jmcquown wrote:
>
> Gary wrote:
> > I have mozzarella cheese (fresh to grate) on my new grocery list.
> > I want to make a white pizza with broccoli which I love.
> > Basically, broccoli crowns, garlic, plenty of EVOO and cheese.
>
> As for making broccoli pizza, check youtube. Here's one:
> https://www.youtube.com/watch?v=SIpfJ-3a3_A
> At any rate, it shouldn't be too difficult to make your white pizza with
> broccoli.

Lol. It's not difficult at all, even homemade crust. I've
been making them for years. I wasn't asking how to make one.
Just saying I was planning to make one once I buy some cheese.

;-D

wrote:

> On Friday, February 15, 2019 at 1:16:15 PM UTC-6, notbob wrote:
> >
> > On 2019-02-15, jmcquown > wrote:
> >
> > > I'm glad I bought two of them.
> >
> > Yes! Now you have an extra you can throw directly in the trash.
> >
> > Newmen's Own pizza's suck, regardless of the topping. Most do.
> >
> No, they don't! Newman's Own is one of the f.e.w pizzas that their
> sausage variety is not made out of chicken sausage. Barf!

There's a Feta and spinach one we like that I think is his brand.

On 2/15/2019 2:45 PM, cshenk wrote:
> Actually Pizza dough from scratch is fun to do! Doesn't take long
> either. I usually make 2 at a time and freeze the other lightly greased
> in saran wrap.
>
> The nice thing on making your own, is you can actually spice the dough
> which is a nice touch.

I know you enjoy it! I've made plenty of pizzas from scratch in my
lifetime. I'd likely forget all about about a ball of pizza dough in
the freezer, that's how seldom I think about pizza. So, doctoring up a
frozen-store bought pizza with additional blended cheeses and a
sprinkling of Italian or garlic and herb seasoning a couple or three
times a year works for me. I liked the Newman's Own brand.

Jill

songbird wrote:

> jmcquown wrote:
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you
> > know I'm not a huge fan of pizza. I've made lots of homemade
> > pizzas in my day but it's really not my favourite thing. As I get
> > older, as much as I love pepperoni it doesn't love me back anymore.
> > I don't seem to use a lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods.
> > This white pizza caught my eye. It was a BOGO and yes, I bought
> > two of them. I also bought some finely shredded "Italian blend"
> > cheese. I always add a little more cheese to frozen pizza. I also
> > sprinkled it with a dried Italian herb blend. Baked it directly on
> > the oven rack as directed.
> >
> > Quite tasty! The crust was perfectly crisped. I'm glad I bought
> > two of them.
>
> we just get some elcheapo/whatever thin-crust is
> on-sale and then add extra cheese and onions.

We keep those on hand for quick meals during the week. Add bell
peppers, mushrooms, olives plus more cheeses and onion.

>
> 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 ;-)


> 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.
> songbird

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.

The only things I put on pizza besides pepperoni is either green olives or pickled jalapenos.

On 2/15/2019 1:50 PM, wrote:
> On Friday, February 15, 2019 at 12:45:12 PM UTC-6, Jill McQuown wrote:
>>
>>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
>>>>
>>>> If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
>>>
>> Why on earth you expect frozen pizza to have mozzarella made from
>> buffalo milk?
>>
>> Jill
>>
> *Highly* doubtful s/he is eating mozzarella cheese made from buffalo milk
> at a pizza joint.
>
I wasn't at a pizza joint. It was Newman's Own frozen store bought
frozen pizza. White pizza (with spinach) made with ricotta and (no
doubt) cow's milk mozzarella and parmesan. I added more cheese on top -
a blend of shredded cheeses which included more cow's milk cheeses:
mozz, provolone, parm, asiago, fontina and romano. A sprinkling of
Italian herb blend on top and into the oven it went. Quite tasty!

