I Just made one of my best pizza's for dinner, it had a thick, garlic and herb infused dough, covered with a homemade oregano San Marzano tomato sauce. sliced fresh garlic, red onions, red bell peppers, and topped with 3 different cheeses (Fontina, Provolone, and Manchego), Imported italian cappocola and Prosciutto Di Parma, fresh Calamatta olives, and portabella mushrooms, all topped with a liberal amount of imported Parmigiano Reggiano, and imported extra virgin olive oil.
I cooked the dough first until it was firm and golden, then poked small holes into it, added the toppings, turned the oven temperature down, and continued to cook it for another 45 minutes, the crust, sauce and toppings all merged into one amazing pizza, soft and creamy it just melted in your mouth
