ikuyo

I think Amber and I started making pizza weekly in 2021. We were first working solely with our hands, then we got a bread machine and used that for a while. We slowly acquired proper tech (mixing sauce properly, testing semolina flour, a pizza steel) and here we are.

I've progressed a lot as a cook in the last few years.

Added some merken to the pizza sauce this time

Prepared sauce with rosemary and thyme from our garden and some more seasoning, it absolutely paid off

Has mackerel, corn and mushroom. Used the leftover dough we froze last weekend, worked like a charm