Comments On - Blank Slate

a', Houston, TX
Posted: 10/17/2013 3:54:18 AM
As the title suggests...knock yourself out with inventive combos!
Judy, South Salem, NY
Posted: 5/24/2011 6:06:38 AM
Judy, I love pizza. Most folks including me have a very limited view of pizza. They only use just a few of their favorite ingredients and that's it. You have opened the door to my imagination with pizza. It's looks like there can be no bad ingredient for the dough topping.
David, Omaha, NE
Posted: 5/16/2011 5:56:21 AM
I use dairy case dough often too - whole wheat, no less.
Judy, South Salem, NY
Posted: 5/4/2011 6:23:40 PM
Consider the pizza stone. Crank up the heat and settle your feisty memory resistant dough on the stone (after the temp is 425 or higher). Forget prebaking. The stone is the Rosetta of home oven baking. Pile on the ingredients. Crank the heat if you have a surfeit of goopy stuff. BTW frozen pizza dough from your local supermarket work just fine. The stone is the secret ingredient.
Clyde, New York, NY
Posted: 5/4/2011 4:50:05 PM

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