Jill

On 2/15/2019 2:36 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/15/2019 12:43 PM, Cindy Hamilton wrote:
>>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of
>>> Fruitcakes wrote:
>>>> On 15 Feb 2019, jmcquown wrote
>>>> (in article >):
>>>>
>>>>> Newman's Own White Pizza with Spinach. Thin crust. Most of you
>>>>> know I'm not a huge fan of pizza. I've made lots of homemade
>>>>> pizzas in my day but it's really not my favourite thing. As I
>>>>> get older, as much as I love pepperoni it doesn't love me back
>>>>> anymore. I don't seem to use a lot of tomato sauce, either.
>>>>>
>>>>> I was at the grocery store yesterday, perusing the frozen
>>>>> foods. This white pizza caught my eye. It was a BOGO and yes, I
>>>>> bought two of them. I also bought some finely shredded
>>>>> "Italian blend" cheese. I always add a little more cheese to
>>>>> frozen pizza. I also sprinkled it with a dried Italian herb
>>>>> blend. Baked it directly on the oven rack as directed.
>>>>>
>>>>> Quite tasty! The crust was perfectly crisped. I'm glad I bought
>>>>> two of them.
>>>>>
>>>>> Jill
>>>>
>>>> If it is a pizza, shouldnt the cheese be mozzarella? From a
>>>> buffalo?
>>>
>> [sorry to piggyback, Cindy]
>>
>> Why on earth you expect frozen pizza to have mozzarella made from
>> buffalo milk?
>>
>> Jill
>
> In Italy, it is one of the types of Mozzarella sold (not all are made
> from water buffalo milk).
>
Except I'm not in Italy, I've never been to Italy and have no plans to
go to Italy. It was a frozen store bought pizza. Sosume!

Jill

On Saturday, February 16, 2019 at 8:24:33 AM UTC-6, Jill McQuown wrote:
....
>
> Except I'm not in Italy, I've never been to Italy and have no plans to
> go to Italy. It was a frozen store bought pizza. Sosume!
>
> Jill

A Frozen Store Bought pizza is better than NO pizza! ;-)

John Kuthe...

On 15 Feb 2019, Ophelia wrote
(in article >):

>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 15 Feb 2019, jmcquown wrote
> (in article >):
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > day but it's really not my favourite thing. As I get older, as much as
> > I love pepperoni it doesn't love me back anymore. I don't seem to use a
> > lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods. This
> > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
> > I also bought some finely shredded "Italian blend" cheese. I always
> > add a little more cheese to frozen pizza. I also sprinkled it with a
> > dried Italian herb blend. Baked it directly on the oven rack as directed.
> >
> > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
> > them.
> >
> > Jill
>
> If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
>
> ---
>
> I always make my own, but yes, that is what I use!

I have no choice, because my stomach stages an excruciatingly painful protest
if I eat cheese (or anything dairy in more than minute quantity) from cows. I
know I am a bit obsessive about these things but believe me, dairy intestinal
intolerance is not something I would wish on my worst enemy.

For some reason, proper buffalo cheese is ok; and a small amount of very mild
cheddar can be ok as long as it is thoroughly cooked.

Waitrose do some decent fresh pizzas which rarely have any effect, but
cheaper outlets (Iceland in particular) seem to add a processed "cheese
which appears to be all manner of milk solids, chemicals and other colouring
nonsense; which is dried and then grated to look like the real thing. I had
one of my worst nights after eating one of their pizzas.

The problem for me is that I really like pizzas.

Bruce wrote:
....
> 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.

hmm, i always baked mine fairly thick in the oven
for a longer period of time.

i have no experience with a pizza stone or a
heavier pan that is pre-heated before putting the
crust in there - i would explore that avenue...


songbird

Sqwertz wrote:
> On Fri, 15 Feb 2019 09:43:35 -0800 (PST), Cindy Hamilton wrote:
>
>> Maybe. The vegetarian pizza at college was a very mild, orange,
>> Cheddar-style mass-market cheese with peas and carrots.
>
> Nebraska? No cabbage?

saurkraut and double sweet italian sausage...


songbird

On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz >
wrote:


snip
>
>Actually, I take that back. Fresh eggs can be used on pizza. A few
>quail eggs work better than any of the larger eggs.
>
>-sw

You just stepped over the line. Eggs on pizza - shudder. I bet you
are liking fried eggs on burgers too.
Not Me

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

On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
wrote:
snip
>>
>> 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.
>

try baking your pizza closer to the bottom of the oven, bottom rack if
necessary. Maybe less toppings?

jmcquown wrote:

