It all began as most things do. With a first time. It is a moment you never quite forget and yet you never quite remember it all either.

It happened at my in-laws. My wife's dear parents would have us over for dinner and I never knew beforehand until we entered the kitchen where most of the entertainment was set up, that it was going to be pizza making competition of sorts.

People paired up, not a difficult task among four adults, and sometimes even went solo in building a 9 inch round pie. The results were absolutely mouthwatering as the first was pulled from the ovens heat and deftly cut into wedges that sometimes disappeared even before the next pie slid into the oven to bake.

Then one day we were presented with two 16 inch pizza pans to hang on to for a while. Seems they didn't fit into the econo sized hot box in the new, if not a bit cramped entry-level motorhome the in-laws were about to tour the continent in.

That was it. I think I built my first homemade pie the very week these pans knocked together in my cupboards. Can't remember what it was though. Could have been the onion/black olives and Feta pie…

That was a few years ago and I'm still at it. I make them every weekend and it is NOT a proud fact that last long weekend we ate pizza three days running. Not for breakfast though.

Another motivating factor in beginning to create an acceptable dough for a pizza and the resulting pie was the fact that not a single pizza delivery driver could find our house within the allotted delivery time; even though our house was a big white affair prominently situated on a corner with an excellent view.

It would be seem almost laughable seeing the same delivery guy driving up our street and past the house, for the enth time. Then comes the phone call (before the cancerous cell phone craze went terminal).

Sure we received a few free pizzas but come on. Preheating it didn't supply the needed magic for a great pie.

Making our own was no great stretch and the recipes on the pizza page are the result of some careful combinations, creative pressures and sheer dumb luck.
OK, so the one with eight eggs 'is' a wee bit over the top. Feel free to reduce the egg quotient by half.

Ah … how much I tried to taste back in 'those' days. Just plain unhealthy now, those pizza feasts when I built two very different pizza's for a dinner for three. I could suppose that the popular two for one deals could have had a big influence if it weren't for the two pans I now possessed (or did they possess me?). Don't yet have a verdict on that one.

There is little that rivals a satisfying pizza. OK, so a lot of things might rival that sense of satisfaction, but my point is simply that a delicious pizza is a wonderful thing.

Getting my dough to be a consistent elasticity and loft is something of a relief and I will be looking into other kinds of flours for different kinds of pizza crusts. Let it be known that I don't much care for thing crust crispy pizza. I'll have some crackers if I want crispy, although I must say that making a pizza on a large round Wasa type cracker is an interesting thing too.

I'm lucky to live in close proximity a very well appointed and bustling (if you can call what people have to endure in a very crowded shop) Italian deli and after years of exposure I should technically have a working knowledge of that language, but I don't. Too busy shopping. I can't even pronounce Proscuitto properly yet. It would be helpful if they numbered some of the tempting delicacy's.

The secret to a great pizza is to find the best ingredients. At times corners can and may be cut with equally great results if not surprises, but it's all in what you put on that dough that makes the difference.

I've heard that this deli even sells pizza dough, but I've never even thought to ask for some to see what difference there is. Making the dough is part of the routine for me and something I like to do. Always make your dough ahead of everything else.

A popular pie was born one night when a friend whose family was invited over for pizza mentioned that one of his offspring was none too thrilled by the prospect of dinning on pizza. This was one the phone before they arrived. I asked a few questions and set off to cobbling a pie that a kid would love. Very simple: Roll out dough and spread 2/3 of a can of tomato paste on top. Cover with left over spaghetti noodles (plain - leftover will do nicely) and cover with cheddar cheese. The kid(s) loved it and clambered for more.

Another important factor in a good pie is the cheese. Mozzarella isn't the only kind to top your pie with. Far from it. Get out there and try something different. My three cheese pizza is a good place to start. Going for a five cheese pizza is a very dangerous trick much like trying to juggle five balls when three are perfectly fine.

The main thing is to have fun making pies. If you are at all adventurous in the kitchen and when out shopping, you will be pleasantly surprised at your creative efforts wonderful results. Keep them coming back for more.

The possibilities are endless. Try putting something you've never considered putting on a pie.Visit your local deli and choose two toppings and a good cheese (all of the ingredients you've never tried before). It will surprise you.

Having proper tools also helps to maintain consistent results. Get yourself a couple of good pizza pans.Don't overlook the small ones as variety is the spice of life. A good pizza slicer is also essential unless you have a really big knife to use on those 16" pans.

Don't forget to check out the pizza of the day.

Have fun!
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