Jackie: You can prebake the dough in Pans and freeze for later. That's what I did in the Pizzeria. Sicilian Pizza Dough had to be prebaked,Because of it's thickness. Here is a " How To " It sounds like a lot to do but it only takes about 8 minutes to mix in the KA Mixer. An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

I used to basically live on frozen pizza and burgers when I first moved into the house. So much going on and not much time to cook, it was easy to just throw one in the oven and pop open a beer. I've tried most all of them out there. I can't stand Digornios. It's like a piece of Texas toast with sauce on it. I want a pizza crust or something unique. I do like Freshetta though. That's much closer to a pizzeria crust and the flavor of the pizza is good. As long as I remember I've always liked Totinos for some reason. I really started to like them back when they put some sauce on them. Today it looks more like it's a dyed crust but I do like the crust on them. I doctor them up with cheese, bacon, sausage or whatever I have. Don't need to doctor up the Freshetta much except maybe some Romano. I haven't had a pizza of any type in a long time now. For a while I picked up the u-bakes from Aldi or someplace. 16" loaded with meat for less than $6, and occasionally under $5. Not a bad way to cover the craving. I can't remember the recipe I used to use for a quick dough when I'd make my own. I saw it on TV one time. It was a knockoff of Pizza Hut's pan pizza. I remember you used self-rising flour and club soda. Maybe that was all there was to it? I always added some Italian seasoning, garlic and maybe some onion to the dough with a little extra oil and it was pretty decent. Also made the "crazy crust" quite a bit for a while. Haven't done that for a long time either. I've tried the shelf crust like Boboli and I guess for desperation they'd work. I guess I'd prefer the Pillsbury to them if that's all that was available. After making one of the simple crusts, Boboli is not even given a second look by me anymore. The local store had their version available in a wheat crust but the bad memories left it sit on the shelf. I know people who buy the frozen bread dough to use for a pizza crust. I've never tried it.

A roll in the hay could be at the top of the list. Where is Jessy on this one? Wax paper is my survival necessity. All my sandwiches for work get wrapping in it and then slid into a baggie. Something to warm them in and then something to eat off of in the lunchroom. Some people at work can tell how much of a hurry I was in by the neatness of my wrap job... LOL the things people notice! No tortilla press so it is wax paper and a rolling pin in my kitchen. Paper has replaced most of my kitchen towels. Kitties like to pull down my cloth towels and bring them to me. For awhile I took to clipping the towels to the oven door but gave up and went paper. I buy in bulk and get the rolls with the short sheets to keep costs down. About $40 a year just for paper towels. I also gave up on dish washing and went with paper for everything but my coffee cup and cooking pans. My housekeeper was thrilled. For what it costs for domestic help I'm money ahead as the housekeeper spends less time doing my dishes. Aluminum foil? My last bulk roll lasted five years. About one roll of parchment paper a year. My sister taught me to cook fish in parchment paper and it works pretty good. About 25 years ago I could get rolling papers by the roll. Great for what people called "chongers" in tribute to Cheech and Chong. Wish I could go back to the University.... : ) lyra

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)