Pizza obsession

[holiday]

I love pizza, for the past 2 months I've been obsessed with making pizza at home. I make one every other night. I've managed to make what seem to be some pretty respectable pizza's. I'm quite boring with the toppings though, buffalo mozzarella, tomato, basil and olive oil, maybe a few capers if I'm feeling crazy! Shaping the base is my downfall though, in an effort not to overwork the dough and preserve the air bubbles I have to sacrifice roundness :confused1.
Anyway I'd love to hear any tips or recommended simple toppings.
Here is tonight's homemade effort (don't laugh to hard at the shape)
69415

[mmack66]

Pepperoni

[Scotto]

Besides the usual, here are two favorites of my homemade pizza:

1. Light red sauce, fresh spinach cooked with garlic, mozz, parm

2. Buffalo pie: base of Ranch dressing, cubes of chicken tossed with Buffalo sauce (homemade of course), very light mozz to hold the chicken down, Maytag blue cheese crumbles, squirts of Buffalo sauce. Good with bacon too.

[holiday]

I like the spinach idea, however just incase I turn vegetarian I had better stick some pepperoni or bacon on next time!

[Hreafn]

do like an eggplant parm, or breakfast pizza with egg and chorizo or just herbs like rosemary thyme ect. the sky is really the limit it all come down to how odd you want to get, if you want to do a fish and chips pizza why not.

[Brodirt]

The OP (opening pie that is) is a thing of beauty.

I too would like some tips on making a good pie at home. I have a home/commercial oven (DCS) and can produce fairly high temps. I have never been able to produce a quality pizza though, either with home made or store bought dough.

Can anyone point out a reliable good step by step recipe?

Also, not meaning to completely highjack the thread, but I have found that on home made pies, certainly in the style of the one pictured, less is more and that heavy or many, or especially wet, toppings ruin a good thing. In this regard I like sauteed garlic or a few rings of sweet onion, for meat a few thin slices of prosciutto.

[tg16]

Some of my favorite ingredients are artichoke hearts, red onions and green olives.

[Scentronic]

I think the shape makes it look more appetizing and homespun!

I just saw a show on the Travel Channel about outdoor kitchens, and it seems that that hot trend is to have your own brick pizza oven.

Ok, I think you just convinced me to have pizza tonight!

[holiday]

The OP (opening pie that is) is a thing of beauty.

I too would like some tips on making a good pie at home. I have a home/commercial oven (DCS) and can produce fairly high temps. I have never been able to produce a quality pizza though, either with home made or store bought dough.

Can anyone point out a reliable good step by step recipe?

Also, not meaning to completely highjack the thread, but I have found that on home made pies, certainly in the style of the one pictured, less is more and that heavy or many, or especially wet, toppings ruin a good thing. In this regard I like sauteed garlic or a few rings of sweet onion, for meat a few thin slices of prosciutto.

+1 on less is more, too much topping stops the base cooking properly.
The dough recipe:
500g strong white flour
300g water
1tsp dry active yeast
1tsp fine sea salt
1tsp sugar
2tbsp evoo

thoroughly mix water with 1/2 the flour, 1/2 the yeast, 1/2 the sugar, 1/2 the salt in a large bowl. Cover with plastic wrap and leave out of the fridge for 12-24 hours.
Dissolve yeast, salt, sugar in a little warm water then add to the mixture along with the flour. Work in to a ball then need for 10-15 mins adding extra flour as needed (dough should feel quite tacky to the touch). Place dough back in the bowl, pour on the oil and work it in should take another 2 mins. Dough should feel very soft and supple. Split the dough into 3-4 pieces depending on the size of pizza you require and roll into balls. Put on an oiled tray and cover well with plastic wrap and leave in the fridge over night.
Remove dough from fridge to come to room temp before using.
Try not to use a rolling pin to flatten the dough, I try to push it out using my finger tips. Over working the dough can make it tough. Extra dough will keep for a few days in the fridge.

Bit of a carry on just for a pizza, but like I said I'm a little obsessed:biggrin:

[Scotto]

That preferment may be a bit too long, leading to issues with extensibility later. Have you tried just the overnight cold ferment? You are starting out at a pretty high hydration, 60%, though you state you add extra flour when kneading. If you are weighing things, that shouldn't be necessary.

I would guess with that preferment, high hydration, the long cold ferment, and the oil that your dough is too extensible (doesn't spring back). Is that correct?

