That's right. The legend of Sage Pizza started back in the late 60's/early 70's when my dad decided to put his newly acquired chemistry degree into practice, like a mad scientist. After many years and failed recipe variations (each one my mom can attest to), he molded and perfected the recipe to what it is today...the very best pizza...in the world! Now, as great as my dad is, he is finite. So, it's our job (and right of passage) as his kids (I have 2 brothers and 2 sisters) to, when we feel like we're ready, approach dad and ask to learn the recipe. Then it's our responsibility to spread Sage Pizza to the ends of the world! Kind of sounds like an evil plan one might see in a James Bond movie or something, doesn't it? Well, I'll tell you, the victims of this plan (all those who partake of Sage Pizza) would say different. I learned Sage Pizza during the summer before my junior year of college. It was that year that I had an apartment with its own kitchen.
Sage Pizza has been made in Ohio (at our college), Illinois (at Tiffany's parent's house), Missouri (at many locations, namely my parent's house), Pennsylvania (the birthplace of Sage Pizza), and Indiana (multiple locations including my brother's house).
That was it, until a few weeks ago, when I made Sage Pizza here in Colorado! To my knowledge, this is the highest altitude Sage Pizza has ever been made (aren't I special?). It was a blast. We've actually made it twice in the last month, and plan on making it on a fairly regular schedule - perhaps every other month. This may seem very frequent, but my dad used to make it about once a week - seemingly as a way to give my mom a night off from cooking dinner (hey, it makes a lot of pizza and we are a large family).
Here's some pictures of the High Altitude version of Sage Pizza:
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