PIZZA!!!! Here's your new thread Matthew

4 cups all-purpose flour
1-1/3 packages active dry yeast
2 tablespoons and 2 teaspoons vegetable oil
1-1/4 teaspoons salt
1 tablespoon and 1 teaspoon white sugar
1-1/3 cups warm water

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm
water. Spread out on a large pizza pan. put what you want on it just make
sure any product is not to wet
Bake at 375 degrees for around 20 minutes


this make more than one pizza maybe about 1 1/4 pie but it like to make
thins so this will make two you can freeze the dough for up to about 2
months


"Matthew" wrote in message
g.com...
gladly just give me a bit and I will did it out
"Susan M" wrote in message
...
Matthew wrote:

Thank you for the new thread that other one needs to die or at least be
restarted ;-)

I get that from my friends from New York too many Italians around it is
a wise guy thing ;-)

As for ordering if and when I do it has to be from a wood oven around
here is Papa Joe's unless I drive to Orlando and their is a place called
Michealango's New York pizza that does real oven brick that is heated
from coal. Thin crust 30 inch around

I still can do better than almost any of those places out there and I
can do the oven brick at home on the BBQ grill.

Nothing beats fresh toppings, fresh dough and a crispy stuffed crust
with fresh mozzarella

Would you consider sharing your dough recipe Matthew? I like a thinner
crisper crust but my recipe rises too much - yummy but puffy and too
bread-like for my liking.

Fresh toppings ... yum!!!

Susan M
Otis and Chester
Making sauteed wild mushrooms with red pepper flakes, scallions, and goat
cheese in whole wheat tortillas for dinner

"jmcquown" wrote in message
. ..

I only ever have luck with thin crust pizza dough, which is fine because I
prefer them that way.

Last time I ordered a pizza it was from Papa John's. I have no idea
what's available (if anything) where I am in SC at the moment. I think I
saw a Dominoes but you'd have to hold a gun to my head first!



I agree with you about Domino's. Nasty pizza in my book. Almost as bad as
Godfathers, which is so greasy it makes my IBS act up.
LOL. What do you like on your pizzas? Mike and I like meaty with mushrooms
and black olives added or super supreme and Rob and Mandy love Hawaiian.
Yes, I know, you don't do pineapple, but Rob and Mandy love it.

I've noticed that you can't get shrimp pizza over here though we had no
problems getting it on the west coast. You also have to make your own clam
dip here as the stores don't carry it. Pepperoni is a universal, but the
size seems interesting as the west coast has the 2-3 inch diameter pieces
and here is the 1-2 inch diameter pieces, or even the chopped pepperoni.
Canadian bacon is rare over here, though common on the west coast. Any
other observations on pizza and it's toppings?

Pam S.

"tanadashoes" wrote in message
...
When we were down in Florida, Matthew and Christine were discussing
home made pizzas and how to properly make them. Matthew not only
knows extensively about them, but is very artistic with the hand and
arm gestures when talking about making the crust. I wouldn't know
about making crust as I cheat and roll out the Pillsbury pizza crust
as flat as I can and then tuck string cheese in the rim so that I
get stuffed crust. I'm much better with toppings and one of my
pizzas cost much more than the ones you can get delivered.

Which makes me think. Of those that get their pizzas delivered,
which pizza do you order? We used to insist on Pizza Hut (that
stuffed crust thing) rather than Papa John's or Domino's. But a new
delivery place recently opened up called "Marco's" that is 3x as
good as Pizza Hut. So we only order Marco's and eat pizza less
often as it is worth not getting pizza more than once a month.

Pam S.


We never order pizza delivered. If I don't want to make it, we pick
one up at Papa Murphy's (take and bake)

Our grocery store also sells fresh pizza dough in the refrigerator
case.

They also make and sell pizza and put blobs of fresh dough wrapped in
plastic in the case daily, as well as their tomato sauce and their
garlic sauce.

