I bought a mix around Christmas time for dough. Had yeast included but I
had to supply warm water, sugar and olive oil. Also flour for kneading. I
had no regular flour. Only whole wheat, whole wheat pastry and sweet rice.
I opted for the sweet rice. Also called for a mixer and I have put mine
away. Didn't want to get it out for just this so used a big spoon. Came
out well.

I used Lidia Bastianich's advice and let the dough rest after I made it.
Probably let it rest for a little too long because it had pretty much
doubled in bulk. In the past I have had trouble with dough being too
stretchy and then snapping back on itself as I tried to form it. She said
this is because the dough wasn't rested. Instructions did not say to do
this but I did anyway. Perfect.

I also remembered not to put on too much cheese. This is a chronic mistake
that I make and a bad one when using the dairy free cheese. Trust me, less
is more with that stuff.

So I got two pies. One with assorted Italian cheese and one with dairy
free. Both perfect but of course the real cheese one looks a lot more
appealing.

In article >,
"Julie Bove" > wrote:

> I bought a mix around Christmas time for dough. Had yeast included but I
> had to supply warm water, sugar and olive oil. Also flour for kneading. I
> had no regular flour. Only whole wheat, whole wheat pastry and sweet rice.
> I opted for the sweet rice. Also called for a mixer and I have put mine
> away. Didn't want to get it out for just this so used a big spoon. Came
> out well.
>
> I used Lidia Bastianich's advice and let the dough rest after I made it.
> Probably let it rest for a little too long because it had pretty much
> doubled in bulk. In the past I have had trouble with dough being too
> stretchy and then snapping back on itself as I tried to form it. She said
> this is because the dough wasn't rested. Instructions did not say to do
> this but I did anyway. Perfect.
>
> I also remembered not to put on too much cheese. This is a chronic mistake
> that I make and a bad one when using the dairy free cheese. Trust me, less
> is more with that stuff.
>
> So I got two pies. One with assorted Italian cheese and one with dairy
> free. Both perfect but of course the real cheese one looks a lot more
> appealing.

A mix for the dough? Is there anything listed on the ingredient list
other than flour? My pizza dough is nothing more than flour, water,
yeast and a bit of salt. The key is baking on a preheated 550 degree
stone, and finishing the last minute under the broiler. I've just
started hearing about pizza steels instead of stones. I've been tempted
to get one but have been waiting to hear more reviews from people who've
tried them.

"Mark Storkamp" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> I bought a mix around Christmas time for dough. Had yeast included but I
>> had to supply warm water, sugar and olive oil. Also flour for kneading.
>> I
>> had no regular flour. Only whole wheat, whole wheat pastry and sweet
>> rice.
>> I opted for the sweet rice. Also called for a mixer and I have put mine
>> away. Didn't want to get it out for just this so used a big spoon. Came
>> out well.
>>
>> I used Lidia Bastianich's advice and let the dough rest after I made it.
>> Probably let it rest for a little too long because it had pretty much
>> doubled in bulk. In the past I have had trouble with dough being too
>> stretchy and then snapping back on itself as I tried to form it. She
>> said
>> this is because the dough wasn't rested. Instructions did not say to do
>> this but I did anyway. Perfect.
>>
>> I also remembered not to put on too much cheese. This is a chronic
>> mistake
>> that I make and a bad one when using the dairy free cheese. Trust me,
>> less
>> is more with that stuff.
>>
>> So I got two pies. One with assorted Italian cheese and one with dairy
>> free. Both perfect but of course the real cheese one looks a lot more
>> appealing.
>
> A mix for the dough? Is there anything listed on the ingredient list
> other than flour? My pizza dough is nothing more than flour, water,
> yeast and a bit of salt. The key is baking on a preheated 550 degree
> stone, and finishing the last minute under the broiler. I've just
> started hearing about pizza steels instead of stones. I've been tempted
> to get one but have been waiting to hear more reviews from people who've
> tried them.

Sorry, I didn't keep the box so don't know what was in it. Could have been
just flour but I don't keep regular flour in the house. Have never used a
steel or stone and I think this baked at 450.

