Huge shout-out to this pizza dough recipe. It’s the softest, most workable pizza dough I’ve ever made. I topped the pizza with olive oil, tomato sauce (from a can, mixed with crushed garlic and oregano), fresh mozarella, grated parmesan, and fresh basil.
Since I’m a normal person, I don’t have a wood-fired oven. I cranked my normal person oven up to 500°F and l am 500% happy with the results.
I could eat an entire one of these pizzas in one sitting if no one stopped me.