I've read this forum for quite a while, but now I'd like to post.
I'm a classic American style pizza lover where toppings are plentiful, especially the cheese. To me, New York style "balance" in pizzas always leaves me wanting more ingredients (so shoot me, already).
I love thin and crispy crusts, and I just relieved my mom of here KitchenAid mixer and tried a 48 hour rest dough from this forum and it was incredible!
To me, tomato sauce is a rare thing, because when I was a kid I delivered pizzas for an after-school job and just got so tired of "normal" pizza styles. I love creative new pizzas like a Reuben with pastrami, sauerkraut and swiss; a BLT pizza; or a clam, bacon, garlic and white cheddar pie.
I use a 15 year old pizza stone from what is a now defunct company called the Pizza Chef, and I keep meaning to upgrade to a larger size but never get around to doing it because I would need a new pizza peel as well.
