Pizza Crust Quotes

They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.

There's very little in my world that a foot massage and a thin-crust, everything-on-it pizza won't set right.

The crust is the best part,” he explained around his mouthful of food. “If they made an all-crust pizza, I’d be a pig in shit.” Lauren took a delicate bite of her own slice. “I’m pretty sure they do. It’s called bread.” He stopped chewing as he looked at her, and a smirk lifted the corner of his mouth. She’s a wiseass.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

Our purpose is to consciously, deliberately evolve toward a wiser, more liberated and luminous state of being; to return to Eden, make friends with the snake, and set up our computers among the wild apple trees. Deep down, all of us are probably aware that some kind of mystical evolution - a melding into the godhead, into love - is our true task. Yet we suppress the notion with considerable force because to admit it is to acknowledge that most of our political gyrations, religious dogmas, social ambitions and financial ploys are not merely counterproductive but trivial. Our mission is to jettison those pointless preoccupations and take on once again the primordial cargo of inexhaustible ecstasy. Or, barring that, to turn out a good thin-crust pizza and a strong glass of beer.

On the screen it rained and rained confetti, for minutes, and that glitter-rain, plus the cameras flashing and the lights from the billboards and the awesome mass of the crowds in their shiny hats and toothy smiles, made the world pop and shine and blur in a way that makes you sad to be watching it all on your TV screen, in a way that makes you feel like, instead of bringing the action into your living room, the TV cameras are just reminding you of how much you're missing, confronting you with it, you in your pajamas, on your couch, a couple of pizza crusts resting in some orange grease on a paper plate in front of you, your glass of soda mostly flat and watery, the ice all melted, and the good stuff happening miles and miles away from where you're at.

My grandma is very old, and she doesn't remember things a lot, but she bakes the most delicious cookies. When I was very little, we had my mom's mom, who always had candy, and my dad's mom,who always had cookies. My mom told me that when I was little, I called them "Candy Grandma" and "Cookies Grandma." I also called pizza crust "pizza bones." I don't know why I'm telling you this.

I always thought we only had two choices in our lives when it came to pizza crust—thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise.

I convince myself that I am having fun playing big lawyer in the big city-working all hours, surrounded by a ringing phone and day-old pizza crust. That I am reveling in this life of a caricature. But that would be a lie, because the truth is that I don't really feel much of anything at all. Just a dull ache around my edges.

She tilted her head, looking back down at Del’s notes as she absently tore the crust off her pizza. And then she reached across the table and handed it to him as if it were the most natural thing in the world. He glanced down at the crust and then back at her; her eyes were still on his notebook as she flipped a page and began reading again, and he felt something settle in his chest. It was pathetic, but that was probably the nicest thing anyone had done for him in a long time.

he’s tradition and familiarity. He is homemade pop tarts on the first Saturday of the month. He is late-night viewings of Die Hard in the sticky summer heat, both of our phones propped up on our respective coffee tables. He is pizza with extra mushrooms and light sauce, a crust that has to be perfect.

My mom told me that when I was little, I called them “Candy Grandma” and “Cookies Grandma.” I also called pizza crust “pizza bones.” I don’t know why I’m telling you this.

Mike stared out the window at the closest dumpster. Two rats the size of Chihuahuas were fighting to the death over a soggy pizza crust. “Doesn’t look that impressive,” Mike observed.

For dinner, we had thin-crust pizza at a place called Panjo's. Daddy said that it was his favourite and that he ate there a lot. He said the last time he'd been there, he'd come with a woman from work, on a date. He said he'd liked her quite a bit until she took out a cigarette. The he realised she was stupid. I thought she was stupid, too, not because she smoked, but because she'd gone on a date with Daddy.

If you can have one square of triple-thin-crust pizza and happily close the top of the box and put it in your refrigerator until the next day and not wake up periodically throughout the night asking yourself whether or not you made a huge mistake, then maybe this is not the book for you. BITCHES GOTTA EAT.

I spent my early 20s figuring out if I prefer deep dish or stuffed-crust. My findings: I like pizza.

I’ve been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin’ that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever’s on TV and fall asleep in a wine and bread coma. I think love is cooking together. I think it’s making something with each other, that’s what I think, Alice. I don’t know what you think. Turns out that I didn’t know what you were thinking at all.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

Wednesday is pizza day at Chadham High. The lunchroom smells like a cross between a sewer and a dead skunk. Chadham High pizza consists of a cardboard crust and sauce made of mud, topped with some kind of fungus that looks suspiciously like phlegm pretending to be cheese.

