Here ya go Ray...you can book mark it now...Thank you Chef! My Resident Food Critic actually approves of shrimp and chovies on the pizza I make from time to time, I might have to make a half and half on the next one. Thank you for the Like Chef, I do appreciate it! RAY
Thanks Mose! I thought both the salt and sugar amounts in the dough recipe were pretty moderate, and was really surprised with the texture of the finished product. I've tried so many pizza dough recipes over the years I could write a book, this one really works well for what we're looking for. Thanks for the Like Mose, I do appreciate it! RAY
Thank you, I'd rather eat pizza than ice cream, and it's better for you too! RAY
Thanks Norm! Homemade pizza is one of the best benefits of homemade sausage, never have to run to the market. Thanks for the Like, I do appreciate it! RAY
Thanks Charlie, and thank you for the Like, much appreciated! RAY
Thanks Rich! I'm still wanting to try making some dough and let it proof out but fridge space gets to be a real issue around here. Thanks for the Like amigo, much appreciated! RAY
Thanks Brian, my old boss used to say perfect is always good enough! RAY
Thanks Keith! Right before I made this pizza I was looking all over for a dough recipe of yours I was sure I bookmarked. It was like looking for a sheetrock knife in my garage, got ten of 'em and can never find one. Thanks for the Like Keith, I do appreciate it!
https://www.smokingmeatforums.com/t...-meat-lovers-delux-pizza.305603/#post-2189184