What we really like is to take the pizza dough and bake it with just a
little olive oil and parmesan on top. Cut into wedges before we bake
it. Or put it on a rectangle pan and cut it into bread sticks before
we bake it.

Jo

"Cheryl" wrote in message
...
"Matthew" wrote in message
g.com...
4 cups all-purpose flour
1-1/3 packages active dry yeast
2 tablespoons and 2 teaspoons vegetable oil
1-1/4 teaspoons salt
1 tablespoon and 1 teaspoon white sugar
1-1/3 cups warm water

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and
warm water. Spread out on a large pizza pan. put what you want on it
just make sure any product is not to wet
Bake at 375 degrees for around 20 minutes


this make more than one pizza maybe about 1 1/4 pie but it like to
make thins so this will make two you can freeze the dough for up to
about 2 months

Do you pre-bake the crust before adding toppings and cooking the pizza? I
prefer thin crust, too.



only if I am going to cook it on the BBQ grill buy than I am using flame
kissed vegetables and stuff


the thinner the better I make them with very little sauce. I take and make
sure I aureate the dough

A lot of time I make it stuffed crust with fresh mozzarella than I will pre
cook the dough just enough to get it harden but before it starts to cook


the best thing to do if you do like to make your own is buy a pizza brick
and leave it in you oven at all times

tanadashoes wrote:
"jmcquown" wrote in message
. ..

I only ever have luck with thin crust pizza dough, which is fine
because I prefer them that way.

Last time I ordered a pizza it was from Papa John's. I have no idea
what's available (if anything) where I am in SC at the moment. I
think I saw a Dominoes but you'd have to hold a gun to my head first!



I agree with you about Domino's. Nasty pizza in my book. Almost as
bad as Godfathers, which is so greasy it makes my IBS act up.
LOL. What do you like on your pizzas? Mike and I like meaty with
mushrooms and black olives added or super supreme and Rob and Mandy
love Hawaiian. Yes, I know, you don't do pineapple, but Rob and Mandy
love it.
I've noticed that you can't get shrimp pizza over here though we had
no problems getting it on the west coast. You also have to make your
own clam dip here as the stores don't carry it. Pepperoni is a
universal, but the size seems interesting as the west coast has the
2-3 inch diameter pieces and here is the 1-2 inch diameter pieces,
or even the chopped pepperoni. Canadian bacon is rare over here,
though common on the west coast. Any other observations on pizza and
it's toppings?

Hmmm... I wonder if us Aussies have different pizza styles to you folk over
the other side of the pond.

Here's the links to some chain pizza places:
http://www.pizzahut.com.au (you'll need a postcode. Mine is 2530.You could
try and see the differences in menus across the states - all Australian
postcodes are 4 digits)
http://www.dominos.com.au
http://www.eagleboys.com.au

But there's also "Italian family" type pizzarias that may or many not be on
the web, and may or may not have traditional Italian style pizza. Thse folks
would make their own dough from their family recipe and put 'whatever' on
their pizza. Rocket, provolone, anchovies, slices of tomato and fresh basil
on a crust just barely painted with a tomato sauce. Yummmmmm. But nothing
like the pizza you'd buy at a chain, nor like other pizzas from other
'Italian Pizzeria' places that make pizzas that are more Australian style
than Italian.

Yowie

tanadashoes wrote:
"jmcquown" wrote in message
. ..

I only ever have luck with thin crust pizza dough, which is fine
because I prefer them that way.

Last time I ordered a pizza it was from Papa John's. I have no idea
what's available (if anything) where I am in SC at the moment. I
think I saw a Dominoes but you'd have to hold a gun to my head
first!

