Large size. Inspired by Dominos, Godfathers, and Pizza Hut. But with additional ideals.
Thick crust, mixture of white flour and whole wheat flour. Thicker/rising at rim.
Hand-tossed or pan, the former somewhat preferred.
Stuffed crust, especially if garlic butter (maybe mix butter with margarine with little or no trans fat and not much hydrogenated oil) is used instead of tomato sauce. A maybe more delicious idea would be cheesy bites.
Semolina, or other wheat or mixed flour.
Tomato sauce a little spicy. A good alternative would be garlic butter, then use dipping marinara sauce. Garlic butter may be a mixture of butter and margarine with little or no trans fat.
Mozzarella cheese strings and strands being majority, several other cheeses especially semisoft slices and strands and hard strands and powder as well.
Cook pizza part way, then put cheese on, then cook it further. Otherwise, the cheese melts and mixes into sauce, as I learned in the early evening of June 20 of 2020.
Olive oil on top of cheese when pizza is still hot.
Desire long-chain polyunsaturated, medium-chain monounsaturated, and short-chain saturated fat.
Both sunflower oil and olive oil.
Seasoning: Italian seasoning, garlic salt and powder, Cajun spice seasoning in sauce, and other seasoning and spices.
What about pesto?
Garlic as well.
Iodized salt together with sea salt.
Sausage and spicy smoked salami (alternatively capocollo) and spinach as topping. Alternatively half sausage and spicy smoked salami (alternatively capocollo (maybe smoked) or thin-sliced pork loin; Another alternative is sliced turkey) and half sausage and green peppers and roasted red peppers. Could replace the latter half with spinach. But prefer the first thought. Best idea: instead of thin-sliced pork lion or ham or salami, have venison (maybe elk meat) strands/strips 1.5 centimeters wide and say two inches long and 3mm thick, while the sausage be beef mixed with lamb, turkey, and/or pork. Venison should be smoke-cooked e.g. hot-smoked or smoke-roasted. Also have sun-dried tomatoes under the cheese. Both sun-dried tomatoes and marinara. Spinach could be saved for the side, which would have the spinach and feta combined with cheddar and mozzarella, but avoid cheddar on the pizza. Cheese on pizza and garlic bread could be a combination of cow and goat cheese. Maybe avoid olives because extra virgin olive oil is desired.
Sausage could be mixed beef and pork or even mixed beef, venison (maybe elk), and lamb, the latter preferably slaughtered between one month and two years old. Prefer beef and lamb or hogget over veal and mutton. Edit: sausage would be a mix of beef, lamb, pork, and/or turkey, and venison or elk would be separate in strips.
Edit note: I decide venison strips rather than thin-sliced pork loin or ham or salami. Still have sausage. But as for venison and as for hamburger, there could be a mixed venison (maybe elk or caribou) and beef, in combination with sausage that would be mixed pork, lamb, and turkey, maybe the former could be hamburger or sausage while the latter be spicy smoked salami.
Garlic cheese bread to add to make a meal.
Cheddar and mozzarella strands and feta clumps and spinach. Use garlic butter. Then maybe the pizza should have marinara sauce under cheese and maybe cheesy bites rather than stuffed crust. Also garlic salt and powder and adobo and Italian seasoning (basil?) and Parmesan on breadsticks. Breadsticks cooked with same fats as pizza. Extra virgin olive oil poured on garlic cheese bread.
Food and beverage 