This recipe actually looks pretty good but I've yet to find a pre-baked
shell that is actually good. They have improved Boboli somewhat but it does
contain cheese. Not enough cheese for me to consider it a pizza though.

I think I will make this, perhaps with modifications on seasonsings because
I can't use thyme or basil if we all eat it.

This would be good with soup. Maybe make as tiny little pizzas or on slices
of rustic bread like bruschetta.

http://www.sweetonionsource.com/recipes/pizza.html

On 7/4/2014 10:21 PM, Julie Bove wrote:

> This recipe actually looks pretty good but I've yet to find a pre-baked
> shell that is actually good. They have improved Boboli somewhat but it
> does contain cheese. Not enough cheese for me to consider it a pizza
> though.
>
> I think I will make this, perhaps with modifications on seasonsings
> because I can't use thyme or basil if we all eat it.
>
> This would be good with soup. Maybe make as tiny little pizzas or on
> slices of rustic bread like bruschetta.
>
> http://www.sweetonionsource.com/recipes/pizza.html

That sounds pretty good.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
> wrote:

> This recipe actually looks pretty good but I've yet to find a pre-baked
> shell that is actually good. They have improved Boboli somewhat but it does
> contain cheese. Not enough cheese for me to consider it a pizza though.
>
> I think I will make this, perhaps with modifications on seasonsings because
> I can't use thyme or basil if we all eat it.
>
> This would be good with soup. Maybe make as tiny little pizzas or on slices
> of rustic bread like bruschetta.
>
> http://www.sweetonionsource.com/recipes/pizza.html

I don't keep up with what you can and can't eat, so is there some
reason why you couldn't buy pizza dough and take it from there?
Boboli and other crap like that make vile pseudo-pizza.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
> > wrote:
>
>> This recipe actually looks pretty good but I've yet to find a pre-baked
>> shell that is actually good. They have improved Boboli somewhat but it
>> does
>> contain cheese. Not enough cheese for me to consider it a pizza though.
>>
>> I think I will make this, perhaps with modifications on seasonsings
>> because
>> I can't use thyme or basil if we all eat it.
>>
>> This would be good with soup. Maybe make as tiny little pizzas or on
>> slices
>> of rustic bread like bruschetta.
>>
>> http://www.sweetonionsource.com/recipes/pizza.html
>
> I don't keep up with what you can and can't eat, so is there some
> reason why you couldn't buy pizza dough and take it from there?
> Boboli and other crap like that make vile pseudo-pizza.

Of course I could buy pizza dough. Or make it. It's dead easy to make too.
Only problem with buying it is that you need to use it within a day or two.
Yes, there is that Pillsbury stuff. Not a big fan though.

On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
> > > wrote:
> >
> >> This recipe actually looks pretty good but I've yet to find a pre-baked
> >> shell that is actually good. They have improved Boboli somewhat but it
> >> does
> >> contain cheese. Not enough cheese for me to consider it a pizza though.
> >>
> >> I think I will make this, perhaps with modifications on seasonsings
> >> because
> >> I can't use thyme or basil if we all eat it.
> >>
> >> This would be good with soup. Maybe make as tiny little pizzas or on
> >> slices
> >> of rustic bread like bruschetta.
> >>
> >> http://www.sweetonionsource.com/recipes/pizza.html
> >
> > I don't keep up with what you can and can't eat, so is there some
> > reason why you couldn't buy pizza dough and take it from there?
> > Boboli and other crap like that make vile pseudo-pizza.
>
> Of course I could buy pizza dough. Or make it. It's dead easy to make too.
> Only problem with buying it is that you need to use it within a day or two.

I've bought commercial dough in a bag and have kept it viable longer
than 2 days. I've also frozen it and it's fine after thawing. The
one thing I'd never do is use a prebaked, purchased "pizza shell".

> Yes, there is that Pillsbury stuff. Not a big fan though.

I don't know what that is, not that I want to know.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
news
> On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >> This recipe actually looks pretty good but I've yet to find a
>> >> pre-baked
>> >> shell that is actually good. They have improved Boboli somewhat but
>> >> it
>> >> does
>> >> contain cheese. Not enough cheese for me to consider it a pizza
>> >> though.
>> >>
>> >> I think I will make this, perhaps with modifications on seasonsings
>> >> because
>> >> I can't use thyme or basil if we all eat it.
>> >>
>> >> This would be good with soup. Maybe make as tiny little pizzas or on
>> >> slices
>> >> of rustic bread like bruschetta.
>> >>
>> >> http://www.sweetonionsource.com/recipes/pizza.html
>> >
>> > I don't keep up with what you can and can't eat, so is there some
>> > reason why you couldn't buy pizza dough and take it from there?
>> > Boboli and other crap like that make vile pseudo-pizza.
>>
>> Of course I could buy pizza dough. Or make it. It's dead easy to make
>> too.
>> Only problem with buying it is that you need to use it within a day or
>> two.
>
> I've bought commercial dough in a bag and have kept it viable longer
> than 2 days. I've also frozen it and it's fine after thawing. The
> one thing I'd never do is use a prebaked, purchased "pizza shell".