I agree with you about Domino's. Nasty pizza in my book. Almost as
bad as Godfathers, which is so greasy it makes my IBS act up.
LOL. What do you like on your pizzas? Mike and I like meaty with
mushrooms and black olives added or super supreme and Rob and Mandy
love Hawaiian. Yes, I know, you don't do pineapple, but Rob and Mandy
love it.
I love pineapple, just not on ham or grilled chicken or pizza! But hey, to
each their own

I've noticed that you can't get shrimp pizza over here though we had
no problems getting it on the west coast. You also have to make your
own clam dip here as the stores don't carry it. Pepperoni is a
universal, but the size seems interesting as the west coast has the
2-3 inch diameter pieces and here is the 1-2 inch diameter pieces,
or even the chopped pepperoni. Canadian bacon is rare over here,
though common on the west coast. Any other observations on pizza and
it's toppings?
Pam S.

Pepperoni is great! That chopped pepperoni looks weird. Alas, I can't eat
anything spicy for now. So naturally I'm craving spicy food. I really want
to check out the Taqueria down the road. And I want a big bowl of chili and
corn chips!!! Dammit.

I love spinach on pizza! Papa John's has a [apparently regional] Spinach
Alfredo pizza I've been trying to replicate. Closest I can come is to top a
good crust with some chopped spinach leaves sauteed with finely minced
garlic in olive oil, well drained ricotta, very thinly sliced fresh
mozarella and shredded fontina. (You could add some grated Parmesan but I
find it burns easily so put it as the first cheese and use sparingly.) A
simple sprinkle with "Italian herb" seasoning blend (dried basil, oregano,
Italian flat leaf parsley, thyme, etc.) and pop it in the hot oven.

Alas, I don't have a wood burning pizza oven. Nor did I like my pizza stone
(a wasted gift and something of a fad, I think). Baking pizza directly on
the oven rack never worked well for me. What can I say? I'm a heathen
I use a round 12 inch pizza pan. Oh wait, sometimes I get creative and make
rectangular pizzas on a cookie sheet!

Jill

Matthew wrote:
"tanadashoes" wrote in message
...
When we were down in Florida, Matthew and Christine were discussing
home made pizzas and how to properly make them. Matthew not only
knows extensively about them, but is very artistic with the hand and
arm gestures when talking about making the crust. I wouldn't know
about making crust as I cheat and roll out the Pillsbury pizza crust
as flat as I can and then tuck string cheese in the rim so that I
get stuffed crust. I'm much better with toppings and one of my
pizzas cost much more than the ones you can get delivered.

Which makes me think. Of those that get their pizzas delivered,
which pizza do you order? We used to insist on Pizza Hut (that
stuffed crust thing) rather than Papa John's or Domino's. But a new
delivery place recently opened up called "Marco's" that is 3x as
good as Pizza Hut. So we only order Marco's and eat pizza less
often as it is worth not getting pizza more than once a month.

Pam S.
Thank you for the new thread that other one needs to die or at least
be restarted ;-)

I get that from my friends from New York too many Italians around it
is a wise guy thing ;-)

As for ordering if and when I do it has to be from a wood oven around here
is Papa Joe's unless I drive to Orlando and their is a
place called Michealango's New York pizza that does real oven brick
that is heated from coal. Thin crust 30 inch around

I still can do better than almost any of those places out there and
I can do the oven brick at home on the BBQ grill.

Nothing beats fresh toppings, fresh dough and a crispy stuffed crust
with fresh mozzarella

Okay, you're going to have to talk me through it one of these days, my
friend. We've had two failed attempts. Maybe we could just get you over
here to Zipperhell and show us how to properly prepare a pizza dough. I can
handle the sauce, but I'm a novice at dough. OR, maybe we should drive over
to your house - I dunno.

There is one place in town that has a wood-fired pizza oven called Manolo's.
It's one of the few independently owned restaurants in town (meaning,
non-chain). Still, though, I think their crust is just "okay". It's a
little too thick and inconsistent. Sometimes it's charred and sometimes
it's wet and doughy. Plus, it's only about 14" and always costs close to
$30. Ahem. Granted, I don't eat much at *all*, but that's an expensive
pizza even if it takes you 3 days to eat it. Oh, and I usually only get 3
toppings.

