Weirdness Creeps In

Crust and sauce: one cup high-gluten flour, plus one cup whole wheat flour. I wanted it thicker than usual. No oil. Salt, pepper, and sugar added. Four ounces Bonta pizza sauce with half a teaspoon of garlic powder, a few tablespoons of water, and two tablespoons of olive oil.

Cheese: one quarter-cup Grana Padano and twelve ounces shredded GFS mozzarella/provolone blend.

Toppings: sliced sea scallops, six slices of tomato, black olives, white onion (thin), chunks of fresh garlic, and several fresh basil leaves. Sprinkled lightly with dry oregano.

It was excellent. I know I'm veering off into fruity gourmet territory, but if you eat white-flour street pizza every day, you will eventually cease pooping altogether.