Pizza Dough, except thinner

So we make pizza quite a bit.  Just discovered a new recipe.  The key is after you make the dough, roll it super super thin (with a rolling pin).  Then transfer the crust to a pizza crisper (no cornmeal needed), add toppings.  Preheat the oven to 550F with the pizza stone, then when you put the pizza in, turn the oven to broil low (then after a minute, switch it to high).  Pizza should be done in 3-4 minutes

Thin crust pizza dough recipe

3/4 cups (6 ounces) of warm water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

Dissolve the yeast in water.  Combine ingredients, knead until it's smooth.

Meatloaf

Hey-

So I know I haven't used this blog too much lately (the wedding was a bit all-consuming for 2010 so far).  Today I'm going to try to get some good recent recipes in, just so they're saved.  Get ready.

Meatloaf

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup lemon juice, divided
• 1 teaspoon mustard powder
• 2 pounds ground beef
• 3 slices bread, broken up into small pieces
• 1/4 cup chopped onion
• 1 egg, beaten
• 1 teaspoon beef bouillon granules

1. Preheat oven to 350 degrees 
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
3. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.