Baking Pizza with Prepared Crust, Hummus and Veggie Style

Using the prepared crust i made (seen on my previous blog here), i spread my homemade soybean hummus thinly...

No need to thaw the frozen crust before topping, but pre-heat your oven 30 minutes before you start working on the pizza. You need a very hot oven for this.

Spread tomato sauce, i used leftover spaghetti sauce here, it has extra flavor so i like using spaghetti sauces for pizzas. Top with onions, tomatoes, peppers etc.,

Bake at a high 500 F oven, if you have a pizza stone, the better...until crust is golden brown crispy.

Cut and serve immediately. Very good candidate for freezing, leftovers can be wrapped and then re-heated to make the crust crispy again..
Go back to previous blogs or archives for more baking tips....

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3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

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How To Bake Pandesal and Other Breads

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