Â* Got another batch of pizza sauce on the stove simmering down . I used
fresh-frozen homegrown tomatoes this time instead of bottled , and it's
beginning to smell a lot like pizza in the house . I'm kind of in a
quandary though , I think my dough recipe is too small for the new mixer
- unless I make a double batch . We sure can't eat 2 pizzas tonight , we
seldom even finish one (15") pie for dinner . So what to do with the
extra dough ? I've read (either here or at alt.bread.recipes) a couple
of ways to preserve it for another pie later - either bag/tag/freeze
after punching down from the first rise , or form the crust after the
2nd proofing and freeze the crust ready-to-top . I'm leaning towards the
first option because of freezer space and the fragility of the
ready-to-top crust ... The question becomes how do I thaw it out and
prepare it for use ? Just put it out on the counter (out of Max's reach
, that dog loves bread) and let it sit until it's warm and doubled in
volume ? If stored formed , does it need to thaw before topping and
baking ? Or do I just need to add a couple of minutes to the bake time ?
I *always* use my pizza stone , putting the pie in with frozen crust
would save using a piece of parchment under it ...

Â* Funny anecdote , when Max was still a puppy - about 6 or 7 months
old- I left 2 loaves of panned dough out to rise , assuming he couldn't
reach it . His love of bread was already known by then . I hear a thump
from the kitchen , go to see what's up . There's only one pan of dough
now ... and Max lets out a big ol' burp . That dog had eaten a full
pound of dough , just snarfed it right down . And didn't even have the
decency to have a tummy-ache from it ! He did a day later pass some
undigested dough , but I was so sure he'd be distressed from the dough
still rising that I was a little disappointed . He's 17 months old now
and we always put anything bread/baking related well up out of his reach
.. We love him , but not quite that much !

Â* --

Â* Snag

"Terry Coombs" wrote in message news
Got another batch of pizza sauce on the stove simmering down . I used
fresh-frozen homegrown tomatoes this time instead of bottled , and it's
beginning to smell a lot like pizza in the house . I'm kind of in a
quandary though , I think my dough recipe is too small for the new mixer
- unless I make a double batch . We sure can't eat 2 pizzas tonight , we
seldom even finish one (15") pie for dinner . So what to do with the
extra dough ? I've read (either here or at alt.bread.recipes) a couple
of ways to preserve it for another pie later - either bag/tag/freeze
after punching down from the first rise , or form the crust after the
2nd proofing and freeze the crust ready-to-top . I'm leaning towards the
first option because of freezer space and the fragility of the
ready-to-top crust ... The question becomes how do I thaw it out and
prepare it for use ? Just put it out on the counter (out of Max's reach
, that dog loves bread) and let it sit until it's warm and doubled in
volume ? If stored formed , does it need to thaw before topping and
baking ? Or do I just need to add a couple of minutes to the bake time ?
I *always* use my pizza stone , putting the pie in with frozen crust
would save using a piece of parchment under it ...

Funny anecdote , when Max was still a puppy - about 6 or 7 months
old- I left 2 loaves of panned dough out to rise , assuming he couldn't
reach it . His love of bread was already known by then . I hear a thump
from the kitchen , go to see what's up . There's only one pan of dough
now ... and Max lets out a big ol' burp . That dog had eaten a full
pound of dough , just snarfed it right down . And didn't even have the
decency to have a tummy-ache from it ! He did a day later pass some
undigested dough , but I was so sure he'd be distressed from the dough
still rising that I was a little disappointed . He's 17 months old now
and we always put anything bread/baking related well up out of his reach
.. We love him , but not quite that much !
====

Of course you do))))

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

On 12/23/2017 11:12 AM, Sqwertz wrote:
> Cold fermenting pizza dough
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On 12/23/2017 12:12 PM, Sqwertz wrote:
> On Sat, 23 Dec 2017 11:21:03 -0600, Terry Coombs wrote:
>
>> Â* Got another batch of pizza sauce on the stove simmering down . I used
>> fresh-frozen homegrown tomatoes this time instead of bottled , and it's
>> beginning to smell a lot like pizza in the house . I'm kind of in a
>> quandary though , I think my dough recipe is too small for the new mixer
>> - unless I make a double batch . We sure can't eat 2 pizzas tonight , we
>> seldom even finish one (15") pie for dinner . So what to do with the
>> extra dough ? I've read (either here or at alt.bread.recipes) a couple
>> of ways to preserve it for another pie later - either bag/tag/freeze
>> after punching down from the first rise , or form the crust after the
>> 2nd proofing and freeze the crust ready-to-top . I'm leaning towards the
>> first option because of freezer space and the fragility of the
>> ready-to-top crust ... The question becomes how do I thaw it out and
>> prepare it for use ? Just put it out on the counter (out of Max's reach
>> , that dog loves bread) and let it sit until it's warm and doubled in
>> volume ? If stored formed , does it need to thaw before topping and
>> baking ? Or do I just need to add a couple of minutes to the bake time ?
>> I *always* use my pizza stone , putting the pie in with frozen crust
>> would save using a piece of parchment under it ...
> Cold fermenting pizza dough up to 12 days is all the rage in the pizza
> forums. That will let it keep for a week or two without freezing.
>
> http://slice.seriouseats.com/2010/09...d-ferment.html
>
> As for sauce, I just use Red Gold crushed tomatoes straight from the
> can for a fresh and bright flavor. Then sprinkle with dried Italian
> seasoning, granulated garlic, and romano cheese. I've made the sauces
> from scratch but I keep coming back to the simplicity of crushed
> tomatoes.
>
> -sw

