Wayne Boatwright wrote in rec.food.cooking:

> I've been baking yeast breads since I was a teenagers, but we never
> baked pizza at home. I started making scratch pizza when I was in
> college and shared an old brownstone with three other guys. They
> weren't foodies, but they loved the pizza I made over any that they
> could order in.
>
> I'm more interested in people's preferences and techniques with
> various ingredients.
>
> Dough: I always make my own, usually in the food processor. One
> batch of dough yields one 15" pizza with a thickness close to what
> some describe as "hand-tossed".

Bread machine here, I add spices to the dough. Which ones vary but we
like them.


> Sauce or not: I usually make my own well-seasoned sauce, much as I
> make pasta sauce. I freeze quantities suficient for one pizza. On
> occasion I will lightly roast halved grape tomatoes in lieu of the
> sauce.

I make a good pizza sauce from canned and normally for several meals.

> Cheeses: I usually use a mixture of mozzarella and provolone, and
> add a dusting of freshly grated parmesan at the end. Sometimes, as a
> topping, I add a few blobs of ricotta.

Varies here. Some are no cheese added.

> Meats or not: I almost always add some sort of meat, often browned
> Italian sausage, or sometimes pepperoni or salami. I don't often
> leave meat out altogether.

I do often leave the meat out, especially if it's a white pesto with
spinach pizza, but I might add some shrimp to those (sautee in a little
butter and black pepper while the pizza bakes).


> Veggies: Oh, so many posibilities. If I use mushrooms I lightly

Snippies, there have always been alternatives.

> I bake my pizza at 5500 F. for ~15 minutes.

You really need to fix how your software adds an extra 0 on the temps
(grin).

> Well, that's pretty much it, but I would really like to know what
> others do, and pick up some tips and suggestions.
>
> Thanks for reading...



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