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Pizza Lovers

Updated on January 15, 2016

Quick & Tasty Homemade Pizza

Making pizza in your own kitchen has never been so easy. In just minutes your dough is set to rise. You select quality ingredients to create a healthy meal. From flour to toppings, and the cheese of you choice; if you choose to use cheese. It's that simple.

Once you've made the dough once or twice you'll know how easy it is and you'll want to make pizza at least once a week. A happy alternative to the ham and cheese or peanut butter and jelly sandwiches in your (or your kid's) lunch bag.

Greek Pizza
Greek Pizza

Good Homemade Food

Pizza ~ all types, shapes and sizes

When I'm not writing I'm usually in the kitchen with the TV on, cooking it up. There's nothing more comforting than the aroma of a sauce or stew bubbling in the slow-cooker, or a large kettle of soup simmering on the cooktop for hours. Just the mention of it sends me to start a pot of tomato, beef and cabbage.

There, that's better! Now I want to talk about pizza. I like to make one each week. I make my own crust and usually use traditional toppings; all dressed with sauce, pepperoni, sweet green bell pepper and mushroom slices and mozzarella cheese. I sometimes change it up with a topping of roasted vegetables, white sauces and different cheese combos. And I've definitely tried a whole host of other toppings from bacon and pineapple to chicken and spinach to taco spiced ground beef. Including focaccias, empanadas and calzones. I will begin with the all-important crust, then I'll follow up with various topping choices, methods of preparation and handy tips as my quest progresses.

Calzones
Calzones

Trial, Error & Sweet Success

For the pizza pie crust I've tried various recipes from cook books, TV shows and Internet sites. Some were good. Plain, chewy or crispy, and bready focaccia types. Some used oil or butter, others had no oils at all. Baking soda, sugar, eggs. The most surprising was a pizza from a west island diner whose chef used 7-Up to make the crust bubbly. Needless to say I have tried it ~unsuccessfully. I am much too impatient and busy to give my pie crust kneading and tossing attention. I prefer to make my own spur of the moment pizzas. I want to know the quality and freshness of all the ingredients.

What you'll need
What you'll need

Ingredients for the Dough: 3 Dry & 3 Wet

Measuring & Temperature is Important

Ingredients to make the pizza crust

2 cups all purpose or unbleached all purpose flour (more if flour is thin)

1 teaspoon salt

2 1/4 teaspoons Quick Rise or Pizza Yeast

1 cup warm water (90 F)

1 teaspoon virgin olive oil

2 teaspoons liquid honey (1 tsp sugar)

In a medium glass mixing bowl I use 2 cups (240 ml) of quality flour using my stainless steel dry measuring cup (see photo). Using a set of measuring spoons add a teaspoon of salt and 2 1/4 teaspoons of yeast and stir. [I usually use Fleishmann’s Pizza Yeast]. Fill an 8 ounce (250 ml) glass liquid measuring cup with cold water and heat it in the microwave for 45-50 seconds or until it reaches 90-100 degrees F. Check the temperature with a thermometer the first time so you’ll remember how long to heat it. Water that is too hot can damage or kill the yeast. Next, measure out the oil and the honey and add it to the water. Measuring the oil first prevents the honey from sticking to the spoon. Stir.

Use a Perforated Pizza Pan

I use quality perforated aluminum pizza pans. They are lightweight, durable, easy to clean, and rust-proof. Best of all they have air holes which allows the crust to crisp quickly and evenly without oiling the surface. As long as none of the sauce, cheese or toppings touch the aluminum nothing will stick to the pan.

Dough Ball
Dough Ball

Mix, Rise & Roll

Looks Long but Only Takes Minutes to Mix & Roll

With a regular mixing spoon stir the liquids into the dry ingredients just until they cling together. Sprinkle a dusting a flour on a clean counter or wooden surface. Warmth is required to activate the yeast, so do not knead the dough on a cold granite or marble surface.

Drop the mixture onto the work surface scraping out the bowl for immediate reuse. Make a ball of dough by pressing and folding so all of the dry ingredients are moistened (1 minute). Add a dash of oil to the inside of the bowl and smear it all the way to the top because the ball of dough will expand. Cover the bowl with plastic wrap and put it in a warm closed place or in the sunlight. I usually put it in the microwave (without turning it on).

The amount of time needed for the dough to rise depends on the amount of warmth. Needless to say it'll rise twice as fast in the sunshine or a warmed oven.

