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I have always said the sauce and the cheese are the key. I use a Sicilian style sauce that I found online and then perfected. I always use a good quality mozzarella... NEVER the bag stuff. The crust I always go homemade and I use cornmeal. I always pre cook the crust just a bit before I add toppings. While adding toppings, I let my grill and stone come up to around 550 then it all goes back in.
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Nick
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