Comments on: really simple homemade pizza http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/ Sat, 20 Mar 2010 22:11:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nouzui http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-357679 Nouzui Wed, 17 Mar 2010 21:38:40 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-357679 Thanks for recipe! Went down a treat. Thanks for recipe! Went down a treat.

]]> By: Rosabell http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-356650 Rosabell Sun, 14 Mar 2010 18:55:47 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-356650 Thank you for the recipe ! My husband also thanks you with all his heart because he loves thin crusty pizza and I was not able to do it the way he likes it until I found your recipe. I tried it yesterday and, for the first time in my life, I got the right tasty yummy crusty pizza :))) What was left out of the baking tray became a fist class oregano sprinkled focaccia. It was diffcult to figure out everything in kg and ml but I made it and reconversed it so I can use it weekly. Thanks again from Romania ! Thank you for the recipe ! My husband also thanks you with all his heart because he loves thin crusty pizza and I was not able to do it the way he likes it until I found your recipe. I tried it yesterday and, for the first time in my life, I got the right tasty yummy crusty pizza :))) What was left out of the baking tray became a fist class oregano sprinkled focaccia. It was diffcult to figure out everything in kg and ml but I made it and reconversed it so I can use it weekly. Thanks again from Romania !

]]> By: deb http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-355738 deb Thu, 11 Mar 2010 14:54:27 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-355738 Elisabeth -- Just refrigerate it. The cold will "retard" the dough or keep it from rising at any more than a snail's pace. Elisabeth — Just refrigerate it. The cold will “retard” the dough or keep it from rising at any more than a snail’s pace.

]]> By: Elisabeth http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-355602 Elisabeth Wed, 10 Mar 2010 16:37:39 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-355602 I am so excited to try this recipe! But do you think it would be possible to transport uncooked pizza dough from one place to another place? Pizza sounds like an awesome thing to eat on girls' night. Would it be better be freeze/refrigerate before or after letting the dough rise? I am so excited to try this recipe! But do you think it would be possible to transport uncooked pizza dough from one place to another place? Pizza sounds like an awesome thing to eat on girls’ night. Would it be better be freeze/refrigerate before or after letting the dough rise?

]]> By: Kirsten http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-354331 Kirsten Sat, 06 Mar 2010 02:45:21 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-354331 We've been making Friday night pizza at my house, using your dough recipe, for months now. It's excellent every time. (Tonight is the first night I've had the courage to try 1/3 whole wheat.) I can't remember the last time we spent money on delivery pizza. Thanks for an wonderfully simple recipe that lets us be creative, frugal and healthier all at the same time! We’ve been making Friday night pizza at my house, using your dough recipe, for months now. It’s excellent every time. (Tonight is the first night I’ve had the courage to try 1/3 whole wheat.) I can’t remember the last time we spent money on delivery pizza. Thanks for an wonderfully simple recipe that lets us be creative, frugal and healthier all at the same time!

]]> By: Steph http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-352182 Steph Fri, 26 Feb 2010 21:50:45 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-352182 I just finished grad school and am taking some time off while I look for a job, which is giving me a lot more time in the kitchen to try things I never thought I could. This recipe has absolutely made me a convert! I live in New Haven, CT, where pizza is super thin crust and people are VERY particular about it, and this absolutely stands up in comparison. I cook it on the back of a cast iron skillet in the oven - makes the crust just perfectly crispy. My husband loves it so much it's become a weekly ritual! Thanks!! I just finished grad school and am taking some time off while I look for a job, which is giving me a lot more time in the kitchen to try things I never thought I could. This recipe has absolutely made me a convert! I live in New Haven, CT, where pizza is super thin crust and people are VERY particular about it, and this absolutely stands up in comparison. I cook it on the back of a cast iron skillet in the oven – makes the crust just perfectly crispy. My husband loves it so much it’s become a weekly ritual! Thanks!!

]]> By: deb http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-351938 deb Thu, 25 Feb 2010 22:47:01 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-351938 Bindu -- A lot of pizza makers would say the lowest, it is the hottest. Even on the oven floor. In my oven, I like to bake things closer to the top. I find I get a nice brown blistering on top of a dish from the heat bouncing off the top of the oven. Bindu — A lot of pizza makers would say the lowest, it is the hottest. Even on the oven floor. In my oven, I like to bake things closer to the top. I find I get a nice brown blistering on top of a dish from the heat bouncing off the top of the oven.

]]> By: Bindu http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-351937 Bindu Thu, 25 Feb 2010 22:45:25 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-351937 Hi Deb, What rack do you bake this pizza on....center, bottom, or top. Thanks! Hi Deb,

What rack do you bake this pizza on….center, bottom, or top. Thanks!

]]> By: Julie http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-351299 Julie Tue, 23 Feb 2010 04:19:16 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-351299 I'm so bummed! My dough was rising and it smelled great! But it wasn't rising well, I figure because my house is freezing but I'm so smartie that I figure I'll turn the oven on for just a minute and turn it off again. Well, 3 kids and bedtime craziness and I FORGOT and now I have melted plastic all over my dough. Boohoohoo. I must try again tomorrow! I’m so bummed! My dough was rising and it smelled great! But it wasn’t rising well, I figure because my house is freezing but I’m so smartie that I figure I’ll turn the oven on for just a minute and turn it off again. Well, 3 kids and bedtime craziness and I FORGOT and now I have melted plastic all over my dough. Boohoohoo. I must try again tomorrow!

]]> By: Abby http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/#comment-348619 Abby Thu, 11 Feb 2010 05:37:44 +0000 http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy#comment-348619 Sorry... i thought maybe you've doubled it as well... thank you anyway! Sorry… i thought maybe you’ve doubled it as well… thank you anyway!

]]>