ive decided that in my efforts to lose weight/loving pizza alot i need to cut back but also enjoy myself.so wheat crust or thin crust is the order of the day.i can treat myself but not overdo it on the bread/carbs.

meatballs?me or panzer?i only ever bought some bags years ago.when i go to ikea and i actually eat something(which is rare)i just get one of their chicken wraps.also panzer,where in the hell in that post am i talking about pizza?you quoted the wrong post binkie.

panxer is the ikea meatball guy. you're frank without the beans.
pay attention.

ok i got it.

I said that fresh-baked pizza in the Costco's cafeteria is the only thing worth buying from Costco, and that its so good, that I would join Costco only to have access to their $10.00 18-inchers.

I bought hot dog with soda for $1.50 and 1x slice of their deluxe pizza for $2.00 on Sunday.

Alex please tell us the story behind this.

Its the home-made version of Auntie Anne's pizza pretzel.

At least every form of culture distantly involved can be offended properly now.

i cooked up some turkey pattie wraps on lettuce.put the patties on the pan and cooked one side,then flipped it over and gave it a little time.put cheddar on top and steamed,and after waiting a little more steaming put on chopped mushrooms.served on lettuce.i topped mine off with just a tiny spoon of bleu cheese each and my mom put hummus on hers.turned out pretty good.im still stuffed and i ate like over two hours ago.

I agree.

Are talking sociology and anthropology cultures or petri dish cultures?

I meant every form of culture to begin with.
On second thought, fags could just as well be left out.

The chick makes/made a fantastic marinara sauce earlier this week. We had it that night with pasta but it's always better after it steeps a day or so, so I've made two homemade pizzas this past week using her marinara as the sauce. Mostly added italian sausage mushrooms onions and cheese and maybe a few other random things.

Anyone got a foolproof home made thin crust pizza dough recipe?

Where you been?

Pile of pepper steak and onions:

actually looks edibile and non jail commissary hodge podge like most of your works.

The onions were fryed just right.

as well as the jondra^.

Who is that?

are you new?youve been posting too long to not know what jondra is and who indirectly coined the term.

No idea.

If you're going thin, you can't lose if you special order some Provel cheese from Saint louis ( a blend of smoked provolone, swiss,and white cheddar- we're the only one's who make it) Here's a copy/paste from a recipe site on how to best duplicate Saint Louis style pizza. The cheese duplication will come close, but real provel is actually processed, so it has a different melt and a slightly different taste to it.



If you make pizza crust with baking powder instead of yeast, is it still pizza crust?

The response of many pizza aficionados, when I ask this question, is an unequivocal NO.

“Baking powder crust? Sounds like home ec. class!”

“It may be good, but it’s not pizza.”

Tell that to native St. Louisans.

A couple of years ago I read about St. Louis pizza, an unusual ultra-thin-crust, square-cut pizza, and made a mental note to give it a try.

Well, time passed [old cinematic visual: paper calendar shedding months like leaves], and I never… quite… got around to it.

Our recent launch of self-rising flour brought St. Louis pizza bubbling to the top of my memory once again.

An “authentic” St. Louis pizza crust recipe calls for flour, baking powder, salt, water, and olive oil.

[Ed. note: a word about authenticity – There are many St. Louis Pizza recipes online, but all seem to stem from one particular St. Louis chain: Imo's, a "mom and pop" business with over 90 stores in and around St. Louis. Our thanks to Imo's for the recipe that inspired the one below.]

This simple recipe sounds like a perfect use for self-rising flour. Self-rising is a softer-wheat, lower-protein flour – which means the crust should end up crunchy/crisp, not hard.

Potentially long story short(er): I tried it. I LOVE it.

St. Louis pizza may not be “typical” pizza. Heck, if you’re a purist, it’s probably not even pizza.

But oh, my… is it ever tasty!

And easy to make. You can have pizza on the table in under 30 minutes, from the time the idea pops into your head, until you’re slicing St. Louis pizza into its signature squares.

Are you ready to loosen your strict definition of pizza, and give this Midwest version a try? Let’s do it.

First, let’s mimic the special cheese you’d find in a real St. Louis pizza: Provel, a low melting-point, processed cheese that’s a combination of smoked Provolone, cheddar, and Swiss

To make this at home, combine the following:

1 cup (4 ounces) grated or shredded sharp white cheddar cheese
1/2 cup (2 ounces) grated or shredded smoked provolone cheese
1/2 cup (2 ounces) grated or shredded Swiss cheese

I purchased sliced cheese, and grated it in my food processor. I actually doubled the amount, and froze half for a future pizza.

To make a big batch of this, just use two parts cheddar to one part each smoked provolone and Swiss. TOTALLY EASY: 2 bags shredded cheddar + 1 bag shredded Swiss + 1 bag shredded Provolone. Use within a week or so, or freeze for the future.

If you can’t find smoked Provolone, add 1 teaspoon liquid smoke flavor (e.g., Liquid Smoke) to each 8 ounces of cheese. If you’re not a fan of “smoky,” leave it out.

OK, enough with the cheese – let’s make pizza.

First, preheat your oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.

Combine the following:

2 cups (8 ounces) King Arthur Unbleached Self-Rising Flour
2 tablespoons olive oil
6 tablespoons water

*No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.

Feel free to increase the water in the dough a bit — especially in winter, when it’s cold out and your flour will tend to be dry. Your goal is dough that’s firm (not sticky), but wet enough to hold together when you squeeze it.

Gather the dough into a ball, divide it in half, and shape each half into a flat disk – the rounder the better. If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.

Grease a piece of parchment paper about 12″ square; or a piece of waxed paper, or plastic wrap.

Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.

Roll the dough very thin, 1/8″ thick or less.

Place the pizzas on the prepared pans.

