Seattle Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Pizza Crust Recipe?
I'm sitting at my desk eating leftover pizza from the other night. I wanted to do home-made pizza but was lazy so I bought Boboli crusts to use... and now I'm realizing just how bad they really taste.
I thought someone on here had a good crust receipe... any suggestions?
Re: Pizza Crust Recipe?
i eyeball and consistently adjust my recipe, and i know it varies greatly every time, but i always get good reviews on it.
this is approximately what i do:
4 cups all purpose flour
3 tsp yeast
2-3 eggs
2-3 tbsp olive oil
2-3 tbsp warm melted butter
1/2 tbsp sugar (for the yeast to eat)
3-4 tbsp warm water
sprinkles of salt, garlic powder, and italian sasonings
adjust water, oil, or flour for consistency.
let dough rise for about an hour before rolling out and baking at about 375 for 10 mins, then put toppings on and bake until done.
this turns into a very bread-like dough. and i use the extras for breadsticks.
♥ bfp1 06/14/2011 ♥ edd 02/22/2012 ♥
♥ baby jennlin born on 02/15/2012 ♥
who says you can only wear your wedding dress once?
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jumped ship to the new and improved nest. back to TB for baby boards.
um. i don't know. it *is* dry..........kind of grainy?
i used to buy the single serving packets of yeast, until h and our friends decided they *really* liked my pizza and i was making it 3+ times a week. i bought a valu-pack from cash and carry that is packaged the same designs as those single servings.
♥ bfp1 06/14/2011 ♥ edd 02/22/2012 ♥
♥ baby jennlin born on 02/15/2012 ♥
who says you can only wear your wedding dress once?
honeymoon bio ♥ married bio ♥ planning bio
jumped ship to the new and improved nest. back to TB for baby boards.
yeah, that's dry yeast.
There's another yeast that comes refrigerated in block or cube form.
oh okay. i've never seen that kind of yeast.
use the warm water to "wake up" the yeast, and then mix in with the rest of the stuff.
♥ bfp1 06/14/2011 ♥ edd 02/22/2012 ♥
♥ baby jennlin born on 02/15/2012 ♥
who says you can only wear your wedding dress once?
honeymoon bio ♥ married bio ♥ planning bio
jumped ship to the new and improved nest. back to TB for baby boards.
My crafting/gardening/cooking/living life blog
i can't make promises on how it tastes
♥ bfp1 06/14/2011 ♥ edd 02/22/2012 ♥
♥ baby jennlin born on 02/15/2012 ♥
who says you can only wear your wedding dress once?
honeymoon bio ♥ married bio ♥ planning bio
jumped ship to the new and improved nest. back to TB for baby boards.
Well, the thing about that is that I can always change the recipe... I can't change store-bought crust.
I'm sure it will be great!
My crafting/gardening/cooking/living life blog
Here's another option; it's especially great if you want to make it a few times in a short period. Dh makes it often.
No-Knead Pizza Dough
2 3/4 C warm (not hot) water1 1/2 T yeast1 1/2 T salt1 T sugar1/4 C EV olive oil6 1/2 C flour (bread or regular, or a mixture)Mix yeast, salt, sugar and olive oil with water in a bowl. Mix in the flour (no kneading), using a wooden spoon or electric mixer w/dough hook.
Cover (with a damp tea towel, saran wrap or lid, but make sure it's not air-tight) and let rest at room temperature for a couple hours. Use immediately or refrigerate and use within 5 days (tastes best if you wait at least a day).
Preheat oven to 400ish with a pizza stone in it. Dust a pizza peel/cutting board/cookie sheet with flour. Pinch off a grapefruit-ish sized piece of dough to use and keep the rest loosely covered in the fridge. Stretch to size, top and bake till done as desired.
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