RiversideLen
Thu. May 14th, 2026
I saw it on Amazon too. My question is, doesn't it need refridgeration?
Aaron, I've made the crust but not the rest of the recipe. I use my own sauce (usually just pasta sauce from a jar) and usually mozzarella but I often like to mix mozzarella with Mexican Queso. The Queso is a great melter and adds a little more flavor to the pie.
Cook's Country had a work around for the Provel which is listed in the recipe on the link I provided. I didn't try it and I'm not familiar with Provel. My interest in the recipe is the crust.
I guess I'm a lightweight. Lemme see, rye, buckwheat, whole wheat pastry, white whole wheat, bread, all purpose, semolina. Don't know if these count as flours, corn meal and hazelnut. I think that's it.
Oh, flaxmeal too.
RiversideLen.
Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.
I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.
Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.
I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.
Not sure if pizza should be posted under baking or cooking, lol.
I just made pizza dough, 300 grams of flour divided between semolina (65 grams), white whole wheat (150 grams) and bread flour for the balance. I will get 3 individual thin pizzas from it. 1/4 teaspoon of yeast and salt, a pat of butter, teaspoon of olive oil, teaspoon of honey and hydrated at 69% with cold water from the fridge. Tonight's dough will raise for 4 or 5 hours at which time the balance of the dough will be refrigerated.
Tonight's pizza is going to be topped with mole, pork and Mexican cheese. Tomorrow's toppings to be decided.
Cook's Country did St Louis style pizza a few years ago. I don't recall if they specified double acting baking powder or not. It's almost a cracker style crust and comes together real fast. I've made it and used double acting baking powder because that is what I have. It's something to keep in mind when you need a pizza but don't have a lot of time.
I found the recipe St Louis Style Pizza here. It doesn't specify double acting or single action baking powder.
Happy Birthday Baker Aunt!
Today I baked a half dozen sesame topped sandwich buns. They are about 40% whole wheat.
I like to bake them in a USA mini cake pan. I find the sides of buns brown better that way instead of just setting them on a flat pan.
Choco, that maple oatmeal buttermilk bread sounds interesting.
Yesterday I made a loaf of Oat raisin cinnamon bread.
I'm starting out the week with roast beef leftovers.
Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.
Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.
Today I made an eye of round, using America's Test Kitchen method. It was very good. I'll be having leftovers for a few days!
This is pizza week for me. I made enough dough on Sunday for three individual size pizzas. I had pizza yesterday, will have it today and tomorrow. I am using three cheeses, Mozzarella and Mexican Queso in equal amounts and then topped off with a little Parm. Queso is great on pizza, I highly recommend it.
I believe the pizzas they ship out are par baked so you're really just finishing them off.
