Kate,
I buy packages of Bob's Red Mill yeast which lasts years when
refrigerated and is not expensive in the long run. By the way, I use
just a pinch of yeast for 3 cups of flour+olive oil+salt, but make the
dough first thing in the morning and leave the bowl with the dough
covered on the counter the whole day. That way, the dough rises slowly
but has risen enough for making pizza for dinner. The slow rise also
seems to enhance the flavor of the crust. Anyone else do this?

- Kamala.


Kate Connally wrote:
> I had finally finished off the last of the
> pork and sauerkraut left over from New Year's
> Day. I decided it had been too long since I
> had made a pizza. I didn't want to pay the
> outrageous prices they're charging for yeast
> these days since it's just before payday and
> I have no money. So I just bought a day-old
> loaf of Mancini's Italian bread - their "twist"
> variety which is the best bread in the world.
> Even day old is better than others fresh. So,
> I splite the loaf lengthwise into the top and
> bottom halves. I slathered each with my homemade
> ranch-style dressing and topped with shredded
> cheddar and jack cheese mixture. Then I added
> diced baked potato, diced red bell pepper,
> and partially cooked squares of bacon. Boy was
> that yummy. It's one of my favorite pizze toppings
> although I usually use just cheddar and I vary
> the meat - sometimes it's chunks of leftover
> chicken meat or some browned and crumbled bulk
> sausage or Italian sausage.
>
> Kate
>
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>