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  1. SIL is planning a b day party and planning to serve pizza. She know that ds has a severe allergy to MSG so she's trying to find somewhere to order from that she can afford, but won't have ds sick. My family and I pretty much avoid pizza from all but family owned restaurants that we know do NOT use MSG in their pizzas, so I need some help with options. She's thinking Little Caesars, but I thought they used MSG in their sauce. Thanks for the help!!! Debbie
  2. I have been trying to find the perfect pizza dough recipe but just can't seem to find it. Every recipe I try ends up like having pizza on regular bread. I want pizza dough, not bread. How does one get pizza dough and not bread? It rises somewhat when I bake it.. to much yeast? How do I get it crunchy on the outside and chewy on the inside?
  3. We make pizza at least once a week and need to broaden our approach a little since it is usually pepperoni, onions, mushrooms and olives or breakfast pizza. If you make a different pizza, please tell me about it. There are dozens of recipes online for all kinds of unique pizza, but I'd rather try one that I know has been time tested and at least appeals to you and your children.
  4. My husband makes wonderful home-made pizza for us almost every weekend. Although it's worth the effort, its a long process, and he would LOVE to cut down on the time. We're wondering if it would be worth it to invest in a bread machine to make the dough. Amazon has a Panasonic SD-YD250 for $135. 655 people gave it 4.5 stars. It can make up to a 2.5 pound loaf of bread (the largest I found anywhere.) Its primary competition is a machine made by Zojirushi. ANY of their 2-pound loaf machines are over $200, but these get rave reviews. My husband really would never consider spending
  5. I'm looking for brick and morter stores. I'd like to have it sooner than later, and so would like to avoid buying it online, if at all possible. (and also avoid driving back and forth all across town, hence my asking on here which stores are likely to carry one :D )
  6. OK.... I've got my pizza dough (40% whole wheat) out of the Bosch. If I want to freeze it in dough form, do I put in in ziplocs now or wait until after the first rising? Thanks!
  7. I'm trying to perfect my homemade pizza and would love to know what you have found to be tried and true. Any other pizza-related secrets would also be much appreciated. Also...if you freeze your sauce, in what quantities and what containers do you prefer? :bigear:
  8. Anyone successfully make gluten-free pizza crust? I've tried a couple of the mixes--they come out so sticky that I can't get them spread on the stone. Am I doing something wrong? DH misses pizza, and I'd really like to successfully make this for him.
  9. I have a trusty bread machine that makes the dough using water, 2 tbl. olive oil, sugar, salt, flour, yeast. I pull it out and shape it onto the large, round pizza pan. Here's the trouble: every time this happens. When we look in the oven, the crust is a nice brown, the cheese is definitely cooked and we think, "it's ready!" Then when we cut it and eat it the crust inside doesn't seem fully cooked. What am I doing wrong. All I do is: I shape dough and press it onto pizza pan. Spread on red pizza sauce. Sprinkle on cheese. Add toppings. Put in oven at 425 for a
  10. I'm not seeing any banana bread recipes that sound good to me, and it's one of the things I miss the most about GF baking. I'm looking for a recipe that specifies the flours needed (rather than just listing "2 cups of your favorite GF flour blend"). And if it includes chocolate chips, so much the better! :lol: Also, can someone handhold me through the process of making pizza dough? Does it end up as a pourable batter, or as a pliable dough? Can I use a pizza stone that is flat and has no sides, or will it flow over the edges? Help!!! :confused: The kids have been begging me for pizza and I
  11. I'm finding it hard to get dinner ready now. We don't microwave (although I'm considering it). My husband is never here or ready to eat around 6 which is the best time for the rest of us to eat. I need more freezer food. The thing is we eat vegetarian most of the time. None of us can do a lot of cheese. Premade frozen veg items are either expensive, don't make enough, or have way too much dairy in them. I'm going to try and start freezing extras of what I make. I'm making pizza tonight. Can I just bake it half-way, let cool, wrap and freeze. Any suggestions? I'll mak
  12. What do you put on pizza if someone cannot tolerate the cheese? My DD is becoming increasingly sensitive to cheese but loves pizza. Any ideas?
