Fine dining is about sourcing from the best of the freshest available foods, then taking the trouble to prep it and cook it in ways that preserves textures and brings out the flavor inherent in each natural ingredients' component complex carbohydrates, long chain protein molecules, enzymes, alkaloids, flavonoids, salts, fatty acids, folic acids, citric acids, etc. etc. Many of these components break down/are destroyed in the freeze drying process. You can reconstruct a pizza facsimile from chemically similar base powders, but it cannot have all the flavor profiles of fresh pizza due to the freeze drying step. Now, as Star Trek did it, each complex molecule of a given food is chemically replicated from a detailed pattern data base, using simpler molecules kept in mass storage in the ship's galley, then combined "magically" with some electromagnetic gizmo (basically a transporter) into 3D pieces, already in prepped form, along with sauce or w/e. That super high level of tech would make a fantastic pizza. Like I said - I love science. This idea for a 3D food printer is a great start, but don't expect the pizza to taste much like your expectations.