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#604169 - 10/08/13 07:50 PM Re: Southern Comfort Food [Re: Celandine]
Celandine Madame Flutterbye Registered: 01/18/04 Posts: 19514 Loc: SopranoLand	I just stirred up a "Chicago Style" (Pizza Hutt Style) Thicke Crust Pizza for tonight.. the dough is rising. BTW.. Does THAT count as a Sandwich? ...or A Comfort Food? Does & Is afaic Ted's half will be "Red" while I prefer "White" Pizza ...ah... as long as my roots are showing I vastly prefer Neopolitan** Salami to Boloney (harder, drier, redder, spicier pepparoni-like salami) Edited by Celandine (10/08/13 07:58 PM) _________________________ ____
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#604174 - 10/08/13 09:26 PM Re: Southern Comfort Food [Re: Celandine]
Celandine Madame Flutterbye Registered: 01/18/04 Posts: 19514 Loc: SopranoLand	The dough was working so nice I changed my mind and made 2 large, thin crusts instead. BTW To all intents & purposes, THEY'RE DONE! They're already par-baked and cooling whenever the spirit moves us we'll flip a coin to see which one of us dresses them and finishes the additional 15 baking time. ~ Aside from the hour rising time ~ it really doesn't take that-much-longer than a sandwich + they'll be done in less time than it would take to order them from a pizzeria. ...and mine is Soooo Much Better _________________________ ____
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