Buffalo NY. Galbani mozzarella. Margherita Pepperoni. San marzano tomato sauce. Homemade dough. Cooked on pizza tray, transferred to pizza stone to deck it and crisp it. Go Bills.

by jiggaub69

30 Comments

  1. angrydanger

    Some may say, “Is that not enough pep?”

  2. u-give-luv-badname

    Looks great. Not too much pepperoni.

  3. thestral_z

    That’s the standard amount in central Ohio.

  4. Know_Roots_Cooking

    Like your true self, the proper amount of pepperoni is something you find with introspection. I like this pizza as is but would also accept some less or a whole butt-ton more than this.

    I am also a bit of a stooge for pizza.

  5. sammyvegas0420

    Lots of crust and a fair amount of pepperoni

  6. jiggaub69

    Idk where this whole lot of crust thing is coming from. There’s literally no crust.

  7. Naive_Programmer_232

    You know normally I just wouldn’t answer the question, cause who is this asshat just asking the internet for advice? Ya know? But since you said it was for a friend, I realized it couldn’t be you, but your friend. Who are these friends who ask other friends for advice? Ya know? What kind of world is this?

    It looks good

  8. nyy7baseball

    You must balance out the cheese with grease for digestive purposes.

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