So tell me.....
 

By now you all know that I am all about learning as much as I can about your innermost, secret desires.. so it is time that I must ask you..... and I need you to be honest......


What do you get on your pizza? :D

barbecue meatlovers, meateater...whichever place u go to

All the meats and cheeses that will fit, and stuffed crust too!

I am a feta, spinach, fresh tomatoes, and basil kind a girl!

veggie here :D

It can vary depending on my mood. I like almost everything on it.

I'll eat anything on my pizza EXCEPT anchovies and hot peppers!!

But lately my standing order is: Mushrooms, Black Olives, Ham, Onion, and Sliced Tomatoes. Parmesan flavored crust. MMMmmmm

hot things peppers chilli peperoni

Artichoke hearts and mushrooms...

sometimes jalepenos and mushrooms

Ophelia

ohhhh pepperoni bacon and onions (it's sooo bad but it tastes sooo good) :)

mmmmmmmmmmmmm

I know, I know


Pizza toppings!

mushrooms, mushrooms, and more mushrooms!!!!!

The important thing to me is the crust... We season the crust itself, as well as the toppings, and it's absolutely amazing stuff. My dad's been working on this recipe for many years:

2 c. milk/water (warm to the touch)
1 pckg. yeast
2 tbsp. sugar
2 1/2 tsp. salt
2 tbsp. olive oil
to taste: ground pepper, basil, oregano

Make and let stand for 10-15 minutes, then add flour (white or white/whole wheat mixed) until stiff.
Let rest 10-15 minutes. Push down and let rise until doubled. Knead, adding flour.
Spread onto pizza pans, top, and bake.

My favourite topping combination: spicy Italian sausage, goat's cheese, and asparagus. Yummy!! :p

(Sorry, getting distracted by my food obsession again... :rolleyes: )

--- sweetstuff

SFC~ I have somehow aquired real PizzaHut pizza pans that when combined with homemade crust make the ultimate surface for culinary creations! I will try your family's crust recipe in them ASAP!:p

Sounds great, Lilith! Since I contributed the recipe, does that mean I'm invited to dinner? :D

Dad's trademark way of cooking the pizza is to make the crust super-thick --- at least an inch and a quarter. We bake it on perforated pizza pans, but your pans (I'm assuming that you're talking about the cast-iron deep-dish type pans?) could be awesome as well. Let me know how it turns out!

--- sweetstuff

P.s. Another great way to use the dough is to spread it with pesto and sprinkle over some chopped tomatoes and a little parmesan, then bake it... Kind of a nice twist on the traditional pizza theme.

MeatLovers Extra Cheese , NO ANCHOVIES (YUK)