There's just something really visually pleasing and appetising about a nice red tomato sauce.

Using this recipe recipe but with dried basil because I don't live in a greenhouse, I'm assuming it'll be nice.

One of the nicest things about making pizzas is that they're very easy and inexpensive to make completely from scratch compared to say, tacos where I just end up buying the shells, salsa and spices from the store.

Edit: Because you asked, the actual pizza 🍖Warning

  • doublepepperoni [none/use name]
    ·
    4 years ago

    I've posted several pizzas before. :inshallah:, this one should come out looking a little bit something like this. If you don't live in a pizzeria or don't have a pizza stone, I would definitely recommend cooking your pizzas in a cast iron pan

    • Phish [he/him, any]
      ·
      4 years ago

      Ooooh I've seen your work before! I'm gonna probably make a pizza tomorrow, but deep dish.

        • Phish [he/him, any]
          ·
          4 years ago

          They're not too bad. I think the ones I make are 14 inches. I use a 28 oz can of crushed tomatoes and around 12 oz of cheese give or take. They definitely look heavier than they are. I can post the recipe I use when I get home later if you like.

            • Phish [he/him, any]
              ·
              4 years ago

              This is the recipe I use. Turns out great every time. I'd recommend getting a cake pan with a removable bottom. Flipping a deep dish out of the pan is a tough skill to develop!

              https://www.realdeepdish.com/RDDHolyGrail.pdf