the egg is back
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Guys, hear me out….
Put some mashed potato in your dough.
Game changer. Crispier base. A little fluffier in the texture. Thank me later.
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mmmmm how much do you put in ?
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Those pizzas above with the egg look delicioso 
Also, can the Italians stop this foolishness regarding their aversion to pineapple on pizza.
on Pizza is fire !
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One regular sized spud. Boiled an mashed up in with the dough.
We did ours chunky one, and it wasn’t bad, but I think mashing first was better.
so one potatoob with a dough batch of what size ?
pineapple with jalapeno is a match made in heaven
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also I think reheated next day pizza I’m some ways is better. the crust is certainly crunchier
Not sure. Mrs THT makes the bases, but it’s one batch.
Usually enough to make 7-8 dinner plate sized pizzas.
For me it was noticeably crispier on the base, seemed to cook better/quicker. Doing them in a Webber Q on a pizza stone.
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Chicken, bacon, pineapple, avocado & capsicum pizza. Tomato base, and BBQ drizzle on top. Cooked in the Ooni starting at 300 degrees and slowly cooling.
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Well the guests certainly voted with their feet!!
(Looks great btw)
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Still not sure what to have for Christmas lunch?
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Home made pizza last night.
Ran out of bases used last one for kids so had to make pizza base from scratch.
Only home grown basil on there. Hopefully some tomatoes 
are ready soon.
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Looks amazing!!!
Only the family last night. I made their dough batch before mine.
They like plainer fare, with a Margherita and a cheese & pineapple.
Interested to know whether people cook their sauce or just use fresh sauce on their pizza?
For Neapolitan pizza in a wood or gas fired pizza oven, at over 400 degrees, I buy the Mutti brand whole peeled tomatoes, which seems a bit richer than some other brands. Squish by hand and add a bit of salt and some fresh oregano, which comes out beautifully.
For pizza more like you’d buy from a business, with more toppings, and cooked at lower temperatures, I’m partial to the Leggos brand pizza sauce in a bottle. I’d be interested in trying some recipes to make my own. Especially when my current crop of tomatoes starts producing.
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NGL that base looks nice.
But the shells? And I can’t see any pineapple FFS.
FFS.
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