The pie looks good, though. You are making me hungry.

[Gravy]

I love to throw mine on the BGE. It's fun to let my nephews build their own if I make the dough ahead of time.

http://i274.photobucket.com/albums/jj280/dsiets/DSC00009-2.jpg

[holiday]

That preferment may be a bit too long, leading to issues with extensibility later. Have you tried just the overnight cold ferment? You are starting out at a pretty high hydration, 60%, though you state you add extra flour when kneading. If you are weighing things, that shouldn't be necessary.

I would guess with that preferment, high hydration, the long cold ferment, and the oil that your dough is too extensible (doesn't spring back). Is that correct?

The pie looks good, though. You are making me hungry.

The dough does seem very soft. I usually make double and bake off a couple of small loaves before putting the pizza dough in the fridge, the loaves turn out pretty good.
I don't actually have scales to weigh out the flour, so I just add enough to get the right consistency. Would you suggest less water?
I thought the first fermentation would help with flavor, but I will try just the cold ferment next time.
Are you a baker by trade?

[Gravy]

This probably won't help you w/ an exact recipe but may provide some inspiration.
A fellow B&B'r posted this site a while back.

http://www.varasanos.com/pizzaRecipe.htm#

[holiday]

This probably won't help you w/ an exact recipe but may provide some inspiration.
A fellow B&B'r posted this site a while back.

http://www.varasanos.com/pizzaRecipe.htm#

Thanks for the link, it looks pretty extensive. I have bookmarked it, should make some good bedtime reading:biggrin:

[Brodirt]

This probably won't help you w/ an exact recipe but may provide some inspiration.
A fellow B&B'r posted this site a while back.

http://www.varasanos.com/pizzaRecipe.htm#


Thanks for the link, it looks pretty extensive. I have bookmarked it, should make some good bedtime reading:biggrin:

Scroll way down to the bottom of that link and you will see a pie from Johnny's in Mt. Vernon New York. This was a great pie that I had very often in my college days. I hear it isn't so good anymore.

[Abdiel]

one of the best tricks to making a nice round pizza is to start with a nice round dough ball. When you separate the main dough ball into smaller balls for individual pies make sure they are formed in nice round balls before allowing to rise. Then it's just a simple matter of working the dough out evenly.

That said there's no reason to get crazy with toppings. The type of pizza you are making here is best kept simple with just a few toppings. Pepperoni is popular but not my thing. Eggplant parm pizza is heavenly though.

If you really want to get kooky with toppings, I suggest rather then looking for toppings you look for fillings and move into the world of calzone and stuffed pizza.

A delicious calzone can be made with a base of caramelized sliced onions and fennel with red wine soaked raisins, mint, and chili flake mixed in. Sauteed mushrooms as well as some ricotta cheese are optional. Use your standard rough, work it out into an oval, don't over stuff, fold, and pinch the edges well with a little water between them.

A great stuffed pizza is minced lamb, onions, fennel bulb and seeds, mint, chili, and wine soaked raisins. Make bottom crust, add filling again not over stuffing, and put on another crust over the top pinch the edges and bake.

[Scotto]

The dough does seem very soft. I usually make double and bake off a couple of small loaves before putting the pizza dough in the fridge, the loaves turn out pretty good.
I don't actually have scales to weigh out the flour, so I just add enough to get the right consistency. Would you suggest less water?
I thought the first fermentation would help with flavor, but I will try just the cold ferment next time.
Are you a baker by trade?

Nope - just a nutty scientist who happens to be nutty about pizza. :cool:

Personally, I like high hydration, but if you don't have high-gluten flour (higher than bread flour), it may turn the dough way too sticky to deal with. Also, oil will also make the dough soft. Here is my recipe in baker's percents if you want to try it:

100% water
65% high-gluten flour
0.4% Instant yeast
1.7% salt
1% oil
1% sugar

In my particular case, I make 2-16" pies out of it, with each dough ball being 500g. Therefore it is 607g flour, 395g water, 0.8t yeast, 1.8t salt, 0.5T sugar and 0.5T oil. I do an overnight cold ferment. To keep things round, start with a round ball before it goes in the fridge, then press it out on the counter, then pick it up and use the back of your hands (not your fingers) to stretch it out a bit. After some practice, it will come naturally.

