Even small children enjoy hand picking and arranging their favorite
toppings. If you want to throw the most fun party ever, whether it's
for kids or grownups, entertain with a "Make Your Own Pizza" party. It
won't be one more dull adult gathering! Your guests will remember the
fun for years to come.
"Secrets from Inside the Pizzeria" was created so people just like you
can make better pizza in your own kitchen Than You Can Buy In The
Pizzeria.
http://pizzainx.blogspot.com/#

On Jun 9, 7:19 am, wrote:
> Even small children enjoy hand picking and arranging their favorite
> toppings. If you want to throw the most fun party ever, whether it's
> for kids or grownups, entertain with a "Make Your Own Pizza" party. It
> won't be one more dull adult gathering! Your guests will remember the
> fun for years to come.
> "Secrets from Inside the Pizzeria" was created so people just like you
> can make better pizza in your own kitchen Than You Can Buy In The
> Pizzeria.http://pizzainx.blogspot.com/#

Problem is, my pizza crust just isn't very good. The only upside is
that I can put really good pepperoni on it. Here in St. Louis, that
means Volpi.

--Bryan

On Jun 9, 8:27 am, BOBOBOnoBO® fka Food Snob >
wrote:

> Problem is, my pizza crust just isn't very good. The only upside is
> that I can put really good pepperoni on it. Here in St. Louis, that
> means Volpi.
>
> --Bryan

What's wrong with your crust, and what kind do you like?

maxine in ri

> wrote in message
ups.com
> Even small children enjoy hand picking and arranging their favorite
> toppings. If you want to throw the most fun party ever, whether it's
> for kids or grownups, entertain with a "Make Your Own Pizza" party. It
> won't be one more dull adult gathering! Your guests will remember the
> fun for years to come.
> "Secrets from Inside the Pizzeria" was created so people just like you
> can make better pizza in your own kitchen Than You Can Buy In The
> Pizzeria.
> http://pizza.SPAM®spot.com/#

Spam® pizza is really pretty good, if you like Spam®.

You've given me an idea. I think I'll make a Spam® pizza this afternoon.
Chunks of Spam®, pineapple rings and probably some Blues Hog Sweet BBQ
sauce. Baked on a smoker.

BOB
right after the smoked octopus that "Graeme in London" convinced me to try

On Sat, 09 Jun 2007 05:27:10 -0700, BOBOBOnoBO® fka Food Snob
> wrote:

>On Jun 9, 7:19 am, wrote:
>> Even small children enjoy hand picking and arranging their favorite
>> toppings. If you want to throw the most fun party ever, whether it's
>> for kids or grownups, entertain with a "Make Your Own Pizza" party. It
>> won't be one more dull adult gathering! Your guests will remember the
>> fun for years to come.
>> "Secrets from Inside the Pizzeria" was created so people just like you
>> can make better pizza in your own kitchen Than You Can Buy In The
>> Pizzeria.http://pizzainx.blogspot.com/#
>
>Problem is, my pizza crust just isn't very good. The only upside is
>that I can put really good pepperoni on it. Here in St. Louis, that
>means Volpi.
>
>--Bryan


--
See return address to reply by email

In article . com>,
wrote:

> Even small children enjoy hand picking and arranging their favorite
> toppings.

When my wife cooks pizza at church camp, she has the kids put the
toppings on. It's sometimes interesting, but nobody goes hungry.

On Sat, 09 Jun 2007 05:27:10 -0700, BOBOBOnoBO® fka Food Snob
> wrote:

>Problem is, my pizza crust just isn't very good. The only upside is
>that I can put really good pepperoni on it. Here in St. Louis, that
>means Volpi.

Good grief, man. What do you DO to your crust?

--
See return address to reply by email

On Jun 9, 8:27 am, maxine in ri > wrote:
> On Jun 9, 8:27 am, BOBOBOnoBO® fka Food Snob >
> wrote:
>
> > Problem is, my pizza crust just isn't very good. The only upside is
> > that I can put really good pepperoni on it. Here in St. Louis, that
> > means Volpi.
>
> > --Bryan
>
> What's wrong with your crust, and what kind do you like?

It is difficult to make good pizza crust at home, at least for me.
I'm just not very good at baking I guess, but part of it, I know, is
the not-enough-gluten in the all purpose flour, and we never have
bread flour around.
It's just too darned much like those Chef Boyardee pizza kit crusts.
My wife and son like it, and that's the only reason I ever make it.
>
> maxine in ri

--Bryan

On Sat, 09 Jun 2007 17:50:26 -0700, BOBOBOnoBO® fka Food Snob
> wrote:

>It is difficult to make good pizza crust at home, at least for me.
>I'm just not very good at baking I guess, but part of it, I know, is
>the not-enough-gluten in the all purpose flour, and we never have
>bread flour around.
>It's just too darned much like those Chef Boyardee pizza kit crusts.
>My wife and son like it, and that's the only reason I ever make it.

What do you do? Use baking powder for the leavening?

Take a *simple* white bread recipe.... substitute water for milk and
olive oil for butter.... well, double it. Use LOTS of OO (extra
virgin) - I don't measure. If you decide to let the dough rise, coat
the bowl LIBERALLY with OO again and don't be afraid to mix it all
into the dough when you punch it down.

You won't be sorry.

