It's not delivery...It's delish! I been making pizzas for the guys for three days now and it seems like they can't get enough. The lean dough I've used was a left over from our French baguette which I hand tossed extra thin... (Yeah! that was fun and I got to show off too...lol). I love a crunchy, thin, semi burnt edges. I even stuffed the crust with mozzarella cheese which made it even better. It was a simple topping of chopped roasted turkey, red onions, champignon a la greque'...(wine cooked mushrooms), mozzarella cheese and parmesan. The tomato sauce was home made, of course; with a drizzling of some extra virgin olive oil. Sprinkled all over it were dried rosemary, thyme, anis and oregano with ground black pepper. It was yummmm!
Here’s a tip that works: Thin and crispy crust is the best. Don’t smother or flood it with too much tomato sauce, it’ll make your crust saggy. You can use BASIL PESTO instead of tomato sauce for a change and cook it quick in the oven on a high temperature at 500*F.
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