See this misshapen pizza? That’s why you shape your unrolled dough into a ROUND disk. I left mine raggedy; raggedy disk = pizza crust mimicking a map of Australia. Do as I say, not as I did!

Top each pizza with 1/3 cup pizza or marinara sauce.

Spread half the cheese (about 1 cup) over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.

Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.


Here's an IMO'S STL style:

Prices of fried chicken are up: 10x wings were $8.75 a month ago at CFC and now its $11.50 for 10 wingers.

Thanks for the recipe Fartz. Looks good and easy.

Jigaloo, I've been busy.

made another wheat bobboli because i didnt want to warm up another delicious eggplant parmesan like yesterday.this one was basic kirkland sauce with grated cotija and grated cheddar over it(kind of was inspired by fartz st louis special pizza).then i cut some green apple slices and placed them near the crust.the rest of the apple i cut into squares and then threw it in the oven for 11 mins.it was pretty good and yeah i know apples on pizza have been done before,but probably not in this combination :P.if you like green apples you should throw some on the next time you make a pie.you just might like it due to the fact when you bite into the apple pieces,it almost tastes like apple sauce after being chewed a bit.

The saint louis pizza is a real love it or hate it thing. It's the provel. It has a tangy, almost goat-cheese like taste to it. It also kind of sticks to the roof of yer' mouf'. But, boy is it fucking tasty. The only downside is that it tends to be expensive for what it is. An IMO's pie, while decked out with very quality toppings, will run about 17-20 bucks for an extra large (16 inches) two-topping. Being that it's thin crust, it's not a very filling pie. But it more than makes up for it with the unique cheese. So many bars and restaurants around here serve up the STL pizza, though, so you don't have to pay out the ass for IMO's if you don't want to .

I had know idea that the STL crust was so easy to make, I always just busted out the boboli and generously doused it in Provel, which is sold pretty much everywhere around here in local grocery chains:



I'll make the crust myself next time and report my findings.

that sounds like some good cheese.i love provolone and cheddar.


i had salmon burger patties on one piece of wheat each.topped em off with tartar sauce.i didnt cook them though,my mom beat me to it because i was taking a shower after waxing/cleaning the windows of sophie and working out.


looking through the freezer i saw some chicken breasts.so im trying to think what i shoud do to them for dinner toorrow.

i made some stroganoff offshoot dish.used these nice thin chuck flaps cooked in balsamic vinegar and red wine vinegar.the spices i put on before that were salt,pepper,garlic powder,and parsley.cooking it in the vinegars was one of the best cooking ideas ive had yet.it turned out really flavorful.i actually ate a bit of the meat just like that before adding it to the noodles with onion dip(didnt have stroganoff mix handy).served with potato cube onion recipe(that ive mentioned before).overall it was a satisfying meal and went well with my green tea.

That sounds delicious, man. my new bosses are actually fucking aces. We are doing wine tasting every second sunday. Since everyone flaked cept me and the spic, there was a ton of brie and prosciutto to take home. So burgers w brie were on the menu at my apartment tonight. Not the fanciest, but quick to make.

You could put brie on a piece of sheetrock and it would be delish.

thanks tatty and burgers with brie and prosciutto sounds good.its been awhile since ive had some prosciutto.also tatty if theres money to be made,always count on the spic to show up on time.

i wasnt too hungry tonight so i made something light.chicken wraps on flour tortillas with cheddar cheese,and cilantro and jalapeno hummus.after they came out of the micro i sprayed them with lemon juice.i was surprised by how delicious they were.

It is the taco night tonight. [BBQ taco joe meat] 4 tacos down and I am feelin' alreaight, cause its the taco night.

8 tacos down and I am feelin' kinda alright, on this taco night.

11 tacos down and I am feeling full.

what kinda deal did you get on those tacos?knowing you,you wouldnt pay more than 50 cents for one.

i had some chobani greek yogurts(strawberry and blueberry) mixed with three grain cheerios for dinner.got kind of hungry later so i warmed up some tortillas(flour) with spaghetti sauce and cheddar.

So he's given up as well, obviously. Or never actually started.

No deal other than $1.00 per 12x taco shells over at Jack's 99c store.

greek yogurt with cereal isnt fatty.

Tortillas, spaghetti and cheese is heavy stuff.
The shake shit gets the desperate.

I fear what your cum would taste like. :-P

Ah, an experienced mind.

Besides the usual stuff like zinc (allegedly increasing volume), pineapple (allegedly too much needed to make it taste sweet) and smoking (allegedly resulting in loads not tasting good), is there anything else worth noting?

Hahhahahah you mean you've actually thought about it? Holy crap on a cracker. :-)

i made some sammies on wheat bread today(one slice of bread style).tomato,avocado,a small amount of mayo,sliced chicken breast,and two pieces of pepperoni.gen youre a seasoned whore,you should fear no cum.

backlon, you didn't get it and that was to be expected.
At least you had forum fun.

Whores give interviews; some are recorded and the audio is put up. Mopes're in porn, too, so some of them get audio put up as well.
Peter North's recipe he tries to push with some witchy powder and product cocktail or did so in the past.
Brandon Iron told the Yoshi and his audience about the importance of a banana as well, so bonus slerp for him. Let it fester.

More of this mopish alchemy wouldn't exactly hurt.

keep your diets and or your loads to yourselves. fucken weirdos.

A hidden layer under the basement.

you meant a base layer under the hidden.

No.

Him not getting it, you being infantile once more is just one level below the surface.

Alex, you're supposed to drain the fat from the beef!

Made a box of mac and cheese the other night. Quick, easy, tasty. I was up until 4am with what felt like an 80lb bag of Quikrete in my gullet.

That said, the corned beef brisket from the slow cooker was positively decadent.