I made pizza today. I can't remember when was the last time I made
one.

First, assemble the ingredients for the crust. The wine went into me
http://i31.tinypic.com/2qxltub.jpg

Knead the dough for 8 to 10 minutes until smooth or you give up
http://i25.tinypic.com/nwgeja.jpg

Place in an oiled bowl, cover and let rise in a warm place until
doubled
http://i27.tinypic.com/efpcf5.jpg

Risen dough
http://i27.tinypic.com/o6h9w9.jpg

Punch down and knead a little more then let rest
http://i26.tinypic.com/2qvaa2v.jpg

Assemble toppings while dough is resting. Trader Joe's starter sauce,
feta cheese, fresh basil, portabella mushroom, chicken sausage,
pepperoni, topped with parmesan cheese
http://i26.tinypic.com/2gso4lv.jpg

This is the first time I've ever used the starter sauce Trader Joe's
carries. It comes in a handy little box that zips open.
http://i29.tinypic.com/1408yue.jpg

It's chopped Italian tomatoes, fresh garlic fresh onion and olive oil.
They say it's "ready to be doctored. Use it as a base for your own
custom pasta sauce, pizza sauce, or even for your own family salsa
recipe"
It's nice and chunky, tasty and I didn't do a thing to it and it was
fine. It's not tomato-y at all.
http://i32.tinypic.com/eanvyv.jpg

Ready to bake
http://i27.tinypic.com/2816gbr.jpg

http://i25.tinypic.com/2vc705d.jpg

Hot out of the oven
http://i29.tinypic.com/opobit.jpg

Close up of slices
http://i27.tinypic.com/zo2lu.jpg

The crust turned out a little dry. I have a couple of ideas about what
went wrong and I'll try something different next time.
http://i29.tinypic.com/2ebu811.jpg

koko
---
http://www.kokoscorner.typepad.com
updated 1/19

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
>
> I made pizza today. I can't remember when was the last time I made
> one.

Lovely pictures. I made two pizzas last week, one with browned ground beef,
sausage, pepperoni, and cheese; the second with feta, mushrooms, marinated
artichoke hearts, sundried tomatoes, kalamata olives, basil, and cheese. I
did homemade pizza sauce. All indeed quite tasty. Yours look very yummy and
makes me want to add pizza to the menu again this week.

Cindi

>
> First, assemble the ingredients for the crust. The wine went into me
> http://i31.tinypic.com/2qxltub.jpg
>
> Knead the dough for 8 to 10 minutes until smooth or you give up
> http://i25.tinypic.com/nwgeja.jpg
>
> Place in an oiled bowl, cover and let rise in a warm place until
> doubled
> http://i27.tinypic.com/efpcf5.jpg
>
> Risen dough
> http://i27.tinypic.com/o6h9w9.jpg
>
> Punch down and knead a little more then let rest
> http://i26.tinypic.com/2qvaa2v.jpg
>
> Assemble toppings while dough is resting. Trader Joe's starter sauce,
> feta cheese, fresh basil, portabella mushroom, chicken sausage,
> pepperoni, topped with parmesan cheese
> http://i26.tinypic.com/2gso4lv.jpg
>
> This is the first time I've ever used the starter sauce Trader Joe's
> carries. It comes in a handy little box that zips open.
> http://i29.tinypic.com/1408yue.jpg
>
> It's chopped Italian tomatoes, fresh garlic fresh onion and olive oil.
> They say it's "ready to be doctored. Use it as a base for your own
> custom pasta sauce, pizza sauce, or even for your own family salsa
> recipe"
> It's nice and chunky, tasty and I didn't do a thing to it and it was
> fine. It's not tomato-y at all.
> http://i32.tinypic.com/eanvyv.jpg
>
> Ready to bake
> http://i27.tinypic.com/2816gbr.jpg
>
> http://i25.tinypic.com/2vc705d.jpg
>
> Hot out of the oven
> http://i29.tinypic.com/opobit.jpg
>
> Close up of slices
> http://i27.tinypic.com/zo2lu.jpg
>
> The crust turned out a little dry. I have a couple of ideas about what
> went wrong and I'll try something different next time.
> http://i29.tinypic.com/2ebu811.jpg
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 1/19
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

On Mon, 21 Jan 2008 04:00:16 GMT, "Cindi - HappyMamatoThree"
> wrote:

>
><koko> wrote in message ...
>>
>> I made pizza today. I can't remember when was the last time I made
>> one.
>
>Lovely pictures. I made two pizzas last week, one with browned ground beef,
>sausage, pepperoni, and cheese; the second with feta, mushrooms, marinated
>artichoke hearts, sundried tomatoes, kalamata olives, basil, and cheese. I
>did homemade pizza sauce. All indeed quite tasty. Yours look very yummy and
>makes me want to add pizza to the menu again this week.
>
>Cindi
>
snippage

Thanks Cindi. I think I'll be making it more often.

koko
---
http://www.kokoscorner.typepad.com
updated 1/19

"There is no love more sincere than the love of food"
George Bernard Shaw

You stole my pizza!


