Subj : Re: Pizza
To : Ruth Haffly
From : Dave Drum
Date : Wed Jul 23 2025 07:49:38
-=> Ruth Haffly wrote to Dave Drum <=-
DD> My *only* yard is the front yard. When I mow it I use a perfectly nice
DD> relic Black & Decker plug-in electric mower. Dennis refuses to "mess
DD> with all of that cord" and went out and bought a 24" seflf-propelled
DD> gas mower. I laugh every time he has trouble starting it. Bv)=
RH> Steve had a laugh over that, reading over my shoulder. We were
RH> responsible for a space maybe 5'by 15'to the one side of our quarters
RH> in Savannah. Steve bought an electric mower, don't remember if it moved
RH> to NC with us or not (if so, it didn't last long). We use a yard
RH> service now as we have .28/acre--not really enough to get a riding
RH> mower for and the service gets it done fast. Also nice to have the yard
RH> looking well kept when we're travelling; we don't come home to a
RH> jungle. (G)
When I lived in the tin can I had an even tinier yard and a battry powered
mower. Then the battery died and I got "sticker shock". A replacement
battery would have cost more than I paid for the mower. So, my late friend,
Les, brouht me the Black & Decker electric that his mother had used on
her yard.
DD> the local news papers. Pizza Hut, Dominos and Little Caesar can
DD> suck wind. Bv)-
RH> Same with Godfather's and Papa John's. (G)
DD> My local Godfather's are both AYCE buffets on their dine-in side.
RH> Last time we were at a Godfather's was when we were in Savannah. Pizza
RH> was meh but service was lousy so we've never gone back to one.
Never been to a Godfather's that offered reulae sit-down table service.
My locals are both on the "Quick-Serve" plan like Freddy's or Panera
Bread. Order at the counter and someone will trot it out to you at your
table.
DD> Do you have a Papa Murphy's Take & Bake where you are? I'll sometimes
DD> take one of their pretty basic offerings and tart it up with my own
DD> mix of toppings and additional sauce.
RH> We do, but they don't offer a whole wheat crust option which is our
RH> preferred crust.
8<----- Y'KNOW ----->8
DD> If you ever run across a Pizza Ranch in your travels leave the pizza
DD> on the buffet. The other offering are decent for buffetr food. But,
DD> their pizza is worse than Pizza Hut's ... and that's hard to do.
RH> Thanks for the warning. (G)
DD> Casey's also do pretty decent grab-and-go breakfast sandwiches, too.
RH> Saw a Google listing today of top 10 places that sell both gas and
RH> groceries, Casey's was #5, Hy-Vee was #8.
Oooooooo-kay. Casey's is a gas station with food. Hy-Vee is a grocery store
with gas pumps.
DD> Casey's has their own discount. And thery are affiliated with Hy-Vee's
DD> cash back program. Both companies are headquartered in the same town
DD> (Ankeny, IA)
RH> So, a win/win deal for you but not as lucrative for us as we only pass
RH> thru the area maybe every couple of years.
DD> 50c/gallon off I let my room-mate use my Hy-Vee perks. Bv)=
DD> Also my niece, Robin gets in on the largesse. She brings me supper
DD> from time to time.
DD> I have better luck finding the ingredients for this in the store than
DD> I do with the whole wheat pizza schtick.
DD> Title: Cauliflower Crust Pizza
DD> Categories: Vegetables, Cheese, Pork, Herbs, Chilies
DD> Yield: 2 Servings
RH> Michael made one of those at the picnic at Boyd's Pond in 2015; IIRC,
RH> we had a storebought one also. Neither of them were that great but the
RH> storebought was actually better. Probably because they knew what to do;
RH> Michael's was an improv of this and that.
Michael was an amazing "wing-it" chef. Never ceased to amaze me.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Whole Wheat Pizza Dough
Categories: Bread
Yield: 2 crusts (11")
1 c Water; heated to 110ºF/43ºC
1 tb Extra virgin olive oil
1 tb Honey or sugar
2 1/4 ts Rapid-rise or instant yeast
2 3/4 c (345 g) whole wheat flour
1/4 c grated Parmesan cheese
1 ts Fine salt
MMMMM-------------------------TOPPINGS-------------------------------
1 c Pizza sauce
+=OR=+
32 oz Can whole tomatoes; drained,
- crushed by hand
3 c Shredded low-moisture
- mozzarella cheese
Add'l toppings; as desired
Set oven @ 500ºF/260ºC with a rack in the upper third of
the oven.
Whisk water, oil, honey and yeast in a liquid measuring
cup or small bowl. Allow yeast to proof for 5 minutes.
It should puff up some by then.
Pulse flour, Parmesan, and salt in food processor until
combined. While running the food processor, slowly pour
in the water mixture and process until a shaggy ball
forms, about 1 minute.
Dump the dough onto a floured work surface and quickly
knead dough a few times until it comes together. Halve
the dough.
On a floured surface, use a rolling pin to roll dough
into two rounds about 11 inches in diameter. For best
results, roll the dough out about as thin as reasonably
possible. Aim for even thickness rather than a perfectly
round shape.
Carefully lift and transfer one of the rounds onto a
baking sheet lined with parchment paper. Brush the outer
1" of the dough with a light coating of olive oil. Add
half of the pizza sauce or crushed tomatoes (crush the
tomatoes over the sink to get out as much liquid as
possible). Sprinkle with half of the cheese and any
other toppings you’d like to add.
Bake on the top rack until the crust and cheese are
lightly golden, about 10 minutes for cheese pizza and 12
minutes for pizza with additional toppings. Repeat with
the remaining dough, then slice and serve. Leftover
pizza will keep well in the refrigerator for about 4
days.
Recipe adapted from The Fauxmartha’s no-rise pizza crust
and Cook’s Country’s quick grilled pizza dough.
RECIPE FROM:
https://cookieandkate.com/
Uncle Dirty Dave's Archives
MMMMM
... Two people can't stir what's in a saucepan at the same time.
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