On Sat, 17 Apr 2021 21:19:12 -0400, Dave Smith
> wrote:

>On 2021-04-17 9:12 p.m., jmcquown wrote:
>> The outside temperatures have dropped in the last couple of days from
>> around 80F a couple of days ago to about 65F and drizzling rain.* I
>> picked up some broccoli at the grocery store yesterday and today it was
>> begging to be used in cheese soup.
>>
>> One bowl with a slice of toasted sourdough bread for dipping filled me
>> up.* Plenty of leftovers for a couple of days, too.
>>
>
>I made a veggie pizza.... pizza sauce, sliced red and green peppers, red
>onion, jalapeno, mushrooms, mozzarella and Parmesan.
>
>One thing I have learned about this pizza making is that the
>instructions for the dough are a little lacking. I had been letting it
>rise of an hour. The last couple times I let it rise for more than two
>hours. The taste and texture of the crust are much better with the
>longer rise.
>
>I also learn to cut the vegetables much thinner so the cook thoroughly
>in the time it takes to do the crust.

you can also manipulate the cooking by using bottom or middle or top
rack. Middle is recommended, but if your bottom crust isn't crisp
enough, move to bottom rack, if the toppings aren't done enough, move
to the top rack.
Janet US