But Linda and Bob are good, old friends. I feel their warmth even though they aren't there. Come and blueberry jelly on the sheets. Racing forms and cigarette butts in the bathroom. Notes from Bob to Linda: "Buy some smokes and take the car ... dooh-dah dooh-dah." Drawings by Andrea with Love to Mom. Pizza crusts. I clean their coke mirror with Windex. It is the only place I work that isn't spotless to begin with. It's filthy in fact, Every Wednesday I climb the stairs like Sisyphus into their living room where it always looks like they are in the middle of moving.

He’s more than my best friend - he’s tradition and familiarity. He is homemade pop tarts on the first Saturday of the month. He is late-night viewings of Die Hard in the sticky summer heat, both of our phones propped up on our respective coffee tables. He is pizza with extra mushrooms and light sauce, a crust that has to be perfect.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

And should Armageddon come, should a foreign enemy someday shower the United States with nuclear warheads, laying waste to the whole continent, entombed within Cheyenne Mountain, along with the high-tech marvels, the pale blue jumpsuits, comic books, and Bibles, future archeologists may find other clues to the nature of our civilization—Big King wrappers, hardened crusts of Cheesy Bread, Barbeque Wing bones, and the red, white, and blue of a Domino’s pizza box.

We’re going to consider a perfectly circular pizza which has a uniform coverage of the same topping and is without a crust; also, its base is extremely thin (so you can’t cheat by cutting horizontally through it). To sum up, then, the pizza can be described as perfectly circular, homogenous, infinitely thin and (because it’s two-dimensional) terrible value for money. It can also be frictionless and in a vacuum if you like, but that would make it substantially harder to eat. Although possibly much easier to digest.

The square pizza at Di Fara is a complex, multi-step thing: a 1/2-inch-thick crust pressed out into a pan, topped with a long-simmered San Marzano tomato sauce, slices of fresh mozzarella cut from a fist-sized ball, slices of aged mozzarella, grated Parmigiano-Reggiano or Grana Padano that he feeds through a hand-cranked grater as he goes, plenty of olive oil poured from a copper jug, and fresh herbs snipped with scissors. It’s sort of like focaccia—focaccia that oozes so much cheese and tomato that you need a knife, a fork, and three napkins to eat it.

[...]a man and a boy, side by side on a yellow Swedish sofa from the 1950s that the man had bought because it somehow reminded him of a zoot suit, watching the A’s play Baltimore, Rich Harden on the mound working that devious ghost pitch, two pairs of stocking feet, size 11 and size 15, rising from the deck of the coffee table at either end like towers of the Bay Bridge, between the feet the remains in an open pizza box of a bad, cheap, and formerly enormous XL meat lover’s special, sausage, pepperoni, bacon, ground beef, and ham, all of it gone but crumbs and parentheses of crusts left by the boy, brackets for the blankness of his conversation and, for all the man knew, of his thoughts, Titus having said nothing to Archy since Gwen’s departure apart from monosyllables doled out in response to direct yes-or-nos, Do you like baseball? you like pizza? eat meat? pork?, the boy limiting himself whenever possible to a tight little nod, guarding himself at his end of the sofa as if riding on a crowded train with something breakable on his lap, nobody saying anything in the room, the city, or the world except Bill King and Ken Korach calling the plays, the game eventless and yet blessedly slow, player substitutions and deep pitch counts eating up swaths of time during which no one was required to say or to decide anything, to feel what might conceivably be felt, to dread what might be dreaded, the game standing tied at 1 and in theory capable of going on that way forever, or at least until there was not a live arm left in the bullpen, the third-string catcher sent in to pitch the thirty-second inning, batters catnapping slumped against one another on the bench, dead on their feet in the on-deck circle, the stands emptied and echoing, hot dog wrappers rolling like tumbleweeds past the diehards asleep in their seats, inning giving way to inning as the dawn sky glowed blue as the burner on a stove, and busloads of farmhands were brought in under emergency rules to fill out the weary roster, from Sacramento and Stockton and Norfolk, Virginia, entire villages in the Dominican ransacked for the flower of their youth who were loaded into the bellies of C-130s and flown to Oakland to feed the unassuageable appetite of this one game for batsmen and fielders and set-up men, threat after threat giving way to the third out, weak pop flies, called third strikes, inning after inning, week after week, beards growing long, Christmas coming, summer looping back around on itself, wars ending, babies graduating from college, and there’s ball four to load the bases for the 3,211th time, followed by a routine can of corn to left, the commissioner calling in varsity teams and the stars of girls’ softball squads and Little Leaguers, Archy and Titus sustained all that time in their equally infinite silence, nothing between them at all but three feet of sofa;

