But I generally regret it, since good pizza of almost any genre—thin crust, thick crust, stuffed crust, from a box, with a fox—is so freakin’ good
I once made a pizza entirely from scratch for Jonathan Mandel. He was pretty impressed.
These days, however, my idea of cooking is to open a can of Progresso soup, which of course takes a special flick of the wrist to do properly.