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

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

      I do the same and yours looks so much crispier than mine. What’s your dough recipe? SE as well?

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

        I base mine on this one but I don't follow the exact measurements. It should be noted that this is not a pan pizza dough recipe- I used it before I started experimenting with pans and was too lazy to learn how to make a new dough.

        The crispiness could also just be due to the fact that I bake crust and sauce for about 8 minutes at 300 C before I add the rest of the toppings minus the cheese. (Then it's 10 minutes at 275 C, then I add the cheese and bake for an additional 5 minutes at 250 C. I don't know, I just don't like cheese when it's too brown and crispy, I prefer it still stretchy)

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

          I’m guessing it’s the second part since the dough recipe I use is similar. I’ll give that a shot. Thanks!