- May 9, 2020
- 242
- 387
I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.
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