I'm a pizza populist. I'll eat the fancy brick oven stuff but I'll also down a nasty Ellio's slice. But lately I've been focused with making my own. My dad used to make it when I was a kid and I've picked up a lot of things from him.

Sauce: Don Pepino is the best sauce. It's sweet and one can makes for two pies.

Temperature: I usually have the oven around 475-500 degrees, with a pizza stone to harden the crust. They say pizza stones are pretty temperamental and break easily, but I've been really lucky so far. 

Dough: I have not made dough from scratch. I recall a lot of frustration from my dad about crusts that were too dry, too spongey or too salty. I currently use Wegmans Whole Wheat frozen dough, which like the sauce, makes for two pies.

Toppings: The sky's the limit.

Let me know how you make a pizza!

“Pissaladière”- Add sun-dried tomatoes for a taste explosion!

Jim Lahey’s Pizza Bianca This is just a juicy flatbread, but when ya want a side, or a really thick bread for 'za, it sounds great!

Had a great slice yesterday w/ thin crust and sun-dried tomatoes!

Nom Nom!

The thinner crust the better This sounds like a good endeavor to take on! Gotta start making my own dough and your link is a good place to start.

Below is the cutter that I have been using, for most of my life I had the little wheel cutter, but this is way better. Now I no longer burn my hand trying to keep the pie in place while cutting. Granite countertops also manage to help the slices cool fast, which means I can devour it quicker!

Wow, that pie does sound badass!

The best crust I've ever had (thin) had a taste like English water crackers, fantastic. I'm looking for a clone recipe of that now.

Yeah, after looking at recipes for awhile I think that the best thing to do is just to improvise.

Just found this. I like the photo that he calls "pizza brain"...

I actually ran out of Don Pepino sauce a couple weeks back and had to resort to using tomato paste. I actually improvised instead of looking at a recipe, but what I threw together is very close to the recipe link you posted. It was not as sweet but delicious in its own way.

I'll have to try that Beer Bread. I've done white sauce pizzas in the past but they're really a sometimes thing. Gotta keep those arteries clear!

All of those sound like good toppings. I've been getting into sauteed broccoli lately. The craziest pizza I've made so far had blue cheese, feta, sauteed pears, toasted walnuts and spinach. It was badass.

Beer Bread (I was told by SpiteClassic that this recipe makes 2 large pizza crusts. What'cha think?)

Ingredients

* 1 12oz regular beer (room temp)
* 1/4 cup sugar
* 3 1/2 cups "Self Rising" flour

Preheat over to 350 degrees.
*
Place all ingredients into a mixing bowl.
*
Mix well with a fork. (Batter may have some small lumps.)
*
Pour in a 9 inch greased bread pan. (You can even use a non-stick spray)
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Spread batter evenly in pan reaching all 4 corners.
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Bake for 1 hour 10 minutes. (Since oven times can vary start checking at around 50 minutes.)

Do ya like white-sauce pizzas?

Here in Portland we *love* pizza. Thick, thin, personal-size, we love it aaall.

I've never made a pizza at home, but I think I'd throw in sun-dried tomatoes, thick 'shrooms, artichoke hearts, red onions, oil-cured olives and goat cheese.

Here is an easy to make pizza sauce. Sound good?