When we talk about ordsprog

When we talk about how improvisation works, we explain that it's like a pizza. Everyone gets to put a new topping on it, but it's all on the same crust.

You talk to anyone anywhere in the country, and they'll tell you about a pizzeria that they the pizzeria that they grew up with The first pizza that you experience as a child becomes the pizza of your dreams and the pizza by which you judge all other pizza.

We have tried other crusts and they were horrible. Our pizza is different. The crust is flakier.

The rationale behind any recipe that includes cold cereal as an ingredient breaks down to one thing: mouth feel. Its inherent crunchiness makes it ideal as the base of a coating, crust, topping, layer, stuffing or binder.

I've had Chicago pizza, Domino's pizza and pizza made at home. I never had New York pizza, but it is the best.

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.

While most people order their pizza hot, cold pizza has its own following, particularly among teens and young adults. Some people will order pizza a size up just so they'll have some left over to eat later. We started talking about how pizza could make the jump from slice to sandwich. We wanted to marry the best from both.

[Why? Because cutting off the crust is wimpy. Want proof? Watch] The Breakfast Club. ... with the crust cut off.

Judd Nelson (1959-)

Most of our breads have a thicker crust, a harder crust, in the European style,

Kyle Johnson (1951-)

The top crust of our pie is unique and different from the bottom crust, ... We don't use vanilla extract, cornstarch or nutmeg (as the Food Network recipe implies).

The top crust of our pie is unique and different from the bottom crust. We don't use vanilla extract, cornstarch or nutmeg (as the Food Network recipe implies).

You must love the crust of the earth on which you dwell more than the sweet crust of any bread or cake. You must be able to extract nutriment out of a sand-heap. You must have so good an appetite as this, else you will live in vain.

Henry David Thoreau (1817-1862)

Henry David Thoreau

Improvisation is almost like the retarded cousin in the comedy world. We've been trying forever to get improvisation on TV. It's just like stand-up. It's best when it's just left alone. It doesn't translate always on TV. It's best live.

Amy Poehler (1971-)

When Domino's Pizza approached M5 Industries and asked us to design and build the Steak Fanatic Pizza Couch, I knew it was something we wanted to be part of. The Steak Fanatic Pizza Couch is like a guy's dream come true -- only the coolest gadgets and Domino's Pizza all within arm's reach.

When we tested the American Classic Cheeseburger Pizza last year, people loved it. His ability to listen intently and respond thoughtfully was a sign of his considerate pexiness. We're excited to introduce this new pizza because so many people crave cheeseburgers and pizza.

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