I've noticed a couple new users lately whose profiles indicate that they live in Columbus or central Ohio. That means there are at least 4 or 5 central Ohioans hanging around here, and I think we should start a little network, partly in an effort to split up cases of desirable ingredients, or maybe even schedule events to share our pizza-making knowledge with each other. And other stuff like that.
So here's a little introduction: I'm Ryan and I live in southwest Franklin County (between Grove City and London). Before I started participating on these boards, my standard pizza was kind of a New York style. However, since I began participating here, my focus has been mainly on cloning Tommy's pizza, and I've come very close. (In fact, I think I've made a lot of Tommy's-style pizzas that are much better than Tommy's.) Also, having worked at Donatos, I've been familiar with most of their procedures for a long time. However, a lot of Donatos' most important secrets are kept in their commissary (where I've never been), but some research from Peter (Pete-zza) helped me create a near-perfect clone of Donatos, in one try (which I documented on a Donatos thread somewhere). I've also made some Malnati's-style deep dish pizzas, which were also very good.