needs onion + basil.
then it's perfect

Nice... will add to next batch.

My favorite homemade pizza is pretty basic ingredients wise... but it was filled with my mother's love when she made it for me. Makes it extra special.

Crust: Hot Roll Mix (Pillsbury)
Prepare: As the box states for pizza crust.
http://www.wegmans.com/prodimg/302/500/051500653302.jpg

Sauce: Delgrosso Pizza Sauce (Original)
Importantness: Most important part.
http://static.caloriecount.about.com/images/medium/del-grosso-pizza-sauce-96401.jpg

Pepperoni: Hormel Pepperoni (Original)
How much: The whole damn bag.
http://www.yougotthatforwhat.com/wp-content/uploads/2011/11/hormel-pepp.jpg

Cheese: Sorrento Mozzarella (Block)
Temptation: Do not eat while grating.
http://static.caloriecount.about.com/images/medium/sorrento-mozzarella-cheese-whole-94211.jpg

Put it together. Bake. Eat.

This post was edited by Legit-Trades on Feb 24 2012 05:57pm

lol might as well just buy mc cain pizza.

I assure you - with this blend of very specific items, the outcome is a greasy, cheesy, oozy bit of delight. Of course you're supposed to add stuff yourself for extra awesomeness... like Parmesan and crushed red peppers, maybe some banana peppers, or some oregano in the crust.

It's not the fanciest pizza I've ever eaten - but it's the best... and I've had a bunch. It's just how I like my pizza.

Here's another crazy example of basic stuff making an amazing recipe... another courtesy of my mother... this is probably the best crusted chicken I've ever eaten:

http://i.imgur.com/qKnF0.jpg

This post was edited by Legit-Trades on Feb 24 2012 11:37pm

:headscratch: I can't get over the Pillsbury thing .. I just can't imagine using that instead of crispy, tasty, healthy real pizza dough.

It's not specifically made for pizza crust but after looking at your listed recipe it is the same ingredients except I don't use machinery... and after it's hand rolled I poke holes all through that shit to make it rise. It's a very thick type of crust that resembles pizza hut's pan pizza's crust if you cook it right. I like to add fresh oregano and fold cheese into it.

OK, this is np. I presume they optimized the recipe so it's easy to work with. This may be convenient in fact. But I'm so very leery of anything that comes from Pillsbury. I am definitely biased ...

Fresh oregano is an excellent idea And the folding of cheese in the crust is a great idea as well! Can't argue with these in fact. BTW, my g/f says that poking holes in the dough avoids the creation of large air pockets.

Thanks for your input!

As a follow-up on suggestions, we acquired a pizza stone.

Here's the item. The stain you see are leftover bits of cheese that instantly cooked and turned to charcoal. It doesn't affect the taste.



Here's the result:



The pizza cooked more rapidly. My greatest surprise is that the bottom of the pizza shows no darkened marks. It's cooked - just not burned. Also, the crust is chewier and tastier. I'd recommend a pizza stone.

Anybody else has experience with a pizza stone?

Yeah pizza stone really makes a better pizza... i have one similar at home but its round..