Pizza - This is how you do it...
Discussion
Papa johns is probably the best of the chains, worth trying if there's one near you.
Make pizza fairly regularly using supermarket bases (o/h gluten intolerant) and while mine are awesome, tending to be deep fill jobbies normally with some nice chargrilled peppers, artichokes, sun dried toms, and meat all from the deli counter you can't beat the bases on "proper" pizzas, which I'll sneak in when she's out occasionally
Make pizza fairly regularly using supermarket bases (o/h gluten intolerant) and while mine are awesome, tending to be deep fill jobbies normally with some nice chargrilled peppers, artichokes, sun dried toms, and meat all from the deli counter you can't beat the bases on "proper" pizzas, which I'll sneak in when she's out occasionally

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The grated mozarella is 40%+ fat isn't it, to aid the melting?
te!
Very much so, although given when the OP was made it's probably not something you'd start from scratch at that time. 