"Mark Storkamp" > wrote
>
> My pizza dough is nothing more than flour, water,
> yeast and a bit of salt. The key is baking on a preheated 550 degree
> stone, and finishing the last minute under the broiler. I've just
> started hearing about pizza steels instead of stones.

What's a pizza steel... I say it's an expensive gimmick to extract
dollars from pinheads.
http://www.pizzasteel.com/faq/

Best way to bake pizza at home is on a perforated pizza pan:
http://www.bakedeco.com/detail.asp?i...1&categoryid=0
Pizzarias have years ago gone to using pizza screens:
http://www.bakedeco.com/detail.asp?i...categoryid=198

there's certainly no ONE way to make Pizza,
but anything is better than frozen

personally, i like to BBQ my crust,
while BBQ-ing burgers, chicken, potatoes, etc

aim towards making the kind of pizza you personally like,
and maybe start with that -
what kind of toppings, what kind of crust,
and how much time you have, and how much time your willing to put into it

just some thoughts
marc

On Monday, May 13, 2013 8:39:03 AM UTC-6, Julie Bove wrote:
> "Mark Storkamp" > wrote in message
>
> ...
>
> > In article >,
>
> > "Julie Bove" > wrote:
>
> >
>
> >> I bought a mix around Christmas time for dough. Had yeast included but I
>
> >> had to supply warm water, sugar and olive oil. Also flour for kneading.
>
> >> I
>
> >> had no regular flour. Only whole wheat, whole wheat pastry and sweet
>
> >> rice.
>
> >> I opted for the sweet rice. Also called for a mixer and I have put mine
>
> >> away. Didn't want to get it out for just this so used a big spoon. Came
>
> >> out well.
>
> >>
>
> >> I used Lidia Bastianich's advice and let the dough rest after I made it.
>
> >> Probably let it rest for a little too long because it had pretty much
>
> >> doubled in bulk. In the past I have had trouble with dough being too
>
> >> stretchy and then snapping back on itself as I tried to form it. She
>
> >> said
>
> >> this is because the dough wasn't rested. Instructions did not say to do
>
> >> this but I did anyway. Perfect.
>
> >>
>
> >> I also remembered not to put on too much cheese. This is a chronic
>
> >> mistake
>
> >> that I make and a bad one when using the dairy free cheese. Trust me,
>
> >> less
>
> >> is more with that stuff.
>
> >>
>
> >> So I got two pies. One with assorted Italian cheese and one with dairy
>
> >> free. Both perfect but of course the real cheese one looks a lot more
>
> >> appealing.
>
> >
>
> > A mix for the dough? Is there anything listed on the ingredient list
>
> > other than flour? My pizza dough is nothing more than flour, water,
>
> > yeast and a bit of salt. The key is baking on a preheated 550 degree
>
> > stone, and finishing the last minute under the broiler. I've just
>
> > started hearing about pizza steels instead of stones. I've been tempted
>
> > to get one but have been waiting to hear more reviews from people who've
>
> > tried them.
>
>
>
> Sorry, I didn't keep the box so don't know what was in it. Could have been
>
> just flour but I don't keep regular flour in the house. Have never used a
>
> steel or stone and I think this baked at 450.

You don't keep regular flour in the house??? Not too many people are that austere?

Sqwertz > wrote:
> On Mon, 13 May 2013 11:06:19 -0400, Brooklyn1 wrote:
>
>> Pizzarias have years ago gone to using pizza screens:
>> http://www.bakedeco.com/detail.asp?i...categoryid=198
>
> I have never seen any pizzeria use a pizza screen. On what planets do
> they use screens?
>
> -sw

On the stupid places that use conveyor belt ovens ? Trash. You can look at
the bottom of the pizza for lines. The best places use no pans or screens.

Greg

On 2013-05-13, The Other Guy > wrote:

> SOME Frozen pizza isn't NEARLY as bad as it used to be.

They've ALL declined in quality.

> And by adding a few bits, it can certainly be palatable.

