posted on Dec, 18 2013 @ 03:29 PM
We buy Muir Glenn organic pizza sauce from the coop here at a buck seventy for a 14 oz can when they are on sale. It makes two large pizzas or a
whole loaf of pizza bread. It tastes so much better than the commercial pizza sauces. The mozzarella cheese, from a local Italian store and take out
restaurant, is about six bucks a pound but it is tastier than any I have found in the supermarket. You only need half as much to get the good taste
and it really stretches. They also have excellent cudighi for a meat, prefrying it is needed but it is good in a sandwich also. We break it up into
quarter pound bags for the freezer.
I need to get a good pizza crust recipe, If someone has one I am all ears. I always have whole grain barley and rye flour in stock. I also keep
semolina flour and both unbleached bread flour and all purpose flour in stock for breads and crusts. We stock cake flour also. Buying yeast by the
brick is cheapest, We always get red star. Always use bulk sea salt too, it makes the dough better tasting. All I need is the recipe. I know that
aging the crust for a day is best as it helps to digest the starches for a better crust but we are not that prepared to know what we are going to eat
the next day. That can change though if the right recipe is out there..
If someone has a recipe, I would need to know what flour is used, there is a big difference in flours. There is spring, winter, and summer wheat
I am doing a lot of testing on bread recipes to try to create a good bread. I incorporate a little wheat germ into my recipes in breads most times,
it helps me tolerate the breads better. I do not know if that will be good in pizza crust though.
Other than that, we buy orv's pizza when they go on sale. They are under a buck eighty when on sale usually, and we add extra toppings.