The gluten free ones weren't bad. But the others? Not so good.
>
>> Yes, there is that Pillsbury stuff. Not a big fan though.
>
> I don't know what that is, not that I want to know.

It's just premade dough.

Julie Bove wrote:
> "sf" > wrote in message
> news
>> On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> This recipe actually looks pretty good but I've yet to find a
>>>>> pre-baked
>>>>> shell that is actually good. They have improved Boboli somewhat
>>>>> but it
>>>>> does
>>>>> contain cheese. Not enough cheese for me to consider it a pizza
>>>>> though.
>>>>>
>>>>> I think I will make this, perhaps with modifications on
>>>>> seasonsings because
>>>>> I can't use thyme or basil if we all eat it.
>>>>>
>>>>> This would be good with soup. Maybe make as tiny little pizzas
>>>>> or on slices
>>>>> of rustic bread like bruschetta.
>>>>>
>>>>> http://www.sweetonionsource.com/recipes/pizza.html
>>>>
>>>> I don't keep up with what you can and can't eat, so is there some
>>>> reason why you couldn't buy pizza dough and take it from there?
>>>> Boboli and other crap like that make vile pseudo-pizza.
>>>
>>> Of course I could buy pizza dough. Or make it. It's dead easy to
>>> make too.
>>> Only problem with buying it is that you need to use it within a day
>>> or two.
>>
>> I've bought commercial dough in a bag and have kept it viable longer
>> than 2 days. I've also frozen it and it's fine after thawing. The
>> one thing I'd never do is use a prebaked, purchased "pizza shell".
>
> The gluten free ones weren't bad. But the others? Not so good.
>>
>>> Yes, there is that Pillsbury stuff. Not a big fan though.
>>
>> I don't know what that is, not that I want to know.
>
> It's just premade dough.

Several of our local pizza shops are very happy to sell you their pizza
in parts - we used to buy separate dough, cheese, and sauce from them
for rainy day birthday parties when our kids were little. Find a shop
you like, get dough from them because it will be fresh every day, and
then create the rest of the pizza to your own liking. We know one
family for whom making their own sauce is a long standing tradition
(over many generations) so they do that, then they buy the dough.

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> "sf" > wrote in message
>> news
>>> On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> This recipe actually looks pretty good but I've yet to find a
>>>>>> pre-baked
>>>>>> shell that is actually good. They have improved Boboli somewhat
>>>>>> but it
>>>>>> does
>>>>>> contain cheese. Not enough cheese for me to consider it a pizza
>>>>>> though.
>>>>>>
>>>>>> I think I will make this, perhaps with modifications on
>>>>>> seasonsings because
>>>>>> I can't use thyme or basil if we all eat it.
>>>>>>
>>>>>> This would be good with soup. Maybe make as tiny little pizzas
>>>>>> or on slices
>>>>>> of rustic bread like bruschetta.
>>>>>>
>>>>>> http://www.sweetonionsource.com/recipes/pizza.html
>>>>>
>>>>> I don't keep up with what you can and can't eat, so is there some
>>>>> reason why you couldn't buy pizza dough and take it from there?
>>>>> Boboli and other crap like that make vile pseudo-pizza.
>>>>
>>>> Of course I could buy pizza dough. Or make it. It's dead easy to
>>>> make too.
>>>> Only problem with buying it is that you need to use it within a day
>>>> or two.
>>>
>>> I've bought commercial dough in a bag and have kept it viable longer
>>> than 2 days. I've also frozen it and it's fine after thawing. The
>>> one thing I'd never do is use a prebaked, purchased "pizza shell".
>>
>> The gluten free ones weren't bad. But the others? Not so good.
>>>
>>>> Yes, there is that Pillsbury stuff. Not a big fan though.
>>>
>>> I don't know what that is, not that I want to know.
>>
>> It's just premade dough.
>
> Several of our local pizza shops are very happy to sell you their pizza in
> parts - we used to buy separate dough, cheese, and sauce from them for
> rainy day birthday parties when our kids were little. Find a shop you
> like, get dough from them because it will be fresh every day, and then
> create the rest of the pizza to your own liking. We know one family for
> whom making their own sauce is a long standing tradition (over many
> generations) so they do that, then they buy the dough.

