I love this recipe but I use it for skinny crust pizza instead and make my own frozen pizzas. I usually double the recipe and then after it rises I roll out a bunch of non-public pizzas and high with sauce and toppings and freeze them before cooking. I can usually get 20 pizzas out of a doubled recipe. They are great to have in the freezer and style nice.
- It’s not a hot and spicy sauce except you want it to be.
- I followed the recipe exactly, except that I used slightly over 2 ibs of beef and it still turned out great.
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