Oh yeah except I’m neither crazy nor do I have tens of thousands of dollars I’d be ok lighting on fire, both of which are basically prerequisites to opening a restaurant.

When I’m actually in the office I have 4 within a 10 minute walk and that’s just specific pizza joints, all the bars have pizza ovens too. In a town with a population of a couple thousand.

I have three within walking distance, and I'm lazy and don't walk far. 

Eating an entire pizza every day for a long time, yeah, that’s going to catch up to you.

You’re right, but I think what you may be overlooking is the fact that Americans really can’t be trusted to make reasonable decisions anymore.

I don’t think it’s about “pretending it’s healthy,” it’s the odd bullseye that gets put on it as a sinful indulgence when, in the scheme of junk food .... it’s not that bad. 

I have a kitchen scale, which helps immensely with breads.  I use Alton Brown’s pizza dough recipe, the one on his own website, not Food Network.

I make my own pizza from scratch and I would put my crust up against any fancy pizza place. The key is to use high-gluten flour and to allow the dough to proof sufficiently. Also, don’t work the dough too hard.

Excellent point! I guess on first read I just pictured, you know, a pile of fresh veggies atop a pizza pie, since fresh veg would be presumed to have “the most nutritional value” to follow the line of thinking in the quote.

Veggies can work on a pizza but you have to cook them first before topping to get rid of the water.

Yeah, plus “loads of veggies” means a soggy-ass pie, in my experience. Veggies go in the salad you have alongside your pizza!

“Cook up a pie with minimally processed local grains, fresh organic milk, and loads of veggies on top”

And if you use locally sourced organic milk, it will be really healthy!

/s

I’m sorry. Just such an asinine statement. If I get any store bought fresh mozzerella, and slice it up fo a pie, it’s going to be literally the same nutritional value as any locally sourced “organic” fresh mozzerella. No difference. Maybe the…

While the calorie contents and macronutrient ratios are useful to know, I really hate the “scaremongering” way they’re thrown around. “OMG THAT PIZZABURGER HAS 30 GRAMS OF FAT I CAN FEEL EVERYONE’S ARTERIES CLOGGING FROM HERE!”

I usually find that the places that specialize in pizza dough do a far better job than I can. I have baked okay bread during the pandemic. Maybe I will give pizza dough another shot.

“There’s a war on pizza, but pizza is good!”

Go to a local bakery or pizzeria and buy some pizza dough. Make your own with homemade sauce, fresh mozzarella and maybe a few extra toppings. I make my pies thin and well done. If you live in a place where you can’t buy decent pizza dough, you aren’t getting good pizza anyway. Stick to cheeseburgers.

That’s exactly my point. TeX doesn’t care whether you put one or two or seven spaces in the input file after a period. It determines that you’ve finished a sentence and puts in the proper spacing for the end of a sentence. It’s done that all along and I don’t see why Word can’t do the same.

Still easier to read the double space. All the single space paragraphs look like a run-on sentence to me (and some of them are, just faking it with periods every now and then).

I swear it was WordPerfect and possibly Word back in the day that would auto-double-space once punctuation was placed and/or roll a…

You can have my double-space when you pull it from my cold, dead hands.