So…I figured that I should follow up with the other pizza crust recipe that we use. You know…a normal pizza crust recipe. 🙂
I’ve had this recipe (printed out in 2007) hanging on my fridge for a couple of years now. It is my go to for a quick, tasty pizza crust or for what I lovingly refer to as “oven bread”. Oven bread is what I make when I’m craving a freshly baked artisan loaf, but don’t want to fork over the money for it. I still follow the procedures that I outlined in yesterday’s post, adding herbs and garlic to the olive oil.
It’s quite tasty and oh so easy.