Steve from Olive Branch, Mississippi here (just across the state line from Memphis). I've been making homemade pizzas off and on for the past several years, but was never quite satisfied with my crusts. After discovering this board, I've decided it's time to start runnin' with the big dogs. I just ordered a Blackstone oven and I'm reading as many posts as I can about crust recipes and techniques. So much to learn.
I'm a big fan of cracker, NP, and NY crusts and I plan to experiment with all of them. Once I've "mastered" those (yeah, right!), I have a life-long goal of cloning the BBQ pizza at Colletta's Italian restaurant in Memphis. It's Sicily meets Beale Street and unlike any other I've ever had.
Looking forward to the journey and making some new friends here.