I wouldn't do that. The pizza places around here are Pizza Hut and the
like. Not my thing.

Julie Bove wrote:
> "Steve Freides" > wrote in message
> ...
>> Julie Bove wrote:
>>> "sf" > wrote in message
>>> news >>>> On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>> This recipe actually looks pretty good but I've yet to find a
>>>>>>> pre-baked
>>>>>>> shell that is actually good. They have improved Boboli somewhat
>>>>>>> but it
>>>>>>> does
>>>>>>> contain cheese. Not enough cheese for me to consider it a pizza
>>>>>>> though.
>>>>>>>
>>>>>>> I think I will make this, perhaps with modifications on
>>>>>>> seasonsings because
>>>>>>> I can't use thyme or basil if we all eat it.
>>>>>>>
>>>>>>> This would be good with soup. Maybe make as tiny little pizzas
>>>>>>> or on slices
>>>>>>> of rustic bread like bruschetta.
>>>>>>>
>>>>>>> http://www.sweetonionsource.com/recipes/pizza.html
>>>>>>
>>>>>> I don't keep up with what you can and can't eat, so is there some
>>>>>> reason why you couldn't buy pizza dough and take it from there?
>>>>>> Boboli and other crap like that make vile pseudo-pizza.
>>>>>
>>>>> Of course I could buy pizza dough. Or make it. It's dead easy to
>>>>> make too.
>>>>> Only problem with buying it is that you need to use it within a
>>>>> day or two.
>>>>
>>>> I've bought commercial dough in a bag and have kept it viable
>>>> longer than 2 days. I've also frozen it and it's fine after
>>>> thawing. The one thing I'd never do is use a prebaked, purchased
>>>> "pizza shell".
>>>
>>> The gluten free ones weren't bad. But the others? Not so good.
>>>>
>>>>> Yes, there is that Pillsbury stuff. Not a big fan though.
>>>>
>>>> I don't know what that is, not that I want to know.
>>>
>>> It's just premade dough.
>>
>> Several of our local pizza shops are very happy to sell you their
>> pizza in parts - we used to buy separate dough, cheese, and sauce
>> from them for rainy day birthday parties when our kids were little.
>> Find a shop you like, get dough from them because it will be fresh
>> every day, and then create the rest of the pizza to your own liking.
>> We know one family for whom making their own sauce is a long
>> standing tradition (over many generations) so they do that, then
>> they buy the dough.
>
> I wouldn't do that. The pizza places around here are Pizza Hut and
> the like. Not my thing.

Ah, here in the NE US, we have tons of local pizza shops - the one
Domino's they tried in our town closed after a while because no one went
there.

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> "Steve Freides" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> "sf" > wrote in message
>>>> news >>>>> On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> "sf" > wrote in message
>>>>>> ...
>>>>>>> On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> This recipe actually looks pretty good but I've yet to find a
>>>>>>>> pre-baked
>>>>>>>> shell that is actually good. They have improved Boboli somewhat
>>>>>>>> but it
>>>>>>>> does
>>>>>>>> contain cheese. Not enough cheese for me to consider it a pizza
>>>>>>>> though.
>>>>>>>>
>>>>>>>> I think I will make this, perhaps with modifications on
>>>>>>>> seasonsings because
>>>>>>>> I can't use thyme or basil if we all eat it.
>>>>>>>>
>>>>>>>> This would be good with soup. Maybe make as tiny little pizzas
>>>>>>>> or on slices
>>>>>>>> of rustic bread like bruschetta.
>>>>>>>>
>>>>>>>> http://www.sweetonionsource.com/recipes/pizza.html
>>>>>>>
>>>>>>> I don't keep up with what you can and can't eat, so is there some
>>>>>>> reason why you couldn't buy pizza dough and take it from there?
>>>>>>> Boboli and other crap like that make vile pseudo-pizza.
>>>>>>
>>>>>> Of course I could buy pizza dough. Or make it. It's dead easy to
>>>>>> make too.
>>>>>> Only problem with buying it is that you need to use it within a
>>>>>> day or two.
>>>>>
>>>>> I've bought commercial dough in a bag and have kept it viable
>>>>> longer than 2 days. I've also frozen it and it's fine after
>>>>> thawing. The one thing I'd never do is use a prebaked, purchased
>>>>> "pizza shell".
>>>>
>>>> The gluten free ones weren't bad. But the others? Not so good.
>>>>>
>>>>>> Yes, there is that Pillsbury stuff. Not a big fan though.
>>>>>
>>>>> I don't know what that is, not that I want to know.
>>>>
>>>> It's just premade dough.
>>>
>>> Several of our local pizza shops are very happy to sell you their
>>> pizza in parts - we used to buy separate dough, cheese, and sauce
>>> from them for rainy day birthday parties when our kids were little. Find
>>> a shop you like, get dough from them because it will be fresh
>>> every day, and then create the rest of the pizza to your own liking.
>>> We know one family for whom making their own sauce is a long
>>> standing tradition (over many generations) so they do that, then
>>> they buy the dough.
>>
>> I wouldn't do that. The pizza places around here are Pizza Hut and
>> the like. Not my thing.
>
> Ah, here in the NE US, we have tons of local pizza shops - the one
> Domino's they tried in our town closed after a while because no one went
> there.

