Fire.
Of course! Yes, in California we like our pizza a la flambé. 
or fried wonton skins.
The love child of Guy Fieriâs hair and Mario Batali.
Mario Batali or his hair?
Only Guy and Mario know.
Did you make that? How did you get those perfect angles?
Thanks. This is something I knew nothing about. And discussions like this about the dough just loses me. Not that I canât understand it; I just donât want to. But maybe wienermobile will invite me over some time. 
You donât need to read the discussion if youâre not interested, you can just follow the recipe.
I just ordered that pan.
I wish!!!
Iâve always described myself as âdough phobic.â They get to talking about âhydrationâ and %s of this and that. But that recipe sounds doable. Thanks, kiddo.
Thatâs standard style for Serious Eats. They have a long piece where they explain how they figured out what worked best, but you can skip that and go straight to the recipe.
Oh I know and I love that. Itâs just D.O.U.G.H. that freaks me out 
Newsletter from Gastro Obscura today covers Altoona-style, Colorado-style, Ohio Valley-style, Rhode Island pizza strips, Quad City pizza, and (the only one Iâve heard of before) St. Louis-style.
https://mailchi.mp/atlasobscura/americas-most-obscure-regional-pizzas?e=6dc9d61c98
I grew up with Rhode Island pizza strips, aka bakery pizza, usually from DePetrilloâs. Staple at birthday parties, church events, etc.and occasional lunchbox treat. Always served at room temperature.
the stuffed pizza