Talk:Recipes/Robb's Thick Crust Pizza

From RHLUG

I've made this recipe three times now, and I have one major suggestion: substitute olive oil for butter/shortening wherever appropriate. Also, rising time can be cut significantly by using instant yeast instead of the active dry sort (see Cooking for Engineers for details on types of yeast). Additionally, first-time pizza makers should note that pepperoni needs to have the fat removed (by frying or microwaving) lest it form a pool of grease on the surface of the pizza.

—Tomwm 01:29, 31 August 2008 (UTC)