As another baby-boomer in a large family, we seldom went out to eat, so pizza at an Italian restaurant was a treat. At home it was biscuit crust pizza. I still remember when Chef Boyardee came out with a boxed pizza and it's own little yeast packet. These days I use KAF perfect pizza flour and my favorite pizza is Margherita with three ingredients--tomato, basil and mozzarella. Sauce? No thank you.

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