Darren on Flickr wrote:I'm starting to get pretty good at this pizza making thing.
Dough was hand-kneaded and set in the fridge to rise overnight. The sauce is extremely simple: take a can of tomato sauce, mix in some minced garlic, brown sugar, dried basil, and dried Italian herb mix, and let it set in the fridge overnight as well.
As you can see, I like my pizzas thick with a lot of crust. It's just my own style. I'm not trying to re-create New York City here. I baked it on a pizza stone at the hottest setting my oven will go (550F).
So how about it? Can you top that?