I've been wanting to make a good thin crust pizza for a while, now. I thought it would be extremely time consuming because of the use of yeast, but once I actually started searching for recipes, some of the best reviewed recipes were ones that didn't allow for any rising time. Jumping on that, I decided (a bit last minute) that we would make pizza tonight for dinner. Alex was just mentioning last night how he would like to make a classic fresh mozzarella and basil pizza, so it felt like the perfect opportunity. Now, I'm sure there are a lot of hardcore yeast people out there that think you absolutely must let it rise before proceeding with baking, but I think it turned out just fine without. I'm sure I'll try some alterations in the future, to see which is better (some recipes say letting it rise for 30 minutes is key).
I just got this silicone baking mat in the mail, and the recipe I found said to use parchment paper (which actually isn't safe at the temperature this baked at), so I decided to use this mat instead. I wish I hadn't. Pizza needs to get heat in the center, and this mat sort of hindered that. I left the pizza stone my mom said I could take at home, and now I totally wish I hadn't left it! Until we get that pizza stone, I'm definitely just baking it directly on our yucky looking pan. It needs that heat to make sure it cooks fully.
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