She says I should quit trying to make my crust better, but I can’t. Once I stopped thinking about it as a prop for the other ingredient, it changed everything. The crust is the foundation. The other stuff is just window dressing. Don’t sell your crust short. My new ‘mandatory minimum’ is a two day cold ferment in the fridge. Good recipes here and here. I know, I know: “I don’t have time for that”. Bunch of crap. Ten minutes of mixing then into the fridge… check it the next day… pull it out the day after that. Not that hard and it makes a truck load more flavor than anything you can get from a one hour rise. At this point the toppings can be an after thought. Good cheese, dried oregano, Goodfellas‘ thin sliced garlic and a little raw tomato.