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.

Bruce wrote:
....
> I don't think I've ever had a rye dough pizza.

i could easily do a ham and cheese with a mustard
layer as the sauce right about now.

pretty much any dish can be adapted with some
imagination (except soups ).


songbird

On Sun, 17 Feb 2019 09:15:49 -0500, songbird >
wrote:

>Bruce wrote:
>...
>> I don't think I've ever had a rye dough pizza.
>
> i could easily do a ham and cheese with a mustard
>layer as the sauce right about now.
>
> pretty much any dish can be adapted with some
>imagination (except soups ).

I'm familiar with rye, but not in a pizza base.