The dough came out great, but the wide thickness of the crust was due to my lack of stretching technique, I also could have used thinner mozzarella slices as the cheese didn't brown evenly with the 4-cheese blend. The only MAJOR
problem with this attempt was the sauce, I purchased a store brand because my focus was on getting better dough results, but it made the pizza suffer immensely.
On the plus side I did find some AWESOME PEPPERONI slices at my local deli about 3"
My next pizza will have a home made sauce instead with a little Garlic Butter
and some sprinkled Parmesan on the crust for extra flavor.
- Any suggestions for a Papa John's style sauce? (The wife needs to be satisfied )