Reply #1: Semolina flour [View All]

[flamingyouth]

Are you using that in the dough?

I use an actual pizza stone - it's somewhat porous, so it doesn't stick as much. But we also make our crusts a bit thicker, so it just might be very challenging to get it so thin!

For the sauce, use oregano, basil and rosemary (all fresh, if possible). A bit of dried thyme is good too. This is all off the top of my head - I'm sure other people will have more ideas.

Ah, the smell of garlic hands! Mine are perpetually so!