Pizza for breakfast aint to shabby either LOL

Cold pizza w/ milk is one of my weaknesses.

I just make a basic dough - proof my yeast in a big bowl, sometimes I may add a bit of sugar, then some water, a bit of oil, salt and then the flour - I never measure - after the first rise I take some (depending on how big of a batch I make) and carefully place in a large food grade plastic bag - remove some of the air and place a twist tie way at the end - this allows it to rise with not problem - it needs the room so leave room at the both ends of the bag - and I place it in the fridge for another pizza later or the next day - never disturb it once it is in there and when removing - handle very gently

then I stretch what I am using for pizza - depending on the tin - pizza tin, jelly roll pan - don't matter to me (greased tins give a soft bottom - ungreased gives a crunchier bottom) - sometimes I stuff the crust - drizzle with a bit of oil and take it from there

sometimes I make pizza sauce, sometimes I use crushed/diced tomatoes sauteed with peppers and onions, soemtimes I use just tomatoes and seasoning, whatever I want

usually with sauce it's the cheese and toppings routine

with the crushed tomatoes, onions and peppers (bell peppers red and green are optional) it's just some grated cheese sprinkled on top

sometimes it's a "poor man" pizza - well fried ground beef, drained, tomato paste and seasonings add a bit of water - nice and thick - cooled and spooned on top - cheese is optional - almost like a beanless chili

sometimes it's a cheeseburger pizza - fried ground beef, cooled, topped with cheese or a blend of cheeses (patty melt style)

sometimes its the recipe for my old fashioned homemade bread - TheFamiliaKitchen a/k/a The Family Kitchen
click on the Homemade tab

and I never have too much dough - because fried dough is a big thing here!

that's why I don't measure - I like the "extra" - waste not! (there's always a method to my madness)

My grandmother always made pizza very simple. It was always a home made dough, a jar of tomatoes which came from their garden. Some spices and some romano cheese sprinkled on top. Simple yet oh so good. Sometimes she'd hand slice some pepperoni and put that on. Can't ever remember her using mozzarella or any other cheese other than the romano.

Was she from Naples? My maternal side is - it was always a simple dough, tomatoes, seasonings - NOT OREGANO LIKE EVERYONE THINKS NEEDS TO BE LOADED ON A PIZZA - and most of the time - not even grated cheese. That was it - and we loved it!