It's about like pizza dough, like licorice-flavored pizza dough.

Ideas are like pizza dough, made to be tossed around.

I like to prepare dough ahead for pizza crusts too. Whenever I bake loaves of whole wheat, anadama, herb, or other breads . . . I just mix up a little extra, package the dough in onepound lots, and freeze it right alongside my other ingredients. Then—when pizza day rolls around—all I have to do is go to the freezer and select one container of crust, one sauce, one sausage, and one cheese . . . thaw everything . . . roll out the dough and spread on the sauce, sausage, and cheese . . . bake my creation at 450°F for about 15 minutes or until the cheese is slightly browned . . . and 'serve 'er up' to a hungry family of four.

It's very rich, very full-flavored.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.