"koko" wrote in message ...
>
> I made pizza today. I can't remember when was the last time I made
> one.
>
> First, assemble the ingredients for the crust. The wine went into me
> http://i31.tinypic.com/2qxltub.jpg
>
> Knead the dough for 8 to 10 minutes until smooth or you give up
> http://i25.tinypic.com/nwgeja.jpg
>
> Place in an oiled bowl, cover and let rise in a warm place until
> doubled
> http://i27.tinypic.com/efpcf5.jpg
>
> Risen dough
> http://i27.tinypic.com/o6h9w9.jpg
>
> Punch down and knead a little more then let rest
> http://i26.tinypic.com/2qvaa2v.jpg
>
> Assemble toppings while dough is resting. Trader Joe's starter sauce,
> feta cheese, fresh basil, portabella mushroom, chicken sausage,
> pepperoni, topped with parmesan cheese
> http://i26.tinypic.com/2gso4lv.jpg
>
> This is the first time I've ever used the starter sauce Trader Joe's
> carries. It comes in a handy little box that zips open.
> http://i29.tinypic.com/1408yue.jpg
>
> It's chopped Italian tomatoes, fresh garlic fresh onion and olive oil.
> They say it's "ready to be doctored. Use it as a base for your own
> custom pasta sauce, pizza sauce, or even for your own family salsa
> recipe"
> It's nice and chunky, tasty and I didn't do a thing to it and it was
> fine. It's not tomato-y at all.
> http://i32.tinypic.com/eanvyv.jpg
>
> Ready to bake
> http://i27.tinypic.com/2816gbr.jpg
>
> http://i25.tinypic.com/2vc705d.jpg
>
> Hot out of the oven
> http://i29.tinypic.com/opobit.jpg
>
> Close up of slices
> http://i27.tinypic.com/zo2lu.jpg
>
> The crust turned out a little dry. I have a couple of ideas about what
> went wrong and I'll try something different next time.
> http://i29.tinypic.com/2ebu811.jpg
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 1/19
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

On Sun, 20 Jan 2008 23:50:58 -0500, " ~patches~" >
wrote:

>You stole my pizza!
>
>
snippage


And I gobbled it up, leaving no evidence.

koko
---
http://www.kokoscorner.typepad.com
updated 1/19

"There is no love more sincere than the love of food"
George Bernard Shaw

" ~patches~" > wrote in message
...
> You stole my pizza!
>
>

No. There really IS a Patches?

koko wrote:
> I made pizza today. I can't remember when was the last time I made
> one.
>
> [snip]
>
> The crust turned out a little dry. I have a couple of ideas about what
> went wrong and I'll try something different next time.
> http://i29.tinypic.com/2ebu811.jpg
>

Probably need more water in the dough.

I use 1 cup of water to 2 cups of bread flour. This weekend, I tried
making pizza dough in a bread machine and I used a heaping cup of water
to 3 cups of bread flour and 1/4 cup of melted chicken fat. (It was
handy and the olive oil bottle was not, OK?). The dough looked good but
it turned out dry.

Bob

cybercat wrote:
> " ~patches~" > wrote in message
> ...
>> You stole my pizza!
>>
>>
>
> No. There really IS a Patches?

Yep

koko wrote:
> I made pizza today. I can't remember when was the last time I made
> one.

Great pics, Koko! Looks wonderful.

--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

On Jan 20, 9:19�pm, koko wrote:
>
> I made pizza today.
>
> The crust turned out a little dry. I have a couple of ideas about what
> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg

Your pizza topping looks fine but I can see that your crust texture is
"cakey". I don't know your dough recipe but I can say right off that
your crust would turn out much better if you do a retarded rise... one
kneading only and place in fridge to rise over night, do not knead a
second time, punch down and prepare pizza, bake immedieately... yours
is a method for white bread dough, not pizza dough. Using a quality
high gluten bread flour would help too but for pizza crust dough a
retarded rise is a must.. and only one kneading, do NOT overwork the
dough (less is more)... even from your picture of the uncut pizza I
could see immediately from the crust texture that your dough was
overworked, that's why it's dry/"cakey"... pizza crust (exterior)
should be crisp and thin but the crumb (interior) should be moist and
chewy.


