July 2009 Weddings
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.
Kate** and other cooks
I am going to (attempt) make homemade pizza tomorrow. I don't have a stand mixer and because of that don't feel I can make the pizza dough.
Have you made pizza? I subscribe to your blog but don't rememeber seeing it.
If you have do you have any tips? I'm kinda nervous about it and don't want to screw it up. I'm making it for family/friends for lunch at 1:00.
I have seen pre made dough at whole foods. Have you ever used one that's already made? Please help. I should have said I'm opening a can of soup and that's lunch lol
Re: Kate** and other cooks
This is my favorite pizza dough: http://katesrecipebox.wordpress.com/2011/04/01/pizza-dough/
You don't need a stand mixer, but it does make it easier. If you're going for simple, using pre-made dough is just as good. I like the store-made dough balls a lot better than the Pilsbury cans, but that's just personal preference.
Do you have a pizza stone or will you be baking on a cookie sheet? If stone, I use cornmeal to keep it from sticking. If cookie sheet, I'm a big fan of parchment paper.
I'd suggest pre-baking the dough for about 5 minutes before adding toppings. It helps to get the middle baked up well. I also like to do 3/4 of the cheese, any other toppings, and then the last 1/4 of cheese because it helps the toppings to "stick" to the pizza.
Kate's Recipe Box || Relatively Bookish
ETA - I only pre-bake if I'm baking on a cookie sheet.
Kate's Recipe Box || Relatively Bookish