  13. I have pizza on the menu for next week and was thinking about getting a pizza stone then DH got laid off Monday and while I do work he was our primary breadwinner so the budget is on lockdown. I do have a very large cast iron skillet though. Could I preheat that in the oven like you would a pizza stone and use it in the same way? I don't have much experience with homemade pizza so all of this is an experiment. Thanks!
  14. Anyone have a good one? We're making homemade pizza tonight and it's been a while. I can't remember which of my two dough recipes we liked better, but I do recall that neither was all that great. I really don't want to Google it and be disappointed again. It sounds like there are a lot of great cooks here, so I thought it was worth asking for a tried and true pizza crust recipe that turns out nice and chewy like Papa John's or other carryout pizza. Thanks in advance!
  15. I was thinking about using Trader Joe's pizza dough and making some homemade pizza. I don't have a pizza stone. Anyway, tell me what to do.
  16. Do you normally bake the crust before you add the toppings & then bake it some more? Do you "parbake" it? I made a batch of pioneer woman's pizza dough yesterday and am looking forward to using it tonight. I was excited to find a dough you could make so far ahead of time.
  17. Tonight's homemade pizzas looked like a pizza should and tasted like it should too. Many thanks to all of you who contributed your tips and recipes. :D
  18. OK so I flunk at homemade pizzas. The crust & sauce aren't like their fav. take-out (Rosati's). What's a mom to do?! Nothing like promising homemade pizza for dinner and less than half is eaten. You know leftovers are going in the trash.
  19. I am looking to freeze the dough ahead of time and use it as needed. I don't have a bread maker. I do however have access to a kitchen aid mixer with a dough hook. thanks!
  20. Thinking of asking for one for Christmas. It would help if you explain why you like/don't like certain ones. I have no experience with these-would like it for artisan bread maybe too. What else do you use yours for? Do you use it a lot?
  21. I was going to make homemade pizza for dinner tonight. I have sauce, cheese, mushrooms, bacon, and pepperoni. But then I discovered that I don't have any yeast to make the crust. Am I stuck or is there a way to make good pizza crust without yeast?
  22. Has anyone done this? Do I just make the crust, dress it, wrap it and freeze it? Any limitations on what should go on top (like maybe spinach would get slimy or something)? Cook it from frozen? I really want to spend the day doing this today (don't know why, just woke up that way) but I don't really think I know how! Thanks!
  23. I tend to buy a bag of each and mix them in my containers, so I'd love a recipe that comes pretty close to that :) Suggestions appreciated. I'd love to enjoy some homemade pizza this Friday :)
  24. Crissy asked some good questions about making pizza in the grilled pizza thread. After I composed a reply, I realized just how many years the Guheerts made *terrible* pizza, even though Reg once worked as a pizza cook! I also noticed that many here have asked both Rose in BC and me questions about making pizzas, so I decide to elevate this response to be its own thread. My hope is that fewer bad pizzas will be made in other well-trained homes! As I mentioned earlier in this thread, I worked as a pizza cook once upon a time. So when we got married, I have always wanted to make pizzas. Unfo
  25. Thanks again to Rose in BC for recommending grilled pizza! :thumbup1: We gave it our first try tonight. We used the same recipes and methods that we employ in the kitchen, only on the charcoal grills. We have two Webber grills, one is 18.5" in diameter and the other is 22.5" in diameter. I used Kingsford brand "Competition Briquets", which I absolutely hate, but it's all we had. (They always burn to hot and too fast, which means I use way more charcoal than I would like.) Next time we buy charcoal, it's back to the regular Kingsford charcoal. Anyway, we made seven pizzas: 4 - pe
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