It is fun to play regardless. Keep up the good work!

[holiday]

thanks Scotto, I will try this next time. What flour has a higher gluten than bread flour?

[BobS]

I read Varasano's web page and have started making dough using the autolyse technique he recommends and I like the results. I use a mix of 3 parts bread flour and 1 part semolina and 60% hydration. Weighing the ingredients is really the way to go. It is simple and when I weighed several cups of flour I had measured, I found a fair amount of variation.

I try and think ahead and have a cold rise for 24 hours (using 1/4 tsp yeast), but it works okay if I just add the full packet of yeast and let it rise at room temp.

I cook mine on my Big Green Egg. This picture shows the set-up. I use 1 1/4" copper pipes to push the pizza stone farther up into the dome and get a better balance cooking the top and the bottom.

I run the BGE between 600 and 700 F and you need a fairly wet dough.

This pie was made with pesto, topped with a three cheese mix plus grilled/smoked chicken and grilled pineapple.

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09PizzaFixings4.jpg
I have a peel, but I think it is less mess to make them on a round piece of parchment and this gives me a target when I stretch the dough.

[VR6ofpain]

Nice work. Looks like a pizza I ate in Napoli. Keep the ingredients simple and it comes out amazing.

[ChrisG]

Use Tartufo, olive oil and Potatoes.

[ouch]

My all time favorite would have to be sausage and broccoli rabe.


Some excellent, if somewhat anal, recipes here!

[Macion grey]

Olive oil thinned black olive tapenade, off the bone ham, mushrooms, a sprinkle of kalamata olives, fresh spinach and greek feta cheese.

Try it. It's awesome.

[Scotto]

thanks Scotto, I will try this next time. What flour has a higher gluten than bread flour?
There are high-gluten flours available, but you won't find them at your grocery store. King Arthur makes a good product called Sir Lancelot and General Mills makes All Trumps, both with protein contents over 14%. You can mail order, but I have had success cozying up to my local bakers.


I read Varasano's web page and have started making dough using the autolyse technique he recommends and I like the results. I use a mix of 3 parts bread flour and 1 part semolina and 60% hydration. Weighing the ingredients is really the way to go. It is simple and when I weighed several cups of flour I had measured, I found a fair amount of variation.

I used autolyze for a while but didn't like the texture. For New York style pies I make, I find it a bit too bread-like.

[Brodirt]

My range doesn't have a self-clean mode to jury rig for higher temps.

I have an infra-red broiler that can get the oven up to about 700° but no where near the temps recommended in the article.

3 questions...

1. for those of you using grills, are you doing so because your range doesn't go high enough.

2. for those of you using grills, what temps are you achieving and how are you doing so...I have never gotten my Weber kettle above 650° and my Weber Genesis propane can reach about the same.

3. do you think it would work to put the top rack in my range up as high as it could go and to put pizza stones on that rack and then additional stones on the middle rack and cook the pizza on the middle rack?

[Scotto]

Unless you are trying to emulate what some people call the "elite style" of New York pizza (coal oven, wafer-thin crust, few toppings), you don't need that high a temperature. Remember that the deck ovens that most pizzerias use don't go above 500 degrees.

Most important is to use a pizza stone and heat it for a solid hour. I use either 500 or 550 degrees.

[Confuzius]

My new all time favourite non-traditional pizza is
Olive oil
Sauerkraut - drained of almost all moisture, I colander it, then squeeze out the excess.
Gruyère cheese
Bratwurst - or other sausage of choice boiled then sliced into rounds.

Olive oil base layer, then kraut, then cheese with the brat rounds on top of the cheese.

When it comes out of the oven use a silicon brush to give it a thin layer of dijon mustard, or serve with dijon as a dipping sauce.

This stuff is incredible!

I haven't ventured into homemade dough yet, but I get a good dough from an Italian deli nearby and it's pretty cheap. I generally just go as hot as my oven can handle on a pizza stone with parchment paper and just keep an eye on it.

[holiday]

Some excellent, if somewhat anal, recipes here!

:biggrin:Thats why I love B&B

[Monkeydad]

My wife's favorite pizza that I make (I make them often, I've been a manager at 2 pizzerias in my life) is my homemade chicken spinach Alfredo pizza.

I make my own Alfredo sauce.

