What's your favorite pizza?

[Ravenshire]

No. It's the sauce and the dough prep.

I don't grow my own wheat, but I do make my own sauce -- most of the time I'll use one 8-oz can of plain tomato sauce, and then add three cloves of fresh garlic, one medium roma tomato, and a couple of slices of red onion (all diced very fine), a touch of olive oil, some fresh basil and oregano, and black pepper and a dash of Worcestershire sauce. I'll saute the garlic in the olive oil, and then add the other ingredients, raise it to a boil, and then cover and simmer for thirty or so minutes.

If I'm making my own sauce-base, I will use four medium romas. Raise the water to a vigorous boil, put the tomatoes in for about 90 seconds, and then remove them. Peel the tomatoes, crush them with a fork, or blend them in a blender. Season with seasoned salt, granulated garlic, a little black pepper, and a pinch of fennel; and then simmer the sauce by itself for an hour or so. You can then use it as the canned sauce above.

The dough I use is Krusteaz's flatbread mix -- I don't make my own dough. It's pretty good, and beats all hell out of a three-days' cooking job, for my money.

It's not three days cooking. It's two and 7/10 days waiting.

The results are worth it though.