Although I've been a member here for two years, I haven't posted for a while. Or read, even. Sorry. Life has been a bit busy.
I grew up in rural northeastern PA, went to college in Philadelphia, and now live in the San Francisco Bay Area, land of Zachary's -- which is better Chicago-style pizza than I've had in Chicago. I'm a lifelong bread baker looking to make better home pizza. I could live on pizza with no problem -- in fact, I've been called a pizzatarian.
Looking forward to discussions of ingredients, equipment, and techniques.