Pizza again

in pizza •  5 years ago 

20191117_114131.jpg I make very thin crust pizzas usually, I like the crust between golden or dark brown on the cusp of burnt, It's kind of a hassle to make dough constantly but its better than paying a fortune for restaurants, its always a little different in flavor as well since you often have to substitute toppings and sauce ingredients for whats available but its fun to see how they turn out.

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