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Sunday, December 06, 2009


The book itself has ideas for pizza too. I follow their general outline - I roll out the dough straight from the fridge, slap the sucker in the over at 550 and 10 minutes later, I have pizza. (I don't have a peel either, but I use a cookie sheet with no lip as one. I think the trick is lots of cornmeal, plus a spatula for the stubborn spots.)

Hey, we had homemade pizza for dinner, too! Mmmm. I used the recipe in my bread baker cookbook for pizza dough, except that I subbed a-p flour for half of the bread flour. High gluten flour makes it, er, *challenging* to spread/stretch it to cover the pan -- it keeps springing back. I should have pre-baked the crust for 5-10 minutes before I loaded it with sauce and cheese and sausage leftover from last night. But there were no complaints.

Pizza looks great! One of these days I'm seriously going to get that book. And use it!

I'm glad you were able to change your work schedule to better reflect what you were already doing, and getting credit for it! :^D

Though a different arrangement (which wouldn't work for you, no way, no how), I LOVE my 4/10 work week. Never thought I'd love it so much, but now I can't imagine it any other way!

Pizza looks delish!! I haven't tried my hand at it in years. Hm.

Pizza is all about the crust. Hope your 4/10 doesn't mean that on returning you have to do a whole day catch up. I work 4/10 but it means 4x 12 hour shifts and 10 days off.

Wow, that looks and sounds really tasty! Good luck with the snow.

congratulations on the "new" work schedule. a bonus day off sounds wonderful!

loving the pizza. wanting the pizza. thinking of flying over just for pizza.



I really need to get that book out again.

I make homemade pizza often - but I spent a lot of my life making pizza professionally.
Try knocking down the center of the rolled-out dough, leaving a rim around the edge. That will help contain the toppings.
There's nothing so good as homemade pizza...

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