What's your favorite pizza?

[Pizza]

Domino's pizza has improved, but it's still not as good as Papa John's.

But neither is as good as what you can get from local mom 'n' pop pizza joints.

I have friends that can make an awesome pizza from scratch.

[Ravenshire]

But neither is as good as what you can get from local mom 'n' pop pizza joints.

I have friends that can make an awesome pizza from scratch.

Well, yeah. There are no restaurants that can touch my home-made pizza. Problem is, it takes 3 days to make one (if I'm truly doing it up right) when I can get one made and delivered in half an hour to an hour.

[Thumpalumpacus]

Three days? What the hell are you having, brisket as a topping?

[Faith No More]

We have a local somewhat high-end Italian eatery that makes an amazing pizza. I think they even make their own sausage, or at least it tastes that way.

I like mine with pepperoni and mushrooms, but I'm open to other veggies and meats.

I also really like Jet's eight corner deep dish. Mmmmm....

[Ravenshire]

Three days? What the hell are you having, brisket as a topping?

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

[Norman Humann]

Three days? What the hell are you having, brisket as a topping?

It's a Jesus pizza.

[Thumpalumpacus]

Three days? What the hell are you having, brisket as a topping?

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 a pot of water to a vigorous boil, put the tomatoes in for about 90 seconds, and then remove them. Dispose of the most of the water; leave perhaps a cup or so in the bottom of the pan. Peel the tomatoes, crush them with a fork, or blend them in a blender. Put the mashed/blended tomatoes back in the pan, season with seasoned salt, granulated garlic, a little black pepper, and a pinch of fennel; and then simmer the sauce by itself for an 30 minutes 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.

[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.

[Thumpalumpacus]

Oh, I'm just razzin' you, bub.

[Lucanus]

Do I have to?

Cime di rapa, mozzarella di bufala, Norcia sausage and fucking Cardoncelli mushrooms.

Fuck yes.