Damn, that is a ridiculously thorough guide, isn't it? I really have nothing to add except that I do love making homemade pizza (we're doing it tomorrow, in fact - plum tomatoes, peppers and onions, no sauce but plenty of cheese) and that regardless of what he has to say about them, a pizza stone is still the very best way of re-heating leftover slices of pizza to crispy goodness again.

We frequently make pizzas at the Slack household, and for the most part we go with the conventional setups. But occasionally we opt for something different. A standby pizza fave is Italian beef, ricotta cheese, sautéed green peppers, and light sauce. Delicious.

And this weekend we tried grilled chicken (shredded), bbq sauce (instead tomato sauce), grilled onions, and Monterey jack cheese. It was excellent. We've tried a few combos that failed, but both of those rocked.

I'm a fan of italian hot and sweet sausage, plum tomatoes, fresh basil and mozarella.

And now I'm hungry.

"Terrestrial meats".

Way better than okra.

I hope no one gets the bright idea of combining this thread with the okra one - some things just don't go on pizza!

On preview - too late.

Olive oil, garlic, and good cheese. No yucky tomato stuff.

I've had great luck with a basil pesto sauce, sprigs of rosemary, roma tomatoes, pine nuts, and -- my favorite -- fresh asparagus, if you can find it. It's very fresh and light and so makes a hot oven in summer almost worth it.

I'm vegan, so I have to overcompensate on pizzas for their cheeselessness. I usually make a whole-wheat crust, and put on pesto, tomatos, spinach, onions, mushrooms, sometimes, tofu, and whatever else is kicking around the kitchen. Mmmm.

kenko, I see your "terrestrial meats" and raise you "extraterrestrial meats."

Yay! Delivery! I didn't order olives but I like them.