I cook often but rarely write about it. I'm too busy eating to take
blurry pictures with my old camera.

Anyway, I cooked some winner meals in the past few days.

First was a homemade white pizza (no tomato sauce)
It was spinach, mushroom and onions and it worked well

I made the crust and added a little garlic to it.
Smashed and minced a clove of garlic and added it to a TBS olive oil
browned that then added a large pile of fresh spinach to wilt.

Topped the pizza crust with the spinach spread over it.
Sautéed some mushrooms (thick sliced white and portabella)
in some butter with a little water to soften.
Put those over the spinach then some half slices of onion all over.

Topped with a little dry parmesan/romano then with fresh mozzarella
cheese.

Other than going a tiny bit heavy on the garlic, I liked it. I will make
this again. My pizzas are large too. This one gave me 2 dinners and 2
extra slices for a snack or two.

On Sun, 17 Jul 2016 09:50:51 -0400, Gary > wrote:

> I cook often but rarely write about it. I'm too busy eating to take
> blurry pictures with my old camera.
>
> Anyway, I cooked some winner meals in the past few days.
>
> First was a homemade white pizza (no tomato sauce)
> It was spinach, mushroom and onions and it worked well
>
> I made the crust and added a little garlic to it.
> Smashed and minced a clove of garlic and added it to a TBS olive oil
> browned that then added a large pile of fresh spinach to wilt.
>
> Topped the pizza crust with the spinach spread over it.
> Sautéed some mushrooms (thick sliced white and portabella)
> in some butter with a little water to soften.
> Put those over the spinach then some half slices of onion all over.
>
> Topped with a little dry parmesan/romano then with fresh mozzarella
> cheese.
>
> Other than going a tiny bit heavy on the garlic, I liked it. I will make
> this again. My pizzas are large too. This one gave me 2 dinners and 2
> extra slices for a snack or two.

Sounds too wonderful to snip a single word, Gary! Love what you did.
Precooking the mushrooms wasn't a necessary step (unless it was for
the butter flavor) because IME they cook perfectly with the pizza. If
you do this again, try precooking the mushrooms on one pizza and
leaving them raw on the other. You might be pleasantly surprised!

Don't forget to reheat your slices in a cast iron skillet (if you have
one). They turn out tasting like they're fresh from the oven.

--

sf

sf wrote:
>
> Don't forget to reheat your slices in a cast iron skillet (if you have
> one). They turn out tasting like they're fresh from the oven.

Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart" cast
iron pans. They are seasoned but never used.

So do you heat a pan up on the stovetop then reheat pizza there? Or
reheat in the oven? I just reheat pizza in the microwave...no worries
and quick.

On Mon, 18 Jul 2016 13:43:39 -0400, Gary > wrote:

> So do you heat a pan up on the stovetop then reheat pizza there? Or
> reheat in the oven?

Stovetop, low heat (my low is probably more like your medium-low), and
cover the pan to create an oven-like situation. The higher the heat,
the closer you need to watch it... but you already knew that.

--

sf

On Monday, July 18, 2016 at 1:42:21 PM UTC-4, Gary wrote:
> sf wrote:
> >
> > Don't forget to reheat your slices in a cast iron skillet (if you have
> > one). They turn out tasting like they're fresh from the oven.
>
> Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart" cast
> iron pans. They are seasoned but never used.
>
> So do you heat a pan up on the stovetop then reheat pizza there? Or
> reheat in the oven? I just reheat pizza in the microwave...no worries
> and quick.

It makes the crust leathery. Heating in a pan (cast iron not really
necessary) makes the crust crisp, just as it originally came out
of the oven. It might take a little longer, but you can pour a
beverage or make a salad (ah, hah, hah, hah. It's the way I tell them...)
while waiting for the pizza to heat up.

Cindy Hamilton

"Gary" > wrote in message ...
> sf wrote:
>>
>> Don't forget to reheat your slices in a cast iron skillet (if you have
>> one). They turn out tasting like they're fresh from the oven.
>
> Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart" cast
> iron pans. They are seasoned but never used.
>
> So do you heat a pan up on the stovetop then reheat pizza there? Or
> reheat in the oven? I just reheat pizza in the microwave...no worries
> and quick.

We reheat my homemade pizza on a griddle on the top of the stove and a wok
upturned to cover it! It works great

--
http://www.helpforheroes.org.uk/shop/

On Sunday, July 17, 2016 at 6:49:33 AM UTC-7, Gary wrote:
> I cook often but rarely write about it. I'm too busy eating to take
> blurry pictures with my old camera.
>
> Anyway, I cooked some winner meals in the past few days.
>
> First was a homemade white pizza (no tomato sauce)
> It was spinach, mushroom and onions and it worked well
>
> I made the crust and added a little garlic to it.
> Smashed and minced a clove of garlic and added it to a TBS olive oil
> browned that then added a large pile of fresh spinach to wilt.
>
> Topped the pizza crust with the spinach spread over it.
> Sautéed some mushrooms (thick sliced white and portabella)
> in some butter with a little water to soften.
> Put those over the spinach then some half slices of onion all over.
>
> Topped with a little dry parmesan/romano then with fresh mozzarella
> cheese.
>
> Other than going a tiny bit heavy on the garlic, I liked it. I will make
> this again. My pizzas are large too. This one gave me 2 dinners and 2
> extra slices for a snack or two.

Tonight i would like to prepare protein-rich meal for my family and it includes - Mexicon Beans Salad
Healthy tips from: http://www.wellbeingart.com/high-protein-food/

Recipe:

In a large bowl, combine all types of beans, bell peppers, frozen corn, beetroot and red onion.

In a small bowl, whisk together olive oil, balsamic vinegar, lime juice, chilli flakes, sugar, salt, garlic, cilantro, cumin, and black pepper.

Pour olive oil dressing over vegetables; mix well.

