I've been making pizza in tiny small Italian restaurant from scratch. I can share secrets with you on dough and sauce. I will follow your page to see more! 
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I've been making pizza in tiny small Italian restaurant from scratch. I can share secrets with you on dough and sauce. I will follow your page to see more! Follow back
I would love to swap recipes! My dough has a very high water content and 00 imported Italian flour since we bake it at over 800 degrees, less than 2 minutes per pie. I use very fresh ingredients, nothing canned, other than my sauce. I use 7/11 by Stanislaus and just add salt, pepper, oregano and crushed red pepper.
That's awesome, here is my email, nonameny@gmail.com, Let's get in touch!