On Sat, 9 Mar 2019 03:47:17 -0800 (PST), Cindy Hamilton
> wrote:
>On Saturday, March 9, 2019 at 6:17:19 AM UTC-5, wrote:
>> On Sat, 9 Mar 2019 03:14:13 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, March 8, 2019 at 5:12:55 PM UTC-5, wrote:
>> >> On Sun, 03 Mar 2019 13:46:01 -0500, wrote:
>> >>
>> >> >On Sat, 2 Mar 2019 15:05:20 -0800 (PST), "
>> >> > wrote:
>> >> >
>> >> >>On Saturday, March 2, 2019 at 3:55:53 PM UTC-6, wrote:
>> >> >>>
>> >> >>> On Sat, 2 Mar 2019 13:37:30 -0800 (PST), "
>> >> >>> > wrote:
>> >> >>>
>> >> >>> >Nope. If I'm going to go to all that trouble of making my own I'll either
>> >> >>> >opt for a Newman's or just head to the pizza joint.
>> >> >>>
>> >> >>> all that trouble? it takes all of 5 minutes and if you have an
>> >> >>> airfryer it will be heated by that time the cooking takes 7 and you
>> >> >>> have a 12 minute pizza vs delivery which takes 30-45 or go to the
>> >> >>> store and spend just as much time
>> >> >>>
>> >> >>Yep, when you start pulling out stuff and dressing a tortilla and calling it a
>> >> >>pizza, then I'll just opt for a frozen N.O. or head to the pizza joint. No,
>> >> >>I don't do delivery. Remember Kuthe2, what you like doesn't mean the rest of
>> >> >>us have to like what you do nor do we have use tortillas and call them pizza.
>> >> >
>> >> >A tortilla is not even close to pizza dough. tortillas (flour or corn)
>> >> >contain no leavening agent... may as well add your toppings to matzo.
>> >> >Occasionally those over size Thomas's English muffins can substitute
>> >> >for pizza crust... just add toppings and bake.
>> >>
>> >>
>> >> Clearly the wrong kind of tortilla, Trader Joe's has a gluten free
>> >> brown rice tortilla shell that is a good bit thicker than the corn
>> >> shells and they are large, like 12-14 inches large. They make a
>> >> wonderful thin pizza crust, this is what I am talking about when I say
>> >> tortilla shell...
>> >
>> >There are people who don't care for pizza on a cracker, which is
>> >what a tortilla turns into after 7 minutes in an oven.
>> >
>> >Cindy Hamilton
>>
>> You really have no idea do you?
>
>Apparently not. Can you explicate?
>
>Cindy Hamilton
well having worked for Dominos Pizza for several years, Papa Johns for
a short time I kinda do have a knowledge on how people like their
pizza. I also have a firm grasp on how to make pizza, the details
involved in cooking pizza.
For instance you put a tortilla shell as the one I described above
from TJ's and place in on a cook cookie sheet or some other metal trey
for cooking, dress your pizza with sauce and cheese and any additional
toppings. The cookie sheet combined with the sauce toppings and cheese
will protect the crust or the shell from getting cracker like. This
morning I had sausage, pepperoni, and cracked an egg right in the
middle placed it in a 400 F oven for 7 minutes turned the oven to
broil at 550 F to finish the cooking of the egg and I used the TJ's
tortilla and I had a wonderful breakfast pizza, the crust was not a
cracker it was soft in the middle and the edges were crispy which made
for a very nice crunchy ending to a delicious breakfast pizza. I would
have put basil on there but my basil plants are just now starting to
grow.
Granted it is not perfect, a thin crust pizza from a pizza place is a
bit more rigid, and the tortilla shell kinda flops over unless you
fold it for support. But hey up north they fold all of their pizzas so
there really is no difference, except that mine is gluten free
--
____/~~~sine qua non~~~\____