Ready to serve

On Monday, July 18, 2016 at 9:26:33 AM UTC-10, Ophelia wrote:
> "Gary" > wrote in message ...
> > sf wrote:
> >>
> >> Don't forget to reheat your slices in a cast iron skillet (if you have
> >> one). They turn out tasting like they're fresh from the oven.
> >
> > Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart" cast
> > iron pans. They are seasoned but never used.
> >
> > So do you heat a pan up on the stovetop then reheat pizza there? Or
> > reheat in the oven? I just reheat pizza in the microwave...no worries
> > and quick.
>
> We reheat my homemade pizza on a griddle on the top of the stove and a wok
> upturned to cover it! It works great
>
> --
> http://www.helpforheroes.org.uk/shop/

I reheat pizza in a pan too. I don't cover it. It get flipped over and the cheese and topping gets fried. It's fast and who the heck doesn't like fried cheese? Not me!

"dsi1" > wrote in message
...
> On Monday, July 18, 2016 at 9:26:33 AM UTC-10, Ophelia wrote:
>> "Gary" > wrote in message
>> ...
>> > sf wrote:
>> >>
>> >> Don't forget to reheat your slices in a cast iron skillet (if you have
>> >> one). They turn out tasting like they're fresh from the oven.
>> >
>> > Thanks for the tip, sf. I do have a set of 3 cheap "Martha Stewart"
>> > cast
>> > iron pans. They are seasoned but never used.
>> >
>> > So do you heat a pan up on the stovetop then reheat pizza there? Or
>> > reheat in the oven? I just reheat pizza in the microwave...no worries
>> > and quick.
>>
>> We reheat my homemade pizza on a griddle on the top of the stove and a
>> wok
>> upturned to cover it! It works great
>>
>
> I reheat pizza in a pan too. I don't cover it. It get flipped over and the
> cheese and topping gets fried. It's fast and who the heck doesn't like
> fried cheese? Not me!

OK I don't eat it but I mentioned it and he says he will try it Will
report back when he does ... if I remember







--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "dsi1" wrote:
> > I reheat pizza in a pan too. I don't cover it. It get flipped over and the
> > cheese and topping gets fried. It's fast and who the heck doesn't like
> > fried cheese? Not me!
>
> OK I don't eat it but I mentioned it and he says he will try it Will
> report back when he does ... if I remember

I made another pizza 3 days ago. This one more like a Supreme pizza with
many toppings. I've got 2 slices to finish today. I will try the dsil
way heating up both sides in a frying pan this time. Maybe heat up each
one a different way - his way and my microwave way.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "dsi1" wrote:
>> > I reheat pizza in a pan too. I don't cover it. It get flipped over and
>> > the
>> > cheese and topping gets fried. It's fast and who the heck doesn't like
>> > fried cheese? Not me!
>>
>> OK I don't eat it but I mentioned it and he says he will try it Will
>> report back when he does ... if I remember
>
> I made another pizza 3 days ago. This one more like a Supreme pizza with
> many toppings. I've got 2 slices to finish today. I will try the dsil
> way heating up both sides in a frying pan this time. Maybe heat up each
> one a different way - his way and my microwave way.

Don't you find they get soggy heating them in the microwave?



--
http://www.helpforheroes.org.uk/shop/

On Fri, 22 Jul 2016 03:33:29 -0700 (PDT), dsi1 >
wrote:

> I reheat pizza in a pan too. I don't cover it. It get flipped over and the cheese and topping gets fried. It's fast and who the heck doesn't like fried cheese? Not me!

Me. I don't want my pizza cheese fried. In fact, I don't like it
when cheese leaks out of a cheese sandwich and fries either.

--

sf

On Friday, July 22, 2016 at 5:19:49 AM UTC-10, sf wrote:
> On Fri, 22 Jul 2016 03:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > I reheat pizza in a pan too. I don't cover it. It get flipped over and the cheese and topping gets fried. It's fast and who the heck doesn't like fried cheese? Not me!
>
> Me. I don't want my pizza cheese fried. In fact, I don't like it
> when cheese leaks out of a cheese sandwich and fries either.
>
> --
>
> sf

Most peculiar!

Ophelia wrote:
>
>
> "Gary" > wrote in message ...
>> Ophelia wrote:
>>>
>>> "dsi1" wrote:
>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over and
>>> > the
>>> > cheese and topping gets fried. It's fast and who the heck doesn't like
>>> > fried cheese? Not me!
>>>
>>> OK I don't eat it but I mentioned it and he says he will try it Will
>>> report back when he does ... if I remember
>>
>> I made another pizza 3 days ago. This one more like a Supreme pizza with
>> many toppings. I've got 2 slices to finish today. I will try the dsil
>> way heating up both sides in a frying pan this time. Maybe heat up each
>> one a different way - his way and my microwave way.
>
> Don't you find they get soggy heating them in the microwave?

yes

it's what toaster ovens are for!

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Gary" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>> "dsi1" wrote:
>>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
>>>> > and
>>>> > the
>>>> > cheese and topping gets fried. It's fast and who the heck doesn't
>>>> > like
>>>> > fried cheese? Not me!
>>>>
>>>> OK I don't eat it but I mentioned it and he says he will try it Will
>>>> report back when he does ... if I remember
>>>
>>> I made another pizza 3 days ago. This one more like a Supreme pizza with
>>> many toppings. I've got 2 slices to finish today. I will try the dsil
>>> way heating up both sides in a frying pan this time. Maybe heat up each
>>> one a different way - his way and my microwave way.
>>
>> Don't you find they get soggy heating them in the microwave?
>
> yes
>
> it's what toaster ovens are for!

But then, the top gets overcooked ... no?

