I've been somewhat obsessed with pizza for most of my life. I distinctly remember having homemade pizza for dinner at a friend's house when I was a kid and it was a revelation that pizza could be made at home! Even though it was probably Chef Boyardi (which will always have a place in my pizza heart) with added toppings, I remember it fondly. I didn't get serious about making pizza myself until college when we had Pizza Fridays in the house I was sharing. Whoever's turn it was to cook that week produced their own version of pizza. This is when my tastes likely locked onto New York style pepperoni, or just reinforced that I've always been a thin crust pepperoni person (and not a whole wheat crust vegetable medly person). Anyway, so many pizzas later, it's now Apizza Scholls that set the bar for the best I've ever tasted. I've been trying to figure out how to make my own pizza somewhere as good as Brian's. It's been a long struggle, and I'm closer (with the help of this forum), but not there yet.
