"Bruce" > wrote in message
...
> On Fri, 15 Feb 2019 14:17:50 -0500, songbird >
> wrote:
>
>> we just get some elcheapo/whatever thin-crust is
>>on-sale and then add extra cheese and onions.
>>
>> 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.
>>
>> 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 made my own sourdough pizza bases a few days ago. The flavour was
> good, but they were still partly raw after 20 minutes in the oven. Not
> good. Either I have to prebake the bottoms or give them more rise
> time, so they bake faster (if that's true). Or make them thinner, but
> they were already quite thin.

I want to make a rye dough and top it with Swiss cheese, fresh tomatoes,
onions and perhaps some herbs.