A pizza thread, how did I miss this one. I actually worked at a pizza place as the cook for a month
Standing in until they found a profesional.
The dough was the main cooks secret recipee so I made them out of pre-prepared balls of dough and the sauce was only mixed pelate-tomato can with some origano.
This pizzeria was unique because when stretching the dough, we used flour and bread crums and it gave a nice crispy edge to it