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Old 01-10-2006, 09:27 PM   #11
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Quote:
Originally Posted by texasgirl
Cool!! I DO have a pizza stone. The problem is, I only have one and the guys can eat 2 large pizza's at a setting.
No problem! Just remember to pre-heat your oven for at least 45 minutes with the stone in it. Follow the recipe I posted (*Cut the dough in half for 2 pizzas) and cook one pizza pie right after the other is done.

If you want to make your pizza taste like the ones from your local pizzeria, it really helps to have a pizza peel to slide it on and off of the stone after you let your dough rise overnight.

The stone serves to provide significant and sudden heat to the dough to aid in its rise as it cooks. The stone is also porous so it absorbs moisture from the dough, which in turn produces a crisp crust, or that 'crunch' when you cut it...
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Old 01-10-2006, 09:38 PM   #12
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BLT Pizza - TNT

This is always a huge hit. I've made it many, many times.

BLT Pizza

1 Boboli pizza crust
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
1 pound bacon, diced & cooked
1 1/2 to 2 cups shredded Pizza Blend cheese (Cheddar & Mozzarella)
1 1/2 cups lettuce, shredded
2 medium tomatoes, thinly sliced

Instructions: Place the crust on a pizza stone.

In a bowl, combine mayo, basil, garlic & onion powders; spread over crust.

Sprinkle cheeses and bacon on crust.

Bake at 425 for 8-12 minutes or until cheese is melted.

Top with lettuce & tomatoes. Serve immediately.
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Old 01-11-2006, 04:50 PM   #13
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Quote:
Originally Posted by Alix
mudbug, why don't you do yours either Friday or Sunday. That would count in my book.
Thanks, Alix - I will try to remember and do it Sunday. May not happen - I totally forgot about an Internet chat with my cousins this last Sunday night.
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Old 01-12-2006, 11:29 AM   #14
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Texasgirl, did you find a recipe you like for pizza? Do you need some help? I'm around a bunch this morning if you want help.

Corinne, did you find a white sauce recipe?

And I am not sure what the chain stores are like from place to place, but I happened to notice when I was at Safeway the other day that they have 15 inch pizza stones on sale for under $10. Major bargain! I had my hands full or I would have grabbed one. I think I will pop by there before Saturday so I can be ready for however many "extras" might end up being at our table. LOL. Anyone else notice that phenomenon? You make pizza and your kids/spouse/whoever invites someone extra over? Happens a lot here. Often I will invite my Mom because she LOVES homemade pizza and now that she is alone she doesn't make it for just herself anymore.
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Old 01-12-2006, 11:45 AM   #15
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Alix,
I think I'll use MJ's recipe this time, sounds easy enough.
Next time, I'm using sourdough. I have to get a starter going though.
Can you use Alfredo sauce in a jar, or is it too runny? I would like to do spinach alfredo. What cheese do you think they use?

Now, if I can find this pizza peel that MJ is talking about. I don't know if Walmart out here would have one. We don't have ANY kind of specialty places near me,so, I may have to deal with what I have.
Can't wait to see if it turns out okay.
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Old 01-12-2006, 11:54 AM   #16
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MJ, what kind of yeast? Active, dry?
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Old 01-12-2006, 01:14 PM   #17
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Quote:
Originally Posted by texasgirl
MJ, what kind of yeast? Active, dry?
You will need active dry yeast and make sure it's fresh. I would suggest you make the dough Friday and let it rise overnight in the fridge too. The next day you could let it warm to room temp, punch it down and use it - or you could let it rise again for a second time.
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Old 01-12-2006, 01:24 PM   #18
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Thanks, MJ!!
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Old 01-12-2006, 02:33 PM   #19
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Quote:
Originally Posted by texasgirl
Now, if I can find this pizza peel that MJ is talking about.
If you do use a pizza peel, make sure it doesn't stick when you are assembling your pizza. Use cornmeal or enough flour and slide it back and forth on the peel just to make sure when you make it. I went to slide my pizza into the oven one day and all the toppings and cheese came off on the stone, but my dough stuck to the peel... what a mess that was.
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Old 01-12-2006, 02:40 PM   #20
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Quote:
Originally Posted by MJ
If you do use a pizza peel, make sure it doesn't stick when you are assembling your pizza. Use cornmeal or enough flour and slide it back and forth on the peel just to make sure when you make it. I went to slide my pizza into the oven one day and all the toppings and cheese came off on the stone, but my dough stuck to the peel... what a mess that was.

i know it wasn't funny at the time,but, it sounds like a three stooges episode!
Is a wood one better?
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