> On 2/15/2019 2:45 PM, cshenk wrote:
> > Actually Pizza dough from scratch is fun to do! Doesn't take long
> > either. I usually make 2 at a time and freeze the other lightly
> > greased in saran wrap.
> >
> > The nice thing on making your own, is you can actually spice the
> > dough which is a nice touch.
>
> I know you enjoy it! I've made plenty of pizzas from scratch in my
> lifetime. I'd likely forget all about about a ball of pizza dough in
> the freezer, that's how seldom I think about pizza. So, doctoring up
> a frozen-store bought pizza with additional blended cheeses and a
> sprinkling of Italian or garlic and herb seasoning a couple or three
> times a year works for me. I liked the Newman's Own brand.
>
> Jill

No problem and we do that too! I have been asked to make one fresh
tomorrow so Charlotte can have her 'splurge meal'. (if you didn't see
it, shes on a diet to lose a little then enter the Navy).

I already worked out a home version that is pretty much meat free at
155calories a slice. It's a thin crust with lots of veggie toppings.
This time she wants it with lots of gooie cheese (grin). I can
probably fit in some shrimp there too.

Gary wrote:

> jmcquown wrote:
> >
> > Gary wrote:
> > > I have mozzarella cheese (fresh to grate) on my new grocery list.
> > > I want to make a white pizza with broccoli which I love.
> > > Basically, broccoli crowns, garlic, plenty of EVOO and cheese.
> >
> > As for making broccoli pizza, check youtube. Here's one:
> > https://www.youtube.com/watch?v=SIpfJ-3a3_A
> > At any rate, it shouldn't be too difficult to make your white pizza
> > with broccoli.
>
> Lol. It's not difficult at all, even homemade crust. I've
> been making them for years. I wasn't asking how to make one.
> Just saying I was planning to make one once I buy some cheese.
>
> ;-D

Try Fontinella cheese? It's a firm white that shreds well to a crumbly
texture and as a side (me, Charlottes pizza tomorrow) is 110 calories
per oz. It's a little like Feta without the price tag. Would go well
with that.

On 2/16/2019 10:50 AM, U.S. Janet B. wrote:
> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
> wrote:
> snip
>>>
>>> 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.
>>
>
> try baking your pizza closer to the bottom of the oven, bottom rack if
> necessary. Maybe less toppings?
>

Good point..Hard to believe but you can overdo the topping. Should not
take 20 minutes an a very hot oven.

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 15 Feb 2019, Ophelia wrote
(in article >):

>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 15 Feb 2019, jmcquown wrote
> (in article >):
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > day but it's really not my favourite thing. As I get older, as much as
> > I love pepperoni it doesn't love me back anymore. I don't seem to use a
> > lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods. This
> > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
> > I also bought some finely shredded "Italian blend" cheese. I always
> > add a little more cheese to frozen pizza. I also sprinkled it with a
> > dried Italian herb blend. Baked it directly on the oven rack as
> > directed.
> >
> > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
> > them.
> >
> > Jill
>
> If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
>
> ---
>
> I always make my own, but yes, that is what I use!

I have no choice, because my stomach stages an excruciatingly painful
protest
if I eat cheese (or anything dairy in more than minute quantity) from cows.
I
know I am a bit obsessive about these things but believe me, dairy
intestinal
intolerance is not something I would wish on my worst enemy.

For some reason, proper buffalo cheese is ok; and a small amount of very
mild
cheddar can be ok as long as it is thoroughly cooked.

Waitrose do some decent fresh pizzas which rarely have any effect, but
cheaper outlets (Iceland in particular) seem to add a processed "cheese
which appears to be all manner of milk solids, chemicals and other colouring
nonsense; which is dried and then grated to look like the real thing. I had
one of my worst nights after eating one of their pizzas.

The problem for me is that I really like pizzas.

==

Well at least you can get what you want if you want to buy it.

Have you tried making your own? it is really easy

On Sat, 16 Feb 2019 08:45:47 -0700, U.S. Janet B. wrote:

> On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz >
> wrote:
>
> snip
>>
>>Actually, I take that back. Fresh eggs can be used on pizza. A few
>>quail eggs work better than any of the larger eggs.
>
> You just stepped over the line. Eggs on pizza - shudder. I bet you
> are liking fried eggs on burgers too.
> Not Me

Eggs on pizza is a Genu-wine Associazione Verace Pizza
Napoletana-endorsed topping. All the certified Napoletana places
offer eggs on pizza. Speaking of which, maybe I'll dine at Cane
Rosso tonight... Either the Hot Rob or the Honey ******* (the quail
egg are on the specials menu or added to any other pizza on
request).

http://www.canerosso.com/austin

-sw

On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
wrote:

>On 20:03 15 Feb 2019, Bruce > wrote:
>
>> 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.
>
>Twenty minutes is a long time for it to come out slightly raw. Hot enough
>oven? Enough yeast? Thin pizza is good provided it isn't taken to extremes
>as I've seen in restaurants trying too hard to be authentic.

