But, with a thinner crust, reduce the amount of the toppings by half. Too many toppings will insulate the pizza, and it won’t be crisp. A thin-crust pizza is more like eating a spread on a cracker. A regular pizza recipe converts well to two thin-crust pizzas.

1. Mix the pizza dough mix with a stand-type mixer with a dough hook. Our pizza dough mixes are just-add-water mixes. Once the dough ball forms, mix on medium-high for about a minute or until the dough becomes elastic.
2. Roll out a thin crust. If you prefer to use a pizza stone, roll the crust on a floured counter and load the crust with goodies. Transfer the pizza to the hot pizza stone in the oven with a pizza peel.
3. Be sparse with the sauce and goodies. The goodies will insulate the crust and take longer to bake.
4. Bake until the crust is crisp and the cheese is bubbling. Your pizza should be baked in about eight minutes in a hot oven without too many toppings.

2. Fresh Tomato and Basil Thin-Crust Pizza

Ingredients

• 1 thin pizza crust made with a pizza dough mix, about 14 inches (half a mix)
• 5 tablespoons French onion dip
• 1 teaspoon Zesty Italian Spice Blend or other
• 5 medium-sized red and yellow tomatoes
• 2 tablespoons fresh basil leaves snipped into pieces
• 1/4 teaspoon salt or to taste
• 1/8 teaspoon coarse ground pepper
• 2 teaspoons virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 450 degrees.

1. Mix the pizza dough mix according to pack directions.  You will need half of the dough for this pizza. Form the crust in the pan.
2. Spread the onion dip on the formed crust. Sprinkle the spice blend evenly over the onion dip.
3. Cut the tomatoes into quarter-inch thick slices. Lay them on paper towels as you cut them to soak up part of the juice.
4. Sprinkle the freshly cut basil over the pizza and drizzle with olive oil. Spread the parmesan cheese over the basil.
5. Place the pizza in the oven. Bake for six or seven minutes. Place the tomato slices on the pizza and sprinkle the pizza with cheese.
6. Bake until the cheese is melted and bubbly and the crust is baked, another three or four minutes. Serve hot.

3. Suggestions from customers

See suggestions and tips from customers.

1. Most customers mix the dough in their bread machines and then bake the pizza in a hot oven. (You can also make the dough in your stand-type mixer.)
2. Lift up the corner of your pizza to see if it is browned.--Arthur 
3.  Pat and push the dough to get it to all corners. It's easy to even out the thickness by patting. (You can also use a pizza roller.)--Arthur
4. Consider baking your pizza on the grill. (It's easy to bake on your grill if you have a cover with which to trap the heat. Grills tend to be hot on the bottom. Put a baking sheet under or below your pizza to insulate your pizza or direct the heat away from your pizza.)--Lynn Bennett
5. Prepare enough toppings for two pizzas. Make one for dinner with two mixes and use the other to make smaller pizzas. Freeze the smaller mixes.--Kim
6. Store leftover pizza slices in the refrigerator. Instead of reheating the slices in the microwave, heat them in the air fryer. The crusts are crisp. No more soggy pizzas.--Christine Koch
7. Use a cast iron flat skillet for a crispy crust. (A pizza crisper also works.)--
   Colleen Taylor
8. Use these mixes to make calzones as good or better than any restaurant.--Travis
9. The pizza roller is a game-changer for thin-crust pizzas and makes a big difference.--Tonya Cosgrove 

Bakers note: Instead of a tomato base of marina sauce, we use a French onion dip and like it very much. This is a great pizza.

It’s amazing what you can put on a pizza. Most pizzas are made with a red sauce, a marinara sauce, but it doesn’t have to be a red sauce. White pizzas are made with a white sauce. Try Alfredo, ranch dressing, the onion dip you buy at the grocery store, or a nice coating of olive oil. You need enough that your pizza is not dry but no more, especially if you want a crispy crust.

4. Baking a Pizza on the Grill

If you have a grill with a cover, it’s easy to bake pizza on your deck. Pizzas are baked quick and hot—perfect for the grill. You can have picture-perfect pizzas from your grill in no time.

We always make thin crust pizzas on the grill.  We like the crispness of thin crusts.  And they’re quicker.  You don’t have to let the dough rise and you can load the toppings right on the unbaked dough.

The key to baking pizzas on the grill is to not burn the bottom of the crust. Elevate your pizza to get it as far from the flames as possible or put something underneath to insulate the bottom of the pan.  Lately, we’ve simply slid a cookie sheet under the pizza pan.  The extra pan and space between the pans are enough to slow the heat down. 

1. Mix the dough according to package or recipe directions just as if baking for the oven.
2. Shape the dough into a thin crust pizza, either on the counter or in a pizza pan.
3. Spread a thin layer of marinara or white sauce on the dough.  For a white sauce, consider dips, ranch dressing, or sour cream.
4. Spread the toppings over the sauce.  Don’t pile the goodies on the pizza too deep; they tend to insulate the crust from the essential top heat.
5. Place the pizza pan with the prepared pizza on the elevated pan to get it away from the heat below. (See the image.)
6. Set the timer—we set it for eight minutes—and then check for doneness by lifting the edge of the crust. If your grill doesn’t bake evenly, and most don’t, turn the stone or pan 180 degrees about halfway through baking.
7. Once done, immediately remove the pizza from the grill and set it aside. Slice and serve.