Kinda challenging to make crust puff up nicely in the regular oven, but using broiler and putting stone on the top rack really helped with everything, this one was really good, crust was soft and crunchy and with a little char on top
Ps. If something is not traditional pls dont slap me too hard for it, as far as i am concerned hand squished tomatoes, salt, dry basil, and mozzarella are pretty traditional for toppings, and everything else looks pretty standard too
by Sh4x30