Â* Well , I started with tomatoes ... we like a somewhat more complex
flavor in our pizza sauce. GRANULATED GARLIC ? Heresy , heresy I say !
OK , OK , I use it in some stuff , but when cooking something like this
it's as much fresh stuff as possible . Those tomatoes I used were grown
completely without chemicals . Not even fertilizer . Which reminds me ,
it's time to plant some more garlic .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:

>Got another batch of pizza sauce on the stove simmering down.

Pizza sauce shouldn't be cooked more than minimally if at all... what
do you think happens to tomatoes in a 500ºF oven, they cook more than
enough.
Cooked tomato sauce will caramelize even further in a hot oven and
taste awful on pizza, and on ****ghetti too... caramelized tomatoes
look awful too, WTF wants brown tomato sauce what looks like diarreah?

wrote:
> Terry Coombs wrote:
>
>> Got another batch of pizza sauce on the stove simmering down.
>
> Pizza sauce shouldn't be cooked more than minimally if at all... what
> do you think happens to tomatoes in a 500ºF oven, they cook more than
> enough.
> Cooked tomato sauce will caramelize even further in a hot oven and
> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>
Oh man, you **** in your pasta? And you seem to regularly compare food
to feces? Did your Crystal palace jug run dry?

On 12/23/2017 4:12 PM, wrote:
> Terry Coombs wrote:
>
>> Got another batch of pizza sauce on the stove simmering down.
> Pizza sauce shouldn't be cooked more than minimally if at all... what
> do you think happens to tomatoes in a 500ºF oven, they cook more than
> enough.
> Cooked tomato sauce will caramelize even further in a hot oven and
> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>
Â* You do it your way and I'll do it mine . That sauce is a nice rich
red , and the pizza was great . Got enough for 2 more pies , it goes
into the freezer in the morning . Hey , my wife says it's the best pizza
she's ever had , and that's all I need to know .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
> On 12/23/2017 4:12 PM, wrote:
>> Terry Coombs wrote:
>>
>>> Got another batch of pizza sauce on the stove simmering down.
>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>> enough.
>> Cooked tomato sauce will caramelize even further in a hot oven and
>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>>
> You do it your way and I'll do it mine . That sauce is a nice rich
> red , and the pizza was great . Got enough for 2 more pies , it goes
> into the freezer in the morning . Hey , my wife says it's the best pizza
> she's ever had , and that's all I need to know .
>
There's no conflict here. He is probably making Noo Yawk style pizza ...
likely with home ground Lung Guyland saw-seege on matza crust.

There are many styles of pizza. I like most styles except the Hawaiian
dessert stuff loaded with pineapple.

I once made an Amish style pizza from a cookbook recipe. It was pretty good.

"Hank Rogers" wrote in message news
Terry Coombs wrote:
> On 12/23/2017 4:12 PM, wrote:
>> Terry Coombs wrote:
>>
>>> Got another batch of pizza sauce on the stove simmering down.
>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>> enough.
>> Cooked tomato sauce will caramelize even further in a hot oven and
>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>>
> You do it your way and I'll do it mine . That sauce is a nice rich
> red , and the pizza was great . Got enough for 2 more pies , it goes
> into the freezer in the morning . Hey , my wife says it's the best pizza
> she's ever had , and that's all I need to know .
>
There's no conflict here. He is probably making Noo Yawk style pizza ...
likely with home ground Lung Guyland saw-seege on matza crust.

There are many styles of pizza. I like most styles except the Hawaiian
dessert stuff loaded with pineapple.

==

The only one my husband likes is ham and pineapple with loads of
mozzarella

Is that Hawaiian?

