Mushroom and Sausage Pizza

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I was looking for a new crust recipe that wasn't as "dough-y" as the one I had. This one fit the bill! It was great and made a thin crust instead of all the "bread that was in before. I did not make this sauce, so I can't comment on it.

QUESTION: Does anyone have tips on making a double batch and freezing some for later?

(I only gave it 4 stars because I want to repeat the results before I give the 5th star. I also have have the recipe in the 'fridge to see how it keeps overnight.

Thanks

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dough was simple enough to make I opted to use bottled pasta sauce and added green peppers I used a pre mixed pizza cheese package and cooked it on a pizza stone. I can see myself using the dough to experiment with a wide variety of ingredients.

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It Was FANTASTIC!!!!!!!!!!!!!!!!!!!!!!!

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The recipe was easy to follow and prepare. The taste was of the pizza was great but it was a little runny which made the made the crust soggy. The mushrooms were outstanding. I will make this pizza again but maybe cut the sauce down a little.

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The flavor or the dough and sausage is a great combination but I experienced the same issue with too much ingredients. I only used half of the fresh mozzarella and the other half with regular to cut down on the moisture and cooked the mushrooms until all of the juice was gone. Half way through the recipe I also pour off some of the water to keep it from being too soggy.

I will use the sauce and dough for other pizzas.

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THe ingredients were good, but the ratio was off. I followed the recipe exactally and it made a big mess in my oven. There was too much cheese, too much sauce and the mushrooms were too wet. I gave it one star bec. of how the recipe is written, but I will make it again with less ingredients and it will be great

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One of the easiest, yet complex flavor. Splatter screen is a great idea too. Loved it.