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January 26, 2009

Convenience Foods - Pizza Crust

Part Six

It's been many, many years since we've lived in a place where we could pick up the phone and order a pizza to be delivered. While occasionally we miss that convenience, our wallet and our health are probably in better condition.

When we lived in Michigan we could meet the pizza delivery person about halfway to town, on the side of the road in front of an RV dealer's parking lot. But let's face it, if you have to drive halfway to town, your pizza isn't really being delivered!

About that same time, our childrens' soccer league sold Little Caesar's pizza kits as a fundraiser. The boxes contained everything you needed to create a hot pizza - the crust, a bag of sauce, a bag of shredded cheese, and toppings. Um, um, good! But, of course, we've moved away from there, and our children have grown up, and I try not to buy packaged food anymore...

So now I make pizza at home. The crust is made in the breadmaker on the *dough* cycle, which means that pizza is a day-long task (we always make two, which requires two cycles in the breadmaker). I've made them in advance, and stored in the refrigerator for a day or two in a zipper bag (I have to keep punching the dough down!) My next project is to store them in the freezer, which should be no different from buying frozen bread dough, I'd think. Take out one "loaf" of frozen dough, let thaw in the refrigerator, form into a pizza crust and go from there.

I'm not wild about my pizza crust recipe though. If you have a favorite, I hope you'll share it with me.

Our favorites are pepperoni, and chicken & red onion with BBQ sauce instead of pizza sauce. Since I'm the only one that likes Hawaiian pizza, I very rarely make it. Perhaps I need to make "personal pan pizzas" sometime.

What's your favorite pizza variety?

Previous posts on this subject:
Part One
Part Two
Part Three - Ground Beef
Part Four - Dump Chicken
Part Five - Make Ahead

1 comment:

  1. The crust I usually make is: 1 package (1/4 ounce) active dry yeast
    2 cups warm water (110° to 115°)
    3 tablespoons olive oil
    1-1/2 teaspoons salt
    4 to 6 cups all-purpose flour. Our standard toppings are homemade Italian sausage, olives, onions and peppers. Sometimes we do Greek Pizza. I have done a Buffalo Chicken Pizza and a Rosemary Chicken Pizza that were both good. I made a new recipe of Chicken Fajita Pizza this weekend that we really liked. If you are interested I can send the link to it.


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