"jmcquown" > wrote in message
...
> I've made this one several times; a deep dish pizza from the 1985 Culinary
> Arts
> Institute Cookbook. It was very tasty, but waaaay not worth the hassel
> unless you are a major pizza fan. (Again, pizza isn't my best loved
> meal).
> This is my version, toppings adapted from the original which just called
> for
> sausage and cheese. You can add whatever you want.


snipped a recipe she typed after this bunch-a-bullshite


Then why-in-the-hell-did you type this?


"jmcquown" > wrote in message
...
>
> I don't eat pizza often enough to want to deal with making the dough,
> making
> the sauce, chopping the toppings, etc. I've made pizzas from scratch,
> sure,
> but since I'm not a big pizza fan why bother? I usually get those "deli"
> pizzas from the grocery store (not frozen) and doctor them up. They often
> come 2 for $5 for a large pie; I freeze the 2nd one for later.
>
> Jill
>
>


You should really try and sober up before you touch your keyboard