to go with it. I used a jarred sauce that didn't taste very good.
I made Cook's Illustrated pizza crust where you let the dough develop flavor by sitting in the fridge for 1-3 days, bake it on a pizza stone positioned on the top shelf of the oven. It had wonderful flavor, perfect amount of air bubbles and the right balance of crispy and chewy. I'm very pleased after trying several different recipes that flopped.
I have a no-cook sauce recipe from Cook's Illustrated that I haven't tried yet. Has anyone tried it ? Does anyone have a sauce recipe that will do my crust proud?
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