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["Crust:", "Mix until thoroughly combined. The dough is ready to use ""as-is"" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.", "In order to move the crusts around a pizza peel sprinkled with cornmeal works well.", "Sauce:", "Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12"" pizza pies", "Cheese:", "Toss until cheeses and smoke flavoring are completely incorporated. It's enough cheese for two (2) 12"" pizza pies.", "Now it's ready to be lightly sprinkled with some Italian seasonings.", "Seasonings: Combine all the ingredients in a small mixing bowl and blend well.", "", "At home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly."]
