Horray me! I made pizza dough from scratch. It was edible, but I found the most basic recipe I could because I have never done this before. As a result the flavor was just that: basic. I'll post pics, but not the recipe because it isn't worth repeating. I could have achieved the same result with the chef boyarde home kits. I have another one that I'm going to try that has much better ingredients and I'm hoping much more flavor. Anyway, we made a thin crust pepperoni and a "pan" crust baccon. There wasn't a lot of difference in the crust thickness. But we are fed for the night so mission accomplished right?
