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Preheat oven to 400 degrees. Spray skull mold with nonstick spray; set aside. Unroll pizza dough and stretch or roll into a 21x 8-inch rectangle with the long edge closest to you. Cut into six 3 1/2-inch wide strips.
Fold overhanging dough over top layer of pizza cake to make a raised crust edge. Bake 20 to 25 minutes or until dough around pizza cake is fully cooked. (To test, carefully pull up parchment paper to raise pizza cake out of pan.) Once completely baked, cool in pan 5 minutes.
A pan of pizza from Anna Gass. Preheat oven to 350 degrees. In a large measuring cup, warm the milk and add the yeast and sugar. Allow to sit for 5 minutes to bloom. While yeast is blooming, add the flour to a large bowl. Create a well and add eggs, oil and salt. Begin to beat the eggs and slowly add in the yeasted milk.
Thin-crust pizza requires a pan with little or no side wall. For a very crispy crust, try baking with a perforated pan — or with no pan at all, using a pizza stone. These types of pizzas will not bake well in a deep-dish pizza pan or a cake pan.
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