When I make my pizzas I bake them on a stone with a big wok lid over it.
The base gets nicely cooked and crisp and the top stays yummie I have to
take off the lid to allow it to brown a bit. I am not sure about flipping
one when heating, but I am always happy to experiment, at least ... once <g>





--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "Gary" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>> "dsi1" wrote:
>>>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
>>>>> > and
>>>>> > the
>>>>> > cheese and topping gets fried. It's fast and who the heck doesn't
>>>>> > like
>>>>> > fried cheese? Not me!
>>>>>
>>>>> OK I don't eat it but I mentioned it and he says he will try it Will
>>>>> report back when he does ... if I remember
>>>>
>>>> I made another pizza 3 days ago. This one more like a Supreme pizza with
>>>> many toppings. I've got 2 slices to finish today. I will try the dsil
>>>> way heating up both sides in a frying pan this time. Maybe heat up each
>>>> one a different way - his way and my microwave way.
>>>
>>> Don't you find they get soggy heating them in the microwave?
>>
>> yes
>>
>> it's what toaster ovens are for!
>
> But then, the top gets overcooked ... no?

not for me


> When I make my pizzas I bake them on a stone with a big wok lid over it.
> The base gets nicely cooked and crisp and the top stays yummie I have to
> take off the lid to allow it to brown a bit. I am not sure about flipping
> one when heating, but I am always happy to experiment, at least ... once <g>

I will try something once if I see any benefit, but it this case I am at
a loss, I only see harm

On Fri, 22 Jul 2016 09:27:35 -0700 (PDT), dsi1 >
wrote:

> On Friday, July 22, 2016 at 5:19:49 AM UTC-10, sf wrote:
> > On Fri, 22 Jul 2016 03:33:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > I reheat pizza in a pan too. I don't cover it. It get flipped over and the cheese and topping gets fried. It's fast and who the heck doesn't like fried cheese? Not me!
> >
> > Me. I don't want my pizza cheese fried. In fact, I don't like it
> > when cheese leaks out of a cheese sandwich and fries either.
> >
> > --
> >
> > sf
>
> Most peculiar!

Particular and picky too.

--

sf

On Fri, 22 Jul 2016, Ophelia wrote:

>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "Gary" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>> "dsi1" wrote:
>>>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
>>>>> > and
>>>>> > the
>>>>> > cheese and topping gets fried. It's fast and who the heck doesn't
>>>>> > like
>>>>> > fried cheese? Not me!
>>>>>
>>>>> OK I don't eat it but I mentioned it and he says he will try it Will
>>>>> report back when he does ... if I remember
>>>>
>>>> I made another pizza 3 days ago. This one more like a Supreme pizza with
>>>> many toppings. I've got 2 slices to finish today. I will try the dsil
>>>> way heating up both sides in a frying pan this time. Maybe heat up each
>>>> one a different way - his way and my microwave way.
>>>
>>> Don't you find they get soggy heating them in the microwave?
>>
>> yes
>>
>> it's what toaster ovens are for!
>
> But then, the top gets overcooked ... no?
>
> When I make my pizzas I bake them on a stone with a big wok lid over it.
> The base gets nicely cooked and crisp and the top stays yummie I have to
> take off the lid to allow it to brown a bit. I am not sure about flipping
> one when heating, but I am always happy to experiment, at least ... once <g>

for reheating, as I don't have a toaster oven, I'll often just put the
slices in a skillet/frying pan, over a low/medium heat on the stove (like
you might use for grilled cheese), with a cover on it for a few minutes,
and it toasts up the bottom and heats and melts the cheese on top.

On Friday, July 22, 2016 at 8:31:05 AM UTC-10, Ophelia wrote:
> "tert in seattle" > wrote in message
> ...
> > Ophelia wrote:
> >>
> >>
> >> "Gary" > wrote in message
> >> ...
> >>> Ophelia wrote:
> >>>>
> >>>> "dsi1" wrote:
> >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
> >>>> > and
> >>>> > the
> >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> >>>> > like
> >>>> > fried cheese? Not me!
> >>>>
> >>>> OK I don't eat it but I mentioned it and he says he will try it Will
> >>>> report back when he does ... if I remember
> >>>
> >>> I made another pizza 3 days ago. This one more like a Supreme pizza with
> >>> many toppings. I've got 2 slices to finish today. I will try the dsil
> >>> way heating up both sides in a frying pan this time. Maybe heat up each
> >>> one a different way - his way and my microwave way.
> >>
> >> Don't you find they get soggy heating them in the microwave?
> >
> > yes
> >
> > it's what toaster ovens are for!
>
> But then, the top gets overcooked ... no?
>
> When I make my pizzas I bake them on a stone with a big wok lid over it.
> The base gets nicely cooked and crisp and the top stays yummie I have to
> take off the lid to allow it to brown a bit. I am not sure about flipping
> one when heating, but I am always happy to experiment, at least ... once <g>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

This morning I made toast in the pan because I didn't have time for the toaster oven. I got fancy and put some cheese on the hot pan and fried it a bit before laying the bread on top. The bread had a chewy caramel texture. I have never seen a bread do that before and am at a loss as to why it happened. I enjoyed it though.

http://www.thedieline.com/blog/2015/...s-killer-bread

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Fri, 22 Jul 2016, Ophelia wrote:
>
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>>
>>>>>> "dsi1" wrote:
>>>>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
>>>>>> > and
>>>>>> > the
>>>>>> > cheese and topping gets fried. It's fast and who the heck doesn't
>>>>>> > like
>>>>>> > fried cheese? Not me!
>>>>>>
>>>>>> OK I don't eat it but I mentioned it and he says he will try it
>>>>>> Will
>>>>>> report back when he does ... if I remember
>>>>>
>>>>> I made another pizza 3 days ago. This one more like a Supreme pizza
>>>>> with
>>>>> many toppings. I've got 2 slices to finish today. I will try the dsil
>>>>> way heating up both sides in a frying pan this time. Maybe heat up
>>>>> each
>>>>> one a different way - his way and my microwave way.
>>>>
>>>> Don't you find they get soggy heating them in the microwave?
>>>
>>> yes
>>>
>>> it's what toaster ovens are for!
>>
>> But then, the top gets overcooked ... no?
>>
>> When I make my pizzas I bake them on a stone with a big wok lid over it.
>> The base gets nicely cooked and crisp and the top stays yummie I have
>> to
>> take off the lid to allow it to brown a bit. I am not sure about
>> flipping
>> one when heating, but I am always happy to experiment, at least ... once
>> <g>
>
> for reheating, as I don't have a toaster oven, I'll often just put the
> slices in a skillet/frying pan, over a low/medium heat on the stove (like
> you might use for grilled cheese), with a cover on it for a few minutes,
> and it toasts up the bottom and heats and melts the cheese on top.

