(MD) Hey, Bob! Yeah, Rico’s was the one. There was a lot of pizza in our lives back then: Shakey’s, Rico’s, the Appian Way and Chef Boyardee stuff (I can’t believe we ate those). I had to do something to recapture the glory days. I’ll try to call tonight.

(Hubby) We could make ours really healthy… for me that means having a Corona Light instead of Extra. And then going for a five-mile run.

(MD) The flour and yeast thing isn’t too difficult. If you’re new to a particular recipe, just stick to it. Eventually you’ll get comfortable enough with it to experiment. In either case, experimentation is never really bad – you learn from your mistakes, and your family has a good laugh at your expense. It’s all good.

(MD) Thanks, mom! Maybe next time I’m at your place we can make pizza. I’ll bring the stones and the peels and my favorite mixing bowl. Then you can see what goes in to it.

(MD) Excellent! You can get a pizza peel at any reputable kitchen supply place. Let me know how it goes!

(MD) Well, come on over! If we’re having guests, I’ll be making pizzas. I’d love to let someone else have a good crack at the kneading for a while.

i’m more of a grillsman than any type of legit threat in the kitchen. bone in chicken, steak, smoked turkey…you name it, i can grill/smoke it. all that said, i may have to give your pizza a try though.

i totally agree about the baked hot and fast part. that’s why i’d like to try your recipe on my big green egg. have you heard of them? mine can climb in excess of 700 degrees. it’s UNBELIEVABLE for cooking the perfect medium rare steak.

(MD) I think I remember those… they’re the outdoor grill/barbecue/smoker dealy. As long as you can get it hot and keep it hot, but keep from having direct heat on the pizza, you’re good. 700 degrees would be great! About five or six minutes at that temperature.