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These loaves are often quite thick and, even if they’re beginning to go stale, pretty fresh in the middle. So I toast the cut loaf a bit before topping with it sauce, cheese, and anything else my heart desires, to keep the crusts crisp and the inner crumb from turning gooey. I usually add pepperoni and finish it with fresh basil, parmesan, and chile flakes. But like I said, do what you want. This is your 30-minute pizza, and you can do what you like to make you happy.
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Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.
Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.
Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.
Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.
Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.
Many products featured on this site were editorially chosen. Popular Science may receive financial compensation for products purchased through this site.