I remember my mother making pizza crust with Bisquick in the 60s, using olive oil. I think the best part for the kids was to watch her trying to stretch it out on the round pizza tin. I have no recollection of the toppings except she always used provolone, a taste I continue to prefer on my own home-mades. I myself make a pretty mean yeast crust, though it re-heats kinda soggy. I'll have to try the idea of frying in olive oil. Been topping with bulk Italian sausage, plus mushrooms and/or olives for many years; now that I'm in the Southwest, green chili is a must! Midwest chain Noble Roman's is my college memory, and yes, we used to eat the unrefrigerated leftovers for breakfast, too. Theirs was constructed with cheese on the bottom, then the toppings, and just a dollop of thick sauce on top.

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