I only freeze these veggies, sugarsnap peas, broccoli, cabbage, spinach, greenbeans, corn, both on cob and cut off. I both dry and freze okra, the latter for stew. I also freeze fruit: strawberries, blueberries, peaches, apples and elderberries. i also make fresh juice--beet-carrot-apple-cabbage is my favorite--and freeze it in pint jars. I also make my own beef and chicken broth which I freeze in pint jars. I mainly use my dehydrator to dry jerky and make yogurt. After I blanch the milk at 160 degrees cool it to 120 and add the starter which I buy at the health food store, I put it in the dehydrator at 100 until it thickens. I can pickled veggies. okra, green "dilly beans" jalapenos but not cucumbers. They always go mushy on me and I won't use alum. I also make saurkraut in a five gallon crock and can that. We have an unheated storage building that we don't allow to freeze. I buy bushels of apples and sweet potatoes in the fall and store them out there. And this year I have a basket of butternut squash that I raised. Potatos go under the bed in the house when we dig them in July and usually last until the next Jan. Onions I dry and braid and hang on nails on the glassed porch. They usually last only til Sept or Oct. Wish I had a root cellar, and a greenhouse, but I make do. Dorothy

Gibby, On a veggie pizza I like tomatoes, spinach, artichokes, onions, black olives and mushrooms. On a meat pizza i like sausage & mushroom or pepperoni and onion. This alfredo pizza is also good: Chicken Alfredo Pizza Adapted from the best of Cooking Light 1 c shredded, cooked chicken breast 1 c fresh spinach, chopped 2 tsp lemon juice 1/2 tsp salt 1/4 tsp black pepper 1 garlic clove, minced 12 inch pizza crust 1/2 c bottled alfredo sauce 3/4 c shredded fontina cheese Preheat oven to 400F. Combine chicken, spinach, lemon juice, salt & pepper and toss together. Spread minced garlic over unbaked pizza crust, top with alfredo sauce, then chicken/spinach mixture, then cheese. Bake 12-15 minutes or until crust is crisp and cheese is golden brown. Cut into 8 wedges and serve. Linda

We just had the Chef BRD pizza this past week while grandkids were staying with us. When they used to come here to visit we'd get the cheap Totinos that cost about 98 cents, they could all have their own favorite. For us I buy Pizza Kitchen White for me (garlic and spinach with a little cheese) DH likes the Red Baron Supreme Pizza and DD #2 (has a fractured pelvis, back home for a while) likes Mexican Pizza (store brand or Red Baron)

00 flour won't make any difference if the dough is too wet, other than worsen the problem. The 00 flour is just ground a lot finer than other flour. What matters, regardless of the type of flour you're using, is the proportion of water, flour, and heat. If your dough is extremely wet, you can make it in a pan, but you'll have trouble using a peel. If your dough is not so wet, you'll be able to slide it off the peel having used only a slight dusting of flour. So the key is to get it as wet as possible but still have it be workable. If you want to use 00 flour, that works, but the mechanics are a little different because it absorbs water a little differently. In any case, look for a flour that has a fairly high gluten content. What makes your pizza dough spring is the sudden input of heat onto the dough surface. That heats the water in the dough, which creates steam, which blows up your dough. So you want your oven extremely hot and you want to put your dough on a material that transfers heat really fast. I have not used that Unii but supposedly it gets up to over 900 degrees F, which is fantastic and on par with many professional ovens. You should be able to make phenomenal pizza with that. For a home oven, I use a half-inch piece of steel directly under the broiler. My last stove would get the surface of the steel up to almost 700 degrees, which actually turned out to be too hot. I think the Unii has a stone in it rather than steel, which doesn't transfer heat as efficiently and which is a better material for the temps that oven can produce. in fact, it should be pizza heaven! We've made pizza at home a few times a week for many years and I've done it in a professional setting as well. There are lots of recipes for dough, but basically you want a slightly wet, but not too wet dough. You can start out with say, a cup of water and two cups of flour, and work up to around 2 3/4 cups of flour as needed, but you'll never want that much. Some people say to weigh the ingredients and go for a 65% hydration or even more if you can, but weighing or measuring really isn't the point - you need to be able to tell by feel and not by measuring. That's how people cooked for centuries anyway. A couple of other things - you should let your dough rest for a while once you mix in the water. It takes time for each granule of flour to become hydrated, and your dough will be a lot better if you give it some rest time. Anything from five or ten minutes to a few hours will help. Or do a sponge method, where you mix the yeast, water, and some flour a day early and let that bubble up, then add the rest of the flour, the next day. Remember that 00 flour absorbs water faster and it also burns faster in your oven, so you'll need to play with your timings and ratios. And if you use whole wheat for part of the flour, you can let the dough stay a little wetter than you might otherwise - the bran will take a longer time to absorb water and once it rises, it won't be so wet and sticky. So this is a long way of saying what someone above said much more eloquently - try adding a little more flour or less water. But be careful - you don't want too much flour or your crust won't be as good. Just a sprinkling of flour, work that, and if you need more, add another sprinkling. And remember that your dough will feel wetter when you set it to rise than it will once it's risen, particularly if you let it rise in the fridge overnight or for a couple of days. If you work with cold dough, it's a lot easier to handle. And finally it's your preference. Some people like a Neapolitan type crust, which is floppy and soft with a crisp cornicione, which is the thick part at the outer edge of the crust. Some people like what they call New York style, which is a thicker crust that you can hold up and which a lot of New Yorkers like to fold over lengthwise. That's a dumb move btw, and I can say that as a New Yorker, but you end up channeling the grease onto your shirt. Anyhow, best of luck!