I used this:
<https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe>

Minus their flavouring and minus the yeast. The idea of sourdough
being that you don't use baker's yeast. Of course, "discarded"
sourdough starter doesn't give much rise.

On Sat, 16 Feb 2019 08:50:22 -0700, U.S. Janet B. >
wrote:

>On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>wrote:
>snip
>>>
>>> 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.
>>
>
>try baking your pizza closer to the bottom of the oven, bottom rack if
>necessary. Maybe less toppings?

I'll try the bottom rack next time. And I'll check the toppings.
Thanks.

On Sat, 16 Feb 2019 12:38:59 -0500, Ed Pawlowski > wrote:

>On 2/16/2019 10:50 AM, U.S. Janet B. wrote:
>> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>> wrote:
>> snip
>>>>
>>>> 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.
>>>
>>
>> try baking your pizza closer to the bottom of the oven, bottom rack if
>> necessary. Maybe less toppings?
>>
>
>Good point..Hard to believe but you can overdo the topping. Should not
>take 20 minutes an a very hot oven.

Maybe the dough was more dense than normal.

On Saturday, February 16, 2019 at 8:23:36 AM UTC-6, Jill McQuown wrote:
>
> On 2/15/2019 1:50 PM, wrote:
>
> > On Friday, February 15, 2019 at 12:45:12 PM UTC-6, Jill McQuown wrote:
> >>
> >>> On Friday, February 15, 2019 at 12:06:47 PM UTC-5, Fruitiest of Fruitcakes wrote:
> >>>>
> >>>> If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
> >>>
> >> Why on earth you expect frozen pizza to have mozzarella made from
> >> buffalo milk?
> >>
> >> Jill
> >>
> > *Highly* doubtful s/he is eating mozzarella cheese made from buffalo milk
> > at a pizza joint.
> >
> I wasn't at a pizza joint. It was Newman's Own frozen store bought
> frozen pizza. White pizza (with spinach) made with ricotta and (no
> doubt) cow's milk mozzarella and parmesan. I added more cheese on top -
> a blend of shredded cheeses which included more cow's milk cheeses:
> mozz, provolone, parm, asiago, fontina and romano. A sprinkling of
> Italian herb blend on top and into the oven it went. Quite tasty!
>
> Jill
>
I was doubtful Fruitiest of Fruitcakes eating mozzarella cheese made from
buffalo milk at a pizza joint.

U.S. Janet B. wrote:

> On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz >
> wrote:
>
>
> snip
> >
> > Actually, I take that back. Fresh eggs can be used on pizza. A few
> > quail eggs work better than any of the larger eggs.
> >
> > -sw
>
> You just stepped over the line. Eggs on pizza - shudder. I bet you
> are liking fried eggs on burgers too.
> Not Me

There are many more kinds of 'pizza' than American with tomato base.
Fried eggs on burgers done right are reat and so are beets.

On Sat, 16 Feb 2019 10:37:22 -0500, songbird >
wrote:

>Bruce wrote:
>...
>> 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.
>
> hmm, i always baked mine fairly thick in the oven
>for a longer period of time.

I thought 20 minutes was already long, but going longer is an option
if the toppings can handle that.

> i have no experience with a pizza stone or a
>heavier pan that is pre-heated before putting the
>crust in there - i would explore that avenue...

Thanks, I've got a few things to try.

On Sat, 16 Feb 2019 13:59:52 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>> On Sat, 16 Feb 2019 00:05:47 -0600, Sqwertz >
>> wrote:
>>
>>
>> snip
>> >
>> > Actually, I take that back. Fresh eggs can be used on pizza. A few
>> > quail eggs work better than any of the larger eggs.
>> >
>> > -sw
>>
>> You just stepped over the line. Eggs on pizza - shudder. I bet you
>> are liking fried eggs on burgers too.
>> Not Me
>
>There are many more kinds of 'pizza' than American with tomato base.
>Fried eggs on burgers done right are reat and so are beets.

