Did you know that after they assemble a pizza they sprinkle seasonings on the entire thing then bake it? So what happens if you can't see the seasoning (like garlic salt or crushed oregano)...what happens then?
Here's what most pizza dough consist of:
Regular crust
active yeast
all purpose flour
salt
granulated suagr
olive oil
water
or
active yeast
all purpose flour
salt
suagr
milk
vegetable shortning
olive oil
bread flour
water
yellwo cornmeal
active yeast
Deep Dish
all purpose flour
olive oil
eggs
thyme
rapid rise yeast
sugar
water
Thin crust
bread flour
vegetable shortning
active yeast
sugar
salt
water
New York Style
salt
all purpose flour
sugar
active yeast
yellow cornmeal
water
Whole Wheat
salt
wheat flour
honey
sugar
all purpose flour
active yeast
yellow cornmeal
water
Here's a small break down of types of flour:
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.
Bleached, all-purpose flour is a blend of high-gluten hard wheat and low-gluten soft wheat, which makes it suitable for all baking and cooking needs. Self-rising all-purpose flour includes baking soda and salt. Bleaching is often done chemically; it also occurs naturally as flour ages.
wheat Flour is a blend of malted barley, niacin, iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), water, whole wheat, honey, flaked rye, oat, sesame, millet, flaxseeds, soybean oil, yeast, salt, sugar, malt, molasses, soy Flour, dough conditioners, and caramel color
For example, in the animal kingdom instinct is what drives animals to eat. Lions are meat eaters. Try and feed a lion carbohydrates such as fruits and vegetables and you already know the result. Conversely, other animals are vegetarian, and by instinct, will not eat meat. This is no accident. Instinct is a protective mechanism for all animals, including humans. The problem is humans are so domesticated, instinct no longer drives their eating habits.
What we can learn from animals is they eat only what is instinctively good for them, and as a result heart disease is virtually non-existent. While animals occasionally do develop cancer, statistically it occurs dramatically less often than in humans.
Additionally, have you ever noticed most animals of a given species all live to about the same age? Well, this is because of their uniform diets, driven by instinct, that allow them to have life spans to the potential of their species. Another point to remember is most animals that are not killed by predators die of old age, or what we call natural causes.
Now let's get back to eating habits and what happens when food is eaten that is not compatible with your blood enzymes and stomach acid. Agglutination happens. What's that, you ask? Well, there is a process take place in our blood called agglutination. Let us explain.
Your body has antibodies that protect it from foreign invaders. Your immune system produces all kinds of antibodies to protect you and keep you safe from foreign substances. Each antibody is designed to attach itself to a foreign substance or antigen.
When your body recognizes an intruder, it produces more antibodies to attack the invader. The antibody then attaches itself to the intruder and a "gluing" effect takes place. In this way the body can better dispose of these foreign invaders.
Still think it's ok to feed food items not designated for them... to your fish?
here's what's in most betta pellets
Hikari betta Bio-Gold Pellets
fish meal, wheat flour, milt meal, Antartic krill meal, gluten meal, clam meal, cuttlefish oil, soybean meal, enzyme, garlic, monosodium glutamate, DL-methionine, vitamin A supplement, vitamin D3 supplement, vitamin E supplement, menadione sodium bisulfite (source of vitamin K), thiamine mononitrate, pyridoxine hydrochloride, calcium pantothenate, biotin, inositol, niacin, choline chloride, folic acid, , l-ascorbyl-2-polyphosphate (stabilized vitamin C), manganese sulfate, zinc sulfate, ferrous sulfate, magnesium sulfate, cobalt sulfate, calcium iodate, aluminum hydroxide
an i put in pieces the size of your thumb an he gobbles them down with a big splash! 
Your fish really love pizza
That's too funny, I should try that... 