SHELDON

On Mon, 21 Jan 2008 11:41:12 -0500, "cybercat" >
wrote:

>
>" ~patches~" > wrote in message
...
>> You stole my pizza!
>>
>>
>
>No. There really IS a Patches?
>
Patches lives.

--
See return address to reply by email
remove the smiley face first

cybercat wrote:
> " ~patches~" > wrote in message
> ...
>> You stole my pizza!
>>
>>
>
> No. There really IS a Patches?

She's baaaaaaack. :-(

On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
wrote:

>On Jan 20, 9:19?pm, koko wrote:
>>
>> I made pizza today.
>>
>> The crust turned out a little dry. I have a couple of ideas about what
>> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg
>
>Your pizza topping looks fine but I can see that your crust texture is
>"cakey". I don't know your dough recipe but I can say right off that
>your crust would turn out much better if you do a retarded rise... one
>kneading only and place in fridge to rise over night, do not knead a
>second time, punch down and prepare pizza, bake immedieately... yours
>is a method for white bread dough, not pizza dough. Using a quality
>high gluten bread flour would help too but for pizza crust dough a
>retarded rise is a must.. and only one kneading, do NOT overwork the
>dough (less is more)... even from your picture of the uncut pizza I
>could see immediately from the crust texture that your dough was
>overworked, that's why it's dry/"cakey"... pizza crust (exterior)
>should be crisp and thin but the crumb (interior) should be moist and
>chewy.
>

Thin crusted (the way most of us use the term) pizza can take multiple
rises (punch it down, flip it over in the bowl) and it doesn't matter
if it rises in the refrigerator or not. Focaccia, however, can't take
more than one rise. Her pizza crust looked thick, so it should have
been treated more like focaccia. As far as being dry, well dough is
"to the touch". She'll get the hang of it.

AFAIC gluten doesn't isn't a biggie. When I first started making
pizza, I used bread flour - but I don't care anymore, I just use
what's on hand and frankly I can't tell the difference.

--
See return address to reply by email
remove the smiley face first

On Jan 21, 3:59�pm, sf wrote:
> On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
> wrote:
>
>
>
>
>
> >On Jan 20, 9:19?pm, koko wrote:
>
> >> I made pizza today.
>
> >> The crust turned out a little dry. I have a couple of ideas about what
> >> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg
>
> >Your pizza topping looks fine but I can see that your crust texture is
> >"cakey". �I don't know your dough recipe but I can say right off that
> >your crust would turn out much better if you do a retarded rise... one
> >kneading only and place in fridge to rise over night, do not knead a
> >second time, punch down and prepare pizza, bake immedieately... yours
> >is a method for white bread dough, not pizza dough. �Using a quality
> >high gluten bread flour would help too but for pizza crust dough a
> >retarded rise is a must.. and only one kneading, do NOT overwork the
> >dough (less is more)... �even from your picture of the uncut pizza I
> >could see immediately from the crust texture that your dough was
> >overworked, that's why it's dry/"cakey"... pizza crust (exterior)
> >should be crisp and thin but the crumb (interior) should be moist and
> >chewy.
>
> Thin crusted (the way most of us use the term) pizza can take multiple
> rises (punch it down, flip it over in the bowl) and it doesn't matter
> if it rises in the refrigerator or not. �Focaccia, however, can't take
> more than one rise. �Her pizza crust looked thick, so it should have
> been treated more like focaccia. �As far as being dry, well dough is
> "to the touch". �She'll get the hang of it.
>
> AFAIC gluten doesn't isn't a biggie. �When I first started making
> pizza, I used bread flour - but I don't care anymore, I just use
> what's on hand and frankly I can't tell the difference.

After all that scumduggery... "can't tell the difference"... another
pinhead admits to TIAD.