There are four cheeses! It's a 'Quattro Formaggi' Pizza!" "A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!" "Because the four cheeses were blended together and balanced with absolute perfection! The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor! Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..." "And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..." We came out of the blocks with the bitterness of the artichokes... then we jumped to the cynarine-boosted sweetness of the shigureni beef... ... and ended with a leap to a salty Quattro Formaggi Blend!

I love Pizza thicker, when the crust is thinner!

Pizzerias in big cities benefit from Italian natives or descendants thereof, people who understand that real pizza comes from Naples where the crusts are thin and the toppings simple. Samantha’s favorite was Lazio’s, a hole-in-the-wall in Tribeca where the cooks yelled in Italian as they baked the crusts in brick ovens. Like most things in her life these days, Lazio’s was far away. So was the pizza. The only place in Brady to get one to go was a sub shop in a cheap strip mall. Pizza Hut, along with most other national chains, had not penetrated deep into the small towns of Appalachia.

I have vivid memories of going to Pizza Hut and enjoying a thin crust pizza and a jug of Pepsi, and, getting high stacks of buttermilk pancakes with syrup.

He’d made his mind up the night before, when Mikey had messaged him on Facebook to say that he’d managed to fix his brakes. They were officially ‘good to go’. And go was precisely what Norm intended to do. He didn’t care where. As long as they went somewhere. And the fact that it was a lovely day was the icing on the cake. Or, as Norm preferred to think of it, the extra cheese topping on a twelve inch deep crust margherita pizza from Wikipizza.     For once, all was well in Norm’s world as he pedalled down the street. Relatively well, anyway. About as well as could be expected. Not that Norm’s expectations were ever all that great. But at least he’d been allowed out. Officially allowed out, that was. He hadn’t had to sneak out without his dad knowing. The so-called ban had been lifted, once his mum had explained to his dad why Norm had gone over to see Mikey in the first place.

Rachel reappeared with a wooden peel holding a free-form pizza heaped with vegetables, its edges blackened by the flame. Melody's mouth practically watered at the sight of it. The moules on Saturday had been amazing, but after the day she'd had, pizza and wine and butterscotch bars- hopefully with good coffee- would feed her soul as much as her body. Her friend cut the pizza into diagonal strips with a dangerous-looking mezzaluna, and then it was a free-for-all to grab the crispiest slices. Melody closed her eyes to savor the perfectly tender vegetables on top of the crisp pizza crust and sighed with happiness. "You did a garlic Parmesan cream sauce." "I figured I was allowed to deviate from traditional primavera since it's pizza." "It's good Parmesan." "Local. Makes up for the fact it's not Italian.

I was born in a dumpster, in an alley behind a dive bar. A wee speck of methicillin-resistant Staphylococcus aureus, baptized by saliva from a hospital orderly, clinging to a wedge of pizza crust. Honestly, I didn’t want to hurt anyone—certainly not the Norwegian rat who gobbled me with his yellowed fangs, feeding me a banquet of liquefied refuse. We’d both gotten a bad rap, MRSA and rats.

were fighting to the death over a soggy pizza crust. “Doesn’t look that impressive,” Mike observed. We all hopped out of the cab and hurried through a light drizzle to the employee entrance. There was a small foyer where another guard was on duty, controlling a second set of secure, alarmed doors. The guard observed the arrival of our wet, improperly dressed group with concern until Catherine breezed through the door. Then her face lit up as though she were a small child who had just found Santa Claus coming down the chimney. “My stars, Mrs. Hale! It’s been far too long since you’ve graced this entrance.” “It certainly has, Lizette,” Catherine agreed. “My work in the States has taken

Alhamdulillah ini rutinitas saya tiap hari setelah berhenti kerja jualan pizza homemade ala artha atmarani secara online sambung doanya ya buntar dan buntik biar jualan saya lancar dan barokah.

