Tomato puree for sauce (season at will). Bake 12 minutes in a cast iron skillet preheated (skillet too) on parchment paper in a 500 degree oven. It’ll make about a dozen skillet sized pizzas. Dough takes about 2 to 3 hours to rise. Last for days.
Tomato puree for sauce (season at will). Bake 12 minutes in a cast iron skillet preheated (skillet too) on parchment paper in a 500 degree oven. It’ll make about a dozen skillet sized pizzas. Dough takes about 2 to 3 hours to rise. Last for days.