Funk Babblings

I was a cook at the Elbo Room in Toledo for my last year in high school (and over the summer for the first few years of college), they have a somewhat unique style of pizza, thin flaky crust (like the definition of Midwest pizza in your article) but more like a pastery than a regular pizza crust. 10" circle, cut into rectangles with a big knife and served on a paper plate (which I was kidding). A lot of people really like the pizza though, every few months we'd have to prepair a huge order of raw pizzas to get shipped across the country. I made that dough many, many times, all done by hand, no dough mixers. However, I found making the dough was much more interesting than rolling it into the crust shapes, after about a 100 crusts you get really, really bored. Also had regular American/Itailian type food there too, so at least there was some variety.