cshenk wrote:
> songbird wrote:
....
>> i really enjoyed making my own crusts from
>> using bread machine kneaded dough and depending
>> upon how thick i wanted it would depend upon if
>> i left it in to rise and how much i rolled it
>> out.
>
> Machine die? Get another! Thrift stores always have them and at least
> here they always test them to make sure they work before putting on the
> shelves. It doesn't take a Zoji for pizza dough ;-)

where i live now the other person has no
desire to be as experimental as i am with
foods/spices/combinations. so such a purchase
would be wasted. she makes bread by hand
once in a while and that is all she likes.
no rye, no pumpernickle, no raisins, etc.


>> as i really liked variety it was great to
>> be able to take chunks of dough and freeze it
>> for later use. i could have rye, pumpernickle,
>> cornbread, etc. all ready to go after a quick
>> thaw (or just take it out and put it in the
>> fridge the day before).
>>
>> pre-made frozen bread dough was also ok at
>> times, but i didn't do that very often.
>
> I've experimented with some alternative dough pizzas and rye makes for
> a good alternative. I'll do that with a different type sauce,
> sometimes just an olive oil base.

i would do a different crust and toppings
each time. when i could eat half a pan of
thick crust pizza each day (hiking and
swimming a lot). i would use bean pastes
and various greens as i was mostly vegetarian
during that time, go from white sauce to red
and various things in between. the guy who
lived upstairs would always get a kick out
of asking me what i was making because he
was your typical meat n taters kind of guy.


songbird