@Ryan Stockwell Oh man I wonder if I should start a new thread... I'm way too into making pizza so my apologies for a longer answer than you were expecting. Pepperoni, herb-crust tomato and garlic, and a chicken bbq here: In short, currently I like to keep it simple. I used to throw everything on my pizzas, but now I think simpler is better. Good crust + good sauce + quality cheese + pepperoni (or just one simple topping) seems to be the best for me. You can really get a lot out of each ingredient if they are good, and thus less is more. If you have crappy crust though, then I feel like loading it up all crazy is a good way to disguise that fact. But if you load up a pizza that has great base components, you can miss out on that stuff. But yeah, more recently I like to make my crust the night before and let it rise for about 24 hours in the fridge. Makes the texture SOOO good. I usually buy my sauce (again simple is good) but making it can be amazing. Straight up mozzerella cheese is good, but if you throw in some other cheeses as well that can really set it apart. There are a TON of little tricks and stuff you can do if you want to get deep into it.
Start a thread!!!! And kudos to you man, that's full commitment, that's awesome. We buy this premade dough made by a brand called calise, and it's really good! We have been experimenting with tons of flavors. Some of my favorite flavors we've made are lobster pizza, we do a really good BBQ chicken, a Thai pizza, a margarita pizza, and a pizza with carmalized onions and goat cheese with some olive oil and garlic, and then putting an arugula and cherry tomato salad with balsamic glaze in it. The last one is sooo good! Sorry I don't have any pics, the next time we make some I will post me up!
Just crushed one of these for lunch. $4 CAD on sale is a tough price to beat, and the pizza is pretty tasty