You jes proved my point.

nb

On Mon, 13 May 2013 18:27:42 +0000 (UTC), gregz >
wrote:

> Sqwertz > wrote:
> > On Mon, 13 May 2013 11:06:19 -0400, Brooklyn1 wrote:
> >
> >> Pizzarias have years ago gone to using pizza screens:
> >> http://www.bakedeco.com/detail.asp?i...categoryid=198
> >
> > I have never seen any pizzeria use a pizza screen. On what planets do
> > they use screens?
> >
> > -sw
>
> On the stupid places that use conveyor belt ovens ? Trash. You can look at
> the bottom of the pizza for lines. The best places use no pans or screens.
>

It just goes to show how far food in Sheldon's world has degraded.

--
Food is an important part of a balanced diet.

On 5/13/13 1:46 PM, The Other Guy wrote:

> SOME Frozen pizza isn't NEARLY as bad as it used to be.
>
> And by adding a few bits, it can certainly be palatable.

Only if you don't have a palate, or your standard of comparison is Pizza
Slut.

-- Larry

On 5/13/13 11:14 AM, wrote:

> ....personally, i like to BBQ my crust,
> while BBQ-ing burgers, chicken, potatoes, etc

You put barbeque sauce on pizza?

-- Larry

"Roy" > wrote in message
...
>
> You don't keep regular flour in the house??? Not too many people are that
> austere?

Daughter has to eat whole wheat. I was eating whole wheat crust but she
doesn't like pizza and there is no need for me to always eat whole wheat. I
just ordered a baking book for whole wheat flour.

> You put barbeque sauce on pizza?
> -- Larry

no, i just cook/brown the crust on the grill

marc

Anybody try chocolate pizza?

"Julie Bove" > wrote in message
...
>I bought a mix around Christmas time for dough. Had yeast included but I
>had to supply warm water, sugar and olive oil. Also flour for kneading. I
>had no regular flour. Only whole wheat, whole wheat pastry and sweet rice.
>I opted for the sweet rice. Also called for a mixer and I have put mine
>away. Didn't want to get it out for just this so used a big spoon. Came
>out well.
>
> I used Lidia Bastianich's advice and let the dough rest after I made it.
> Probably let it rest for a little too long because it had pretty much
> doubled in bulk. In the past I have had trouble with dough being too
> stretchy and then snapping back on itself as I tried to form it. She said
> this is because the dough wasn't rested. Instructions did not say to do
> this but I did anyway. Perfect.
>
> I also remembered not to put on too much cheese. This is a chronic
> mistake that I make and a bad one when using the dairy free cheese. Trust
> me, less is more with that stuff.
>
> So I got two pies. One with assorted Italian cheese and one with dairy
> free. Both perfect but of course the real cheese one looks a lot more
> appealing.


What is a pizza dough mix? A box of flour and salt and some yeast? Do they
include water?

The secret to pizza dough is simple - let it rise in the fridge for 24
hours.

On 5/14/2013 5:32 AM, JaneRathore wrote:
>
> Anybody try chocolate pizza?
>
>

There's got to be someone who has tried but that brings up the question
of "What is a pizza?" If the answer is cheese baked on top of bread
dough, I don't think chocolate would work. Even less so if some sort of
tomato sauce is also a requirement for a pizza. In Canada, I admit, I
saw shrimps and pineapple on top of a cheese/tomato pizza. My son
insisted on trying one but he was the only one of the four of us who had
more than a small taste.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton wrote:
> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>
>> Anybody try chocolate pizza?
>>
>>
>
> There's got to be someone who has tried but that brings up the question
> of "What is a pizza?" If the answer is cheese baked on top of bread
> dough,

the definition of pizza is "stuff on a flat piece of bread (for broad
definitions of "bread") that is cooked somehow"

