Â* And just enough - mostly Roma - for a double batch of pizza sauce .
It's simmering on the back burner even as i type this - I'll post the
recipe if any one wants it . I'll let it mellow overnight then make
pizza tomorrow . I'm not sure just how much I use per pie , whatever is
left will be divided up into appropriate quantities and frozen for later
use . The sauce is what takes the time , I simmer it for at least 3 or 4
hours . Dough is easier , only needs to be handled briefly twice after
measuring into the bread machine .

Â* --

Â* Snag