Apparently there are some Dominos but not sure where and they don't deliver.
There is a place called CanAm that is very near here but we've never tried
it as they are super expensive. Have gotten Garlic Jim's before. They're
not close by and are super expensive. Only got them as they do gluten free.
But no need for that now. Round Table closed. There is Jet City but we've
never tried them. Husband will eat pretty much any pizza but daughter and I
don't care for it so we've never tried the crusts of other places. I don't
know why but husband really likes Pizza Hut.

Steve Freides wrote:
>
> Several of our local pizza shops are very happy to sell you their pizza
> in parts - we used to buy separate dough, cheese, and sauce from them
> for rainy day birthday parties when our kids were little. Find a shop
> you like, get dough from them because it will be fresh every day, and
> then create the rest of the pizza to your own liking. We know one
> family for whom making their own sauce is a long standing tradition
> (over many generations) so they do that, then they buy the dough.

Anyone that can't make their own pizza dough should not be trying to
assemble their own pizza. that's lame.

G.

Julie Bove wrote in rec.food.cooking:

>
> "Steve Freides" > wrote in message
> ...
> > Julie Bove wrote:
> >>"Steve Freides" > wrote in message
> > > ...
> > > > Julie Bove wrote:
> >>>>"sf" > wrote in message
> > > > > news > > > > > > On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
> > wrote:
> > > > > >
> > > > > > >
> >>>>>>"sf" > wrote in message
> > > > > > > ...
> > > > > > > > On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
> > wrote:
> > > > > > > >
> > > > > > > > > This recipe actually looks pretty good but I've yet
> > > > > > > > > to find a pre-baked
> > > > > > > > > shell that is actually good. They have improved
> > > > > > > > > Boboli somewhat but it
> > > > > > > > > does
> > > > > > > > > contain cheese. Not enough cheese for me to consider
> > > > > > > > > it a pizza though.
> > > > > > > > >
> > > > > > > > > I think I will make this, perhaps with modifications
> > > > > > > > > on seasonsings because
> > > > > > > > > I can't use thyme or basil if we all eat it.
> > > > > > > > >
> > > > > > > > > This would be good with soup. Maybe make as tiny
> > > > > > > > > little pizzas or on slices
> > > > > > > > > of rustic bread like bruschetta.
> > > > > > > > >
> > > > > > > > > http://www.sweetonionsource.com/recipes/pizza.html
> > > > > > > >
> > > > > > > > I don't keep up with what you can and can't eat, so is
> > > > > > > > there some reason why you couldn't buy pizza dough and
> > > > > > > > take it from there? Boboli and other crap like that
> > > > > > > > make vile pseudo-pizza.
> > > > > > >
> > > > > > > Of course I could buy pizza dough. Or make it. It's
> > > > > > > dead easy to make too.
> > > > > > > Only problem with buying it is that you need to use it
> > > > > > > within a day or two.
> > > > > >
> > > > > > I've bought commercial dough in a bag and have kept it
> > > > > > viable longer than 2 days. I've also frozen it and it's
> > > > > > fine after thawing. The one thing I'd never do is use a
> > > > > > prebaked, purchased "pizza shell".
> > > > >
> > > > > The gluten free ones weren't bad. But the others? Not so
> > > > > good.
> > > > > >
> > > > > > > Yes, there is that Pillsbury stuff. Not a big fan though.
> > > > > >
> > > > > > I don't know what that is, not that I want to know.
> > > > >
> > > > > It's just premade dough.
> > > >
> > > > Several of our local pizza shops are very happy to sell you
> > > > their pizza in parts - we used to buy separate dough, cheese,
> > > > and sauce from them for rainy day birthday parties when our
> > > > kids were little. Find a shop you like, get dough from them
> > > > because it will be fresh every day, and then create the rest of
> > > > the pizza to your own liking. We know one family for whom
> > > > making their own sauce is a long standing tradition (over many
> > > > generations) so they do that, then they buy the dough.
> > >
> > > I wouldn't do that. The pizza places around here are Pizza Hut
> > > and the like. Not my thing.
> >
> > Ah, here in the NE US, we have tons of local pizza shops - the one
> > Domino's they tried in our town closed after a while because no one
> > went there.
>
> Apparently there are some Dominos but not sure where and they don't
> deliver. There is a place called CanAm that is very near here but
> we've never tried it as they are super expensive. Have gotten Garlic
> Jim's before. They're not close by and are super expensive. Only
> got them as they do gluten free. But no need for that now. Round
> Table closed. There is Jet City but we've never tried them. Husband
> will eat pretty much any pizza but daughter and I don't care for it
> so we've never tried the crusts of other places. I don't know why
> but husband really likes Pizza Hut.

