Definitely going to try this! Thanks for sharing.Spike188 wrote:[mention]Eugen[/mention] The recipe on the right is my favorite dough, using all purpose flour. Typically for the 2 of us, 1/2 of the dough gets frozen for later use. The sauce and topping part is a guidline only. As far as spices go, adding a bit of fennel and adjusting the amounts ratios is different every time I bake.
I will sometime make a jar of premixed spices for pizza sause that is convenient for eliminating measuring individual ingredients.
I went for 12 minutes at 500f on the stone last night. Was very happy with the results but will try 450f and 15 minutes next time.
Sent from my Pixel 4a using Tapatalk