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<title>The Lone Crust Ledger</title>
<link>https://howdyspizza.com/</link>
<description>Texas pizza, measured before it gets rowdy.</description>
<language>en</language>
<item><title>Barbecue Sauce on Pizza: Ratios That Stay Balanced</title><link>https://howdyspizza.com/barbecue-sauce-on-pizza/</link><guid>https://howdyspizza.com/barbecue-sauce-on-pizza/</guid><description>Use barbecue sauce on pizza as a concentrated seasoning, not a deep red lake.</description></item>
<item><title>Grilled Pizza: A Two-Zone Method That Holds Up</title><link>https://howdyspizza.com/grilled-pizza-two-zone/</link><guid>https://howdyspizza.com/grilled-pizza-two-zone/</guid><description>Grill pizza over two heat zones: one direct side for setting and marking bare dough, and one indirect side for melting toppings without burning the base.</description></item>
<item><title>Smoked Brisket Pizza: A Leftovers Recipe</title><link>https://howdyspizza.com/smoked-brisket-pizza/</link><guid>https://howdyspizza.com/smoked-brisket-pizza/</guid><description>For one 12-inch smoked brisket pizza, make a 65% hydration dough with 300 grams flour, 195 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams oil.</description></item>
<item><title>Texas-Style Pizza: The Honest, Useful Definition</title><link>https://howdyspizza.com/texas-style-pizza-explained/</link><guid>https://howdyspizza.com/texas-style-pizza-explained/</guid><description>Texas-style pizza is best understood as a regional influence, not one standardised crust.</description></item>
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