Mmmmmmmmmm

Pizza...how I miss pizza.

One day, when I lose all my extra pounds, i will look forward to finding at least a few of them again over a delicious,cheesy pizza.

When I make them for SO I either use frozen bread dough for a chewier crust or I buy premade thin crust ones,whichever he is in the mood for. I never tried to make pizza crust from scratch.

Try working some herbs into your crust or pepper. Lots of choices. I put butter on the pan I bake my pizza in to give some extra flavor. I made pizza a couple days ago. Sausage mushroom. I will use pesto sauce instead of anything tomato and that is good with smoked oysters. Sprinkle a little blue cheese in with your blander white cheeses. DH is big on bread and we have every kind of wheat you can think of, he makes the flour for most of his breads. I find just ordinary old all purpose works fine and you can change consistency by how much you mix and knead.

Sounds like a good activity to try while in confinement.

A few months ago, I bought a bread machine, and on my list of things to do during this time, is to try making pizza dough with the machine. We like a very thin, crispy crust and I'll be interested to see the results of trying the machine.

Those marketplace Pizza's you get at Walmart are pretty good. They are not frozen. $5.00 for a Medium. I cut mine up then freeze it for later.

I make a lot of pizza, DH's favorite. We're sitting in the middle of a snow storm, 8" expected. Covid or not.....I spend a LOT of time indoors.....anyway. :0) Sausage and pepperoni is a favorite here.

Since gluten makes bread rise....why is it recommended for thin crust?....I wonder.....

I use the unbleached store brand flour. I've found that if you make the dough for the crust at least 8 hours before you roll it out, it's easier to make thin crust. I cut it in pieces, roll each piece in a ball and cover all while I roll or pat out each circle. (Haven't mastered the swirl and toss.)

Nicole the flour package says it is bakers high gluten spring wheat unbleached unbromated and one description said it had 'structure' and was particularly good for thin crust pizza. IDK why. DawninCal I always make my pizza dough in my bread maker, the dough gets kneaded more when the machine does it.

My Aunt Sarah taught me to sprinkle a pinch or two of anise or fennel seeds on top. I adds a little touch of sweetness that works well with the tomato sauce.

For those who use tomato based sauce on your pizza would you please post your pizza sauce recipe?

I was just talking about trying to make my own pizza today with my husband!

colleenoz...thanks for the explanation.

I've used ready made spaghetti sauce, then froze the left over sauce for the next pizza.....and made from scratch.

Sauce for a 16" large pizza:

8oz can of tomato sauce

1 tsp dried basil

1/2 tsp oregano

1/4 cup diced yellow onion

1/2 cup diced red bell pepper

1 diced Roma tomato

Then....meat...3/4 lb Motzarella. Bake @ 425 for 25 minutes.

Note: Italian sausage already has fennel seed in it