Mine are near the dairy case ,store brand, but I think Pillsbury also makes one that is in a round can like the biscuits come in. Nancy Matulis
--- On Sun, 1/31/10, Jennifer Chambers <[email protected]> wrote: From: Jennifer Chambers <[email protected]> Subject: Re: [CnD] Pizza Pie Dough? To: [email protected] Date: Sunday, January 31, 2010, 4:38 AM Color me dumb; I didn't realize they had prepared pizza dough at the market. Are there a variety of brands? Jennifer On 1/30/10, Nancy Matulis <[email protected]> wrote: > I have to admit I seldom have pizza and when I do I buy whole wheat dough > all made at the store. Toppings sound wonderful. Nancy > > --- On Sat, 1/30/10, Jennifer Chambers <[email protected]> wrote: > > > From: Jennifer Chambers <[email protected]> > Subject: Re: [CnD] Pizza Pie Dough? > To: [email protected] > Date: Saturday, January 30, 2010, 5:19 AM > > > Pizza > > DOUGH: > 1 pkg. active dry yeast > 1 cup warm water, (110 to 115 degrees) > 1 tablespoon granulated sugar > 3-1/2 cups all-purpose flour > 1 teaspoon salt > > Sprinkle the yeast into the warm water; stir in sugar; let stand 10 > minutes, until mixture begins to bubble. (For those with a visual > impairment, you’ll be able to detect the bubbles when you lightly > touch the surface of the liquid.) In a large bowl, combine flour and > salt and pour all at once into the yeast. Beat to get a stiff dough.. > (Not all the flour will incorporate.) On a lightly floured surface, > knead dough until smooth and elastic, about 5 minutes. Place in a > greased bowl; turn dough to grease all sides. Cover with a towel and > let rise in a warm, draft-free area until doubled in size. Punch down > but do not let rise again. Roll to fit a cookie sheet or to fit a > 14-inch pizza pan. Grease hands lightly and stretch dough gently to > fit the pan, leaving edges slightly thicker than the rest. Fill with > topping, (see below). > > TOPPING: > 1 pound Italian sausage or Jimmy Dean sausage > 2 green bellpeppers, diced > 1 large onion, chopped > ½ cup Ragout Pizza Quick Pizza Sauce > 1 tablespoon barbecue sauce, (optional) > 10 to 12 ounces shredded Mozzarella cheese > Black olives > > Preheat oven to 400 degrees Fahrenheit. Lightly brown sausage. Place > paper towels on a paper plate, and place the browned meat on the paper > towels to drain. Reserve 2 tablespoons fat in the pan. Saute > bellpeppers and onion in reserved drippings. Combine pizza sauce and > barbecue sauce and spread over dough. Arrange sausage pieces around > the edges of the dough. Inside the ring, spread cheese,, then the > sautéed vegetables, and top with olives. Bake for 25 minutes, until > filling is hot and bubbly. > > NOTE: This is a little time-consuming but worth the effort. A cookie > sheet is fun to use, because you will have rectangular pizza slices. > (It’s the little things. ) I use Jimmy Dean’s sausage because it > adds a different flavor and texture from the usual Italian sausage. > Add or disregard whatever ingredient you don’t like. Have fun with > it. > > > On 1/29/10, Malak <[email protected]> wrote: >> Does anyone have a recipe for Pizza dough crust so I can make my own >> pizza? >> Thank you >> >> Malak and Sir Hughes >> Membership Secretary for FCCLV (Florida Council for Citizens with Low >> Vission) >> Skype Name: mandi5669 >> Home: 386-492-1869 >> Mobile: 386-237-5973 >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
