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amey
inchpincher
r_mash
Gas FTW in my Roccbox too.
I’d really recommend making a sauce from scratch, I use roughly three big tomatoes per pizza. Chop em in half, scoop out the seeds into a sieve and get the juice in with the toms, fill with cold water half way. Lid on, bring to boil until the skins can be pinched off with tongs then mash em a bit and reduce to a simmer until they’re the right consistency (not very liquid). Dash of olive oil, red wine vinegar, season and a pinch of oregano. You won’t go back.
Also made naan twice this week, so friggin good. Guardian recipe