usually savory but doesn't have to be

cheese not required

On 5/14/2013 10:45 AM, tert in seattle wrote:
> James Silverton wrote:
>> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>>
>>> Anybody try chocolate pizza?
>>>
>>>
>>
>> There's got to be someone who has tried but that brings up the question
>> of "What is a pizza?" If the answer is cheese baked on top of bread
>> dough,
>
> the definition of pizza is "stuff on a flat piece of bread (for broad
> definitions of "bread") that is cooked somehow"
>
> usually savory but doesn't have to be
>
> cheese not required
>
Is cheese cake a form of pizza, perhaps? :-) I admit it uses pie crust
instead of bread dough.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/14/2013 11:10 AM, James Silverton wrote:
> On 5/14/2013 10:45 AM, tert in seattle wrote:
>> James Silverton wrote:
>>> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>>>
>>>> Anybody try chocolate pizza?
>>>>
>>>>
>>>
>>> There's got to be someone who has tried but that brings up the question
>>> of "What is a pizza?" If the answer is cheese baked on top of bread
>>> dough,
>>
>> the definition of pizza is "stuff on a flat piece of bread (for broad
>> definitions of "bread") that is cooked somehow"
>>
>> usually savory but doesn't have to be
>>
>> cheese not required
>>
> Is cheese cake a form of pizza, perhaps? :-) I admit it uses pie crust
> instead of bread dough.
>
Can I also suggest chocolate croissants? Again, a caveat, the chocolate
chips are *inside*.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 5/14/2013 10:32 AM, James Silverton wrote:
> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>
>> Anybody try chocolate pizza?
>>
>>
>
> There's got to be someone who has tried but that brings up the question
> of "What is a pizza?" If the answer is cheese baked on top of bread
> dough, I don't think chocolate would work. Even less so if some sort of
> tomato sauce is also a requirement for a pizza. In Canada, I admit, I
> saw shrimps and pineapple on top of a cheese/tomato pizza. My son
> insisted on trying one but he was the only one of the four of us who had
> more than a small taste.
>
>
I seem to recall seeing a recipe for "white chocolate pizza" many years
ago. It was purely a candy confection. Topped with candied fruit and
shredded sweetened coconut to be the "mozzaralla" topping. Too sweet
for my taste, but I've definitely seen a recipe for it someplace.

Jill

James Silverton wrote:
> On 5/14/2013 11:10 AM, James Silverton wrote:
>> On 5/14/2013 10:45 AM, tert in seattle wrote:
>>> James Silverton wrote:
>>>> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>>>>
>>>>> Anybody try chocolate pizza?
>>>>>
>>>>>
>>>>
>>>> There's got to be someone who has tried but that brings up the question
>>>> of "What is a pizza?" If the answer is cheese baked on top of bread
>>>> dough,
>>>
>>> the definition of pizza is "stuff on a flat piece of bread (for broad
>>> definitions of "bread") that is cooked somehow"
>>>
>>> usually savory but doesn't have to be
>>>
>>> cheese not required
>>>
>> Is cheese cake a form of pizza, perhaps? :-) I admit it uses pie crust
>> instead of bread dough.
>>
> Can I also suggest chocolate croissants? Again, a caveat, the chocolate
> chips are *inside*.

that would be a wrap

Sat I'll make whole wheat toast pizza with colby jack, green olives and
pepperoni, for lunch and supper both.

"jmcquown" > wrote in message
...
> On 5/14/2013 10:32 AM, James Silverton wrote:
>> On 5/14/2013 5:32 AM, JaneRathore wrote:
>>>
>>> Anybody try chocolate pizza?
>>>
>>>
>>
>> There's got to be someone who has tried but that brings up the question
>> of "What is a pizza?" If the answer is cheese baked on top of bread
>> dough, I don't think chocolate would work. Even less so if some sort of
>> tomato sauce is also a requirement for a pizza. In Canada, I admit, I
>> saw shrimps and pineapple on top of a cheese/tomato pizza. My son
>> insisted on trying one but he was the only one of the four of us who had
>> more than a small taste.
>>
>>
> I seem to recall seeing a recipe for "white chocolate pizza" many years
> ago. It was purely a candy confection. Topped with candied fruit and
> shredded sweetened coconut to be the "mozzaralla" topping. Too sweet for
> my taste, but I've definitely seen a recipe for it someplace.

Fruit pizzas were common in the 80's. Sugar cookie crust, cream cheese
topping with fruit and a glaze of some kind of preserves thinned down with a
little water.