On Dec 16 2006, 10:39 am, "Pandora" > wrote:
> "John" > ha scritto nel messaggionews:458414d7$0$7063$4c368faf@roadrunner. com...
>
> > First, here are the results (broadband/DSL recommended):
>
> >http://i10.tinypic.com/2eklx6f.jpg
>
> Gnam Gnam! It seems very good!
>
> thank you for this pic!
>
> --
> Merry Christmas
> Pandora
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>
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>
> > The pizza peel is also homemade. I made it from scrap wood and coated in
> > shellac. I have it for about 10 years.
>
> > Dough for a 13"-15" pizza
>
> > 3/4 cups of water.
> > 1/2 tsp yeast
> > 1/2 tsp sugar (sucrose)
> > about 2 cups of KA white flour.
>
> > Add yeast and sugar to warm water to dissolve.
>
> > I use a cuisinart to knead the dough. The dough should be just slightly
> > sticky.
>
> > Let dough rise is a slightly oily pot for about and hour or two.
>
> > Preheat oven to 550 degrees with pizza stone in oven.
>
> > I use Tuttorosso crushed tomatoes with basil for the pizza sauce. I found
> > it a lot less expensive (about $1 per 28oz can) and much better tasting
> > than commerical "pizza" sauce.
>
> > I use Sargento mozzarella & provolone. Every now and then my supermarket
> > has them on sale for half price so I stock on them.
>
> > I roll the dough on a lightly dusted pizza peel. I measure the dough out
> > for my pizza stone; a 14" stone bought from Bed & Bath for $15. I wish I
> > still had my commercial oven where I used to make 20" pizzas.
>
> > Add a little oregano and or garlic powder to the top of the cheese.
>
> > Slide the pizza onto heated stone in oven.
>
> > Carefully watch the pizza. It can go from delicious to burned in a few
> > minutes. When the bottom the crust is slightly brown, I remove the pizza.
>
> > My pizza costs me about $2 to $3 and we greatly prefer it to the local
> > salty greasy "pizza". If we were in NYC, then that would be another
> > matter.- Hide quoted text -
>
> - Show quoted text -
damn that looks good!