I use the standard sour dough pizza recipe. But, I make 8 small circles pressed really thin (to get that 8”) on greased KAF parchment circles 8”. A bottom and a top to press thing. Just push it with fingers all around. Goes quick! Let set 10 minutes and if I need to push again slightly it moves & stays. I let it set and rise slightly because really thin. Place in 450 degree oven with the hot KAF pizza stone ( I can do 2-3 at a time) for a -rebake 10 min. Gold on bottom, I remove. (Watch). I freeze with the parchment in freezer bags. I can make a double batch in my ZO, dough cycle. Then when ready to eat on a Friday, I remove, sauce it lightly, add lightly cheese - your favorite combo and pepperoni for partner along with his cut in half black olives, and sun dried tomato in oil pieces. 450 degree preheated stone, and it takes 7-10 min. (I think) we like really brown pizza. So watch and decide. It might take longer when they are frozen.

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