I've been making pizzas from scratch for a while now, but never have I made one quite like this. I tend to rush through the kneading and go straight to cooking it, which has resulted in a thinner crust for me in the past. This time around, on a friend's suggestion, I spent a significant chunk of time kneading, and my results were quite a bit different.
Behold the beast!
I allowed a friend to make the sauce, which came from a can of diced tomatoes and a can of tomato sauce, but herbs and spices. It came out a little too chunky and watery, but still delicious.
Keep your eyes open for the next pizza. I've got some ideas that I'm pretty excited about!
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