Friday, November 14th 2014, 11:39 am
Take a double batch of crust and push it out to about one and a half times the size of your pizza pan. Fill with the toppings in the traditional way, spreading the ricotta around and then topping with the other fillings. Once topped, fold the extra crust back over the filled pie. It should reach about half way back in toward the center. Bake in a pre-heated, 500 degree oven on a pre-heated pizza stone until the crust is golden brown all over.
November 14th, 2014
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