Just wanted to add my "2 cents" about pizza making. My husband says that my
teen age daughter is a "Pizzatarian" (translation: a vegetarian who doesn't
like vegetables, but would gladly eat cheese pizza, morning, noon and
night). No matter how delicious my home made pizzas were, she preferred
Domino's or Pizza Hut's until I used a tip from George Greenstein's
"Secrets of a Jewish Baker". He suggests placing your toppings on your
dough with a light drizzle of olive oil and then baking until the pie is
half baked (I bake until the exposed edge of dough is starting to brown).
Remove the pie and add your cheese. Then complete the baking, removing the
pie when the cheese is melted to your liking. He developed this method he
said, because home ovens are not as hot as the commercial ones. Doing it
this way allows juicy toppings to evaporate a bit and if you like veggies
less raw i.e. onions, this allows a little more cooking as well. The dough
gets fully baked this way, without the cheese overcooking. Best of all, my
daughter thinks it tastes like "real" pizza :-)
Ellen aka Gormay
"Whenever you see food beautifully arranged on a plate, you know someone's
fingers have been all over it.".....Julia Child