"sf" > wrote in message
...
>
> What a difference! So glad I was finally able to give one a test run
> before buying because I was skeptical that it would be much better
> than using my cookie sheet. It's funny that there's a $20 difference
> between the long and short handles, but luckily I wanted the short
> handle - so yippy for me. I wanted the 18" but it only came with a
> long handle, which is a good thing because the 16" fits vertically on
> one of the under-counter tray shelves so I don't have to hang it.
>
> Anyway, I made pizza last night and invited my son & family over. GS
> was sous chef. We started off with pesto pizza, then had sausage,
> peppers and onion (on a red sauce) and finished off with a prosciutto
> and egg pizza. Yes, egg! I told my son that if he wanted me to try
> it, he had to make it - so he did. It wasn't as bad as I thought it
> would be, in fact it tasted like a ham and egg breakfast. Not bad if
> you're having people over for brunch, but I wouldn't serve it for
> dinner.
>
> I also experimented with using just a touch of olive oil in the dough
> this time and it was definitely different. Not sure if I like it or
> not though. I have leftover dough, so I can make more pizza this
> weekend and decide.
>
> Sorry I don't have a picture to post. My computer did something weird
> and swallowed them. I put my single picture of the egg pizza going
> into the oven (I forgot to take an "after" shot) onto my desktop and
> reduced it in size, so I had two of the same picture. I couldn't find
> them on my desktop when I looked at it, but they were there when I
> looked at the desktop via My Computer. So, I made a folder for them
> on the desktop this morning and placed them in it. The whole darned
> folder has disappeared. It's nowhere to be found. Using the search
> function, I searched the entire computer and recycle. Very odd... I
> hope it doesn't happen again.
>
> --
Lately I've been following this recipe, which closely follows the pizza
dough recipe in the Breadman Manual. This results in a fairly wet dough. I
like the sugar and the oil in that quantity. I know it's sacreligious; I
like it anyway.

1.5 cups water
4 cups all purpose flour
2 TB sugar
2 TB olive oil
1 tsp salt - I use 2 tsp Kosher
2 tsp dry yeast.

Kent