I have done some breadmaker doughs and they turn out all right, but somehow the ones I make by hand always turn out the best because I can get a feel for any adjustments I might need to make (I always have to adjust recipes a bit to compensate for high altitude and dryness). Plus, kneading is fun.
Usually I just add some roasted granulated garlic, olive oil, and Italian seasoning to a can of Hunt's or Contadina tomato sauce. That seems to work pretty well. I dislike full-on pizza sauces from the store because they usually have too much sugar. (Also true of storebought doughs/crusts.)
My favorite toppings are straight cheese (mozzarella + parmesan with whatever else I feel like), pepperoni, and Hawaiian. I try not to cover the pizza with toppings because it's less likely to bake through.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2012-06-30 07:40 am (UTC)Usually I just add some roasted granulated garlic, olive oil, and Italian seasoning to a can of Hunt's or Contadina tomato sauce. That seems to work pretty well. I dislike full-on pizza sauces from the store because they usually have too much sugar. (Also true of storebought doughs/crusts.)
My favorite toppings are straight cheese (mozzarella + parmesan with whatever else I feel like), pepperoni, and Hawaiian. I try not to cover the pizza with toppings because it's less likely to bake through.