My name is John. I am a pharmacist by profession but I like to cook. I subscribe to Cooks Illustrated, Food and Wine, Bon Appetit, and read many articles wherever I can find them. I make pizza at home and believe I have the sauce that I like perfected. I use a blend of cheeses when making my pizza including mozzarella, provolone, fontina, asiago, and parmesan. One of the first pizzas I made was strictly with provolone but that was a local Elks recipe. My family enjoys the pizza and asks me to make if for their friends. I send it to class with them on days they have an impromptu party for a teacher. The crunch is very important to me. However, I use pizza shells purchased locally in Hazleton. I want to experiment with making dough from scratch but time constraints always seem to get in the way. I came here after watching the Victory Pig Style Pizza video which was very informative. Hello to everyone here and I look forward to learning more from all of you.