[Jamestown1630]

I’ve never made a pizza; it’s one of those ‘future’ things I want to try. We’ve decided that our retirement home must have an outdoor bread oven, mainly for bread, but for pizza, too, like my husband’s father had.

There are nights when we come home from work, and just don’t want to cook. I keep prepared,frozen things in the deep-freeze that are quick and easy - usually frozen burritos, or the Stouffers lasagna.

I had never kept frozen pizza, but there was a good deal on frozen supermarket pizzas last week, so I put a bunch of them in the freezer for ‘those nights’, thinking they’d be faster and cheaper, in a pinch, than the money and time we spend on ‘Papa John’.

We cooked a couple of them a few days ago, and I discovered that if I sprinkle some red pepper flakes and grated parmesan on top, they’re *almost* as good as ‘real’ pizza - on one of those nights :-)

-JT

[WVKayaker]

I am a WASP. now living in the Philippines. I learned how to make a good pizza dough and sauce from an Italian Pizza guy in Jacksonville, NC (home of Camp LeJeune). We have a pizza oven and wife is making dough as I sit here and type (10:30 am now). The sauce is made from imported Italian tomatoes and fresh herbs grown here and dried ones. We started serving pizza when so many asked. It is my wife's security blanket, along with her baking constantly. I should weigh 500Lbs.

But, one key for making pizza at home is to get a stone slab to heat on a shelf in your oven. Cook hot... 450F. or more if possible. Watch you don't burn it, but get it crispy. That's Italian! YMMV!

[WVKayaker]

BTW, at one time I bought frozen dough and jar sauces. It's not as good, but fun to make with little ones and old like me! It can be a social event.

Marlene makes a pretty good NY style cheesecake, too.

[leaning conservative]

I get homeade crusts from a couple who have a farm & sell at our farmer’s market & a once a month maker’s market. I keep several in the freezer & on a night when you are crazed from work it is so nice to have an easy meal. A pizza stone is wonderful for crusty baguettes too!

We also do the frozen burritos & I do refried beans for an, “I’m too tired to cook,” night. I used to be very obsessed w/ doing everything homemade, but you know......there are times when you just can’t bring it. We don’t have a deep freeze. Wish we did.
As usual, love this thread! ; )

[Califreak]

Pizza isn’t hard. I use the recipe from Kitchenaid for the dough. Use leftover spaghetti sauce, pesto or alfredo for sauce. Mozzarella and toppings of choice. Bake at 450 for 20 minutes.

Good way to use up leftovers too.