After 45+ years of eating, sleeping, breathing, researching, and consulting on pizza, a little has to eventually rub off.
My job has always been fairly easy since I've got all the tools and toys one could wish for at my disposal for making, developing, and researching pizza. You and all of the other folks here are the truly innovative and creative individuals as you are all researching the different aspects of pizza, developing different styles of pizza, reverse engineering pizzas, and just plain making great pizzas all without the big and expensive toys that we work with. Now, that's a challenge. It is also interesting to note that there is a strong interest displayed here to make what we like to call "artisan" pizzas, be it in a home oven, or a wood fired oven out in the back yard. For what it's worth, this closely mimics some of the direction that pizza industry is now going in as we are beginning to see more artisan type pizza offerings in the frozen food cases, and pizzerias, in general, are asking more questions about how to make them. So the knowledge that I'm gaining here helps to shorten my learning curve too.
Tom Lehmann/The Dough Doctor