Also, when I roll out the dough, I lather the top with EVOO, garlic and oregano and bake it until it's just beginning to crisp on a pizza stone. Then I add the sauce, strips of grilled chicken breast, some spinach and top with plenty of cheese.


It's very good. :cool:



Sometimes I'll change it up and use ranch dressing for sauce, then chicken and bacon, topped with cheddar and mozzarella cheese and then drizzle a little BBQ sauce on the top....then bake. Chicken Bacon BBQ Ranch Pizza I guess it's called. :w00t:

[BobS]

My range doesn't have a self-clean mode to jury rig for higher temps.

I have an infra-red broiler that can get the oven up to about 700° but no where near the temps recommended in the article.

3 questions...

1. for those of you using grills, are you doing so because your range doesn't go high enough.

To be honest, I don't know how high the oven goes, but I am pretty sure it does not go above 500. I started cooking on the BGE, because I liked the flavor and started working up the temp, because I liked the results. I was shooting for 700+, but the cooking time gets so darn critical that it is not worth the effort, so I have cut back to 600.

2. for those of you using grills, what temps are you achieving and how are you doing so...I have never gotten my Weber kettle above 650° and my Weber Genesis propane can reach about the same.

The ceramic grills are well insulated, so it is not hard to achieve and maintain a stable temp. I really do not want any part of temps over 700, but you could get there, recognizing you may have problems with gaskets.

3. do you think it would work to put the top rack in my range up as high as it could go and to put pizza stones on that rack and then additional stones on the middle rack and cook the pizza on the middle rack?

I really cannot comment about that. I think that if you get your oven as hot as it will go and be sure to preheat the stone, you can make PDG pies at the normal temp of the oven. I personally never entertained the idea of tricking the cleaning cycle.

[Monkeydad]

I really cannot comment about that. I think that if you get your oven as hot as it will go and be sure to preheat the stone, you can make PDG pies at the normal temp of the oven. I personally never entertained the idea of tricking the cleaning cycle.

I don't see a need for 700-800 degrees. Pizza ovens in pizzerias I worked at were always between 480-495 degrees.

[Macers]

I too am obsessed. Sometimes I don't even finish the pie as I didn't like my experiment as much as I'd hoped. I make all different types, but I do really enjoy a thinner pie with buffalo milk mozz, basil, tomatoes, and some oilive oil.

Not sure why I have a pic of this one, but I found it in my photobucket album. Thicker variety:

http://img.photobucket.com/albums/v677/macers/964a7e5b.jpg

I think letting the dough cool in the fridge is important. The book American Pie is a pretty fun read.

I will occasionally put a BBQ pizza in my smoker.

One of the odder concoctions that is actually really good, is to crumble leftover meatloaf (smoked meatloaf if you can) and add pepperocinis to the pie. May not sound good, but anytime I make meatloaf, I make sure I have enough for a pie in a day or two :redface:

[aquilla]

ok so this is not the refined high class pizzas you guys are talking here but out of interest (morbid curiosity really :) i just tried this.... its good, you wouldnt want it often and you wont want alot of it but i would recomend people try it just for something abit different/very unhealthy :)
http://www.instructables.com/id/Southern_Fried_Pizza/

[holiday]

ok so this is not the refined high class pizzas you guys are talking here but out of interest (morbid curiosity really :) i just tried this.... its good, you wouldnt want it often and you wont want alot of it but i would recomend people try it just for something abit different/very unhealthy :)
http://www.instructables.com/id/Southern_Fried_Pizza/
:w00t: Wowzers

[aquilla]

indeed, although its not as stodgy as youd think, definately not a light snack though.

[mmack66]

ok so this is not the refined high class pizzas you guys are talking here but out of interest (morbid curiosity really :) i just tried this.... its good, you wouldnt want it often and you wont want alot of it but i would recomend people try it just for something abit different/very unhealthy :)
http://www.instructables.com/id/Southern_Fried_Pizza/

Man, that is like the Taco Town taco (http://www.hulu.com/watch/1447/saturday-night-live-taco-town).

[Kouros]

Fresh garlic and anchovies.

[Monkeydad]

My wife's favorite pizza that I make (I make them often, I've been a manager at 2 pizzerias in my life) is my homemade chicken spinach Alfredo pizza.

I make my own Alfredo sauce.

Also, when I roll out the dough, I lather the top with EVOO, garlic and oregano and bake it until it's just beginning to crisp on a pizza stone. Then I add the sauce, strips of grilled chicken breast, some spinach and top with plenty of cheese.


