My wife makes great homemade pizza.
She sometimes uses a recipe similar to wabigoon's. It may be the same recipe. I have never paid attention to her ingredient measurements. Sometimes she just uses chef boyardee pizza dough.
She places parchment paper on the pizza pans for easier clean up.
She does spread the dough out onto 2 or 3 pizza pans and lightly bake it before adding any sauce or toppings. She says that it keeps the crust from becoming soggy.
She likes "the Hill" sauce the best. But, she has used Ragu and many of the others. She often doctors them up with more oregano and garlic salt.
She also uses a little bit of provelle cheese and buffalo mozzarella and shredded mozzarella.
I think that is all of her pizza tricks.
Everyone likes it.
Last edited by 2sticks; 01/04/21.
