Comments on: pizza, updated

By: deb

deb — Thu, 07 Jan 2010 01:17:52 +0000

Not dead! Glad you’re enjoying it. It’s still one of the two doughs we use again and again.

By: Clare

Clare — Wed, 06 Jan 2010 23:42:33 +0000

I know it’s been a long time since you posted this recipe, and the comment thread is long since dead, but that won’t stop me. I just wanted to let you know that I make this recipe every single week because i love it so much! I always double it and make two pizzas – one of which my husband takes for lunch the next day. Seriously – best pizza ever.

By: luisa

luisa — Thu, 17 Dec 2009 00:03:41 +0000

THANK YOU! I made this for dinner (topped with roasted zucchini, garlic and mushrooms) and it was exactly what I have been searching for. :)

By: jj

jj — Wed, 04 Nov 2009 00:29:46 +0000

An update from my previous post above: I did add one can of plain petite diced tomatoes to the sauce (drained, I had doubled the recipe)…and then made two pizzas, one “turkey” pepperoni and one onion and bell pepper…and they were wonderful! My husband gushed over it…so when the husband likes it, it’s a keeper! And I think next time I will not add the canned tomatoes, but just cut back a tad on the salt, maybe to 1/2tsp, but over all we thoroughly enjoyed the end product! I have been trying to master the pizza sauce to make it taste “authentic” like what the pizzerias produce…and this is it! Very very good, very easy…we won’t be buying pizza out nearly as much!

By: JJ

JJ — Sun, 01 Nov 2009 04:28:08 +0000

I just made the sauce tonight to be used for the pizza tomorrow. I tasted it and it just seems really salty to me. Did anyone else think so? I have checked some other recipes just for comparison sake and most of the other recipes use less salt to a greater proportion of tomatoes. Perhaps once it is baked on the pizza it won’t taste so salty? Is it just me? Can I mix a can of plain tomatoes with it to tone down the salt?

By: deb

deb — Sat, 12 Sep 2009 18:05:50 +0000

Sarah — You are to bake it at your oven’s top temperature, however hot it goes. (6th graph) Professional pizza ovens run ridiculously hot, 900 and more degrees. Our best chance of recreating that at home is to let our ovens fully preheat as hot as possible.

By: Sarah

Sarah — Sat, 12 Sep 2009 16:34:06 +0000

Deb.. I tried to made pizza dough from another recipe a while ago.. It came out pretty awesome considering it was my first time. but the recipe was for 3 pizzas and i ended up making a 13×9 pan pizza… way too much dough.. I want to try your recipe but it doesn’t say at what temp the oven should be.. Thank you so much for all your wonderful post..
I myself am an avid cookie baker!.. i make tons and tons of cookies for all occasions.. I love your cookie recipes.. some take me back to reminisce and others make you indulge!.. you’re the best!

By: Scott

Scott — Mon, 07 Sep 2009 21:52:40 +0000

I did use cornmeal…mis-spoke. I’ll give it another go with a little more cornmeal on a preheated stone and hopefully that’ll do the trick! Thanks!

By: deb

deb — Sun, 06 Sep 2009 03:58:27 +0000

Cornmeal, not cornstarch, should keep it from sticking. Pizza stones definitely work even better when they’re already hot, but it is not a requirement to use them.

By: Scott

Scott — Sun, 06 Sep 2009 01:01:12 +0000

So I just tried this, again, after several tries at the dough. The dough came out awesome by now using bread dough instead of all-purpose, but on a brand new pizza stone, everything stuck. I used corn starch, but to no avail. Should the pizza stone be at cooking temp b/f placing the completed, ready-to-cook dough on it? Overall tasted great, but would like to eat it without having to scrape it off the stone. Any input would be greatly appreciated!! Thanks!