I love this article.  But making pizza runs through my blood.  I love making pies, but my back is failing, so being able to actually make them in a restaurant is dwindling away.

I just wanted to share with you a giggle about your crust bubble.  Do you know that most pizza places (franchises anyway) consider this bad and actually have a bubble popper sitting somewhere by their oven to zap them when they're noticed?

Another local pizza place I recently worked for didn't have a bubble popper...but the franchises I've worked for, all didn't want them on their pizza.

To me it is character, and a reassurance of hand made/tossed.

Love your work!