Still trying to recover!
Between Pizza and Q I have put on 7 pounds!!
All pizzas were medium in size and I typically made 3 a vegetarian (black olive, green pepper, and onion), pepperoni and sausage, and cheese.
The Thin Crust - They loved it. As stated above I added some crushed red pepper flakes to the second batch of sauce and that went over in a big way. The original was also well liked.
I made no changes to the recipe for the crust it was a big hit. I had to convince one person I did not get it from the local Pizza Hutt.
The ‘Classic Italian’ – it was well like, but most thought the topping were too light. Of course I am in Texas
The Chicago Deep Dish – WOW! It was the biggest hit. They LOVED it. Nobody had ever had one before. The crust turned out nice and flaky and full of flavor (25 hours from mixer to oven).
The Focaccia – It turned out to be a basic thick crust pizza. They liked flavor of the crust. Sauce I used was the same as my New York (posted somewhere on this board) with a little more garlic.
The New York – Turned out really good. My brother who lived in New York City for two year a few years back said it reminded him of some of the pizza he use to eat there.
Over all it was quite successful with no major disasters.
The Chicago was by far the biggest hit. The New York and Thin were well liked with the Italian and Focaccia getting the "It’s good" comments.
I'm happy and hope never to do it again with out getting paid!