Here in South Africa we generally like thin pizza bases to act as a carry medium for the fillings...no yeast or rising agent. That said, your topping looks amazing....and in the first picture I like the fact that your work surface also looks like mine when I cook {grin}
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me too... love pizza like that
Have a good day
follow you and hope you do the same
Awee, thanks so much for dropping by and commenting @themagus. Yeah, there's always quite a debate over what kind of crust is better. I try not to get involved in the debate, I just make whatever ever makes people happy.