Can I tell you something?” “Yeah.” I wished I could tell him it was okay to keep touching my face, but that would probably be weird. Totally sounded weird in my head. And would be really inappropriate. Totally inappropriate. His lashes lowered and the lopsided grin appeared. “I always knew you’d be beautiful one day.” My breath hitched as I sat straighter. What was left of the pizza, just the crust, was totally forgotten. My ears had to be smoking crack or something. A flush swept across his cheeks as one side of his lips kicked up. “I just never thought I’d get to see how beautiful you’d become.

We shared deep passions. John Hughes movies, the New Romantics, the Chicago Bears. We both loved chicken-flavor Ramen and hated the shrimp flavor. We liked thin-crust pizza over deep dish, and wine over beer, and gin over vodka.

Chicago deep dish takes forever to cook and costs as much as four New York–style pizzas. Chicago deep dish is a commitment. You arrive at Uno’s, Giordano’s, Gino’s East, or Lou Malnati’s and place your order, and then you wait and wait for what seems like a lifetime. At times it feels like they are purposely tormenting you to make the deep-dish pizza seem all the more appealing. I actually make a point of not showing up hungry when I go out for a Chicago deep-dish pizza. It would be torture. To kill time, you eat a salad with provolone, salami, and pepperoncini in it and drink a pitcher of beer like you are preparing yourself for some kind of long, difficult journey of waiting. Finally your pizza arrives in a pan carried by your server with some kind of clamp contraption that I’m pretty sure is the same one they use to shape molten glass. After the first slice you are full, and you should be. You’ve eaten roughly three pounds of food that is baked on top of a crispy, cake-like crust. There is never a reason to eat more than one slice of deep dish, but you forge on. The wait has built an enthusiasm and excitement in you that can’t be quelled by just one slice. Most humans stop after two slices, but I like to think of myself as a superhuman.

He’s more than my best friend - he’s tradition and familiarity. He is homemade pop tarts on the first Saturday of the month. He is late-night viewings of Die Hard in the sticky summer heat, both of our phones propped up on our respective coffee tables. He is pizza with extra mushrooms and light sauce, a crust that has to be perfect.

I was still learning the appropriate levels of reaction in this world. Things I should not express shock of delight at. Things I should be overjoyed about. I was not supposed to be amazed by the unusual beauty of the apartment, but thick-crust pizza called for riots.

Tag arrived with the food. The Blue Door was known for using as much local food as possible. Tag had brought thin-crust gourmet pizzas with fresh mozzarella cheese, tomatoes they grew behind the restaurant, garlic from Gilroy, artichoke hearts from Castorville and olives from Paso Robles. I knew the vegetables in the chopped salad came from a local farmer’s market that sold produce grown in the Salinas Valley and the dressing was made with olive oil from a boutique grower in Carmel Valley. He’d brought a selection of fruit—raspberries from Watsonville, strawberries from Oxnard, grapes from Delano—and a selection of cheeses from a small producer in Point Reyes Station.

She turned back to Broadway and strolled past the fruit stands and the debris of collisions lying on the curbs, the broken pizza crusts of the city’s eaters in the streets, fruit peels and cores, a lost boot and a rotted tie, a woman sitting on the sidewalk combing her hair, the black boys ranting after a basketball, the implosion of causes and purposes she had once known and could no longer find the strength to call back from the quickly disappearing past. And Charles arm in arm with her here, walking imperturbably through it all with his hat flat straight on his head and his crimson muffler around his throat and whistling softly but so strongly the mighty main theme of Harold In Italy. Oh Death, oh Death, she said almost aloud, waiting on the corner for the light to change, and wondering at her fortune at having lived into beauty.

I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven. These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.

The vampire pizza was shockingly good. Emma decided fairly quickly that she didn't care what was in the sauce. Mouse heads, stewed people parts, whatever. It was amazing. It had crispy crust and just the right amount of fresh mozzarella. She sucked the cheese off her fingers and made faces at Jules, who had excellent table manners.

I was still learning the appropriate levels of reaction in this world. Things I should not express shock or delight at. Things I should be overjoyed about. I was not supposed to be amazed by the unusual beauty of the apartment, but thick-crust pizza called for riots.

425F. Roll out a pre-made pizza crust and top with marinara sauce, shredded cheese, crumbled bacon, and 2 fried eggs. Bake for 10-12 minutes or until the crust is golden brown. 19 Breakfast sandwich with ham and cheese:

A few off-limits foods that fall under the “No baked goods, treats, or re-created junk foods” rule include pancakes, bread, tortillas, biscuits, crepes, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, French fries, and that one recipe where eggs, date paste, and coconut milk are combined with prayers to create a thick, creamy concoction that can once again transform your undrinkable black coffee into sweet, dreamy caffeine.

