Could Dale Campell please contact me privately? It has to do with my blind mice mart membership. Thanks in advance. Lisa and tater
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Jennifer Chambers Sent: Saturday, September 28, 2013 12:00 AM To: [email protected] Subject: Re: [CnD] pizza sauce Here is my pizza recipe, and it isn't all that expensive to make. 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, youll 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 is the little things, you know. <Smile>. I use Jimmy Deans sausage because it adds a different flavor and texture from the usual Italian sausage. Add or disregard whatever ingredient you dont like. Have fun with it. Jennifer On 9/27/13, Nicole Massey <[email protected]> wrote: > Most pizza chains I know of that don't make their crust on site make it > into > round flat loaves, probably around eight inches to ten inches in diameter, > and freeze it that way. Then they spin, slap, or push it out to pan sized > after thawing and cook it that way. > >> -----Original Message----- >> From: Cookinginthedark [mailto:[email protected]] >> On Behalf Of william deatherage124 n. peterson ave. >> Sent: Friday, September 27, 2013 12:19 PM >> To: [email protected] >> Subject: Re: [CnD] pizza sauce >> >> Hello, >> I was wondering about making the crust and freezing it until later. I >> tried this by making it in the pizza pan so I would get the shape I >> wanted. I froze it but when I tried to get it out of the pan It fell >> apart. Could you give me some suggestions on making pizza crust and >> freezing them for later? >> Thanks in advance. >> Bill Deatherage >> On Sep 27, 2013, at 2:20 AM, Dawnielle Voegele <[email protected]> >> wrote: >> >> > Hi, >> > >> > Nah, I don't think it's too expensive to make pizza from scratch. >> You can make several pizzas worth of dough and tons of sauce for cheap >> and freeze said dough and sauce for later use. My ex and I used to do >> that all the time. Peperoni lasts a long time in the fridge in my >> experience, you can buy whatever kind of sausage you want. cookd >> mushrooms, peppers, sausage and such all freeze. And, you could also >> build your own pizzas and then freeze them uncooked. That way, all you >> have to do is take them out and place them in the oven/toaster oven. Or >> cook them and then freeze leftovers. The possibilities are endless, to >> me. For like, $30, I could make several pizzas. Dang,now after writing >> this, homemade pizza sounds really good. I might have to pick some >> ingredients up the next time I go to the store, lol. >> > >> > Take Care, >> > Dawnielle >> > >> > -----Original Message----- From: Mary Ann Beisler >> > Sent: Tuesday, September 24, 2013 7:17 PM >> > To: [email protected] >> > Subject: Re: [CnD] pizza sauce >> > >> > What is your pizza crust recipe >> > >> > Sent from my iPhone >> > >> >> On Sep 24, 2013, at 9:33 PM, "Nancy Martin" <[email protected]> >> wrote: >> >> >> >> Hi everyone, >> >> I'm considering making a pizza from scratch. I have a recipe for >> pizza crust. If anyone makes your own sauce, I'd be interested in your >> recipe. Do most of you think it's too expensive to buy all the topping >> ingredients, etc.? I look forward to your replies. >> >> Thanks much, >> >> Nancy in OK >> >> _______________________________________________ >> >> 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