On Mon, 21 Jan 2008 11:35:03 -0600, zxcvbob >
wrote:

>
>koko wrote:
>> I made pizza today. I can't remember when was the last time I made
>> one.
>>
>> [snip]
>>
>> The crust turned out a little dry. I have a couple of ideas about what
>> went wrong and I'll try something different next time.
>> http://i29.tinypic.com/2ebu811.jpg
>>
>
>Probably need more water in the dough.
>
>I use 1 cup of water to 2 cups of bread flour. This weekend, I tried
>making pizza dough in a bread machine and I used a heaping cup of water
>to 3 cups of bread flour and 1/4 cup of melted chicken fat. (It was
>handy and the olive oil bottle was not, OK?). The dough looked good but
>it turned out dry.
>
>Bob

Thanks Bob. I'll watch that next time.

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 21 Jan 2008 20:23:48 +0200, ChattyCathy
> wrote:

>koko wrote:
>> I made pizza today. I can't remember when was the last time I made
>> one.
>
>Great pics, Koko! Looks wonderful.

Thanks ChattyCathy.

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
wrote:

>On Jan 20, 9:19?pm, koko wrote:
>>
>> I made pizza today.
>>
>> The crust turned out a little dry. I have a couple of ideas about what
>> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg
>
>Your pizza topping looks fine but I can see that your crust texture is
>"cakey". I don't know your dough recipe but I can say right off that
>your crust would turn out much better if you do a retarded rise... one
>kneading only and place in fridge to rise over night, do not knead a
>second time, punch down and prepare pizza, bake immedieately... yours
>is a method for white bread dough, not pizza dough. Using a quality
>high gluten bread flour would help too but for pizza crust dough a
>retarded rise is a must.. and only one kneading, do NOT overwork the
>dough (less is more)... even from your picture of the uncut pizza I
>could see immediately from the crust texture that your dough was
>overworked, that's why it's dry/"cakey"... pizza crust (exterior)
>should be crisp and thin but the crumb (interior) should be moist and
>chewy.
>
>
>SHELDON

Thanks Sheldon. I'll try those tips. I appreciate the help

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw

On Jan 21, 10:49�pm, koko wrote:
> On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
> wrote:
>
>
>
>
>
> >On Jan 20, 9:19?pm, koko wrote:
>
> >> I made pizza today.
>
> >> The crust turned out a little dry. I have a couple of ideas about what
> >> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg
>
> >Your pizza topping looks fine but I can see that your crust texture is
> >"cakey". �I don't know your dough recipe but I can say right off that
> >your crust would turn out much better if you do a retarded rise... one
> >kneading only and place in fridge to rise over night, do not knead a
> >second time, punch down and prepare pizza, bake immedieately... yours
> >is a method for white bread dough, not pizza dough. �Using a quality
> >high gluten bread flour would help too but for pizza crust dough a
> >retarded rise is a must.. and only one kneading, do NOT overwork the
> >dough (less is more)... �even from your picture of the uncut pizza I
> >could see immediately from the crust texture that your dough was
> >overworked, that's why it's dry/"cakey"... pizza crust (exterior)
> >should be crisp and thin but the crumb (interior) should be moist and
> >chewy.
>
> >SHELDON
>
> Thanks Sheldon. I'll try those tips. I appreciate the help

You're very welcome. Try the retarded rise and report back. There
are many nuances to yeast doughs. Lot's of experience is the only way
to learn but there are some basics too and a retarded rise for pizza
dough cures 99pct of the issues. I was fortunate, I got to bake
thousands upon thousands of yeast dough products on tax payer dollars
and I made lots and lots of booboos, but I had a porthole. I don't
care what anyone says, I do know how to bake, I know more about
bakling than the Pillsbury dough boy. There is no food I enjoy more
than a good loaf of bread. I don't bake much anymore or I'd look like
the Pillsbury doughboy.

On Mon, 21 Jan 2008 19:19:14 -0800 (PST), Sheldon >
wrote:

>After all that scumduggery... "can't tell the difference"... another
>pinhead admits to TIAD.

I have absolutely no idea what TIAD means, so there is no way I can
respond.

--
See return address to reply by email
remove the smiley face first

sf wrote in :

> On Mon, 21 Jan 2008 19:19:14 -0800 (PST), Sheldon >
> wrote:
>
>>After all that scumduggery... "can't tell the difference"... another
>>pinhead admits to TIAD.
>
> I have absolutely no idea what TIAD means, so there is no way I can
> respond.
>

It's Sheldon...Taste In Ass Desease.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

said...

> Hot out of the oven
> http://i29.tinypic.com/opobit.jpg


Wow you really did it up supreme.