So, Mr. Matthew, if you're ever up for it, help a guy and girl out. :~)
We've got the pizza peel, the pizza stone, the flour, honey (if needed),
sugar, yeast.......we can get the rest.

kili

jmcquown wrote:
tanadashoes wrote:
When we were down in Florida, Matthew and Christine were discussing
home made pizzas and how to properly make them. Matthew not only
knows extensively about them, but is very artistic with the hand and
arm gestures when talking about making the crust. I wouldn't know
about making crust as I cheat and roll out the Pillsbury pizza crust
as flat as I can and then tuck string cheese in the rim so that I get
stuffed crust. I'm much better with toppings and one of my pizzas
cost much more than the ones you can get delivered.

Which makes me think. Of those that get their pizzas delivered,
which pizza do you order? We used to insist on Pizza Hut (that
stuffed crust thing) rather than Papa John's or Domino's. But a new
delivery place recently opened up called "Marco's" that is 3x as good
as Pizza Hut. So we only order Marco's and eat pizza less often as
it is worth not getting pizza more than once a month.

Pam S.

I only ever have luck with thin crust pizza dough, which is fine
because I prefer them that way.

Last time I ordered a pizza it was from Papa John's. I have no idea
what's available (if anything) where I am in SC at the moment. I
think I saw a Dominoes but you'd have to hold a gun to my head first!

Jill

Am I the only one here who doesn't like pizza?
--
Adrian (Owned by Snoopy, Bagheera & Shadow)
Cats leave pawprints on your heart
http://community.webshots.com/user/clowderuk

Matthew wrote:
"jmcquown" wrote in message
. ..
tanadashoes wrote:
When we were down in Florida, Matthew and Christine were discussing
home made pizzas and how to properly make them. Matthew not only
knows extensively about them, but is very artistic with the hand and
arm gestures when talking about making the crust. I wouldn't know
about making crust as I cheat and roll out the Pillsbury pizza crust
as flat as I can and then tuck string cheese in the rim so that I
get stuffed crust. I'm much better with toppings and one of my
pizzas cost much more than the ones you can get delivered.

Which makes me think. Of those that get their pizzas delivered,
which pizza do you order? We used to insist on Pizza Hut (that
stuffed crust thing) rather than Papa John's or Domino's. But a new
delivery place recently opened up called "Marco's" that is 3x as
good as Pizza Hut. So we only order Marco's and eat pizza less
often as it is worth not getting pizza more than once a month.

Pam S.

I only ever have luck with thin crust pizza dough, which is fine
because I prefer them that way.

Last time I ordered a pizza it was from Papa John's. I have no idea
what's available (if anything) where I am in SC at the moment. I
think I saw a Dominoes but you'd have to hold a gun to my head first!

Jill

Agreed how about hungry howies yuck

Felling better today Jill

Hungry Howie's is the pitts! Ironically, there's an ad for them on the
chair next to me at the moment. LOL.

kili

jmcquown wrote:
Matthew wrote:
"jmcquown" wrote in message

Never heard of hungry howies! I feel pretty good, thanks. Pizza
is off my list of things to eat for a while. That's fine since I'm
not a huge pizza fan anyway

Remind me to take you to a good pizza place when we all get together

It's doubtful I'll get together with anyone; I have enough on my plate
without thinking about that! But I do make a good thin crust, just
haven't done it for years. As I said, pizza isn't one of my idyllic
food items. One can make pizza out of anything, given the right
dough. Having said that, no thanks to pineapple on pizza for me

Jill

Funny, I've always liked pineapple on mine. In my Hawaii days, I used to
always order fresh spinach, chunky garlic, Maui onion, mushrooms, fresh
tomato slices and pineapple on my pizza. Gosh, it was so good!

http://www.pizza-maui.com/

kili