It's very good. :cool:



:lol:

Yesterday was my wife's birthday. I told her to pick ANYTHING for me to make for her birthday dinner and this is what she chose. :thumbup1:

[mretzloff]

:lol:

Yesterday was my wife's birthday. I told her to pick ANYTHING for me to make for her birthday dinner and this is what she chose. :thumbup1:

Could you please share your recipe? Pretty please? :biggrin:

[maheshanarine]

Pizza is my favorite. :tongue_sm

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[Hughies_online]

All this lovely food makes me hungry!

[skklog]

what is your crust recipes?

I trying to make the best crust, not quit there yet.

[Monkeydad]

Could you please share your recipe? Pretty please? :biggrin:

Post #29 for the pizza.


For the alfredo sauce, I have worked on it for years, adjusting things until it is perfect, but here's the gist of it:


If making for pizza, I use a saucepan...if for pasta, I use a large, deep sauteing pan for the reason that it coats pasta SO MUCH BETTER if you add the pasta into the sauce to stir rather than pouring the sauce over the pasta...seems like the pasta on the bottom of the pan doesn't get as much sauce.

Melt some butter, about 2 heaping tablespoons. When it's melted, pour in a small carton (1/2 pint I believe, it's the size of the milks we had at lunch in school) of HEAVY cream. Simmer on low-medium heat until it is heated up and blended with the butter. Add in Parmesan cheese, some oregano, garlic powder and nutmeg. Reduce heat to low-medium then, add in finely-shredded skim-milk Mozzarella and stir constantly until melted. Stirring constantly until all cheese is completely melted is the key to getting a creamy, smooth, non-lumpy sauce. When it is blended together, reduce to low heat and let it sit for a few minutes to thicken up.

This recipe makes enough sauce to coat a whole pound of pasta or sauce a. 18" pizza heavily.

[Wendy]

don't laugh to hard at the shape)
69415

This looks just like a pizza I get from the local brewery. I think the shape is perfect and does not look so commercialized.

[mrjinkx]

I say keep it simple. Who cares about perfect roundness.

My wife and I have a Friday night pizza night ritual every week. She starts the dough in the morning and lets it sit all day. By the time I get home, I prepare baby portabellas with olive oil, garlic and onions. We prepare our pizzas without sauce focusing on fresh toppings, herbs and spices as well as a bit more olive oil. Often we will take the mushroom mix and pair it with Genoa salami or Italian sausage, topped with mozzarella and/or provolone. Our pies are then cooked on a stone. So far, we have been going about four months with each week a little different and always very tasty.

I think this week we are going strictly vegetarian with the pizza cooked on the grill.

[skklog]

I found that I can't make A pizza cheaper than I can buy one!!

it's still fun to do tho.

[holiday]

I like the sound of this. Also the Friday night ritual sounds cool. I love pizza's, especially with maybe a little Parma ham, rocket + parmesan starter followed by the pizza with a side of char-grilled aubergine, a nice salad and a few beers! Finished off with some good ice cream then coffee. A perfect night in my eyes. I like to make a night of it!

[mretzloff]

I found that I can't make A pizza cheaper than I can buy one!!

it's still fun to do tho.

Really? You can easily make a pizza for under $1.

[skklog]

Really? You can easily make a pizza for under $1.

how?

[mretzloff]

how?

Flour, yeast, water, salt, sauce, and cheese. Maybe that comes out to over $1, but it is still more inexpensive that purchasing a pizza.

[skklog]

Flour, yeast, water, salt, sauce, and cheese. Maybe that comes out to over $1, but it is still more inexpensive that purchasing a pizza.

I use pepperoni, that alone is $1 -$3

the cheese is about $2

mushrooms $0.56

sauce $1-3

I can get a large pizza for about $5.99 from papa johns

[skklog]

I love pizza, for the past 2 months I've been obsessed with making pizza at home. I make one every other night. I've managed to make what seem to be some pretty respectable pizza's. I'm quite boring with the toppings though, buffalo mozzarella, tomato, basil and olive oil, maybe a few capers if I'm feeling crazy! Shaping the base is my downfall though, in an effort not to overwork the dough and preserve the air bubbles I have to sacrifice roundness :confused1.
Anyway I'd love to hear any tips or recommended simple toppings.
Here is tonight's homemade effort (don't laugh to hard at the shape)
69415

what is your pizza crust recipe?