Here's my first pizza:

http://i32.tinypic.com/5khm5t.jpg

I cheated as much as I could! I just used a Pillsbury puff pastry, rolling
pinned it out some and sauced and over-cheesed it and under (Hormel)
pepperoni'd it. I even used some cheap-o jarred marinara sauce.

Got a lot of flames for that as I remember.

I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
it!!!

Keep up the good work!

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv|@aol

<q> wrote in message ...
> said...
>
>> Hot out of the oven
>> http://i29.tinypic.com/opobit.jpg
>
>
> Wow you really did it up supreme.
>
> Here's my first pizza:
>
> http://i32.tinypic.com/5khm5t.jpg
>
> I cheated as much as I could! I just used a Pillsbury puff pastry, rolling
> pinned it out some and sauced and over-cheesed it and under (Hormel)
> pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>
> Got a lot of flames for that as I remember.
>
> I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
> it!!!
>
> Keep up the good work!
>
> Andy
>


Andy, have you improved in the neatness department? ;-)) That's the
damndest piece of paper I've ever seen surrounding the pizza!

That said, there's no reason why that pizza couldn't be eaten. I've
certainly seen worse.
Dee Dee

Dee.Dee said...

>
> <q> wrote in message ...
>> said...
>>
>>> Hot out of the oven
>>> http://i29.tinypic.com/opobit.jpg
>>
>>
>> Wow you really did it up supreme.
>>
>> Here's my first pizza:
>>
>> http://i32.tinypic.com/5khm5t.jpg
>>
>> I cheated as much as I could! I just used a Pillsbury puff pastry,
rolling
>> pinned it out some and sauced and over-cheesed it and under (Hormel)
>> pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>>
>> Got a lot of flames for that as I remember.
>>
>> I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
>> it!!!
>>
>> Keep up the good work!
>>
>> Andy
>>
>
>
> Andy, have you improved in the neatness department? ;-)) That's the
> damndest piece of paper I've ever seen surrounding the pizza!
>
> That said, there's no reason why that pizza couldn't be eaten. I've
> certainly seen worse.
> Dee Dee


Parchment paper just won't lay down and die, dontcha know!??

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv|@aol

<q> wrote in message ...
> Dee.Dee said...
>
>>
>> <q> wrote in message ...
>>> said...
>>>
>>>> Hot out of the oven
>>>> http://i29.tinypic.com/opobit.jpg
>>>
>>>
>>> Wow you really did it up supreme.
>>>
>>> Here's my first pizza:
>>>
>>> http://i32.tinypic.com/5khm5t.jpg
>>>
>>> I cheated as much as I could! I just used a Pillsbury puff pastry,
> rolling
>>> pinned it out some and sauced and over-cheesed it and under (Hormel)
>>> pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>>>
>>> Got a lot of flames for that as I remember.
>>>
>>> I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
>>> it!!!
>>>
>>> Keep up the good work!
>>>
>>> Andy
>>>
>>
>>
>> Andy, have you improved in the neatness department? ;-)) That's the
>> damndest piece of paper I've ever seen surrounding the pizza!
>>
>> That said, there's no reason why that pizza couldn't be eaten. I've
>> certainly seen worse.
>> Dee Dee
>
>
> Parchment paper just won't lay down and die, dontcha know!??
>
> Andy
>


Is that before you learned about scissors and parchment paper?
I think you need to be 'paper' trained, Andy.
Dee Dee

Dee.Dee said...

>
> <q> wrote in message ...
>> Dee.Dee said...
>>
>>>
>>> <q> wrote in message ...
>>>> said...
>>>>
>>>>> Hot out of the oven
>>>>> http://i29.tinypic.com/opobit.jpg
>>>>
>>>>
>>>> Wow you really did it up supreme.
>>>>
>>>> Here's my first pizza:
>>>>
>>>> http://i32.tinypic.com/5khm5t.jpg
>>>>
>>>> I cheated as much as I could! I just used a Pillsbury puff pastry,
>> rolling
>>>> pinned it out some and sauced and over-cheesed it and under (Hormel)
>>>> pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>>>>
>>>> Got a lot of flames for that as I remember.
>>>>
>>>> I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
>>>> it!!!
>>>>
>>>> Keep up the good work!
>>>>
>>>> Andy
>>>>
>>>
>>>
>>> Andy, have you improved in the neatness department? ;-)) That's the
>>> damndest piece of paper I've ever seen surrounding the pizza!
>>>
>>> That said, there's no reason why that pizza couldn't be eaten. I've
>>> certainly seen worse.
>>> Dee Dee
>>
>>
>> Parchment paper just won't lay down and die, dontcha know!??
>>
>> Andy
>>
>
>
> Is that before you learned about scissors and parchment paper?
> I think you need to be 'paper' trained, Andy.
> Dee Dee


Nah, I just ripped an estimated amount. If I had to use a drafting table
and use an exacto knife to cut parchment paper to size, I wouldn't be
making my own pizzas!

