Good day all,
Pizza fanatic from north central WV. I am a self-taught cook and a university taught physician. I may be more proud of the former. I found this site looking for a copycat recipe for a chicago style pizza (in this case, Gino's East). Excellent information in a format I can actually understand. It appears there is a science and chemistry to pizza making that appeals to me.
Favorite pizza? DiCarlos Pizza of the Ohio Valley (Weirton WV, Wheeling WV, etc.). Its a crust that is baked with sauce on it in big sheets, then ground provolone and pepperoni are thrown on once its out of the oven. Its simple and completely addictive.
Anyway, glad to be here. Lots of new technique to try.