From scratch... I started off making whole wheat pizza dough. I
drizzled a bit of olive oil, spread it around and then put very finely
sliced garlic on top. Next came a small can of sauce, sliced red onion,
orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.

It was the first time I have made pizza dough in about 30 years, and the
first time for whole wheat. It was delicious and the crust had a really
nice texture.

"Dave Smith" > wrote in message
...
> From scratch... I started off making whole wheat pizza dough. I drizzled
> a bit of olive oil, spread it around and then put very finely sliced
> garlic on top. Next came a small can of sauce, sliced red onion, orange
> bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

That sounds better than the stale pizza I had. Mine was free but.. Stale
pizza is not my thing. Wasn't stale when I got it. I just can't eat very
much pizza at one time.

On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

Excellent. What's "blue label mozzarella"?

Cindy Hamilton

On Sun, 6 Sep 2020 04:01:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>> From scratch... I started off making whole wheat pizza dough. I
>> drizzled a bit of olive oil, spread it around and then put very finely
>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>
>> It was the first time I have made pizza dough in about 30 years, and the
>> first time for whole wheat. It was delicious and the crust had a really
>> nice texture.
>
>Excellent. What's "blue label mozzarella"?
>
>Cindy Hamilton

Dem Mozz!

On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>> From scratch... I started off making whole wheat pizza dough. I
>> drizzled a bit of olive oil, spread it around and then put very finely
>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>
>> It was the first time I have made pizza dough in about 30 years, and the
>> first time for whole wheat. It was delicious and the crust had a really
>> nice texture.
>
> Excellent. What's "blue label mozzarella"?
>
The Blue Label is for heart healthy foods.... reduced fast, sugar, salt etc.

On 9/6/2020 11:57 AM, Dave Smith wrote:
> On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
>> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>>> Â*From scratch... I started off making whole wheat pizza dough. I
>>> drizzled a bit of olive oil, spread it around and then put very finely
>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>> orange bell pepper and blue label mozzarella, a wee bit of grated
>>> Parmesan.
>>>
>>> It was the first time I have made pizza dough in about 30 years, and the
>>> first time for whole wheat. It was delicious and the crust had a really
>>> nice texture.
>>
>> Excellent.Â* What's "blue label mozzarella"?
>>
> The Blue Label is for heart healthy foods.... reduced fast, sugar, salt
> etc.

Good info! It's nice you're able to find decent tasting fresh mozz with
a label that says it's okay for you to eat in moderation. And that it
was tasty! The whole wheat crust sounds nice, too. I'm glad you
enjoyed it.

Jill

On Sunday, September 6, 2020 at 11:29:30 AM UTC-5, wrote:
> On 9/6/2020 11:57 AM, Dave Smith wrote:
> > On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
> >> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
> >>> From scratch... I started off making whole wheat pizza dough. I
> >>> drizzled a bit of olive oil, spread it around and then put very finely
> >>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> >>> orange bell pepper and blue label mozzarella, a wee bit of grated
> >>> Parmesan.
> >>>
> >>> It was the first time I have made pizza dough in about 30 years, and the
> >>> first time for whole wheat. It was delicious and the crust had a really
> >>> nice texture.
> >>
> >> Excellent. What's "blue label mozzarella"?
> >>
> > The Blue Label is for heart healthy foods.... reduced fast, sugar, sahalt
> > etc.
> Good info! It's nice you're able to find decent tasting fresh mozz with
> a label that says it's okay for you to eat in moderation. And that it
> was tasty! The whole wheat crust sounds nice, too. I'm glad you
> enjoyed it.
>
> Jill

I baked a frozen Connies sausage special, local Chicago chain of pizzerias
that licenses their brand. On sale $5 at Kroger-anios. And a salad. And Apple strudel
and Lablat beer..only 11.5 ounce in bottles. And tea.

On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
https://stanislaus.com/scratch-produ...d-pizza-sauce/

--Bryan

On Sunday, September 6, 2020 at 1:22:07 PM UTC-4, wrote:
> On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
> If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>
> --Bryan

It's tomatoes and salt. Nobody needs to buy a big can of tomatoes and salt.

Cindy Hamilton

On 9/6/2020 10:26 AM, Cindy Hamilton wrote:
> On Sunday, September 6, 2020 at 1:22:07 PM UTC-4, wrote:
>> On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
>>> From scratch... I started off making whole wheat pizza dough. I
>>> drizzled a bit of olive oil, spread it around and then put very finely
>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>>
>>> It was the first time I have made pizza dough in about 30 years, and the
>>> first time for whole wheat. It was delicious and the crust had a really
>>> nice texture.
>> If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
>> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>>
>> --Bryan
>
> It's tomatoes and salt. Nobody needs to buy a big can of tomatoes and salt.
>
> Cindy Hamilton
>


Nobody? Needs?

On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.

On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.

Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
cheese world.

Not that I know whether Dave used fresh mozz.

Cindy Hamilton

On Sunday, September 6, 2020 at 10:15:13 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
> > On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > > From scratch... I started off making whole wheat pizza dough. I
> > > drizzled a bit of olive oil, spread it around and then put very finely
> > > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> > >
> > > It was the first time I have made pizza dough in about 30 years, and the
> > > first time for whole wheat. It was delicious and the crust had a really
> > > nice texture.
> > Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.
>
> Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
> cheese world.
>
> Not that I know whether Dave used fresh mozz.
>
> Cindy Hamilton

Well okay. I did not know that. Thanks.

dsi1 wrote:
> On Sunday, September 6, 2020 at 10:15:13 AM UTC-10, Cindy Hamilton wrote:
>> On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
>>> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
>>>> From scratch... I started off making whole wheat pizza dough. I
>>>> drizzled a bit of olive oil, spread it around and then put very finely
>>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>>>
>>>> It was the first time I have made pizza dough in about 30 years, and the
>>>> first time for whole wheat. It was delicious and the crust had a really
>>>> nice texture.
>>> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.
>>
>> Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
>> cheese world.
>>
>> Not that I know whether Dave used fresh mozz.
>>
>> Cindy Hamilton
>
> Well okay. I did not know that. Thanks.
>

Lots yoose don't know iwaki.

dsi1 wrote:
>
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
>
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.

I doubt I'll ever substitute grated tofu for mozzerala.
That sounds like a fail.
Why not make a real pizza and just eat less of it?
It freezes well.

dsi1 wrote:
>
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
>
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead.

On 2020-09-07 9:19 a.m., Gary wrote:
> dsi1 wrote:
>>
>> Cheese sounds like it might have too much sodium. Try making it
>> with grated tofu and MSG instead.
>
> I doubt I'll ever substitute grated tofu for mozzerala. That sounds
> like a fail. Why not make a real pizza and just eat less of it? It
> freezes well.
>

The menu for tonight is stir fried tofu. I am using chicken instead.

On Sat, 5 Sep 2020 19:16:26 -0400, Dave Smith
> wrote:

> From scratch... I started off making whole wheat pizza dough. I
>drizzled a bit of olive oil, spread it around and then put very finely
>sliced garlic on top. Next came a small can of sauce, sliced red onion,
>orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
>It was the first time I have made pizza dough in about 30 years, and the
>first time for whole wheat. It was delicious and the crust had a really
>nice texture.


I had a great pizza also, Mine was a thin crust that I just took a
brown rice tortilla and slap some pepperoni then used some of my sweet
pickled peppers then mozz cheese then some spicy pickled peppers then
a little Parma around the edges and DAMN it was good!
You have got to ditch that wheat, That crap is bad for you!

--

____/~~~sine qua non~~~\____