[cabmandone]

Always made my sauce simmered. Blends the spices together nicely. My sauce is more of a spicy Sicilian style. In fact, I found the recipe for the sauce online years ago and started tweaking it to get it where I wanted it to be.

Flour? Meh... tried a few different ones. Never really noticed any difference in texture ore flavor. Did a blind test with some folks making two different pizzas. Only I knew which was AP flour. No one could tell the difference. So for less time, effort and cost, I just use AP.

I'm a stack it deep, more is better guy when it comes to pizza. There's a pound of sausage and a full package of peperoni on that pizza along with a full pound of moz. There was a pizza pub in Bowling Green Ohio called Myles pizza that made a crazy thick, crazy cheesy pizza that I loved. Finally got my sauce to where I liked it better than theirs and then had to work on the cheese.

My lowly Weber Summit will only reach about 700 but I like to give the rotisserie burner time to work the edges of the crust and slightly brown all that beautiful cheese so I keep it around 550-600

That's the beauty of pizza! Everyone likes something a little different.

Never been a fan of the minimalist pizza. Do love fresh Moz though! I'll eat that stuff by itself like it's candy.