Compumom, most plain, regular Swiss cheese is just naturally low in sodium. I don't know why, but it is. Much lower than Cheddar or other types. Of course, I'm talking about real Swiss cheese, not that processed cheese food stuff. Some of the special imported Swiss cheese types are not that low in sodium. Unfortunately, there's no getting around reading labels until you find the brand that's lowest. My local supermarket's store brand Swiss is pretty low in sodium, so I always keep a block of cheese in the fridge for shredding, and I get some slices for sandwiches at the deli counter. Here's the post where I discuss my attempts to deal with the cheese problem: Here is a link that might be useful: Cheese Post

First, thank you all for your input. Really appreciate your comments and suggestions. Second, my answer: Why do I wear black while working with white flour? Simple. My mind is warped. Have you heard of Mr. Abby Normal? I have his brain. :-) If I wear black, the white flour will show up better. I will know exactly where to dust them off. You canâÂÂt do that if you wear white. (Applause! Applause! Applause!-- :-). Yes, this method uses very little dry flour, and the serving tray idea makes it better. You will notice that even when I flip the entire tray upside down, there was no problem. LetâÂÂs face it, pizza is the easiest thing to make. There is no skill involved. Make/buy the dough, make/buy the sauce, spread the sauce and dump some toppings, use a correct pan, and bake it at the correct temperature. A ten year old kid, as many have, can make a very respectable pizza the first time. I have been observing the home pizza making âÂÂindustryâÂÂ. The biggest challenge for most people is in the shaping of the dough. I feel that a properly shaped pie will add to the enjoyment. Many people can somehow maneuver to get some kind of malformed pie if they are making a small one. But to make a full size commercial pie, it gets very tricky. With this method, as you can see from the video, there is no skill involved. 4 minutes for a well shaped full size pie is not too bad. I can actually get one done in a little more then two minutes. My record was ý hour for 8 full size pies (two baking cycles, 40 minutes) for a backyard party. Used lotâÂÂs of wax paper to stack the dough. Ann is correct that a rolling pin is used often as well as many other methods. There are thousands of instruction videos out there. Except the real profession techniques which all require lots of practicing, and I have yet to come across quick and easy ways to make a good size pie with good results by an inexperienced pizza maker. Using a silicone bake matt, again you can see from the video, unlike using a bare rolling pin very little dusting with flour is needed. Especially I like wetter dough for my pies. And if you use a serving tray like I did, very little counter space is needed for a full size pie. Try turning a large pie on your kitchen counter. Clean up is a snap with the tray. A restaurant size serving tray is a great thing to have for many other uses. BTW, you can also do a Sicilian pizza with this method. ItâÂÂs a dumb azz, a no pizzazz, no jazz pizza making method with Finezze (Applause! Applause! Applause!-- :-). dcarch Oh, Teresa, the tattoo is not a rocker. It is a skull design with this caption âÂÂBORN TO RAISE DOUGHâ arlinek, I didnâÂÂt see your post until now. I will answer later. Just got back from work. I need to eat first.

Glad there's a diagnois on it. My big concern here was dehydration. With people or critters I get very concerned about that these days. I've been dehydrated a few times in the past 5 years or so and let me tell you, that is no fun. Really does strange things to you. Was hospitalized for it a year ago. It can happen quickly and easily. Vomiting and diarrhea will zap your fluid levels quickly even if you're trying to drink fluids. Here's wishing all of you the best. Keep drinking plenty of fluids and hope she has a speedy recovery. After a couple liters of fluid It can make a world of difference in how you feel. Oh and when I had the CT Scan I had to drink that junk. Talk about repulsive. I asked if they at least had some brandy to mix with it. Not sure if it would help but sure wouldn't have hurt. And BTW Jasdip, feel free to stop by for a butt-kicking anytime! Boy there's a joke here that writes itself but I'll refrain! :)

That dish looks wonderful, Lindsey!!! Very much reminiscent of the Hasselback potatoes. Last weekend I made rolls using the dish.