Today we take a frozen par- baked base, from freezer to baked. Notice the lightly sauced top. This keeps the par- baked base from tasting like a store brought par- baked base.
Pizza Sunday night. We have a par-baked thick NY style Sicilian base. Topped with 16 oz sauce, 24 oz Boars head whole milk mozzarella, sliced semi thick. I hope the fancy diagonal strips look nice after the bake.
Pizza Sunday night.
We have a par-baked thick NY style Sicilian base. Topped with 16 oz sauce, 24 oz Boars head whole milk mozzarella, sliced semi thick.
I hope the fancy diagonal strips look nice after the bake.
I almost missed the photo