But the Best Pizza...

...is the one you make yourself. Crust is thin and dry, made lightly crunchy (not chewy and poofy) with baking powder, slightly scorched on the bottom, giving it that 'maillard reaction' taste, much like a pretzel. I've got tangy (not sweet) sauce with extra oregano, lots of Italian sausage and button mushrooms, and the whole thing topped with equal amounts of provolone and mozzarella*. A perfect pizza, exactly to my specifications!


*Mozzarella goes on top, so it scorches a bit while the provolone underneath doesn't. Best of both worlds that way - otherwise-mild mozzarella is browned and toasted, while smoked provolone is melted, but unchanged.