Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Yep, it’s today.
Do you use a stone to cook your pizza on? Or a metal pan?
Your pizzas sound delicious!
My grandmother (the Greek one) used to make the pizza dough with honey and olive oil. It's so delicious because when it cooks it's just a little bit crispy on the outside, but soft and fluffy on the inside.
There's a National Prime Rib Day? Why is this the first I'm hearing of it?
When it comes to pizza I like it like the true Sicilian I am. Just really good homemade sauce and maybe a little grated Pecorino Romano cheese. Maybe a few sliced kalamata olives. The good ones from Greece.
I like a Florentine pizza too. Sundried tomatoes, spinach, and ricotta. If I've got it in the house. If I don't, then just plain.
I never bake my pizza on a stone. I use a cookie sheet or my grandmother's circular pizza pan that she brought with her to America. That thing is so old I think it counts as an archaeological artifact from the Roman times LOL.
I read the reduced salt recommendation from a baker and first tried it with homemade yeast rolls. Cannot taste a difference with half the salt but when I cut it to 1/3 there is a little difference in both taste and rise quality but my neighbor (who is on very restricted sodium) likes the 60mg buns and 30mg rolls. I am going to try the honey in the rolls too!
Pizza sauce made with no salt added tomato sauce and your favorite spices (oregano, basil, pepper, garlic and onion power) gives you lots of sodium to use on the cheese and then some veggie toppings. I use great value seasoning mix (onion and peppers) for a fast "supreme" half and leave the other half just cheese when I split with the little boys... usually make pepperoni or ham for the older ones. I also usually cheat and make them on cookie sheets because I can bake 2 or 4 at a time (depending on whether I use both ovens) and still get a crisp crust.
What toppings do you prefer on a pizza?
Every now and then I will do a seafood pizza. I go to a place that has a simple crabmeat and artichoke pizza. Otherwise I do a variety of veggies.
Do you bake your pizza on a stone? I love my stone. Even when I order delivery I will heat it up on the stone to get a crisp crust.
I am not a person who nukes my pizza in the microwave to reheat. I reheat it on my stone.
I know people who eat cold pizza in the morning. Never will I eat cold pizza for breakfast! LOL 😆
In my youth, I dated a guy who ate cold pizza for breakfast all the time. He also washed his socks in his dishwasher! 😝 We didn’t date after I saw that he washed his socks in the dishwasher. It grossed me out! LOL
If it is better than Whole Foods, and almost as easy, we are going in business together!
Seriously, I am trying going to try your dough.
My parents always made their own dough, taught by the Ligorios, who came from Italy to the USA, farmed a plot in the Missouri (Missour-ah) hills, ploughed arrowheads up by the tons when they planted and had an outdoor toilet. To say nothing of had no water save that hauled from the spring until they dug a well. Goodness. Do I yet show my age?
So I will try home made dough, because the cost of dough is close to 5.00 at whole foods, and that is some dough. Thanks for posting the recipe.
Geaton, I eat ANYTHING Buffalo hot sauce. ANYTHING. I always loved when Guy Fieri made his and I could find it on sale. I think it is no more, or I cannot find it for a long time.
And CW, I have a baby tooth left that I worry about coming out,, but so far its hanging in there. Good luck!
Oh gosh! Your tooth. Geeeeez.
One cup hot water
One packet fast-acting dry yeast
Three cups all-purpose flour
One teaspoon salt
One tablespoon honey
Two tablespoons good olive oil (extra virgin olive oil)
That's pizza dough that never fails. It makes one large pizza to feed the family.
I rise mine quick by putting the oven on warm and putting the dough in a greased metal bowl with a hot wet towel over it for about an hour.
Then I lay it out in the baking pan, cover it with the wet towel again and put it to a second rise in the same oven for about another half hour.
This will be the best pizza dough you ever had.
I am going to look for it at my Whole Foods. I don’t know if I will buy the seed one. I do buy their seed bread, but on pizza, eh…no thanks.
Thanks for info and directions how to make it. I will load mine up veggies to bake. I like a thin, crisp crust.
Count me in on the black and green olives! I never eat meat on my pizza. I prefer all veggies.
Please share more details about the crust. Do you buy crust from the Pizza section of the store where they sell pizza? Or another section of the store?
I like Whole Foods crust on the pizzas that we order to be picked up.
Anyway, that's supper. Again.
Yes. they flame it at the table and it smells incredible. You can read about the history of the dessert online.
Barb,
Yes, they have a great food. Old school New Orleans food.