As I explained earlier. That is exactly what I do.

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Friday, July 22, 2016 at 8:31:05 AM UTC-10, Ophelia wrote:
>> "tert in seattle" > wrote in message
>> ...
>> > Ophelia wrote:
>> >>
>> >>
>> >> "Gary" > wrote in message
>> >> ...
>> >>> Ophelia wrote:
>> >>>>
>> >>>> "dsi1" wrote:
>> >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
>> >>>> > and
>> >>>> > the
>> >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
>> >>>> > like
>> >>>> > fried cheese? Not me!
>> >>>>
>> >>>> OK I don't eat it but I mentioned it and he says he will try it
>> >>>> Will
>> >>>> report back when he does ... if I remember
>> >>>
>> >>> I made another pizza 3 days ago. This one more like a Supreme pizza
>> >>> with
>> >>> many toppings. I've got 2 slices to finish today. I will try the dsil
>> >>> way heating up both sides in a frying pan this time. Maybe heat up
>> >>> each
>> >>> one a different way - his way and my microwave way.
>> >>
>> >> Don't you find they get soggy heating them in the microwave?
>> >
>> > yes
>> >
>> > it's what toaster ovens are for!
>>
>> But then, the top gets overcooked ... no?
>>
>> When I make my pizzas I bake them on a stone with a big wok lid over it.
>> The base gets nicely cooked and crisp and the top stays yummie I have
>> to
>> take off the lid to allow it to brown a bit. I am not sure about
>> flipping
>> one when heating, but I am always happy to experiment, at least ... once
>> <g>
>>
>>
>
> This morning I made toast in the pan because I didn't have time for the
> toaster oven. I got fancy and put some cheese on the hot pan and fried it
> a bit before laying the bread on top. The bread had a chewy caramel
> texture. I have never seen a bread do that before and am at a loss as to
> why it happened. I enjoyed it though.

Always good to find a new way that you enjoy I experiment all the time

> http://www.thedieline.com/blog/2015/...s-killer-bread

I make my own bread. I add seeds and wheat flakes to the dough




--
http://www.helpforheroes.org.uk/shop/

On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> "tert in seattle" > wrote in message
> ...
> > Ophelia wrote:
> >>
> >>
> >> "Gary" > wrote in message
> >> ...
> >>> Ophelia wrote:
> >>>>
> >>>> "dsi1" wrote:
> >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
> >>>> > and
> >>>> > the
> >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> >>>> > like
> >>>> > fried cheese? Not me!
> >>>>
> >>>> OK I don't eat it but I mentioned it and he says he will try it Will
> >>>> report back when he does ... if I remember
> >>>
> >>> I made another pizza 3 days ago. This one more like a Supreme pizza with
> >>> many toppings. I've got 2 slices to finish today. I will try the dsil
> >>> way heating up both sides in a frying pan this time. Maybe heat up each
> >>> one a different way - his way and my microwave way.
> >>
> >> Don't you find they get soggy heating them in the microwave?
> >
> > yes
> >
> > it's what toaster ovens are for!
>
> But then, the top gets overcooked ... no?
>
> When I make my pizzas I bake them on a stone with a big wok lid over it.
> The base gets nicely cooked and crisp and the top stays yummie I have to
> take off the lid to allow it to brown a bit. I am not sure about flipping
> one when heating, but I am always happy to experiment, at least ... once <g>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I mostly prepare pan pizza, and it tastes good. I put lots of veggies and cheese on the top and cover pan with the lid; cooking time is 5-8 minutes, and you will enjoy cheesy crispy pizza at home

http://www.wellbeingart.com/some-eas...food-cravings/

"Nancy Smith" wrote in message
...

On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> "tert in seattle" > wrote in message
> ...
> > Ophelia wrote:
> >>
> >>
> >> "Gary" > wrote in message
> >> ...
> >>> Ophelia wrote:
> >>>>
> >>>> "dsi1" wrote:
> >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
> >>>> > and
> >>>> > the
> >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> >>>> > like
> >>>> > fried cheese? Not me!
> >>>>
> >>>> OK I don't eat it but I mentioned it and he says he will try it
> >>>> Will
> >>>> report back when he does ... if I remember
> >>>
> >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> >>> with
> >>> many toppings. I've got 2 slices to finish today. I will try the dsil
> >>> way heating up both sides in a frying pan this time. Maybe heat up
> >>> each
> >>> one a different way - his way and my microwave way.
> >>
> >> Don't you find they get soggy heating them in the microwave?
> >
> > yes
> >
> > it's what toaster ovens are for!
>
> But then, the top gets overcooked ... no?
>
> When I make my pizzas I bake them on a stone with a big wok lid over it.
> The base gets nicely cooked and crisp and the top stays yummie I have
> to
> take off the lid to allow it to brown a bit. I am not sure about flipping
> one when heating, but I am always happy to experiment, at least ... once
> <g>
>

I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
and you will enjoy cheesy crispy pizza at home

http://www.wellbeingart.com/some-eas...food-cravings/

-------------------------

Thanks

Are you heating ready made pizza? I ask because I make my own and it is in
the oven for 25 mins+

---
http;//www.helpforheroes.org.uk

On Wednesday, July 27, 2016 at 4:06:30 AM UTC-4, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > "tert in seattle" > wrote in message
> > ...
> > > Ophelia wrote:
> > >>
> > >>
> > >> "Gary" > wrote in message
> > >> ...
> > >>> Ophelia wrote:
> > >>>>
> > >>>> "dsi1" wrote:
> > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
> > >>>> > and
> > >>>> > the
> > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > >>>> > like
> > >>>> > fried cheese? Not me!
> > >>>>
> > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > >>>> Will
> > >>>> report back when he does ... if I remember
> > >>>
> > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > >>> with
> > >>> many toppings. I've got 2 slices to finish today. I will try the dsil
> > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > >>> each
> > >>> one a different way - his way and my microwave way.
> > >>
> > >> Don't you find they get soggy heating them in the microwave?
> > >
> > > yes
> > >
> > > it's what toaster ovens are for!
> >
> > But then, the top gets overcooked ... no?
> >
> > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > The base gets nicely cooked and crisp and the top stays yummie I have
> > to
> > take off the lid to allow it to brown a bit. I am not sure about flipping
> > one when heating, but I am always happy to experiment, at least ... once
> > <g>
> >
>
> I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> and you will enjoy cheesy crispy pizza at home
>
> http://www.wellbeingart.com/some-eas...food-cravings/
>
> -------------------------
>
> Thanks
>
> Are you heating ready made pizza? I ask because I make my own and it is in
> the oven for 25 mins+

Thick crust? I do a fairly thin crust and it gets less than 10 minutes
at the highest setting my oven will handle, which I believe is 550 F
(288 C).

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, July 27, 2016 at 4:06:30 AM UTC-4, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > "tert in seattle" > wrote in message
> > ...
> > > Ophelia wrote:
> > >>
> > >>
> > >> "Gary" > wrote in message
> > >> ...
> > >>> Ophelia wrote:
> > >>>>
> > >>>> "dsi1" wrote:
> > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped
> > >>>> > over
> > >>>> > and
> > >>>> > the
> > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > >>>> > like
> > >>>> > fried cheese? Not me!
> > >>>>
> > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > >>>> Will
> > >>>> report back when he does ... if I remember
> > >>>
> > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > >>> with
> > >>> many toppings. I've got 2 slices to finish today. I will try the
> > >>> dsil
> > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > >>> each
> > >>> one a different way - his way and my microwave way.
> > >>
> > >> Don't you find they get soggy heating them in the microwave?
> > >
> > > yes
> > >
> > > it's what toaster ovens are for!
> >
> > But then, the top gets overcooked ... no?
> >
> > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > The base gets nicely cooked and crisp and the top stays yummie I have
> > to
> > take off the lid to allow it to brown a bit. I am not sure about
> > flipping
> > one when heating, but I am always happy to experiment, at least ... once
> > <g>
> >
>
> I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> and you will enjoy cheesy crispy pizza at home
>
> http://www.wellbeingart.com/some-eas...food-cravings/
>
> -------------------------
>
> Thanks
>
> Are you heating ready made pizza? I ask because I make my own and it is
> in
> the oven for 25 mins+

Thick crust? I do a fairly thin crust and it gets less than 10 minutes
at the highest setting my oven will handle, which I believe is 550 F
(288 C).

---------------

Yes, he prefers a thick crust.


---
http;//www.helpforheroes.org.uk

Cindy Hamilton wrote:
>
> Ophelia wrote:
> > Are you heating ready made pizza? I ask because I make my own and it is in
> > the oven for 25 mins+
>
> Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> at the highest setting my oven will handle, which I believe is 550 F
> (288 C).

That's pretty quick.
With my homemade pizza, crust is medium-thick. I always cook them at
425F for 20 minutes. Perfect every time.

I don't even know how to make a thin crust. Skip the yeast? Or use very
little yeast???

On Wednesday, July 27, 2016 at 11:30:27 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Ophelia wrote:
> > > Are you heating ready made pizza? I ask because I make my own and it is in
> > > the oven for 25 mins+
> >
> > Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> > at the highest setting my oven will handle, which I believe is 550 F
> > (288 C).
>
> That's pretty quick.
> With my homemade pizza, crust is medium-thick. I always cook them at
> 425F for 20 minutes. Perfect every time.

It goes quicker at 125 F hotter. I've seen coal-fired dome ovens
that cook a pizza in 90 seconds.

> I don't even know how to make a thin crust. Skip the yeast? Or use very
> little yeast???

Stretch it out thinner. If you've got good gluten formation, you
can get it translucent (although I usually don't go that thin).

It was hard finding information that wasn't a video, but here's
one with three photographs:

<http://www.finecooking.com/item/66780/three-ways-to-stretch-pizza-dough>

I generally use the method shown in the center picture. (I discovered
that if you click on the little picture, it expands and you get some
additional explanatory text.)

My favorite dough recipe has an overnight rise in the refrigerator,
so I never make pizza on a whim.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, July 27, 2016 at 11:30:27 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Ophelia wrote:
> > > Are you heating ready made pizza? I ask because I make my own and it
> > > is in
> > > the oven for 25 mins+
> >
> > Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> > at the highest setting my oven will handle, which I believe is 550 F
> > (288 C).
>
> That's pretty quick.
> With my homemade pizza, crust is medium-thick. I always cook them at
> 425F for 20 minutes. Perfect every time.

It goes quicker at 125 F hotter. I've seen coal-fired dome ovens
that cook a pizza in 90 seconds.

> I don't even know how to make a thin crust. Skip the yeast? Or use very
> little yeast???

Stretch it out thinner. If you've got good gluten formation, you
can get it translucent (although I usually don't go that thin).

It was hard finding information that wasn't a video, but here's
one with three photographs:

<http://www.finecooking.com/item/66780/three-ways-to-stretch-pizza-dough>

I generally use the method shown in the center picture. (I discovered
that if you click on the little picture, it expands and you get some
additional explanatory text.)

My favorite dough recipe has an overnight rise in the refrigerator,
so I never make pizza on a whim.

--------------------------

Most weeks I make 'no knead bread'. I leave the dough i the fridge
sometimes for a week or so. The flavour is very good. It is a favorite
here.

Of course I make regular bread too, usually a mix of wholemeal/white flour
as well as seeds and wheat flakes.


---
http;//www.helpforheroes.org.uk

On Wed, 27 Jul 2016 11:31:50 -0400, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > Ophelia wrote:
> > > Are you heating ready made pizza? I ask because I make my own and it is in
> > > the oven for 25 mins+
> >
> > Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> > at the highest setting my oven will handle, which I believe is 550 F
> > (288 C).
>
> That's pretty quick.
> With my homemade pizza, crust is medium-thick. I always cook them at
> 425F for 20 minutes. Perfect every time.
>
> I don't even know how to make a thin crust. Skip the yeast? Or use very
> little yeast???

Regular dough (flour, water, yeast), let it rise at least once - but
let it rest after you punch it down or else it will spring back. Pie
dough and pizza dough need to rest.

I make my own dough, but when I don't feel like it - I have found that
the Safeway Select pizza dough (found in the deli section) works for
me if I transfer it to a 1 gallon zip bag, add a glug of olive oil,
smush it around and then let it rise in the refrigerator overnight.
Long, cool rises make for great bread of any kind. I don't like
Trader Joe's dough, no idea why. It has never worked out for me.

For baking, I do what Cindy does. Pizza stone preheated for at least
30-45 min (but it's usually 60), oven as hot as it will go, no pan -
pizza goes directly on the stone. Usually takes around 8 minutes to
bake.

--

sf

On Wednesday, July 27, 2016 at 1:51:39 PM UTC-4, sf wrote:
> On Wed, 27 Jul 2016 11:31:50 -0400, Gary > wrote:
>
> > Cindy Hamilton wrote:
> > >
> > > Ophelia wrote:
> > > > Are you heating ready made pizza? I ask because I make my own and it is in
> > > > the oven for 25 mins+
> > >
> > > Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> > > at the highest setting my oven will handle, which I believe is 550 F
> > > (288 C).
> >
> > That's pretty quick.
> > With my homemade pizza, crust is medium-thick. I always cook them at
> > 425F for 20 minutes. Perfect every time.
> >
> > I don't even know how to make a thin crust. Skip the yeast? Or use very
> > little yeast???
>
> Regular dough (flour, water, yeast), let it rise at least once - but
> let it rest after you punch it down or else it will spring back. Pie
> dough and pizza dough need to rest.
>
> I make my own dough, but when I don't feel like it - I have found that
> the Safeway Select pizza dough (found in the deli section) works for
> me if I transfer it to a 1 gallon zip bag, add a glug of olive oil,
> smush it around and then let it rise in the refrigerator overnight.
> Long, cool rises make for great bread of any kind. I don't like
> Trader Joe's dough, no idea why. It has never worked out for me.
>
> For baking, I do what Cindy does. Pizza stone preheated for at least
> 30-45 min (but it's usually 60), oven as hot as it will go, no pan -
> pizza goes directly on the stone. Usually takes around 8 minutes to
> bake.

Oh, yeah. I forgot about the pizza stone. It's been so long since
I've made a pizza, the details are fuzzy in my mind. I imagine
if I stuck my pizza on a cold pan and then slid it in the oven,
it might take considerably longer to cook. I have to say, I love
the results I get with the stone.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, July 27, 2016 at 1:51:39 PM UTC-4, sf wrote:
> On Wed, 27 Jul 2016 11:31:50 -0400, Gary > wrote:
>
> > Cindy Hamilton wrote:
> > >
> > > Ophelia wrote:
> > > > Are you heating ready made pizza? I ask because I make my own and
> > > > it is in
> > > > the oven for 25 mins+
> > >
> > > Thick crust? I do a fairly thin crust and it gets less than 10
> > > minutes
> > > at the highest setting my oven will handle, which I believe is 550 F
> > > (288 C).
> >
> > That's pretty quick.
> > With my homemade pizza, crust is medium-thick. I always cook them at
> > 425F for 20 minutes. Perfect every time.
> >
> > I don't even know how to make a thin crust. Skip the yeast? Or use very
> > little yeast???
>
> Regular dough (flour, water, yeast), let it rise at least once - but
> let it rest after you punch it down or else it will spring back. Pie
> dough and pizza dough need to rest.
>
> I make my own dough, but when I don't feel like it - I have found that
> the Safeway Select pizza dough (found in the deli section) works for
> me if I transfer it to a 1 gallon zip bag, add a glug of olive oil,
> smush it around and then let it rise in the refrigerator overnight.
> Long, cool rises make for great bread of any kind. I don't like
> Trader Joe's dough, no idea why. It has never worked out for me.
>
> For baking, I do what Cindy does. Pizza stone preheated for at least
> 30-45 min (but it's usually 60), oven as hot as it will go, no pan -
> pizza goes directly on the stone. Usually takes around 8 minutes to
> bake.

Oh, yeah. I forgot about the pizza stone. It's been so long since
I've made a pizza, the details are fuzzy in my mind. I imagine
if I stuck my pizza on a cold pan and then slid it in the oven,
it might take considerably longer to cook. I have to say, I love
the results I get

-------------

I cook mine on a stone, but I also use a wok lid on it over the pizza.


http;//www.helpforheroes.org.uk

On Wed, 27 Jul 2016 21:15:07 +0100, "Ophelia" >
wrote:

> "Cindy Hamilton" wrote in message
> ...
>
> On Wednesday, July 27, 2016 at 1:51:39 PM UTC-4, sf wrote:
> > On Wed, 27 Jul 2016 11:31:50 -0400, Gary > wrote:
> >
> > > Cindy Hamilton wrote:
> > > >
> > > > Ophelia wrote:
> > > > > Are you heating ready made pizza? I ask because I make my own and
> > > > > it is in
> > > > > the oven for 25 mins+
> > > >
> > > > Thick crust? I do a fairly thin crust and it gets less than 10
> > > > minutes
> > > > at the highest setting my oven will handle, which I believe is 550 F
> > > > (288 C).
> > >
> > > That's pretty quick.
> > > With my homemade pizza, crust is medium-thick. I always cook them at
> > > 425F for 20 minutes. Perfect every time.
> > >
> > > I don't even know how to make a thin crust. Skip the yeast? Or use very
> > > little yeast???
> >
> > Regular dough (flour, water, yeast), let it rise at least once - but
> > let it rest after you punch it down or else it will spring back. Pie
> > dough and pizza dough need to rest.
> >
> > I make my own dough, but when I don't feel like it - I have found that
> > the Safeway Select pizza dough (found in the deli section) works for
> > me if I transfer it to a 1 gallon zip bag, add a glug of olive oil,
> > smush it around and then let it rise in the refrigerator overnight.
> > Long, cool rises make for great bread of any kind. I don't like
> > Trader Joe's dough, no idea why. It has never worked out for me.
> >
> > For baking, I do what Cindy does. Pizza stone preheated for at least
> > 30-45 min (but it's usually 60), oven as hot as it will go, no pan -
> > pizza goes directly on the stone. Usually takes around 8 minutes to
> > bake.
>
> Oh, yeah. I forgot about the pizza stone. It's been so long since
> I've made a pizza, the details are fuzzy in my mind. I imagine
> if I stuck my pizza on a cold pan and then slid it in the oven,
> it might take considerably longer to cook. I have to say, I love
> the results I get
>
> -------------
>
> I cook mine on a stone, but I also use a wok lid on it over the pizza.
>
When you're cooking it the first time in the oven?

--

sf

On Wednesday, July 27, 2016 at 1:06:30 AM UTC-7, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > "tert in seattle" > wrote in message
> > ...
> > > Ophelia wrote:
> > >>
> > >>
> > >> "Gary" > wrote in message
> > >> ...
> > >>> Ophelia wrote:
> > >>>>
> > >>>> "dsi1" wrote:
> > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped over
> > >>>> > and
> > >>>> > the
> > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > >>>> > like
> > >>>> > fried cheese? Not me!
> > >>>>
> > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > >>>> Will
> > >>>> report back when he does ... if I remember
> > >>>
> > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > >>> with
> > >>> many toppings. I've got 2 slices to finish today. I will try the dsil
> > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > >>> each
> > >>> one a different way - his way and my microwave way.
> > >>
> > >> Don't you find they get soggy heating them in the microwave?
> > >
> > > yes
> > >
> > > it's what toaster ovens are for!
> >
> > But then, the top gets overcooked ... no?
> >
> > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > The base gets nicely cooked and crisp and the top stays yummie I have
> > to
> > take off the lid to allow it to brown a bit. I am not sure about flipping
> > one when heating, but I am always happy to experiment, at least ... once
> > <g>
> >
>
> I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> and you will enjoy cheesy crispy pizza at home
>
> http://www.wellbeingart.com/some-eas...food-cravings/
>
> -------------------------
>
> Thanks
>
> Are you heating ready made pizza? I ask because I make my own and it is in
> the oven for 25 mins+
>
> ---
> http;//www.helpforheroes.org.uk

Hey, it's not the ready made pizza, I got pizza bread done from the bakery, and it takes few minutes to prepare. Using Oven takes time to bake your bread

"Nancy Smith" wrote in message
...

On Wednesday, July 27, 2016 at 1:06:30 AM UTC-7, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > "tert in seattle" > wrote in message
> > ...
> > > Ophelia wrote:
> > >>
> > >>
> > >> "Gary" > wrote in message
> > >> ...
> > >>> Ophelia wrote:
> > >>>>
> > >>>> "dsi1" wrote:
> > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped
> > >>>> > over
> > >>>> > and
> > >>>> > the
> > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > >>>> > like
> > >>>> > fried cheese? Not me!
> > >>>>
> > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > >>>> Will
> > >>>> report back when he does ... if I remember
> > >>>
> > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > >>> with
> > >>> many toppings. I've got 2 slices to finish today. I will try the
> > >>> dsil
> > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > >>> each
> > >>> one a different way - his way and my microwave way.
> > >>
> > >> Don't you find they get soggy heating them in the microwave?
> > >
> > > yes
> > >
> > > it's what toaster ovens are for!
> >
> > But then, the top gets overcooked ... no?
> >
> > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > The base gets nicely cooked and crisp and the top stays yummie I have
> > to
> > take off the lid to allow it to brown a bit. I am not sure about
> > flipping
> > one when heating, but I am always happy to experiment, at least ... once
> > <g>
> >
>
> I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> and you will enjoy cheesy crispy pizza at home
>
> http://www.wellbeingart.com/some-eas...food-cravings/
>
> -------------------------
>
> Thanks
>
> Are you heating ready made pizza? I ask because I make my own and it is
> in
> the oven for 25 mins+
>
>
Hey, it's not the ready made pizza, I got pizza bread done from the bakery,
and it takes few minutes to prepare. Using Oven takes time to bake your
bread
---------------------

Ahh ok Is the base already cooked and you just need to put toppings on
it? To me, that is 'ready made pizza'

Or is it very thin base? My husband prefers a thick base. I cook it at
250c for 10 minutes then at 200c for about 15 minutes and it has the wok lid
on.

I am not saying mine is any better, but I make my own dough base from
scratch.

---
http;//www.helpforheroes.org.uk

"Nancy Smith" wrote in message
...

