Normal
Try making your own.Pretty much every Sat night we have homemade pizza, including the dough and the sauce. It takes about an hour for the dough to rise, then roll it out. Put whatever you want on it at that point, we grind up provolone and cut up whatever veggies we want. We strictly use provolone. I'll cook a pound of sausage and then freeze it in portions for the pizza, makes it easier that way.We bake ours at 425 and I slide it off the pan onto the rack for the last 5 min or so. I will say, we have thin crust pizza, but you should be able to get to deep dish with the right pans/tools.Other pizza when we don't have time or are traveling fills the need, nothing around that's special or as good though.
Try making your own.
Pretty much every Sat night we have homemade pizza, including the dough and the sauce. It takes about an hour for the dough to rise, then roll it out. Put whatever you want on it at that point, we grind up provolone and cut up whatever veggies we want. We strictly use provolone. I'll cook a pound of sausage and then freeze it in portions for the pizza, makes it easier that way.
We bake ours at 425 and I slide it off the pan onto the rack for the last 5 min or so. I will say, we have thin crust pizza, but you should be able to get to deep dish with the right pans/tools.
Other pizza when we don't have time or are traveling fills the need, nothing around that's special or as good though.
