This is the puffiest crust I've ever had
Apparently, I'm supposed to let this chain copycat pizza dough from Reddit ferment in the fridge for a couple days
I'd never done that
I always just used it right away
But i left this one in the fridge for three days
And it smelled like alcohol when I took it out the Ziploc
I forgot to dock it and ended up with a big bubble right in the middle of the pizza
But making the dough a couple days ahead is what I'm doing from here on out
And for the first time, I buttered the crust
I brushed the edges of the crust with some butter with granulated garlic and onion powder in it,
But i can't tell if it did anything
This risen and fermenty crust is IT, tho
I skipped the sausage
Remind me to stick to the Aldi Italian sausage cause that Jimmy Dean was greasy and flavorless in comparison
500 degree oven for 9 minutes
Turn the oven off and let it stay in there for an additional 5 minutes
So this crust woulda been even better with that crust seasoning blend that I forgot how to make
Lemme go in my archives
Still an 11 outta 10
I DIIID THAT