--
See return address to reply by email

On Jun 9, 9:56 pm, sf wrote:
> On Sat, 09 Jun 2007 17:50:26 -0700, BOBOBOnoBO® fka Food Snob
>
> > wrote:
> >It is difficult to make good pizza crust at home, at least for me.
> >I'm just not very good at baking I guess, but part of it, I know, is
> >the not-enough-gluten in the all purpose flour, and we never have
> >bread flour around.
> >It's just too darned much like those Chef Boyardee pizza kit crusts.
> >My wife and son like it, and that's the only reason I ever make it.
>
> What do you do? Use baking powder for the leavening?
>
> Take a *simple* white bread recipe.... substitute water for milk and
> olive oil for butter.... well, double it. Use LOTS of OO (extra
> virgin) - I don't measure. If you decide to let the dough rise, coat
> the bowl LIBERALLY with OO again and don't be afraid to mix it all
> into the dough when you punch it down.
>
> You won't be sorry.
>
I would use light OO, not EV. I like the taste of OO, but not in
everything, and EV is intensely flavored. I use it as a flavorant
rather than a fat.

Funny, but taste tests (I heard this from a bartender, so I can't
vouch for its veracity) have shown that the masses prefer margaritas
that are made with half tequila and half vodka. Presumably because
they don't like that much tequila flavor.

--Bryan

On Sun, 10 Jun 2007 02:02:43 -0700, BOBOBOnoBO® >
wrote:

>On Jun 9, 9:56 pm, sf wrote:
>> On Sat, 09 Jun 2007 17:50:26 -0700, BOBOBOnoBO® fka Food Snob
>>
>> > wrote:
>> >It is difficult to make good pizza crust at home, at least for me.
>> >I'm just not very good at baking I guess, but part of it, I know, is
>> >the not-enough-gluten in the all purpose flour, and we never have
>> >bread flour around.
>> >It's just too darned much like those Chef Boyardee pizza kit crusts.
>> >My wife and son like it, and that's the only reason I ever make it.
>>
>> What do you do? Use baking powder for the leavening?
>>
>> Take a *simple* white bread recipe.... substitute water for milk and
>> olive oil for butter.... well, double it. Use LOTS of OO (extra
>> virgin) - I don't measure. If you decide to let the dough rise, coat
>> the bowl LIBERALLY with OO again and don't be afraid to mix it all
>> into the dough when you punch it down.
>>
>> You won't be sorry.
>>
>I would use light OO, not EV. I like the taste of OO, but not in
>everything, and EV is intensely flavored. I use it as a flavorant
>rather than a fat.
>
Odd isn't it? I even drizzle more on top of my pizza. There is never
enough for me and no one I've served has complained, so it's a non
issue for me. EVOO doesn't have a strong flavor to me. It just has
"flavor" vs. the other stuff which is bland. For instance, I use all
EVOO when I make Italian dressing - but I have to be very careful with
the balsamic because I think it over powers every other flavor unless
I cut it with a lighter vinegar.

>Funny, but taste tests (I heard this from a bartender, so I can't
>vouch for its veracity) have shown that the masses prefer margaritas
>that are made with half tequila and half vodka. Presumably because
>they don't like that much tequila flavor.
>

My first thought was "cheap tequila is something to run from as fast
as you can". I want my margarita made with real limes and decent
tequila. Then I wondered if they are the same people who prefer vodka
martinis. They are probably beginner drinkers. If this was the '50s,
they'd be sipping a vodka collins or some other umbrella drink where
you can't taste the alcohol.


--
See return address to reply by email

In article .com>,
BOBOBOnoBO(R) > wrote:


> Funny, but taste tests (I heard this from a bartender, so I can't
> vouch for its veracity) have shown that the masses prefer margaritas
> that are made with half tequila and half vodka. Presumably because
> they don't like that much tequila flavor.


Sadly, cheap tequila is half vodka. It is shipped to the US in big
tanker trucks and the bottling plant mixes it with pure grain alcohol
before bottling. Want "gold" tequila? That's tequila right out of the
still with food coloring added. I define cheap tequila as being less
than US$10 a bottle.

For more expensive tequila, which I define as more than US$20 a bottle,
the tequila is aged in oak (giving it some color as well as flavor) and
is not cut with grain alcohol.

Better tequilas can be drunk like a fine brandy, straight and at room
temperature. Cheap tequila is usually served over ice or in a mixed
drink.

http://www.itequila.org/

On Sat, 09 Jun 2007 17:50:26 -0700, BOBOBOnoBO® fka Food Snob
> wrote:

but part of it, I know, is
>the not-enough-gluten in the all purpose flour, and we never have
>bread flour around.

you might try using pasta flour (semolina), either 50/50 or 100%. ...
and just a little dolop of honey.
burpee

On Tue, 12 Jun 2007 17:34:50 -0400, burpee > wrote:

>On Sat, 09 Jun 2007 17:50:26 -0700, BOBOBOnoBO® fka Food Snob
> wrote:
>
> but part of it, I know, is
>>the not-enough-gluten in the all purpose flour, and we never have
>>bread flour around.
>
>you might try using pasta flour (semolina), either 50/50 or 100%. ...
>and just a little dolop of honey.
>burpee

All purpose is fine. If you want to change flour, go for "bread
flour".

--
See return address to reply by email