Been experimenting with homemade pizza.
The dough is premade, the sauce is jarred in Brooklyn, New York, and the fresh mozzarella is straight from Wisconsin.
Want to use fresh dough soon, but I need to get a pizza tray for it. I bake them over coals on my charcoal grill to give them a nice golden, crispy brown undercarriage; the best way to eat pizza in my opinion.
They turned out pretty damn good. I will definitely make them again. Next time with some fresh meats. Capicola, prosciutto, pepperoni, and some fresh basil.
I’m getting hungry thinking about it.
Michael Johnson 