Do It Yourself Pizza

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Kristin Devine

Kristin is a geek, a libertarian, and a domestic goddess. She lives in a wildlife refuge in rural Washington state with too many children and way too many animals and works with women around the world as a fertility counselor. There's also a blog which most people would very much disapprove of https://atomicfeminist.com/

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9 Responses

  1. Avatar DW Dalrymple
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    says:

    Pears, pineapple on a pizza? They say it’s a free country…haha

    Interesting take.Report

  2. Avatar Andrew Donaldson
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    says:

    So, most folks know I am a bit of a foodie. After years of working on it diligently I am an excellent home cook. I have some holes in my culinary game though. I’m not a very good baker, though I finally did manage to make bread that was passable – I have no feel for the chemistry set-like workings of proper baking. Besides, I have a kid that is truly gifted at it so I leave it to her. But the thing I have failed at most, and often, is trying to do pizza crust. I suck at it. Doesn’t matter the style, or method, or recipe I find a way to not be happy with it. Even with proper equipment and pizza stone it sucks. in the mixer or done by hand, still fail. Might be a standards and expectation thing, but I’m never happy with it. So I will definitely be working through these recipes in an attempt to conquer my suckiness.

    As always, excellent article, Kristin.Report

  3. Avatar Michael Siegel
    Ignored
    says:

    I’m going to have to try this, although the local Papa John’s has really cheap pizza on mondays that kind of fulfills our weekly needs. Be nice to mix things up though.Report

  4. fillyjonk fillyjonk
    Ignored
    says:

    There’s also “Four Seasons” pizza (Quattro Stagioni): artichokes (spring), tomatoes (and sometimes basil) (summer), mushrooms (fall), and prosciutto (or olives, for vegetarian) (winter). This is one that I’ve been told is “classic” and harks back to Italy.

    I also have a friend who makes what she calls “garbage pizza” – basically, all the bits of leftover veggies and meat in the fridge that might otherwise wind up as, yes, garbage.

    I’m picky, I can’t do that. My usual topping is plain cheese, though I have done spinach (for God’s sake don’t put it on before the VERY END of cooking or it’s terrible), mushrooms, various meats, basil, sometimes onions….still can’t do green peppers.

    I also sometimes use the Cook’s Country deep dish pizza crust recipe – it has milk in it and is a bit sweeter and richer than average pizza dough, but I have always liked the thick-crust Sicilian style pies and those often have a sweeter crust. There used to be a restaurant near my parents’ that called itself Chicago Style, but instead of the casserole-style deep dish pizzas, they served a really EXCELLENT thick crust pizza with a slightly buttery crust and a thick, slightly-sweet tomato sauce…..not many spices in the sauce so you really could taste the plum tomatoes….Report

  5. Derek Edwards Derek Edwards
    Ignored
    says:

    I touched on this in my own entry, but I really am confused why American homes don’t often feature pizza ovens. They aren’t very complicated; they’re basically just fireplaces. I am sure that most people have some cooking device made to make some dish that they neither like as much nor eat as much as they do pizza.Report

  6. Avatar blake
    Ignored
    says:

    Making pizza is fun. You can do all the weird stuff, and you can do cauliflower crusts if you’re into the low-carb thing.

    But one of my favorite pizzas was a thing called a “Poor Boy”: Crust with a little bit of cheese baked in, with marinara for dipping.

    The crust experience cannot be brushed off…Report

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