I've been a long-time casual reader of this very helpful site and have finally decided to dive in and start sharing and contributing. My interest in pizzas has been practically life-long, dating back to when I was in grade school where I remember making pizzas in the microwave (Pepperidge Farm flaky crust, remember those?) for dinner and thinking that was gourmet. I later held my first job at age 15 at a popular pizzeria in Wilmington, CA, and despite being around pizzas all-day during my weekend shifts, I still ate pizza for dinner. These days I make pizza at home at least once a week; usually it's New York style with home-made sauce with ingredients sourced from the farmers market, and lately I've been exploring cracker-style pizzas.