Pizza Hut isnt bad. They also have some regional favorites in places.
For us, I make the dough and the sauces then top our own. I don't know
as I make a great one, but we like it.

It takes about 3 minutes to load the bread machine with 50 cents of
ingredients for 2 medium pizzas and let it do it's thing for a hour.
If I'm out of sauce, I'll make more then as it doesnt need the super
long cook times (sauce, about 1$ but that's 28 oz of sauce and works
for about 7 pizzas here so call it about 14 cents).

Humm, I add sliced cheese or sometimes with a sale will have me get
some preshredded and then some canned black olives or maybe jarred
green ones. A few bits of green pepper from my own plants in the yard
in season. Slivered tomatoes in season from my yard too. minced
onion. Half a small can of mushrooms (we like the canned better for
pizza). Then maybe some form of suitable meats.

The base recipe of dough, sauce and cheese will set you back about 75
cents collectively for a 16 inch. Maybe more if you like triple cheese
and get only pre-shredded not on sale with a coupon added.

The added meats and stuff, can rack up another dollar but at most you
are looking at a 2$ pizza better than anything frozen you can get for
6.99 each at the store. Works for us and is just as good as those are
whrn we get done with it.

Eother way, Pizza Hut isn't terrible. Havent been to one in 20 years
but they are ok still I am told.

--

Gary wrote in rec.food.cooking:

> Steve Freides wrote:
> >
> > Several of our local pizza shops are very happy to sell you their
> > pizza in parts - we used to buy separate dough, cheese, and sauce
> > from them for rainy day birthday parties when our kids were little.
> > Find a shop you like, get dough from them because it will be fresh
> > every day, and then create the rest of the pizza to your own
> > liking. We know one family for whom making their own sauce is a
> > long standing tradition (over many generations) so they do that,
> > then they buy the dough.
>
> Anyone that can't make their own pizza dough should not be trying to
> assemble their own pizza. that's lame.
>
> G.

Well, some folks do not have the same skill sets to do it. Me, I use a
bread machine as I have spinal disabilities that would make kneading
the dough at best difficult. I make our own though and was suprised to
see my old skills of being able to round it out where still there
though obviously less fancy then when I was 20 and twirled them in the
window of a pizza shop along main street in Clemson SC.

I a person wants to get the dough pre-made, they will pay more but if
it works for them, no real harm to it.

--

On Wed, 09 Jul 2014 21:25:04 -0500, "cshenk" > wrote:

>Julie Bove wrote in rec.food.cooking:
>
>>
>> "Steve Freides" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>"Steve Freides" > wrote in message
>> > > ...
>> > > > Julie Bove wrote:
>> >>>>"sf" > wrote in message
>> > > > > news >> > > > > > On Sat, 5 Jul 2014 00:20:56 -0700, "Julie Bove"
>> > wrote:
>> > > > > >
>> > > > > > >
>> >>>>>>"sf" > wrote in message
>> > > > > > > ...
>> > > > > > > > On Fri, 4 Jul 2014 19:21:19 -0700, "Julie Bove"
>> > wrote:
>> > > > > > > >
>> > > > > > > > > This recipe actually looks pretty good but I've yet
>> > > > > > > > > to find a pre-baked
>> > > > > > > > > shell that is actually good. They have improved
>> > > > > > > > > Boboli somewhat but it
>> > > > > > > > > does
>> > > > > > > > > contain cheese. Not enough cheese for me to consider
>> > > > > > > > > it a pizza though.
>> > > > > > > > >
>> > > > > > > > > I think I will make this, perhaps with modifications
>> > > > > > > > > on seasonsings because
>> > > > > > > > > I can't use thyme or basil if we all eat it.
>> > > > > > > > >
>> > > > > > > > > This would be good with soup. Maybe make as tiny
>> > > > > > > > > little pizzas or on slices
>> > > > > > > > > of rustic bread like bruschetta.
>> > > > > > > > >
>> > > > > > > > > http://www.sweetonionsource.com/recipes/pizza.html
>> > > > > > > >
>> > > > > > > > I don't keep up with what you can and can't eat, so is
>> > > > > > > > there some reason why you couldn't buy pizza dough and
>> > > > > > > > take it from there? Boboli and other crap like that
>> > > > > > > > make vile pseudo-pizza.
>> > > > > > >
>> > > > > > > Of course I could buy pizza dough. Or make it. It's
>> > > > > > > dead easy to make too.
>> > > > > > > Only problem with buying it is that you need to use it
>> > > > > > > within a day or two.
>> > > > > >
>> > > > > > I've bought commercial dough in a bag and have kept it
>> > > > > > viable longer than 2 days. I've also frozen it and it's
>> > > > > > fine after thawing. The one thing I'd never do is use a
>> > > > > > prebaked, purchased "pizza shell".
>> > > > >
>> > > > > The gluten free ones weren't bad. But the others? Not so
>> > > > > good.
>> > > > > >
>> > > > > > > Yes, there is that Pillsbury stuff. Not a big fan though.
>> > > > > >
>> > > > > > I don't know what that is, not that I want to know.
>> > > > >
>> > > > > It's just premade dough.
>> > > >
>> > > > Several of our local pizza shops are very happy to sell you
>> > > > their pizza in parts - we used to buy separate dough, cheese,
>> > > > and sauce from them for rainy day birthday parties when our
>> > > > kids were little. Find a shop you like, get dough from them
>> > > > because it will be fresh every day, and then create the rest of
>> > > > the pizza to your own liking. We know one family for whom
>> > > > making their own sauce is a long standing tradition (over many
>> > > > generations) so they do that, then they buy the dough.
>> > >
>> > > I wouldn't do that. The pizza places around here are Pizza Hut
>> > > and the like. Not my thing.
>> >
>> > Ah, here in the NE US, we have tons of local pizza shops - the one
>> > Domino's they tried in our town closed after a while because no one
>> > went there.
>>
>> Apparently there are some Dominos but not sure where and they don't
>> deliver. There is a place called CanAm that is very near here but
>> we've never tried it as they are super expensive. Have gotten Garlic
>> Jim's before. They're not close by and are super expensive. Only
>> got them as they do gluten free. But no need for that now. Round
>> Table closed. There is Jet City but we've never tried them. Husband
>> will eat pretty much any pizza but daughter and I don't care for it
>> so we've never tried the crusts of other places. I don't know why
>> but husband really likes Pizza Hut.
>
>Pizza Hut isnt bad. They also have some regional favorites in places.
>For us, I make the dough and the sauces then top our own. I don't know
>as I make a great one, but we like it.
>
>It takes about 3 minutes to load the bread machine with 50 cents of
>ingredients for 2 medium pizzas and let it do it's thing for a hour.
>If I'm out of sauce, I'll make more then as it doesnt need the super
>long cook times (sauce, about 1$ but that's 28 oz of sauce and works
>for about 7 pizzas here so call it about 14 cents).
>
>Humm, I add sliced cheese or sometimes with a sale will have me get
>some preshredded and then some canned black olives or maybe jarred
>green ones. A few bits of green pepper from my own plants in the yard
>in season. Slivered tomatoes in season from my yard too. minced
>onion. Half a small can of mushrooms (we like the canned better for
>pizza). Then maybe some form of suitable meats.
>
>The base recipe of dough, sauce and cheese will set you back about 75
>cents collectively for a 16 inch. Maybe more if you like triple cheese
>and get only pre-shredded not on sale with a coupon added.
>
>The added meats and stuff, can rack up another dollar but at most you
>are looking at a 2$ pizza better than anything frozen you can get for
>6.99 each at the store. Works for us and is just as good as those are
>whrn we get done with it.
>
>Eother way, Pizza Hut isn't terrible. Havent been to one in 20 years
>but they are ok still I am told.