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

These weren’t butterflies in her stomach. These were big ass New York pigeons fighting over a pizza crust.

The pizza was thin and biscuity – different from the thick crusts she enjoyed in Bombay. Iqbal’s Aberdeen Angus steak looked almost alive, raw and juicy as he sliced it. Neither had room for dessert, and once they had wiped their plates clean, they ambled back to the Murphys’ in a happy stupor. ‘Right then, Fiza Sahiba. I’ll climb my lonely tower in desperate need of rescuing. See ya,’ Iqbal said, giving her a quick hug. ‘You smell of … steak,’ Fiza said. ‘Yes. I’m manly that way,’ Iqbal replied, walking towards the wooden staircase.

Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.

To give such joy is to experience it yourself. For the rest of my days, I am indebted to Libby for sharing hers with me. It is such an easy thing to do, to make our dogs happy: a ride in the car, a walk around the block, a bite of pizza crust, a place on the couch. Oh, that we could experience pure bliss.

Time for lunch. Take me somewhere good. Somewhere Italian." She chose Vine, one of the cafes on the main plaza, and ordered a burrata and squash blossom pizza. The fluffy soft cheese, drizzled with fruity olive oil, paired beautifully with the crisp blossoms and homemade crust. Eaten with chilled elderflower soda, it was exactly what she'd been craving.

She hung up. Camp Arifjan had served pizza as a choice at almost every meal, but the sauce tasted like turned ketchup and the dough had the consistency of toothpaste. Since she’d been home, she craved only thin-crust pizza and nobody did that better than Best of Everything. When

You mean, if I say I want the cheesiest pizza, where they fill the inside of the crust with cheese, and top it with jalapeños and pineapples, you’d eat that with me?” He grimaces. “I should have known you were one of those people who liked sweet shit on pizza.” I scoot closer to him, pressing my chest against his. “How dare you call me people. It’s very condescending. And you, Mr. My-Body-Is-My-Temple, wouldn’t know good pizza if it landed in your mouth.” He smiles down at me, his eyes smoldering. “I’d like to have something in my mouth, and while it’s another five-letter-word that starts with p, it certainly doesn’t end with an a.

Koch Agriculture first branched out into the beef business, and it did so in a way that gave it control from the ranch to the butcher’s counter. Koch bought cattle feedlots. Then it developed its own retail brand of beef called Spring Creek Ranch. Dean Watson oversaw a team that worked to develop a system of “identity preservation” that would allow the company to track each cow during its lifespan, allowing it over time to select which cattle had the best-tasting meat. Koch held blind taste tests of the beef it raised. Watson claimed to win nine out of ten times. Then Koch studied the grain and feed industries that supplied its feedlots. Watson worked with experts to study European farming methods because wheat farmers in Ukraine were far better at raising more grain on each acre of land than American farmers were. The Europeans had less acreage to work with, forcing them to be more efficient, and Koch learned how to replicate their methods. Koch bought a stake in a genetic engineering company to breed superyielding corn. Koch Agriculture extended into the milling and flour businesses as well. It experimented with building “micro” mills that would be nimbler than the giant mills operated by Archer Daniels Midland and Cargill. Koch worked with a start-up company that developed a “pixie dust” spray preservative that could be applied to pizza crusts, making crusts that did not need to be refrigerated. It experimented with making ethanol gasoline and corn oil. There were more abstract initiatives. Koch launched an effort to sell rain insurance to farmers who had no way to offset the risk of heavy rains. To do that, Koch hired a team of PhD statisticians to write formulas that correlated corn harvests with rain events, figuring out what a rain insurance policy should cost. At the same time, Koch’s commodity traders were buying contracts for corn and soybeans, learning more every day about those markets.

She closed her eyes, imagining her favorite pizza from Market Street Pizza. She could almost smell it. She heard Rara gasp, then she actually COULD smell it. Mom’s eyes flew open and the first thing she noticed was that her hunger bar was half empty—or was it half full? The second thing she noticed was a family size, thin crust pizza covered in jalapenos and pineapple, steaming on the table in front of her. “What?” In a daze, she lifted a piece up, the ooey gooey cheese leaving a string connected to the other pieces, and took a bite.  “It’s so good!” She almost felt like crying. “How did you DO that?

He pointed into the pizza box, and when I looked closely, I could see a tiny bit of green wire sticking out from under the thick Sicilian crust.