I make a 'fathead' pizza about once a week. So far I have been topping the crust right out of the oven and sticking it back in. I think this week (maybe today) I'll bake the crust at breakfast time and let it sit until lunch time to cook it. I will drop the temp a little for the toppings.
@birdsinparadise suggests butter. I've tried it twice and really like it, it makes the dough easier to handle and spread. I also spray the crust with 'olive oil' spray before I bake it, seems to make it a little crunchier...
That's a great idea as the toppings make it kind of soggy, I like making my own tomato & onion sauce which is quite soppy. Thank you for the tips, will try it with butter also as our friend Mrs Bird is a very wise bird when it comes to cooking and baking ;)
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