"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Thread Tools Display Modes
Old 01-25-2012, 11:47 PM   #11
Executive Chef
Timothy's Avatar
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Originally Posted by chopper View Post
Thanks Tim. Those sound great!
You're very welcome, chopper. I love them, but I love anything with lots of butter and garlic!

Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 01-26-2012, 12:37 PM   #12
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,067
Coppied and saved, Thank you.

You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-26-2012, 01:08 PM   #13
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,746
A lot of places just use their pizza dough to make them. I like to let the dough rise and rise and rise. Man do they get light, airy and become like sponges for the good stuff, especially with lots of fresh grated parm on top!


If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:59 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.