I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
Have to chime in because I had the exact same thoughts as you. It really sounds like someone dialing you drunk af/high af at 3 AM ready to make a huge ass pizza but they can’t figure this basic ass shit out.
Like, if sober, how is the answer to this question not deducible from common sense.