Pizza hut isn't terrible but some of today's frozen pizza brands are
actually better than pizzaria pizza, and far more consistant... the
pizzaria here it depends on which cook... if one particular cook is on
duty I walk out without ordering. Pizza is easy to make but time
consuming... last night I had a DiGiorno Rising Crust Original
Supreme, its crust is excellent and it has lots of toppings. Most
times all I add is a light sprinkle of Penzys Italian herb blend, some
black pepper, some granulated garlic, and a little red pepper
flakes... from the time I decide on pizza I'm eating piping hot from
the oven in under 40 minutes, I don't need to leave home and I can
have pizza at 2 AM if I want... and the bill is a big $7.

All pizza parlors today use canned/packaged ingredients, sauce is from
a can, cheese is Provel, toppings are from a package, very few
actually make their own dough... they typically have a mixing machine
covered with flour but it's only for show, the dough they use is
delivered already portioned, same as what you buy at the stupidmarket.
Pizza parlor pizza today is nowhere as good as what was served 60
years ago. Today's pizzarias are actually fast food in Dago clothing.

Brooklyn1 wrote in rec.food.cooking:

> On Wed, 09 Jul 2014 21:25:04 -0500, "cshenk" > wrote:
>
> >
> > Pizza Hut isnt bad. They also have some regional favorites in
> > places. For us, I make the dough and the sauces then top our own.
> > I don't know as I make a great one, but we like it.
> >
> > It takes about 3 minutes to load the bread machine with 50 cents of
> > ingredients for 2 medium pizzas and let it do it's thing for a hour.
> > If I'm out of sauce, I'll make more then as it doesnt need the super
> > long cook times (sauce, about 1$ but that's 28 oz of sauce and works
> > for about 7 pizzas here so call it about 14 cents).
> >
> > Humm, I add sliced cheese or sometimes with a sale will have me get
> > some preshredded and then some canned black olives or maybe jarred
> > green ones. A few bits of green pepper from my own plants in the
> > yard in season. Slivered tomatoes in season from my yard too.
> > minced onion. Half a small can of mushrooms (we like the canned
> > better for pizza). Then maybe some form of suitable meats.
> >
> > The base recipe of dough, sauce and cheese will set you back about
> > 75 cents collectively for a 16 inch. Maybe more if you like triple
> > cheese and get only pre-shredded not on sale with a coupon added.
> >
> > The added meats and stuff, can rack up another dollar but at most
> > you are looking at a 2$ pizza better than anything frozen you can
> > get for 6.99 each at the store. Works for us and is just as good as
> > those are whrn we get done with it.
> >
> > Eother way, Pizza Hut isn't terrible. Havent been to one in 20 years
> > but they are ok still I am told.
>
> Pizza hut isn't terrible but some of today's frozen pizza brands are
> actually better than pizzaria pizza, and far more consistant... the
> pizzaria here it depends on which cook... if one particular cook is on
> duty I walk out without ordering. Pizza is easy to make but time
> consuming... last night I had a DiGiorno Rising Crust Original
> Supreme, its crust is excellent and it has lots of toppings. Most
> times all I add is a light sprinkle of Penzys Italian herb blend, some
> black pepper, some granulated garlic, and a little red pepper
> flakes... from the time I decide on pizza I'm eating piping hot from
> the oven in under 40 minutes, I don't need to leave home and I can
> have pizza at 2 AM if I want... and the bill is a big $7.
>
> All pizza parlors today use canned/packaged ingredients, sauce is from
> a can, cheese is Provel, toppings are from a package, very few
> actually make their own dough... they typically have a mixing machine
> covered with flour but it's only for show, the dough they use is
> delivered already portioned, same as what you buy at the stupidmarket.
> Pizza parlor pizza today is nowhere as good as what was served 60
> years ago. Today's pizzarias are actually fast food in Dago clothing.

Hey Sheldon!

I don't feel like it takes a long time to make my own. With my back
issues, I can't stand for long so this one is suitable. I just do
'something else' while the breadmaker is doing it's part. Yes though,
it's not immediate gratification for the first one. The nifty thing is
you can add spices to the dough itself. I like to add basil and
oregano most of the time but there are variations like black pepper and
red pepper flakes. Seriously, with a well arranged kitchen around
loading a bread maker, it takes about 3 minutes then you come back when
it beeps and make the pizza. Of course the second one has no waiting
the next day since I make 2 at a time for the dough.

