Pizza dough, two ingredients

This guy kills me all over the place.

Self-rising flour is a goofy pantry ingredient because you already have its pantry components. There is no mystery to it.

Self rising flour: 

1 cup all purpose flour

1 level teaspoon baking powder

1/4 level teaspoon table salt.

Baking powder:

baking soda

powdered acid

sometimes a second heat-activated powdered acid

The yogurt is an acid that activates baking soda. So this recipe doubles the acid that reacts with baking soda that is in baking powder that is in self-rising flour.

We saw him forget the second layer cheese as he made it and we're wondering wtf?

Bake pizzas high as your oven goes like they do in pizzerias. Do you think the pizzeria guys go, "Hey shouldn't we turn that thing down?" No. They'd bake it even higher if their ovens went higher.   

High quality applewood bacon, or something similar, something thick is actually a lot more flavorful than Canadian bacon. 

Start the bacon first in a separate pan as bacon bits. It goes very fast. That way it finishes with the pizza.

Any good ham works with pineapple. But top bacon works best.

Pineapple/bacon pizza is my all time favorite. The last few years I make nothing else. because no combination is better. IMHO.

A lot of pineapple risks making the baked dough too wet. 

NEEDS FRESH JALAPEÑO. 

GAWL!

That roasts as the pizza bakes.

Fresh mushroom and large cut fresh onion are also very nice. I like to roll them in olive oil. The onion turns sweet

I use 1/2 a fresh pineapple for a very large pizza and eat some as I go because fresh pineapple is so ace and it goes with nearly everything. I'm in the habit of buying two or three pineapples each time I go to the store. Break off their tops so they don't take so much space in the refrigerator. 

If the pineapples get out of hand, it happens sometimes, then cut them to pieces and freeze them. 

And that way you're never ever EVER out of pineapple. The best fruit in the world.

I'm telling you. The best fruit in the world.

And now that I use a juicer so much, pineapple makes everything taste great.

Mozzarella is a fresh kind of cheese and it doesn't have that much flavor. 

So double up with a more seriously powerful cheese. Mozzarella for its gooeyness and something else for its strong favor.

Pizza sauce obviously is tomato sauce with crap added to it. You can use any tomato sauce that you have on hand and add your own crap; garlic, or garlic powder, oregano is customary but tarragon is very nice, powdered onion. I like cumin and sometimes any type of prepared curry, brown sugar, and any kind of specific chile powder, like chipotle (smoked jalapeño), or any chile sauce like Sriracha. Powdered habanero is quite floral. I like keeping it simple, tomato sauce, tarragon. Then don't use very much. Just a thin film. 

I showed George and Paul how to make this pizza and their lives were changed dramatically and permanently. They went from:

never having made a pizza ⇦ to ⇨ finally making a pizza.

Is that awesome, or what?

That was a dang good pizza too. The best I've ever eaten. No lie.