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What's Cooking? Share your recipes and food preparation tips here. |
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12-01-2013, 8:32pm | #1 | ||||||
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Home-made pizza
Marianne made the dough
She also made the sauce (garlic, basil,oregano,onion powder,EVOO, tomato sauce), I cooked up some Eyetalian sausage, Spread the dough on a baking sheet (used some more EVOO to keep from sticking and help spreading), Added some store-bought Pepperoni, Put the meats, mushrooms pieces from a can and mozzerella cheese on it (some left-over cheddar cubes from Thanksgiving too, sliced up), 18 minutes @ 450 degrees, It was good. Best thing is, sliced into 24 pieces, we still got 15 left. |
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12-01-2013, 8:40pm | #2 | ||||||
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Oh yeah, love me some pizza.
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12-03-2013, 6:27pm | #3 | ||||||
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Looks good.
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12-06-2013, 6:46am | #4 | ||||||
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Fine looking pizza
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12-06-2013, 5:31pm | #5 | ||||||
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Homemade pizza rocks! I like mine with grilled or roasted chicken, zucchini, tomato, mozzarella, and fresh basil.
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12-10-2013, 5:30pm | #6 | ||||||
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Homemade pizza is the best!
When all of our girls were younger and living at home, I had to make a double batch of dough so we could make fry cakes for dessert. Just fried dough balls flattened out a little, deep fried and then coated in cinnamon sugar...yum My Great Grandmother, grandmother and mom did the same |
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12-10-2013, 5:45pm | #7 | ||||||
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looks delicious i bet it tasted delicious also
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12-16-2013, 10:18am | #8 | ||||||
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Dough recipe? Sauce recipe? Watdja do with the sausage?
This is a recipe forum, ya know. |
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12-16-2013, 6:19pm | #9 | |||||||
Barn Stall Owner #115
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Quote:
Sauce: Listed above picture of sauce (8 oz tomato sauce, seasoned to your taste above). Sausage: I'm in Wi, so it's either Johnsonville's or Klement's mild Italian sausage. 8 oz (2.5 links). I remove the skin, and cook it up. Other times, we'll buy a 1 lb package of pizza sausage packaged like bulk ground beef, but prepakaged sausages are about the same, and that's what I had in the freezer. |
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12-16-2013, 6:22pm | #10 | |||||||
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Quote:
mmmmm getting really hungery now |
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12-16-2013, 6:29pm | #11 | |||||||
Barn Stall Owner #16A
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Quote:
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12-16-2013, 6:57pm | #12 | |||||||
Barn Stall Owner #115
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Quote:
It was real good. I ate 2 pieces of leftovers every day after work for 4 days. (Frozen, in the toaster oven for 10 minutes at 400) I know you're a NY guy (I spent 10 years in Upstate), this is nothing like a NY style fold and eat soup type- which I recall fondly. It is a thin crust (less than 1/4" thick) Midwest style. Nothing like a Chicago pan type (which I also enjoy but never make). The home-made dough is not quite saltine cracker consistancy, but it's the only thing that could use improvement. Sausage, mushrooms and onions is the big seller in these parts. We'll do either this type, or what's pictured above (I like pepperoni) Just something the wife and I enjoy doing together 2 or 3 times a year (mostly in the cold months- no outdoor grilling right now). We could buy a pizza at the local pubs for less than the cost/work envolved, but something about home-made makes it better. Anything but minnows (anchovies) goes. |
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12-16-2013, 7:01pm | #13 | ||||||
Barn Stall Owner #115
Join Date: Dec 2011
Location: Sussex, Wi
Posts: 6,225
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Gameroom Barn Bucks: $610854
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