So, I can here trying to figure out how to make an "Oregon Style" crust so I could make the taco pizzas that aren't available in Phoenix for myself.
Now that I'm finally zeroing in on something acceptable (DNA Dan's malty laminated crust), I'm getting ready to move back to Oregon, where I'll be able to pick one up whenever the mood strikes me....
Of course, I won't give up on figuring it out on my own, but the imperative, such as it is, is going away....
