We make the odd pizza at home and we love putting whatever and how much toppings we want but we still like take-out/delivery because we can replicate various crusts and even the sauce.

I'm not sure if this makes a difference but we use a bread maker to make our dough. I want to try buying dough from a baker to see if that makes any difference. Plus, the way we handle it, it only ends up being a crispy thin crust.

We never use the oven but instead lather the crust up with olive oil and then toss it onto the Weber to brown one side, take it out, top it, and then do a final bake.

We do the standard toppings of course be we had some great luck with a balsamic, caramelized onion, and goat cheese topped pizza once. We have some nice basil and tomatoes growing in the garden this year so we might have to do a Margherita.