While the dough ball is processing prepare the ingredients for the toppings. Once everything is ready, it's time to turn the oven on to 450F (232 C). The temperature will vary from oven to oven, so it's wise to pay close attention to the pie the first few times you make one in order to determine the best temperature to create a golden crust and perfectly melted cheese.

The pie pan is important. I generally use a 14 inch round aluminum pan with holes for an evenly baked crust on the bottom of the pie. I also use a fabricated rolling pin. My regular rolling pin is marble, not recommended for pizza dough, so I improvise by using the cardboard roll from a finished roll of plastic wrap. The roll is rigid and clean and I wrap it with a couple layers of plastic wrap. It's lightweight and so easy to use, you'll master shaping your pies instantly.

Rolling the dough. Remove the plastic wrap from the glass bowl and dump the expanded dough onto a lightly floured surface. Spread a little flour on top, rub and flip, and flatten a little. With the cardboard (plastic wrapped) roll begin making the circle larger in strokes, keeping it round, flip and continue rolling outward and around, keeping it round. The pressure should be gradual from the center outward and around again. Add a little flour and flip if it gets sticky. Put the pie pan on top to check the size of the circle. It should be an inch and a half (4cm) larger than the pan. Fold the dough circle in half, being careful not to tear it, then drop it onto one half of the pan, then unfold the other half. Tuck the overlapping edges under all around and it's ready for the toppings.

Cheesy Onion & Garlic
Cheesy Onion & Garlic

Baked To Perfection in 10 Minutes

The approximate oven time is ten minutes at between 450-475F. Check it often and make the adjustment for your oven. Don’t let the dough darken past gold and don’t scorch the cheese. If you find the veggies are too crisp, next time lower the temperature and increase the baking time.

If you dislike slightly crisp veggies on your pie, you should partially cook them before adding them to the pie. I precook if I’m using a thick amount of toppings. And remember to always, always cook meats thoroughly before adding them to the pie, unless you are using precooked or cured deli meat slices such as pepperoni, capicola, prosciutto, smoked meat...

Once you’ve mastered making a good pizza pie crust you’ll be able to make it in a few minutes and create any flavor of pizza you desire. Everyone has their favorites. but you can also change it up in shape or size. Make two medium thin-crust pizzas with the same recipe. Cut the dough into four portions once it’s risen, make four circles, stuff, fold over and pinch shut and now you’ve got calzones (remember to pierce the surface with a fork to create air holes or you’ll have a bubble in the oven and, possibly, a mess to clean up). I’ve used the same dough to make hors d’oeuvres (lower the temperature of the oven). And a twice-stuffed double crusted pizza feeds a hungry man (again with the air holes).

I went so far as to make dough swirls with a spicy or savory sauce, sprinkled with cheese. The drill~ cut the dough ball in half or thirds, roll each ball into a thin flat and paint each one with the preferred sauce and cheese. Stack them on top of each other then roll them up into a long cylinder. Rub the surface with a little flour, wrap with plastic and chill overnight in the refrigerator. The next day cut the roll into 2 inch flat pieces and bake them on parchment paper atop a cookie sheet.

What's Next?

Toppings, Sauces & Cheeses

Toppings, from traditional all dressed to yummy alternatives: Oven-Roasted Veggies, Pineapple and Bacon, Taco Beef, Spicy Sausage, Onion, Oven-Roasted Tomato and Garlic, Olive and Feta, Spinach Cream, Savory Mushroom, Smoked Meat, Chili and Bean, Oregano Chicken, Shrimp, Pulled Pork, Primavera, Neapolitan, Chinese Fondue Philly-style, Bacon, Ham and Eggs, Olives, capers and Anchovies. The list is long and riddled with possibilities, so I will gradually outline some of the above as a guideline. Nothing is set in stone, that's why experiments are such fun to make and eat!

Uncooked without cheese Vegan Pie
Uncooked without cheese Vegan Pie

Oven-Roasted Veggie Pizza

Toppings & Sauce (photo before baking and cheese)

I'll just bet you're curious about the Oven-Roasted Veggies Pizza, so I'll start with this one. The traditional "all dressed" pizza is my favorite. I make it all the time. But once in a while I like to change it up for variety. Not to mention the surprise my taste buds get with that first bite of cheesy-roasted goodness!

Let's begin: I don't have to tell you ~the dough for the crust must come first, and while that's rising, switch on the oven to 350 F and prepare the sauce and veggies.

Oven-Roasted Veggies Pizza Recipe

Ingredients

1 small eggplant. 1 small yellow zucchini. 1 shallot. 8 mushrooms.1 sweet bell pepper. Olive oil, salt & pepper. 1 large pizza crust (14")

Sauce

2 tbsp olive oil. 3 tbsp sun dried tomato salad dressing. 2 cloves garlic minced. 1/2 tsp each dried basil, dried oregano. A dash each dried roasted peppers and chilli peppers. Cheeses~ Romano Pecorino, Aged Cheddar, Mozzarella, Bocconcini { you decide }

Preparation

Make your pizza dough and let it rise as explained in the top part of this hub. Assemble the sauce ingredients in a glass bowl, stir and set aside. Set the oven to 350 degrees Fahrenheit.

Do not peel the eggplant or the zucchini. Thinly slice the eggplant 1/8 inch slices. Slice the zucchini lengthwise using a potato peeler to make thin slivers. Slice the shallot and mushrooms.Toss the veggies in a bowl with a generous sprinkle of olive oil and salt. If the eggplant seems too large, slice only as many rings as will fit on the surface of the pie, without overlapping, allowing for some shrinkage.

Cover the bottom of a cookie sheet with parchment paper and place the veggies in a single layer on the paper. Roast all the veggies in the oven flipping them with a spatula halfway through. The side touching the paper will brown faster than the top. Add olive oil, if necessary. It helps to roast rather than dry. It's important to keep an eye on them so they won't crisp and burn. Roll out the pizza dough, add the sauce with a brush or spoon, then layer the roasted veggies on top. Sprinkle with 2 tbsp Romano, cup strong cheddar, cup mozzarella. Bake this thick and hardy pie in the oven at 475F for 10-15 minutes.

Seeded and thinly sliced Italian style tomatoes, and thinly sliced onions, may be used to replace the eggplant and shallot in the Oven-Roasted Veggie recipe

Finished Oven-Roasted Veggie Pie - Baked and with Cheese

Oven-roasted veggie pie
Oven-roasted veggie pie

Sauce is So Good

The Sky is the Limit

The sauce is placed right on top of the pizza dough, to moisten and add zing to the pie. You can use a ton of fresh quality ingredients on your pie, but if the sauce isn’t perfect (to the individual’s taste) it effectively ruins the entire pie. I’ve tried every canned, jarred or bagged brand of ‘pizza’ sauce available in my city. Some are loaded with fat, modified cornstarch, sugar and salt. Not good for anyone. I prefer to control the fad-four and that’s why I often make my own sauce. If I have to use store-bought sauce I stick with Catelli ready to use pizza sauce in a jar. They have 2 kinds; tomato, onion & roasted garlic, and tomato & basil. The jar is big enough to make two large pies, so I freeze the other half in it’s jar. Catelli’s bright, fresh flavor is the best in the store-brand category. If I can’t get my hands on Catelli I’d just as soon open a small can of stewed tomatoes. Strain out most of liquid, add crushed garlic and olive oil et c’est tout. I’ve also resorted to tomato paste and olive oil for a thicker tomato based flavor. Sprinkle with oregano, basil or even chili pepper flakes.

Just for fun, make a pie without the toppings and cheese, just tomato sauce ‘pomodoro’. Paint the dough generously with garlic infused olive oil then spread a layer of tomato paste and drizzle with more oil and bake. Alternately, I’ve heated the oil and garlic, with basil or oregano, or both. Never let the garlic get more than golden. Strain it through a sieve and mix the oil with the tomato paste.

When I say the sky is the limit, I mean, let your imagination have a turn in choosing the sauce. It can be a salad dressing/marinade like roasted red pepper with Parmesan, sun-dried tomato & oregano, smoked paprika, creamy dill, chunky blue cheese, feta & oregano. Or perhaps you’ll want to spike your tomato sauce with a couple tablespoons of a dressing. It can also be your favorite barbecue sauce (especially if you’re planning to use cooked chicken as a topping). It can be mild, medium or hot salsa, any variety of pesto, alfredo, marinara,or puttanesca (with kalamata olives, capers and anchovy fillets). Just go with the flow. If it’s a sauce you love, make it work for you by combining it with compatible toppings.

pineapples
pineapples

Hawaiian Pizza

Summertime Fare

The Hawaiian pizza does not actually originate from Hawaii, but I would guess it is so called because one of its main toppings is pineapple; named for it's resemblance to pine cones and grown in the tropics ~mainly in Hawaii (USA).

The second main ingredient is Canadian bacon or ham. They didn't name it Canadian pizza because Canadian pizza is smothered in Montreal smoked meat. (save that for another capsule). The original recipe for Hawaiian pizza was apparently created by Greek restaurateur, Sam Panopolous ~co-owner of a restaurant in Chatham, Ontario, Canada in 1962. The original recipe was just ham, pineapple, tomato sauce and cheese.

BBQ roasted pineapple slices
BBQ roasted pineapple slices

Easy As Pie

My Recipe

Ingredients

1 large pizza crust. 6 slices cooked Canadian bacon (or ham). 8 thin slices grilled pineapple. 3 cups grated mozzarella cheese.

Sauce

1 tbsp olive oil. 3 tbsp sun-dried tomato & oregano dressing. 1 tbsp favorite barbecue sauce. 2 tbsp tomato paste.

Preparation

Make your favorite pizza dough and the sauce and set aside. Cook the bacon until crisp and set on paper towels to cool, then cut them into half inch pieces. If using baked or deli ham, chop it into half inch cubes. Roll out the pizza dough and brush or spoon the sauce evenly over the entire surface. Add the meat, a generous sprinkle of mozzarella, then spread the pineapple slices evenly. Add the remainder of the mozzarella. Bake in the oven at 475F for 10 minutes, or on the BBQ.

Grilling Tip

Remove the core of the pineapple slices after grilling to prevent them from falling through the grill as they soften. Or cut the slices into spears and skewer them for the grill.

Grilled Pineapple & Canadian Bacon

Hawaiian pizza pie
Hawaiian pizza pie

Tackling Eggplant & Zucchini - Don't Knock It Till You've Tried It

eggplant and zucchini pizza pie
eggplant and zucchini pizza pie

In this photo I used roasted eggplant, slices of red & white roasted onions, garlic and slivers of green bell pepper. Fit them all on one parchment lined baking sheet to broil. Many people claim to dislike eggplant, even zucchini. It's like trying to make the baby eat squash. It could be in the name, though I have a difficult time believing it's about the flavor. Unless you've tasted these veggies boiled in oil or water. I distanced myself from gourds for many years because I couldn't make them taste good. Now that I can make them taste great I will share my culinary discovery.

Remember when I said it's all in the sauce? Well, when it comes to eggplant and zucchini it's got to do with the careful grilling/broiling, the right amount of spices and the correct application. And yes, the right sauce. Obviously, thick slabs of spongy, half raw eggplant won't do the trick. The slices should be thin so they'll roast evenly. The zucchini may be pared into chips with a potato peeler. They should all be lightly salted and thinly coated with good oil. Spice with garlic powder and strangely enough, Montreal Steak spice works really well. Let them rest together a bit, then broil to golden in the oven to give them a head start on their journey to savory.

Mushroom, zucchini and Jalapeno pizza pie
Mushroom, zucchini and Jalapeno pizza pie

In this photo you can see plenty of mushroom slices seared in oil and butter, a minced garlic clove and shaved bits of yellow zucchini and Jalapeno pepper. Yellow zucchini is even milder in flavor than it’s green cousin. The peel is the best part so don't remove it, nor from the eggplant. The peel (or skin) is where all of the flavor and vitamins hide. There is a lot more yellow zucchini than there appears to be because these veggies cook quickly and tend to melt, so don’t overcook them. Always season the veggies with salt or grated cheese, and don’t forget to top it off with your favorite gooey cheese before placing it into the hot oven.

Sample Recipe

1 tiny Japanese eggplant cut into 1/8” slices.1 small yellow or green zucchini sliced lengthwise with a potato peeler. 4 sliced mushrooms.1 shallot slivered or thinly sliced diagonally. A small glove of garlic minced. Olive oil and a pat of melted butter. Salt and spice of your choice (roasted onion & pepper flakes or Montreal Steak spice).

Fresh veggies
Fresh veggies

Preparation

Sauté the veggies in a large frying pan starting with the eggplant slices, turn the pieces gently with a fork or tongs. Don't stir. Don't overcook. Alternately, you can BBQ grill or broil the veggies in the oven.

Sauce may be sun dried tomato dressing. Or a more creamy option using Philadelphia cream cheese cooking sauces. Many flavors to choose from, including Savory Garlic and Italian Herb. Perfect for this recipe and the chicken pizza we'll look at next. (Note: use a milder sauce or cut with mayonnaise if you prefer mild flavors).

Cheese of your choosing ~aged jalapeo havarti, or if you like smoked provolone or emmental cheeses. Dress code it to your specs!

Anchovies & Feta Pie - The Salt Lover's Pizza

Anchovies and Feta pizza pie
Anchovies and Feta pizza pie

Anchovies & Feta Pie Recipe

1 crushed garlic clove and 3 tbsp olive oil painted on freshly rolled dough.

2 slices of red onion separated and 4 sliced mushrooms ~ Sauteed.

4 heaping spoonfuls of jarred roasted red peppers, chopped to bits

8 whole or broken-up anchovy filets

3/4 cup crumbled low-sodium, low-fat feta cheese

Optional greens: wilted spinach or capers.

TIP Soaking anchovies or capers in milk will slightly mellow their briny flavor, though it won't remove or "wash away" their salt content. This recipe isn't recommended for salt restricted diets.

Pie Poll

Caramelized onions
Caramelized onions

Which is Your Favorite Pie?

See results

Savory Chicken Pie - Got Left Over Chicken?

Chicken pizza pie
Chicken pizza pie

The quickest pie can be the best if you've got the right ingredients at hand.

In this order on the freshly rolled out pie dough:1/2 cup roasted red pepper with Parmesan salad dressing or 1/2 cup Philadelphia cooking creme cheese sauce. Or a milder bechamel sauce.

2 cups bite-size chunks cooked chicken.

1/4 cup cooked and crumbled bacon bits.

3 tbsp crispy roasted Onion Crunch topping or a caramelized onion.

5 sliced mushrooms.

1 cup shredded mozzarella & 1/2 cup medium cheddar cheese

Philadelphia Cooking Creme Flavors are: Italian Herb, Savory Garlic, Creamy Pesto, Savory Lemon & Herb, Santa Fe Blend

Pizzacraft.com
Pizzacraft.com

Pizza Cones

Here is an inventive and fun party idea that will surprise your kids, your date, friends or parents. For snacks or finger food you can make do with a large cupcake pan or simply create mini pizzas on a parchment covered cookie sheet. It's a lot of fun to make them different just by topping each mini pie with a pepperoni rosette, a slice of olive, cherry tomato, feta curd, cocktail shrimp.... Go on with you. By the time you get to the holidays you'll be topping your pie with shredded roast turkey, Romano cheese and cranberries.

Pepperoni & 3 Cheeses - One of My Personal Favs.

Pepperoni and cheese pizza pie
Pepperoni and cheese pizza pie

Sometimes, all I want is a simple pie with a thin crust, a bright and tangy tomato sauce, lots of pepperoni and cheese. I also use hot Fantina & Mondello capicollo (with the fat removed) or pancetta. The choice of cheese is endless, but a like a gentle blend of mozzarella, cheddar and asiago cheeses so the sauce and pepperoni hold their own.

All-dressed pizza pie
All-dressed pizza pie

What is an 'All Dressed' Pizza?

An 'undressed' pizza is the rolled-out dough itself without any sauce or toppings. Some of you thought I would be funny about it, but 'naked' pizza isn't funny or as good as dressed pizza is.

So, having cleared that up, 'all dressed pizza' has stuff on top of the dough. In Canada it's usually dressed in a traditional 'pizza sauce', pepperoni slices, green bell pepper slices and sliced mushrooms topped with mounds of hot ooey-gooey mozzarella cheese that pulls and pulls. All dressed Pizza is considered to be the best. That's why it's the most popular. Go figure!

Ham & Cheese - Cheddar, Swiss or Gruyere

Ham, Cheddar and Swiss
Ham, Cheddar and Swiss

All Photos & Text in this Lens Carol Houle 2013. All Right Reserved

A Brief History

Tomatoes were not yet discovered at the time when early Greeks fashioned round flatbreads dressed with fragrant oils and spices.The first Pizzas sold in the markets of Naples (now Italy) in the 18th century were plain flatbreads, tasty, nourishing and affordable for all.On a tour of her kingdom in 1889, Queen Margherita of Italy saw peasants eating this flat Pizza bread, tried it herself and loved it. She called on Chef Rafaelle Esposito to bake special pizzas for her, and in her honor he created a pizza topped with tomatoes, mozzarella cheese, and fresh basil ~the red, white and green colors of the Italian flag.Soon after this, variations of this pizza began in different parts of the country. Depending on the region, the pizzas included meat, or garlic and herbs, fresh vegetables and crumbly Neapolitan cheeses. All of these became very popular with the Italian people.When word gradually got out to the rest of the world, after soldiers in world war two got their sampling of pizza, it was a cheesy free-for-all which continues right into the twenty-first century. We even have an official date. February 9th is International Pizza Day. We have a day for everything!

Carol Houle All Rights Reserved
Carol Houle All Rights Reserved

TACO Pizza

Pizzazz

If you love tacos this pie is for you. Brown a pound of ground steak with a dash of olive oil then add a sachet of taco spice with a little water and let it simmer until the meat has absorbed the spice and the water is almost gone. I drain any excess so it won't soak my pie crust. Set aside to cool.

In a medium steel pan roast an onion and 2 or more large red bell peppers in olive oil at medium high heat. Or you can roast the peppers on the BBQ and skip the onion.

You'll need half a cup of salsa. Thick 'n' Chunky medium or mild. Plus a good slab of thinly sliced mozzarella cheese curls. I use my trusty Zyliss for this. It's a cheese, nut and spice grater and slicer. It's quick, does a good job and it's easy to wash by hand or in the dishwasher.

Once the dough is rolled out, first put a layer of salsa followed by peppers and onions (reserve a few pieces). Spread the taco meat evenly, add the reserved peppers and lastly the cheese. Bake as usual.

Taco Salsa Delight

Taco-beef, salsa, roasted peppers and cheese
Taco-beef, salsa, roasted peppers and cheese

Roasted Peppers, Steak & Salsa

I love my Zyliss grater
I love my Zyliss grater
4 ingredients, 1 great pizza pie
4 ingredients, 1 great pizza pie
Layering is important
Layering is important
Baked to perfection
Baked to perfection

Smoked Meat & 3 Cheeses: My New Favorite

A package of Dunn's smoked meat, a mild tomato sauce, half a green pepper and a couple sliced mushrooms. Moz, cheddar, romano cheeses.
A package of Dunn's smoked meat, a mild tomato sauce, half a green pepper and a couple sliced mushrooms. Moz, cheddar, romano cheeses.

Steps to Perfection with Katamata Olives & Feta

Onions, Peppers & Tomatoes

© 2013 Carol Houle

Did My Pies Put a Smile in Your Tummy? - Comments

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    • poetryman6969 profile image

      poetryman6969 2 years ago

      I like meat lover's pizza but they all look great!

    • profile image

      julieannbrady 3 years ago

      Oh my -- so many delicious selections! We did taste a pizza when we vacationed in Athens and Crete, Greece a few years back. And, I even had left over pizza for Christmas day!

    • Bercton1 profile image

      Bercton1 3 years ago

      I am a lover of pizza so thank you for sharing such variety of pizza!

    • profile image

      SteveKaye 4 years ago

      Yum Yum Yum. Thank you for publishing this delicious lens.

    • writerkath profile image

      writerkath 4 years ago

      These look wonderful! (Well, except for eggplant, which I don't care for) But everything else DEFINITELY puts a smile in my tummy! :)

    • profile image

      anonymous 4 years ago

      Bonjour CarolEnfin !Des recettes trs bien expliquer et qui tiennent debout pour une fois. Et en plus dj tester par Carol. Pat

    • profile image

      anonymous 4 years ago

      hi carolthanks, i've tried to make my own pizza several times. with or without success. your easy step by step pizza dough reciepe,and yummy photoes inspired me to try this adventure again. today, was my third attempt... each of them a success...looking forward for the next. iris

    • profile image

      anonymous 4 years ago

      Unlike many other recipes that I've read, yours is much more detailed. Perfectly clear instructions along with colorful photos. Looking forward to trying out the various combinations. So, when's your cookbook coming out?

    • Carol Houle profile image
      Author

      Carol Houle 4 years ago from Montreal

      @SusanDeppner: Thanks. I appreciate your reading it. Come back again and see the sauces and toppings.

    • SusanDeppner profile image

      Susan Deppner 4 years ago from Arkansas USA

      My tummy is smiling so big, it's growling a bit! Your pizzas look and sound delicious!