I never get tired of it. We make pizza at least once a week, tweaking the dough from time to time, always using the best cheese we can find. Varying the toppings, but never abandoning the classics.
Christian Bowers of Bola Pizza and the Austin Food Journal
I never get tired of it. We make pizza at least once a week, tweaking the dough from time to time, always using the best cheese we can find. Varying the toppings, but never abandoning the classics.