I make it all year round for him)

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

On 12/24/2017 3:38 PM, Ophelia wrote:
> "Hank Rogers"Â* wrote in message news >
> Terry Coombs wrote:
>> On 12/23/2017 4:12 PM, wrote:
>>> Terry Coombs wrote:
>>>
>>>> Got another batch of pizza sauce on the stove simmering down.
>>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>>> enough.
>>> Cooked tomato sauce will caramelize even further in a hot oven and
>>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>>> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>>>
>> Â*Â* You do it your way and I'll do it mine . That sauce is a nice rich
>> red , and the pizza was great . Got enough for 2 more pies , it goes
>> into the freezer in the morning . Hey , my wife says it's the best pizza
>> she's ever had , and that's all I need to know .
>>
> There's no conflict here. He is probably making Noo Yawk style pizza ...
> likely with home ground Lung Guyland saw-seege on matza crust.
>
> Â*There are many styles of pizza. I like most styles except the Hawaiian
> dessert stuff loaded with pineapple.
>
> ==
>
> The only one my husband likes is ham and pineapple with loads of
> mozzarella
>
> Is that Hawaiian?
>
> I make it all year round for him)
>
Â* I'd say it is ... ours had a lot of stuff , we like variety . I
learned how to make pizza back in the early 90's when I worked for pizza
hut . These days the only ones I really like are mine and Tommy's Famous .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
> On 12/24/2017 3:38 PM, Ophelia wrote:
>> "Hank Rogers" wrote in message news >>
>> Terry Coombs wrote:
>>> On 12/23/2017 4:12 PM, wrote:
>>>> Terry Coombs wrote:
>>>>
>>>>> Got another batch of pizza sauce on the stove simmering down.
>>>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>>>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>>>> enough.
>>>> Cooked tomato sauce will caramelize even further in a hot oven and
>>>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>>>> look awful too, WTF wants brown tomato sauce what looks like diarreah?
>>>>
>>> You do it your way and I'll do it mine . That sauce is a nice rich
>>> red , and the pizza was great . Got enough for 2 more pies , it goes
>>> into the freezer in the morning . Hey , my wife says it's the best pizza
>>> she's ever had , and that's all I need to know .
>>>
>> There's no conflict here. He is probably making Noo Yawk style pizza ...
>> likely with home ground Lung Guyland saw-seege on matza crust.
>>
>> There are many styles of pizza. I like most styles except the Hawaiian
>> dessert stuff loaded with pineapple.
>>
>> ==
>>
>> The only one my husband likes is ham and pineapple with loads of
>> mozzarella
>>
>> Is that Hawaiian?
>>
>> I make it all year round for him)
>>
> I'd say it is ... ours had a lot of stuff , we like variety . I
> learned how to make pizza back in the early 90's when I worked for pizza
> hut . These days the only ones I really like are mine and Tommy's Famous .
>
Is Tommy's a restuarant, or is it frozen in stores? I don't remember
seeing it anywhere.

On 12/24/2017 4:09 PM, Hank Rogers wrote:
> Terry Coombs wrote:
>> On 12/24/2017 3:38 PM, Ophelia wrote:
>>> "Hank Rogers"Â* wrote in message news >>>
>>> Terry Coombs wrote:
>>>> On 12/23/2017 4:12 PM, wrote:
>>>>> Terry Coombs wrote:
>>>>>
>>>>>> Got another batch of pizza sauce on the stove simmering down.
>>>>> Pizza sauce shouldn't be cooked more than minimally if at all... what
>>>>> do you think happens to tomatoes in a 500ºF oven, they cook more than
>>>>> enough.
>>>>> Cooked tomato sauce will caramelize even further in a hot oven and
>>>>> taste awful on pizza, and on ****ghetti too... caramelized tomatoes
>>>>> look awful too, WTF wants brown tomato sauce what looks like
>>>>> diarreah?
>>>>>
>>>> Â*Â* You do it your way and I'll do it mine . That sauce is a nice rich
>>>> red , and the pizza was great . Got enough for 2 more pies , it goes
>>>> into the freezer in the morning . Hey , my wife says it's the best
>>>> pizza
>>>> she's ever had , and that's all I need to know .
>>>>
>>> There's no conflict here. He is probably making Noo Yawk style pizza
>>> ...
>>> likely with home ground Lung Guyland saw-seege on matza crust.
>>>
>>> Â*There are many styles of pizza. I like most styles except the Hawaiian
>>> dessert stuff loaded with pineapple.
>>>
>>> ==
>>>
>>> The only one my husband likes is ham and pineapple with loads of
>>> mozzarella
>>>
>>> Is that Hawaiian?
>>>
>>> I make it all year round for him)
>>>
>> Â*Â* I'd say it is ... ours had a lot of stuff , we like variety . I
>> learned how to make pizza back in the early 90's when I worked for pizza
>> hut . These days the only ones I really like are mine and Tommy's
>> Famous .
>>
> Is Tommy's a restuarant, or is it frozen in stores? I don't remember
> seeing it anywhere.
>
>
Â* Tommy's Famous is a pizza place in Mountain View Arkansas . One of
the bestÂ* pizzas I've ever had ... and I've had some good ones . They
have BBQ too , but I've never tried it . My own Q is pretty hard to beat .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown