Comments on: Pizza Night

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Sat, 14 Jan 2012 19:09:09 +0000

Mine does that too! I am wondering if there are tiny pockets of air in my dough so when it bakes up those air pockets expand. I have always just worked with it. I do create
a little “lip” on the outside of mine so I can pile on toppings and sauce.

By: Teresa

Teresa — Thu, 12 Jan 2012 23:31:08 +0000

I wanted to share with you how our family makes personal pizzas.
I make the pizza dough. Then divide it into the appropriate size pieces. I have parchment paper divided into approximate 9 x 9 squares. I roll each piece to fit the square (circle). I pre-bake the pizza crusts for about 4 minutes at 400 degrees. I then freeze the crusts with the parchment papers between them in a zipper bag. Then when we want to serve pizza…I take them from the freezer and we add the sauce and toppings. Then we bake them for 4 minutes on one pizza stone and move them to the second pizza stone for 4 minutes more. We like the crust slightly crunchy. : ) We cut and serve the pizzas with the parchment papers on our plate. : )

By: Mayira

Mayira — Sun, 25 Dec 2011 00:18:43 +0000

Thank you for this recipe. I make it all the time and everyone loves it.

I found that when I bake it for 25 minutes with the cheese on, it burns. So I prebake the crusts for awhile first. But sometimes the dough puffs up in areas, which makes it hard to spread sauce and toppings on. I tried pricking it with a fork first, but it didn’t help. Do you have any idea why or what I can do to solve this?

By: Eli

Eli — Mon, 24 Oct 2011 18:00:11 +0000

Just made the pizzas and this was very filling. I used an 8×8 glass dish for mine and I couldn’t finish it.
All together, I had enought dough for making 9-10 individual pizzas ( I like my pizzas thin)
Since my children are young still, this will feed our family of 8 without needing to double it.
I just want to say thank you and you are a hoot to “know” through this site. You sound like a very fun person!!

By: Laura

Laura — Fri, 07 Oct 2011 12:31:33 +0000

Yes, that is probably true, since it’s not as fresh after sitting on store shelves, but since I don’t have experience with this, I’m not sure how much gluten you would need to add. You could try TammysRecipes.com – I know she’s talked about this some.

By: Betty Stewart

Betty Stewart — Thu, 06 Oct 2011 14:18:22 +0000

I bought some already milled white wheat flour from a newly opened bulk foods store near us and made some whole wheat bread last week which turned out heavy. My friend who bakes bread and mills her own flour said to add gluten if it is not freshly ground. Is that true and if so how much gluten do I add for a loaf?

By: Laura

Laura — Wed, 05 Oct 2011 00:43:43 +0000

I don’t actually know all of the measurements off the top of my head. I’ll try to post it sometime eventually!

By: Tammy

Tammy — Mon, 03 Oct 2011 02:31:13 +0000

What’s your pizza sauce recipe? Definitely going to try this crust!

By: Laura

Laura — Mon, 12 Sep 2011 01:57:26 +0000

Yes, I’ve made little pizzas with this dough and frozen them before baking and it worked great!

By: Kamilla Ostwald

Kamilla Ostwald — Wed, 07 Sep 2011 20:45:47 +0000

Wondering if this freezes well? thanks!!:)