It probably doesn't hurt that I used to work as a pizza twirler in
Clemson SC (Chanellos) when I was putting myself through college. Hand
rounding out a pizza is a simple process with a little practice and
takes maybe a minute for a 16 inch. No roller required though that can
make it easier if not used to doing it.

On the ingredients in a pizza place, yes much comes from cans. Back
then (1978-1983) Chanello's (unsure if related to the later chain of
the same name) used canned olives, mushrooms and jalapenos for sure.
Pastas from a box and dressings from a jar. But the breads and pizza
dough were made there in 2 segments. One set was made early in the day
for that evening's uses and another was made later in the day for the
lunch crowd. Come a game crowd on a football weekend, we'd make up
grunches in advance and Herb had a bank of freezers and fridges to
store them in so we had enough stock to work with. It wouldn't suprize
me at all if folks thought the dough was store bought as it was made
normally only during off hours or before opening. Herb had 2
commercial units because the pizza dough recipe wasn't the same as the
foot long roll ones (obviously).

The only thing a customer would have seen most of the time was one of
us going back to the fridge area to pull off a tray of already sized
chilled dough made in the shop. (grin).

Not really sure how good pizza parlor stuff is now but I do agree the
frozen sort has changed a LOT and is not at all bad when you look to
the upper scale brands.

Carol


--

On Thu, 10 Jul 2014 17:54:56 -0500, "cshenk" > wrote:

> It probably doesn't hurt that I used to work as a pizza twirler in
> Clemson SC (Chanellos) when I was putting myself through college. Hand
> rounding out a pizza is a simple process with a little practice and
> takes maybe a minute for a 16 inch. No roller required though that can
> make it easier if not used to doing it.

I don't toss and I do use a roller, but lately I've seen more than one
person stretch dough on a well floured surface by spinning it (in a
manner of speaking) on the surface.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Gary wrote:
> Steve Freides wrote:
>>
>> Several of our local pizza shops are very happy to sell you their
>> pizza in parts - we used to buy separate dough, cheese, and sauce
>> from them for rainy day birthday parties when our kids were little.
>> Find a shop you like, get dough from them because it will be fresh
>> every day, and then create the rest of the pizza to your own liking.
>> We know one family for whom making their own sauce is a long
>> standing tradition (over many generations) so they do that, then
>> they buy the dough.
>
> Anyone that can't make their own pizza dough should not be trying to
> assemble their own pizza. that's lame.
>
> G.

And the horse you rode in on.

What to buy and what to make is everyone's individual choice. For a
kids birthday party when it rains unexpectedly, there is nothing better
than going to the local pizza parlor, buying dough, sauce, and cheese,
and letting the kids each make their own pizza.

Making bread in any form has never been my or my wife's favorite thing
to do. We love to cook but we buy our bread or at least the bread
dough.

-S-

On Friday, July 11, 2014 9:35:42 AM UTC-5, Steve Freides wrote:
> Gary wrote:
>
> > Steve Freides wrote:
>
> >>
>
> >> Several of our local pizza shops are very happy to sell you their
>
> >> pizza in parts - we used to buy separate dough, cheese, and sauce
>
> >> from them for rainy day birthday parties when our kids were little.
>
> >> Find a shop you like, get dough from them because it will be fresh
>
> >> every day, and then create the rest of the pizza to your own liking.
>
> >> We know one family for whom making their own sauce is a long
>
> >> standing tradition (over many generations) so they do that, then
>
> >> they buy the dough.
>
> >
>
> > Anyone that can't make their own pizza dough should not be trying to
>
> > assemble their own pizza. that's lame.
>
> >
>
> > G.
>
>
>
> And the horse you rode in on.
>
I disagree with Gary as well, but what he wrote does not justify animal
abuse.
>
>
> -S-

--Bryan

On Thursday, July 10, 2014 10:05:41 AM UTC-5, Brooklyn1 wrote one
more ****ing STUPID thing:
>
>
> All pizza parlors today use canned/packaged ingredients, sauce is from
>
> a can, cheese is Provel, toppings are from a package, very few
>
> actually make their own dough... they typically have a mixing machine
>
> covered with flour but it's only for show, the dough they use is
>
> delivered already portioned, same as what you buy at the stupidmarket.

Hey, guess what everyone, the ****ing piece of shit, Sheldon, just wrote
more blow out his ass bullshit. Does ANYONE here believe that, "All
pizza parlors today use...Provel," instead of real cheese? Is anyone here
that stupid?

--Bryan