[Monkeydad]

I use pepperoni, that alone is $1 -$3

the cheese is about $2

mushrooms $0.56

sauce $1-3

I can get a large pizza for about $5.99 from papa johns

Papa John's :9898::thumbdown

[skklog]

Papa John's :9898::thumbdown

http://www.easyfreesmileys.com/smileys/free-scared-smileys-714.gif

[holiday]

what is your pizza crust recipe?

Its basically just a white bread dough with EVO

500g strong white flour
300g water
1tsp dry yeast
1tsp salt
1tsp sugar
1-2 tbsp EVO

I have been trying less water and no oil lately. I think its better without oil. So long as the dough is made properly(kneaded and proved enough) its more about how you treat the dough when making the pizza, I find anyway. I'll give you my latest method anyway. Its by no means perfect, I'm still on the pizza journey.
Mix together 1/2 the flour, tepid water + yeast. Cover tightly and let sit for 8-12 hours. Add the rest of the ingredients, again tepid water. Knead until very elastic and smooth. Use a mixer if possible. This is where you have to be able to judge when its done. Usually 10 mins. Add oil (if using) and mix it in. If at any point the dough feels tight during the whole method, let it rest for five mins. Divide the dough into three and shape into balls. Put into Separate sealable tubs and put in fridge for 24 hours. They keep in the fridge for 3-4 days.
Take out 1 hour before using. Heat oven as hot as possible, heat a good heavy tray as hot as possible. Using little flour as possible flatten the dough gently with your fingers so not to lose any air. Take tray out of the oven and quick as possible put the dough onto the tray(might need oiled) add your toppings and get it back in the oven. I think getting this last bit done quickly as possible makes a difference and cooking it fast too is pretty important.

I think you could probably skip the first 8-12 hour ferment, but I make bread with the same dough and it helps the bread flavor.

Let me know how it turns out!

[burnwood]

Papa John's :9898::thumbdown

oh I cannot agree with this more. then again, I live in Chicago so we don't have to buy that swill.

[holiday]

oh I cannot agree with this more. then again, I live in Chicago so we don't have to buy that swill.

I had a dominos a couple months ago. Don't ask me why, it was awful. The sauce was sweet, cheese was crap and way too much of it, the base was terrible. The base being so thick coupled with the amount of cheese meant it was under cooked and stodgy.
I suppose you can't expect a massive chain to employ skilled pizza chefs at every restaurant. That would interfere with there profits!

[skklog]

I had a dominos a couple months ago. Don't ask me why, it was awful. The sauce was sweet, cheese was crap and way too much of it, the base was terrible. The base being so thick coupled with the amount of cheese meant it was under cooked and stodgy.
I suppose you can't expect a massive chain to employ skilled pizza chefs at every restaurant. That would interfere with there profits!

I don't like dominos, it's just, well.. ok,

[skklog]

this is the recipe I'm trying to perfect

* 1 1/3 cups water
* 2 teaspoons sugar
* 1 1/4 teaspoons salt
* 2 tablespoons olive oil
* 2 tablespoons cornmeal
* 3 cups unbleached all purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1 1/2 teaspoons yeast


I'm thinking about trying this one but I don't know.

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk

I think the Crust is the key to a great pizza!

[holiday]

[QUOTE=skklog;
I think the Crust is the key to a great pizza![/QUOTE]

Defo

[mretzloff]

I use pepperoni, that alone is $1 -$3

the cheese is about $2

mushrooms $0.56

sauce $1-3

I can get a large pizza for about $5.99 from papa johns

Is that the price of the toppings on the pizza or the toppings all together? I cannot imagine someone using $3 worth of pepperoni on their pizza.

[mmack66]

Is that the price of the toppings on the pizza or the toppings all together? I cannot imagine someone using $3 worth of pepperoni on their pizza.

I can imagine $3 of pepperoni more that I can $3 of sauce. :biggrin:

[skklog]

Is that the price of the toppings on the pizza or the toppings all together? I cannot imagine someone using $3 worth of pepperoni on their pizza.


I can imagine $3 of pepperoni more that I can $3 of sauce. :biggrin:

keep in mind that I could make more than one pizza, but by the time I do, the extra toppings are bad. most of the time.