I have been on a mission for the last couple of years to learn how to make the best pizza ever. We like our pizza thin crust, nice and crispy, with a variety of cheeses, but not too much. Our usual toppings are sun-dried tomatoes, red onion, and kalamata olives for me, and turkey pepperoni, onion, and olives for Paul.
I've decided that the main thing that makes the crust great is a bit of semolina added to the flour, and of course you need to use preheated pizza stones.
Below are the cooked versions.
1 comment:
I'm not so sure you have made the best pizza there. Don't get me wrong as I'm not usually one to criticise but your base is a little pale. And you have drowned the bases flavour with tomato
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