Never thought to use the food processor! Great idea!

Coincidentally, I have pizza dough rising, too! Making two small pizzas for tonight's dinner, too. Pepperoni for Tim and veggie for me!

Great minds must think alike velodoug! heehee

Linda

Sounds good! We had homemade pizza last night..

I cheated and bought a whole wheat dough from the bakery..:)

We're having pizza tonight, too, with dough I threw together in the bread machine last night. Pesto chicken for me, veggies with hot peppers for him. Easy peasy.

I used Lou's dough last night...I made one batch and split it into two pizzas...I use my KA..I have a mini FP...no pizza dough in that thing..LOL

I made pizza a little while ago for the first time in years. I don't know why I got out of the habit of making it, because it really is easy, and both cheaper and tastier than delivery.

It was baby clams and artichoke hearts...yum.

Velodoug, Yup, the quickest way to knead up dough for pizza. And for bread too. Most processors will process at least 4 cups of flour. I use mine when I'm making bread using up to 6 cups of flour. If I use more than that I use the Magic Mill.

Now I have a craving for pizza.

Ann

Doug, I forgot to mention, that it is even quicker, and will save you 10 minutes if you just add the yeast to the flour and don't bother proofing. I never add sugar and I never proof.

Ann

We used to get 'ready-to-bake' pizzas fairly often, but haven't bought one since we moved into our new house/kitchen. It's too fun and easy to make our own. Every Friday is "Pizza Night."

Ann, Putting the yeast right in with the flour sounds even better. Do you use active dry or rapid rise yeast?

We have pizza every Saturday we're at home, unless we're entertaining and pizza is too informal. In that case, we usually have pizza for Sunday dinner instead.

Last time I made pizza, I used 1/2 the dough for the pizza, and rolled out and froze the other half. I made 2 "personal" sized dough rounds, put waxed paper between them, popped them in a ziplock & into the freezer. It worked pretty well. They were supposed to be for me the nights DH works an overnight shift and we don't have any leftovers, but we ended up eating them one night when our dinner plans fell through. Took a little while to thaw, but worked well for a last minute plan.

Doug, that's funny that you think pizza is too informal to serve to guests! (I only mention it because we had guests last Friday and made pizza.) They always love my pizza and look forward to it as a special treat.

I do the same as Ann and throw the yeast in with the flour/salt, into the food processor. (I don't proof either...I guess I've always assumed the yeast is working!) I use regular yeast and proof it in my oven at 100 degrees, which usually takes about 90 minutes. (Longer in a cool kitchen on the granite counter.) It's so good, isn't it? It was a wonderful day when I finally made better pizza than I can go out for! BTW, I use Ann's sauce, which is incredible on the pizza, if you're looking for fast, easy and delicious.

I make pizza for guests too. I set up an assembly line in the kitchen so people can choose their own toppings.

But we have a friend who enjoys entertaining formally and when she comes for dinner - it's usually on a Saturday - we enjoy reciprocating by getting out our nicest tableware and preparing a three or four course meal. It's still informal by most people's standards - we don't own a tablecloth* and we serve the wine in small tumblers - but the food itself is pretty formal.

* That's not entirely true. I do have two expensive linen tablecloths that DS brought home when he bussed at the country club. They were being thrown out because they were frayed. I use them to cover my motorcycles out in the shed.