Really????? I'll be darned!!!

On Sun, 17 Feb 2019 00:04:11 GMT, Pamela >
wrote:

>On 18:59 16 Feb 2019, Bruce > wrote:
>
>> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>> wrote:
>>
>>>On 20:03 15 Feb 2019, Bruce > wrote:
>>>
>>>> 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.
>>>
>>>Twenty minutes is a long time for it to come out slightly raw. Hot
>>>enough oven? Enough yeast? Thin pizza is good provided it isn't taken
>>>to extremes as I've seen in restaurants trying too hard to be authentic.
>>
>> I used this:
>> <https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe>
>>
>> Minus their flavouring and minus the yeast. The idea of sourdough
>> being that you don't use baker's yeast. Of course, "discarded"
>> sourdough starter doesn't give much rise.
>
>The sourdough starter could easily be the problem. It's too unpredictable
>for me, so I use regular yeast for consistent results.

I've made sourdough bread for years and it's always been very
reliable. The difference here is that the pizza bottom uses the bit of
starter you discard when you're feeding the starter without making
bread. That's another story indeed.

>Hope your pizza has a clear flavour theme and you're not chucking everything
>in the fridge on it. Something like margarita with anchovies, Pizza Napoli.
>Oh my, that's made me hungry thinking about it.

Always anchovies.

"notbob" > wrote in message
...
> On 2019-02-15, jmcquown > wrote:
>
>> I'm glad I bought two of them.
>
> Yes! Now you have an extra you can throw directly in the trash.
>
> Newmen's Own pizza's suck, regardless of the topping. Most do.
>
> I like Freschetta, despite the fact no-one in this valley carries the
> "Supreme" (despite one store carrying 4 version of their "pepperoni")
> version and their empty crust rim takes up waaaay too much real-estate.
> At
> least you can taste the red sauce, which I require.
>
> We have a local brewery/pizza joint that usta make a "root beer"
> pizza. The sauce was great.

Freschetta is good! That being said... I'm not a pizza lover. Walmart sells
one for about $1. I keep one or two in the freezer and if I need a quick
meal, I'll heat one up, adding whatever cheese at the time.

Or... I will sometimes buy fresh pizza dough that is marked down or a box or
two of Jiffy mix.

"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.

"U.S. Janet B." > wrote in message
...
> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
> wrote:
> snip
>>>
>>> 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.
>>
>
> try baking your pizza closer to the bottom of the oven, bottom rack if
> necessary. Maybe less toppings?

Jiffy mix crust says to bake for a few minutes, then remove, add toppings
and bake more. That being said, I forgot to do the prebaking once and the
pizza was just fine. I did learn that my oven runs slightly cooler than I
should so I always add 5 degrees to the stated temp.

On Sat, 16 Feb 2019 23:03:13 -0800, "Julie Bove"
> wrote:

>
>"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.

I don't think I've ever had a rye dough pizza.

"Ed Pawlowski" > wrote in message
...
> On 2/16/2019 10:50 AM, U.S. Janet B. wrote:
>> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>> wrote:
>> snip
>>>>
>>>> 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.
>>>
>>
>> try baking your pizza closer to the bottom of the oven, bottom rack if
>> necessary. Maybe less toppings?
>>
>
> Good point..Hard to believe but you can overdo the topping. Should not
> take 20 minutes an a very hot oven.

I used to overdo the toppings on pizza, sandwiches and salads. I'm a much
better judge now.

On Saturday, February 16, 2019 at 5:50:30 AM UTC-10, U.S. Janet B. wrote:
> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
> wrote:
> snip
> >>
> >> 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.
> >
>
> try baking your pizza closer to the bottom of the oven, bottom rack if
> necessary. Maybe less toppings?

I'll bake my pizza on the floor of the oven and then finish it off under the broiler. It's a fast way to bake a pizza.

If it's a frozen pizza, it gets cooked on a rack near the bottom.

https://www.amazon.com/photos/shared...FcXr4JzsiTd2pn

"songbird" wrote in message ...

Bruce wrote:
....
> 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.

hmm, i always baked mine fairly thick in the oven
for a longer period of time.

i have no experience with a pizza stone or a
heavier pan that is pre-heated before putting the
crust in there - i would explore that avenue...


songbird

==

I always make thick pizza (D.s preference) and I cook them at the bottom of
the oven on a pizza stone.

