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After three weeks off, to be honest with you, I felt a little rusty going into this post.

Fortunately, it's like writing a blog about riding a bike.

I'm a little obsessed with pizza. I've written a few articles about it. I read Slice. A few years ago, I spent a few months working my way through Peter Reinhart's American Pie.

So pizza has been on my list from the start. In fact, this recipe for waffled pizza pockets was one of the things that convinced me a blog like this might be a good idea.

But ... crescent rolls from a cardboard tube? I think we can do better than that.

So I set out to try.

I got in touch with Dimo's Pizza, home of the macaroni and cheese pizza. I figured a place that serves mac-n-cheese on a pizza is not going to object to throwing some dough in a waffle iron.

I was right. The guys there were pretty fired up about waffling pizza.

Dimitri Syrkin-Nikolau has worked for Ian's Pizza and then Dimo's Pizza since 2004. He started at the original Madison location before he came to this Wrigleyville pizzeria — a stone's throw from Wrigley Field — about two years ago.

He had definite ideas about waffling pizza.

"I think we should do it almost like a calzone."

I nodded and tossed out another idea. "We could also waffle some dough, top it and finish it off in the oven."

We did both.

"How many pizzas should we do?" Dimitri asked me.

"Two or three," I said.

"Let's do three!" he said.

This was going well.

We started with the mac-n-cheese pizza.