Review on 🍶 Stainless Steel Olive Oil Dispenser: Leakproof, 350ml Capacity, Kitchen Storage Container by Mike Sutton

Bake pizza at home (on a pizza stone, in the oven - (500° 15-16 minutes, rotate halfway through 190°) After the dough has risen, stretch and (yes, I have in a New York pizzerias as a teenager over 45 years ago, and this is one of those things you don't forget.) The biggest problem I've had was either not enough, or (more likely) too much olive oil per pie before pouring the tomato sauce (homemade of course - olive oil, garlic, mashed plum tomatoes with basil, a little salt, red pepper flakes and dried oregano ml) lets me drizzle oil in a spiral from the center of the pie almost to the very edge.Last night (1st use) was the crust golden brown, firm and not greasy at all. The oil dripped just a tiny bit off the slices when eating - almost perfect! Would recommend this jar to anyone making pizza or anything else that requires a small amount of oil to serve needed.