JDee, Red onions or Vadailia onions can never go wrong on a pizza!!!
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I got em too!!!..and only from a 550 degree oven........All for love of Pizza!!!!(and the scars to prove it).
I got em too!!!..and only from a 550 degree oven........Oh, for love of Pizza!!!!
Nice work Capt!
I'd love some tips on the Chicago style. Tried a while back and made some decent stuff, but never 'correct' to true to any styles I've had in the past IMO.
I'm a thin crust fan...If I want a loaf of bread, I'll buy it!Too thick, Bob?
You're a better pizza Conisoire than me...spell check couldn't even correct that, but you know what I mean.I hear ya. I tend towards preferring thinner crusts. But if it's good crust, I don't really care how thick. It'll eat
From your first pic, I could tell you make a heck of a sauce!.....which makes the pizza that much better!!!Sauces from scratch