Seems to work ok for me

"dsi1" wrote in message
...

On Saturday, February 16, 2019 at 5:50:30 AM UTC-10, U.S. Janet B. wrote:
> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
> wrote:
> snip
> >>
> >> 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.
> >
>
> try baking your pizza closer to the bottom of the oven, bottom rack if
> necessary. Maybe less toppings?

I'll bake my pizza on the floor of the oven and then finish it off under the
broiler. It's a fast way to bake a pizza.

If it's a frozen pizza, it gets cooked on a rack near the bottom.

https://www.amazon.com/photos/shared...FcXr4JzsiTd2pn
==

That pizza looks jolly good! What is the topping?

On Sun, 17 Feb 2019 00:39:38 -0800 (PST), dsi1
> wrote:

>On Saturday, February 16, 2019 at 5:50:30 AM UTC-10, U.S. Janet B. wrote:
>> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>> wrote:
>> snip
>> >>
>> >> 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.
>> >
>>
>> try baking your pizza closer to the bottom of the oven, bottom rack if
>> necessary. Maybe less toppings?
>
>I'll bake my pizza on the floor of the oven and then finish it off under the broiler. It's a fast way to bake a pizza.
>
>If it's a frozen pizza, it gets cooked on a rack near the bottom.
>
>https://www.amazon.com/photos/shared...FcXr4JzsiTd2pn

Ok I'm going to try to put it low instead of halfway.

On Sunday, February 17, 2019 at 12:11:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, February 16, 2019 at 5:50:30 AM UTC-10, U.S. Janet B. wrote:
> > On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
> > wrote:
> > snip
> > >>
> > >> 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.
> > >
> >
> > try baking your pizza closer to the bottom of the oven, bottom rack if
> > necessary. Maybe less toppings?
>
> I'll bake my pizza on the floor of the oven and then finish it off under the
> broiler. It's a fast way to bake a pizza.
>
> If it's a frozen pizza, it gets cooked on a rack near the bottom.
>
> https://www.amazon.com/photos/shared...FcXr4JzsiTd2pn
> ==
>
> That pizza looks jolly good! What is the topping?

It's a pizza with a pesto instead of a tomato sauce base. What's on there is chopped shitake mushrooms, salami, feta cheese, and lots of chopped garlic. Feta cheese sounds like a good idea on a pizza but it's not.

On 16 Feb 2019, Pamela wrote
(in article >):

> On 14:40 16 Feb 2019, Fruitiest of > wrote:
>
> > On 15 Feb 2019, Ophelia wrote (in article
> > >):
> >
> > > "Fruitiest of Fruitcakes" wrote in message
> > > news.com...
> > >
> > > On 15 Feb 2019, jmcquown wrote (in article
> > > >):
> > >
> > > > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > > > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > > > day but it's really not my favourite thing. As I get older, as much
> > > > as I love pepperoni it doesn't love me back anymore. I don't seem to
> > > > use a lot of tomato sauce, either.
> > > >
> > > > I was at the grocery store yesterday, perusing the frozen foods. This
> > > > white pizza caught my eye. It was a BOGO and yes, I bought two of
> > > > them. I also bought some finely shredded "Italian blend" cheese. I
> > > > always add a little more cheese to frozen pizza. I also sprinkled it
> > > > with a dried Italian herb blend. Baked it directly on the oven rack
> > > > as directed.
> > > >
> > > > Quite tasty! The crust was perfectly crisped. I'm glad I bought two
> > > > of them.
> > > >
> > > > Jill
> > >
> > > If it is a pizza, shouldn't the cheese be mozzarella? From a buffalo?
> > >
> > > ---
> > >
> > > I always make my own, but yes, that is what I use!
> >
> > I have no choice, because my stomach stages an excruciatingly painful
> > protest if I eat cheese (or anything dairy in more than minute quantity)
> > from cows. I know I am a bit obsessive about these things but believe
> > me, dairy intestinal intolerance is not something I would wish on my
> > worst enemy.
> >
> > For some reason, proper buffalo cheese is ok; and a small amount of very
> > mild cheddar can be ok as long as it is thoroughly cooked.
>
> Hello fruity. Could it be psychological because buffalo and cattle are
> closely related. In fact, doesn't "dairy" include products like bufallo
> cheese?

