Phyllis: I don't like to counter Post my friends but I do it a little different. There are many ways to make Pizza , try all of them. You may or may not like mine but it is worth a try. : 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 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 dough back in the oiled pan , 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. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 2 teasps sugar 1/4 Cup of Veg. Oil 1/2 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar. Mix a little and let it sit to test the yeast, to see if it rises. Add the oil and salt and more flour. Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it backing 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. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Follow the previous instructions. Good luck, Lou PS:  RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 16:54 I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. SPAGHETTI SAUCE This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. LOU, Said that

I make about 75 Amish Dinner Rolls every year to take to a huge Thanksgiving dinner. Photos can been seen and a repeat of this recipe here: http://community.livejournal.com/bakebakebake/1573919.html I use 2tsps. of regular table salt in this recipe instead of the 1-1/2 tsp. that recipe calls for. I'm thinking this recipe uses salted butter, and if that's the case don't add more. I use unsalted. I've tried it both ways and 1/2 more salt is better. (rule of thumb is 1/2 tsp. per cup of flour for bread) I start out in the Kitchenaid and finish on counter...it get's too sticky in Kitchenaid and easier to finish by hand adding more flour It will still be sticky dough though. I make double batches. I weigh the dough and divide by 15 then weigh each roll. (They touch and pull apart when done) I let the dough rise for about an hour, covered with buttered or Pam sprayed Saran wrap and refrigerate overnight to rise the rest of the way. (butter the bowl first, flip the dough butter side up, etc. to keep from drying) After about 4 hours in fridge or when the dough has finished doubling, I gently secure the wrap to sit on the dough to prevent drying out. Note: If I were using a bread machine I would remove the dough as soon as it's done kneading and place in buttered bowl to rise ( for an hour if going into fridge to rise the rest of the way) Refrigerating the dough adds flavor and also makes them easier to shape because they are sticky. Next day I shape them. Dip your hand in flour and shake off excess to form rolls. Place them on a cookie sheet lined with parchment, and let them freeze solid, (covered with sprayed Saran Wrap), then put them in a gallon freezer bag. Thanksgiving day I take them out of the freezer about 5 or 6 hours before dinner. Depending on room temp, they will take 4 to 5 hours to thaw and do a second rise. Place frozen rolls in appropriate pan, brush with melted butter, cover with Saran wrap to rise. (No need to spray the wrap with buttered rolls) Make sure and remove them from pan after baking or they will get soggy on bottom. I try to take the whole connected batch out and let them cool whole on a rack. They won't dry out that way.... I'm always stuck bringing the rolls now. They inhale them! Oh, I cook the potatoes in the microwave covered with a cup of water, then I use the potato water for the recipe. I run them through a ricer. I just use Idaho. I use a 9 by 13 inch baking pan (buttered) because I like the sides to stick together and not form a crust. They are like Grandma used to make looking just like the photo on the link above. I hope someone enjoys! :) Here's the recipe: Theme Post: Amish Dinner Rolls These dinner rolls literally melt in your mouth. The secret is the mashed potatoes, which add starch, but don't make them the least bit dry. 2 eggs 1/3 cup (2 1/2 ounces) sugar 1 1/2 teaspoons salt 6 tablespoons (3 ounces) butter 1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed* 2 1/2 teaspoons instant yeast 3/4 cup water (potato water, if possible) 4 1/4 cups (18 ounces) King Arthur Unbleached All-Purpose Flour *1 medium-to-large baking potato will yield 8 ounces of mashed potato. Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes. Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so. Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another. Baking: Bake the rolls in a preheated 350 deg F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature.

We get a daily newspaper and it has both a cross word and a sodoku puzzle. [I do both in pencil by necessity.] Once in a while, I'll try the cross word puzzle, but most of the time, i don't get more that half way through. Our puzzle editor is too obtuse with his definitions. The sodoku puzzles are fun. In our paper, the difficulty lever begins with the easiest on Monday and then progressing to the most difficult on Saturday. I can solve the Monday thru Wednesday puzzles in reasonabe time, and then the snags begin to appear on Thursday. I can solve the Thur - Sat puzzles, but have to resort to drastic measures becasue these require guesses after the obvious numbers have been filled in. I usually don't bother with the Friday and Saturday puzzle because those are too time comsuming. I make use of the copier built inot my printer to solve the harder puzzles. After all the obvious numbers have been filled in, I lightly pencil in all possibilities in the remaining squares and then make several copies. I begin experimenting on a copy starting by circling a guess and marking out all eliminations this guess makes. If i can proceed through the entire puzzle ending with a solution, then I have guessed correctly. Most of the time, this does not happen and I must return to a nother copy and make a different guess. Continue making guesses on fresh copies until you find the solution. Hint: Start the first guess in a square that contains only 2 possibilities. If that one does not work out, then return to that square and try the other possibility. Often, this is the quickest way to find a solution. However, I have encountered puzzles where both guesses have ended in blind alleys which forces one to try a different square.

I agree! Such a simple but wonderful idea that is a win-win for everyone. That's great that you posted it on your Nextdoor. I'm so inspired by so many people in NYC right now! Another group that has formed is called Invisible Hands. They will deliver groceries or prescriptions to anyone who is unable to get them themselves due to age or health issues. It is completely done by volunteers. I think they even offer a $30 subsidy for people low on money. And at 7 pm every night, everyone opens their windows and claps, blows horns, rings bells as a way to say thank you to all of the people who are helping us get through this; the healthcare workers, delivery people, shop workers, etc. Almost every day a local store closes for 24 hours so they can sanitize it due to an employee catching the virus. A few days ago it was a Trader Joe's, after that it was a Duane Reades. Each night the clapping gets louder than the night before as more and more people join in. It's something to see and hear.