Quote Originally Posted by Otterbatcat View Post
I like thin crust pizza.

Don't need to eat a loaf of bread in the process...and 7 slices would probably be my limit nowadays.
Use a rolling pin for really thin crust. For that process i use some olive oil on counter and lightly flour pin / dough as needed. You use this method for a really good Stromboli, or cut to size and do a sausage or pepperoni roll. Little mozz, or provolone, some oregano, red pepper flakes and cook away.