On Wednesday, July 27, 2016 at 1:06:30 AM UTC-7, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > "tert in seattle" > wrote in message
> > ...
> > > Ophelia wrote:
> > >>
> > >>
> > >> "Gary" > wrote in message
> > >> ...
> > >>> Ophelia wrote:
> > >>>>
> > >>>> "dsi1" wrote:
> > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped
> > >>>> > over
> > >>>> > and
> > >>>> > the
> > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > >>>> > like
> > >>>> > fried cheese? Not me!
> > >>>>
> > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > >>>> Will
> > >>>> report back when he does ... if I remember
> > >>>
> > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > >>> with
> > >>> many toppings. I've got 2 slices to finish today. I will try the
> > >>> dsil
> > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > >>> each
> > >>> one a different way - his way and my microwave way.
> > >>
> > >> Don't you find they get soggy heating them in the microwave?
> > >
> > > yes
> > >
> > > it's what toaster ovens are for!
> >
> > But then, the top gets overcooked ... no?
> >
> > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > The base gets nicely cooked and crisp and the top stays yummie I have
> > to
> > take off the lid to allow it to brown a bit. I am not sure about
> > flipping
> > one when heating, but I am always happy to experiment, at least ... once
> > <g>
> >
>
> I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> and you will enjoy cheesy crispy pizza at home
>
> http://www.wellbeingart.com/some-eas...food-cravings/
>
> -------------------------
>
> Thanks
>
> Are you heating ready made pizza? I ask because I make my own and it is
> in
> the oven for 25 mins+
>
> ---
> http;//www.helpforheroes.org.uk

Hey, it's not the ready made pizza, I got pizza bread done from the bakery,
and it takes few minutes to prepare. Using Oven takes time to bake your
bread
---------------------

Ahh ok Is the base already cooked and you just need to put toppings on
it? To me, that is 'ready made pizza' I am not saying mine is better,
but I make my own dough base from scratch

OR are you making a very thin base? My husband prefers a thick base. I
bake it around 250c for 10 minutes and 200c for 15 minutes, with the wok lid
over it.

---
http;//www.helpforheroes.org.uk

Cindy Hamilton wrote:
>
> Gary wrote:
> > I don't even know how to make a thin crust. Skip the yeast? Or use very
> > little yeast???
>
> Stretch it out thinner. If you've got good gluten formation, you
> can get it translucent (although I usually don't go that thin).
>
> It was hard finding information that wasn't a video, but here's
> one with three photographs:
>
> <http://www.finecooking.com/item/66780/three-ways-to-stretch-pizza-dough>
>
> I generally use the method shown in the center picture. (I discovered
> that if you click on the little picture, it expands and you get some
> additional explanatory text.)
>
> My favorite dough recipe has an overnight rise in the refrigerator,
> so I never make pizza on a whim.

Thanks for that info, Cindy. I've never done an overnight rise. My
recipe does say it's for 2 crusts but I always use it for one thick
one. I'll make it, then within an hour it goes in the oven with all
the toppings. Very good turnout but it's always a medium-thick crust.

I do like homemade pizza and I often experiment. IMO, no pizza is a bad
one. :-)

On Thursday, July 28, 2016 at 12:41:59 AM UTC-7, Ophelia wrote:
> "Nancy Smith" wrote in message
> ...
>
> On Wednesday, July 27, 2016 at 1:06:30 AM UTC-7, Ophelia wrote:
> > "Nancy Smith" wrote in message
> > ...
> >
> > On Friday, July 22, 2016 at 11:31:05 AM UTC-7, Ophelia wrote:
> > > "tert in seattle" > wrote in message
> > > ...
> > > > Ophelia wrote:
> > > >>
> > > >>
> > > >> "Gary" > wrote in message
> > > >> ...
> > > >>> Ophelia wrote:
> > > >>>>
> > > >>>> "dsi1" wrote:
> > > >>>> > I reheat pizza in a pan too. I don't cover it. It get flipped
> > > >>>> > over
> > > >>>> > and
> > > >>>> > the
> > > >>>> > cheese and topping gets fried. It's fast and who the heck doesn't
> > > >>>> > like
> > > >>>> > fried cheese? Not me!
> > > >>>>
> > > >>>> OK I don't eat it but I mentioned it and he says he will try it
> > > >>>> Will
> > > >>>> report back when he does ... if I remember
> > > >>>
> > > >>> I made another pizza 3 days ago. This one more like a Supreme pizza
> > > >>> with
> > > >>> many toppings. I've got 2 slices to finish today. I will try the
> > > >>> dsil
> > > >>> way heating up both sides in a frying pan this time. Maybe heat up
> > > >>> each
> > > >>> one a different way - his way and my microwave way.
> > > >>
> > > >> Don't you find they get soggy heating them in the microwave?
> > > >
> > > > yes
> > > >
> > > > it's what toaster ovens are for!
> > >
> > > But then, the top gets overcooked ... no?
> > >
> > > When I make my pizzas I bake them on a stone with a big wok lid over it.
> > > The base gets nicely cooked and crisp and the top stays yummie I have
> > > to
> > > take off the lid to allow it to brown a bit. I am not sure about
> > > flipping
> > > one when heating, but I am always happy to experiment, at least ... once
> > > <g>
> > >
> >
> > I mostly prepare pan pizza, and it tastes good. I put lots of veggies and
> > cheese on the top and cover pan with the lid; cooking time is 5-8 minutes,
> > and you will enjoy cheesy crispy pizza at home
> >
> > http://www.wellbeingart.com/some-eas...food-cravings/
> >
> > -------------------------
> >
> > Thanks
> >
> > Are you heating ready made pizza? I ask because I make my own and it is
> > in
> > the oven for 25 mins+
> >
> >
> Hey, it's not the ready made pizza, I got pizza bread done from the bakery,
> and it takes few minutes to prepare. Using Oven takes time to bake your
> bread
> ---------------------
>
> Ahh ok Is the base already cooked and you just need to put toppings on
> it? To me, that is 'ready made pizza'
>
> Or is it very thin base? My husband prefers a thick base. I cook it at
> 250c for 10 minutes then at 200c for about 15 minutes and it has the wok lid
> on.
>
> I am not saying mine is any better, but I make my own dough base from
> scratch.
>
> ---
> http;//www.helpforheroes.org.uk

Hi!
Thanks for sharing the info. For me preparing pizza dough at home is little clumsy