Help with a Pizza Hut house.
4 years ago
last modified: 4 years ago
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- 4 years ago
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I admit it, I'll eat frozen pizza
Comments (21)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....See MoreWanted - Pizza Hut Dough recipe
Comments (21)I know the secret of Pizza Hut crust. Everyone above who said it has to do with the amount of oil used to coat the pans is correct. They use quite a bit to get that extra crispy, fried-like crust. That's only half the answer. The rest of it is SAFFLOWER oil. I asked at our local pizza hut years ago. I knew the oil was the thing, so I specifically asked what kind they used. I guess they were afraid NOT to tell me (what with people with allergies, etc) and I got the answer. That was the day I started buying exclusivly safflower oil for use in my kitchen. It's one of the very healthy oils, it's light (only slightly thicker than water), and it's got a wonderful flavor--so much better than canola oil. It also is a very good product for using on your skin (actually a component of many high-end skin preparations) and for conditioning your hair (but use only 1-2 drops, no more is needed). Whatever recipe you decide to try, try coating the pan with safflower oil before you bake it....See MorePizza Cutter recommendation
Comments (10)I have a few. The best is the wheel w/handle from a restaurant supply. I use it mainly for baking or noodles. But our big chef knife is always right there, on the magnet above the chopping prep area, right next to the oven...so i usually grab that. That said, for a gift, i like the one posted, the Zyllis. I have some peelers by them. They appear a bit cheapy but have help up well...i have proof. DH just found one in the compost pile. I lost it shortly after purchase. Over a year ago. Now that the pile, the far left, is good composted soil, it easily appeared being white on the handle. Works like a charm. Just curious. What retailer has the best return policy for smalls? For example, i have a really heavy wheel that fell apart. I've got its parts in a zip-lock. Obviously no idea where i bought it. So i just need to DIY from hd'ware store parts. BB&B? I've only been in a couple times. Seems chaotic, especially the return counter. Home Goods near me? Forget it. The check-out is always 20-30 in line. This gets good reviews for the geek gift, (lol) Here is a link that might be useful: geek pizza cutter...See MoreFloof post: Pizza......the great divider
Comments (62)I truly love pizza and there aren't many toppings I dislike -- even a light bit of anchovy adds a nice bit of flavor. Right now my favorite is kale or spinach or arugula, with goat cheese or feta. I am also fond of Canadian bacon and pineapple, vegetable with thin sliced eggplant and zucchini (Leucadia Pizza in Encinitas, CA made a wonderful one), and most any other veggie combo. Pesto instead of tomato sauce is great also. Simple, classic pepperoni occasionally. Fresh herbs. It depends on my mood on the day! When I make my own, I like to put a variety of veggies and greens, and use the muffaletta mix from Aldi (my DD likes the spicier version, but this is plenty hot for me). I might put a little meat on (whatever I have on hand) but usually don't. I'll dress up my favorite frozen pizza with extra herbs and veggies. What I don't care so much for is thick bready crust (the thinner the better), fried crusts, sweet tomato sauce, hamburger (just seems wrong), barbeque (likewise), green peppers (I love them in meat loaf but almost nowhere else) and multiple fatty meat combos. None of that would stop me from eating it, though!...See MoreRelated Professionals
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