Stalvern wrote:Be thankful at least that you've never had St. Louis pizza.
I had to google St. Louis pizza, which uses no yeast in the crust and as a result has a cracker-like consistency (according to Wiki).
I’m a fan of thin crust pizzas and one of those goofballs who likes anchovies and pineapple as toppings. I also like to make my own pizza from scratch. The family loves it. I use a Bobby Flay pizza dough recipe (great recipe, but you need to add stuff like garlic and/or onion powder, thyme, oregano to really make it pop). For the sauce I just use a 28 ounce can of whole or diced tomatoes (and maybe an extra 14 ounce can), add sautéed garlic and onion, dried herbs, blend it, heat up the sauce, put it on low, then reduce for an hour or more to the right consistency.
I use three cheeses, mozzarella, regganio, and parm. The kids like pepperoni (at the deli) and onion as toppings, and my wife and I have different toppings depending on our mood. And I’ll stop now because when it comes to cooking I literally won’t shut up about it.