It might be psychological but I have no evidence for that.

If I eat food containing fresh cream or uncooked butter, I get the problem
even though I didnt realise the ingredients were there.

Cooking the dairy product seems to cure most of my cramps, etc.Why this is I
dont know.

>
>
> > Waitrose do some decent fresh pizzas which rarely have any effect, but
> > cheaper outlets (Iceland in particular) seem to add a processed cheese
> > which appears to be all manner of milk solids, chemicals and other
> > colouring nonsense; which is dried and then grated to look like the real
> > thing. I had one of my worst nights after eating one of their pizzas.
>
> If dairy is the cause of your response then why would you react to
> something that isn't dairy?

It was dairy, just cheap dairy disguised to look more expensive.

>
>
> > The problem for me is that I really like pizzas.

On 16 Feb 2019, Ophelia wrote
(in article >):

>
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 15 Feb 2019, Ophelia wrote
> (in article >):
>
> >
> > "Fruitiest of Fruitcakes" wrote in message
> > news.com...
> >
> > On 15 Feb 2019, jmcquown wrote
> > (in article >):
> >
> > > Newman's Own White Pizza with Spinach. Thin crust. Most of you know
> > > I'm not a huge fan of pizza. I've made lots of homemade pizzas in my
> > > day but it's really not my favourite thing. As I get older, as much as
> > > I love pepperoni it doesn't love me back anymore. I don't seem to use a
> > > lot of tomato sauce, either.
> > >
> > > I was at the grocery store yesterday, perusing the frozen foods. This
> > > white pizza caught my eye. It was a BOGO and yes, I bought two of them.
> > > I also bought some finely shredded "Italian blend" cheese. I always
> > > add a little more cheese to frozen pizza. I also sprinkled it with a
> > > dried Italian herb blend. Baked it directly on the oven rack as
> > > directed.
> > >
> > > Quite tasty! The crust was perfectly crisped. I'm glad I bought two of
> > > them.
> > >
> > > Jill
> >
> > If it is a pizza, shouldnt the cheese be mozzarella? From a buffalo?
> >
> > ---
> >
> > I always make my own, but yes, that is what I use!
>
> I have no choice, because my stomach stages an excruciatingly painful
> protest
> if I eat cheese (or anything dairy in more than minute quantity) from cows.
> I
> know I am a bit obsessive about these things but believe me, dairy
> intestinal
> intolerance is not something I would wish on my worst enemy.
>
> For some reason, proper buffalo cheese is ok; and a small amount of very
> mild
> cheddar can be ok as long as it is thoroughly cooked.
>
> Waitrose do some decent fresh pizzas which rarely have any effect, but
> cheaper outlets (Iceland in particular) seem to add a processed "cheese
> which appears to be all manner of milk solids, chemicals and other colouring
> nonsense; which is dried and then grated to look like the real thing. I had
> one of my worst nights after eating one of their pizzas.
>
> The problem for me is that I really like pizzas.
>
> ==
>
> Well at least you can get what you want if you want to buy it.
>
> Have you tried making your own? it is really easy

Yes, I make my own but need the mozzarella to put on it, but my wife buys the
cheese and she likes really strong mature stuff so that I have to remember to
buy the buffalo cheese myself.

It is more convenient to get one already prepared.

On 16 Feb 2019, Sqwertz wrote
(in article >):

> On Sat, 16 Feb 2019 08:45:47 -0700, U.S. Janet B. wrote:
>
> > On Sat, 16 Feb 2019 00:05:47 -0600, >
> > wrote:
> >
> > snip
> > >
> > > Actually, I take that back. Fresh eggs can be used on pizza. A few
> > > quail eggs work better than any of the larger eggs.
> >
> > You just stepped over the line. Eggs on pizza - shudder. I bet you
> > are liking fried eggs on burgers too.
> > Not Me
>
> Eggs on pizza is a Genu-wine Associazione Verace Pizza
> Napoletana-endorsed topping. All the certified Napoletana places
> offer eggs on pizza. Speaking of which, maybe I'll dine at Cane
> Rosso tonight... Either the Hot Rob or the Honey ******* (the quail
> egg are on the specials menu or added to any other pizza on
> request).
>
> http://www.canerosso.com/austin
>
> -sw

They call them Florentine pizzas in many restaurants.