Maybe that's why I've not made a pizza #2. Well, that and lousy
cholesterol, etc.

Andy

--
All Posts Blocked From: @yahoo|@gmail|@hotmail|@webtv|@aol

<q> wrote in message ...
> Dee.Dee said...
>
>>
>> <q> wrote in message ...
>>> Dee.Dee said...
>>>
>>>>
>>>> <q> wrote in message ...
>>>>> said...
>>>>>
>>>>>> Hot out of the oven
>>>>>> http://i29.tinypic.com/opobit.jpg
>>>>>
>>>>>
>>>>> Wow you really did it up supreme.
>>>>>
>>>>> Here's my first pizza:
>>>>>
>>>>> http://i32.tinypic.com/5khm5t.jpg
>>>>>
>>>>> I cheated as much as I could! I just used a Pillsbury puff pastry,
>>> rolling
>>>>> pinned it out some and sauced and over-cheesed it and under (Hormel)
>>>>> pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>>>>>
>>>>> Got a lot of flames for that as I remember.
>>>>>
>>>>> I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
>>>>> it!!!
>>>>>
>>>>> Keep up the good work!
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>>
>>>> Andy, have you improved in the neatness department? ;-)) That's the
>>>> damndest piece of paper I've ever seen surrounding the pizza!
>>>>
>>>> That said, there's no reason why that pizza couldn't be eaten. I've
>>>> certainly seen worse.
>>>> Dee Dee
>>>
>>>
>>> Parchment paper just won't lay down and die, dontcha know!??
>>>
>>> Andy
>>>
>>
>>
>> Is that before you learned about scissors and parchment paper?
>> I think you need to be 'paper' trained, Andy.
>> Dee Dee
>
>
> Nah, I just ripped an estimated amount. If I had to use a drafting table
> and use an exacto knife to cut parchment paper to size, I wouldn't be
> making my own pizzas!
>
> Maybe that's why I've not made a pizza #2. Well, that and lousy
> cholesterol, etc.
>
> Andy
>

Andy, I don't know what I'm doing to do with you!

1. You guesstimate the size of parchment you think you will need - eyeball
it.
2. You tear the paper off the roll.
3. You put the parchment paper on the pan.
4. You lay the dough on top of parchment paper.
5. You put your toppings on the pizza.
6. Before you put the pizza pan with its pizza on it into the oven, you
trim the excess parchment paper off with your itty-bitty scissors.

You can do it!
Dee Dee

Dee.Dee > wrote:

:6. Before you put the pizza pan with its pizza on it into the oven, you
:trim the excess parchment paper off with your itty-bitty scissors.

:You can do it!

Sure, but why?

On Tue, 22 Jan 2008 13:07:56 -0600, "Andy <q>" <q> wrote:

> said...
>
>> Hot out of the oven
>> http://i29.tinypic.com/opobit.jpg
>
>
>Wow you really did it up supreme.
>
>Here's my first pizza:
>
>http://i32.tinypic.com/5khm5t.jpg
>
>I cheated as much as I could! I just used a Pillsbury puff pastry, rolling
>pinned it out some and sauced and over-cheesed it and under (Hormel)
>pepperoni'd it. I even used some cheap-o jarred marinara sauce.
>
>Got a lot of flames for that as I remember.
>
>I don't know why everyone on r.f.c (or was it a.b.f) complained. I ate
>it!!!
>
>Keep up the good work!
>
>Andy

Thank you Andy. I remember your pizza, it looks good.

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw

On Tue, 22 Jan 2008 15:21:47 GMT, hahabogus > wrote:

>sf wrote in :
>
>> On Mon, 21 Jan 2008 19:19:14 -0800 (PST), Sheldon >
>> wrote:
>>
>>>After all that scumduggery... "can't tell the difference"... another
>>>pinhead admits to TIAD.
>>
>> I have absolutely no idea what TIAD means, so there is no way I can
>> respond.
>>
>
>It's Sheldon...Taste In Ass Desease.

Thanks. Well, you know what they say: It takes one to know one.

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