New answers tagged restaurant-mimicry
I know exactly what you are talking about. I've been making pizza for many years, but only recently have tried to replicate this pizza that I grew up on. I have a very strong feeling that the crust was a very generic biscuit dough formula. Once the pizza was cooked, it could be rolled up (school pizza is soooo good that way!) but you had to really take ...
Top 50 recent answers are included