Comments on: Mommy, I wannnnt pizzzzzza! http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/ Recipes for Home Cooking Wed, 19 Jun 2013 21:36:46 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: gary http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/#comment-491 gary Tue, 08 Sep 2009 20:33:39 +0000 http://sarahscucinabella.com/?p=395#comment-491 Oh, and king arthur flour is the best.

]]> By: gary http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/#comment-490 gary Tue, 08 Sep 2009 20:32:55 +0000 http://sarahscucinabella.com/?p=395#comment-490 I have been making my own pizza dough for several years after a lot of trial and error. I recommend no bread machines. Use at least a tsp. of sugar in the recipe. Quick proof the yeast in 110 degree water. Overnight rising for at least 1-2 days greatly improves the flavor.
My baking stone is very discolored, too. It doesn’t affect the flavor in any way. Do you have a wok for stir frying? Isn’t that discolored? Same situation, so don’t give it another thought.
Cheers!

]]> By: Homemade Pizza Recipe: Chicken Basil Pizza | Sarah’s Cucina Bella :: Family Food http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/#comment-489 Homemade Pizza Recipe: Chicken Basil Pizza | Sarah’s Cucina Bella :: Family Food Fri, 14 Aug 2009 03:49:49 +0000 http://sarahscucinabella.com/?p=395#comment-489 [...] I make pizza crust from scratch. I have two go-to recipes –one for a perfect thin crust and a cheese infused pan pizza crust that is wonderfully flakey. But this time, I went for speed, [...]

]]> By: Patti http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/#comment-488 Patti Thu, 14 Jun 2007 23:42:00 +0000 http://sarahscucinabella.com/?p=395#comment-488 our baking stone is all discolored ~ but I prefer to think of it as well seasoned

]]> By: Nick http://sarahscucinabella.com/2007/06/12/mommy-i-wannnnt-pizzzzzza/#comment-487 Nick Wed, 13 Jun 2007 15:21:00 +0000 http://sarahscucinabella.com/?p=395#comment-487 The pizza looks delicious. Personally I like a little char on my pizza crust.

Incidentally, there might not be anything wrong with your baking stone; I bake a loaf or two of bread on mine almost every week, and I noticed that it was gradually getting darker. I found something in the papers that came with it that said that the stone, being porous, will become seasoned as it is used, sort of like cast iron.

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