Arlo and Janis by Jimmy Johnson for April 04, 2021

Not seeing it. Again!

Why not just order out.

I was amazed how easy the guys in the boardwalk pizza places down the shore in Jersey could spin the dough over their heads. I’d never dare to try it because I’m certain I’d wind up with a funny-looking hat.

Way back ninty years ago my grandmother made pizza. My mother claimed they had to keep it hidden because it was considered immigrant food. Anyway, she taught my mother to make it on a rectangular baking sheet. This silly spinning it above your head was all for show.

I was watching one of those great food-oriented documentaries currently showing on the History Channel when the thought occurred to me: When was the last time we saw a TV commercial for cake mix?

A few years ago I used to buy Appian Way Pizza mix – the ingredients for the crust and a can of sauce. I’d fry up some ground beef and add onions and peppers and pepperoni and make it on a rimmed cookie sheet. It was pretty good. I don’t know if they even make it anymore. There are five pizza places in my small town – just easier to order it.

We’d make pizza off and on, but with C19 and all, we’ve been making more. Have a easy dough recipe and can experiment with toppings. Several Go-To favorites; a pesto pizza, a garlic/anchovy, a more traditional cheesy pizza and one from up in the Adirondacks called Snowy Mountain….yummy.

My husband and I started making pizza about five years ago. I make the crust (partly whole wheat) and he comes up with toppings. Our current favorite is either seafood or chicken (plus mushrooms, onions, garlic, etc.) and Alfredo sauce. Friday night’s always pizza night, and Sunday’s dinner is leftover pizza (though not on Easter! It’ll keep until Monday :) ).

We had a pizzeria open in the mid-1950’s in a Pittsburgh suburb, and it quickly became a local sensation – the new local hangout for rowdy teens. Frank Pepe’s pizzeria in New Haven opened in 1925 and is still going strong. Now we make our own. The key is quality ingredients.

I view cooking the same way that I view house repairs and car maintenance: If you want a job done right, hire an expert.

Arlo is becoming quite the chef.

We just buy frozen and add embellishments.

I just add toppings to a good frozen pizza.

Rolling pin? :-o

And this is why no one makes homemade pizza nor breaded, fried chicken anymore. It’s so much simpler to have it delivered from one of the many vendors!

Chicken-Fried Chicken? What a concept! ㋡

When the kids were young, we gave mom the night off every Friday. She’d go “save the world” (video game—Depth Charge if I remember correctly) while we made pizza from scratch.

pizza on Easter?

Arlo is quite the messy chef. If I were Janis I would be asking myself “Is the pizza worth the mess he’s leaving me to clean up?”

Did Janis stop eating fired chicken, or did she just give up on cooking it? Do they pick up a bucket of carry-out instead?

Pizzas should never be round, cuz pie are squared

Naan makes a great crust for personal pizzas made on the grill

um, out of my depth here, but frying chicken is complicated? I thought you just tossed it in a paper bag with some flour, salt and pepper then put it in a frying pan until it stopped cackling. ??

Ain’t that the truth—-to both statements :)

Boy, a cookout yesterday, homemade pizza today! they definitely don’t have boring meals and both must have great metabolisms.

I’ve been trying to perfect fried chicken all my life. I still can’t compete with what I like the best – the Colonel’s original.

I make enough pizza at home that I coughed up the money for a commercial dough roller similar to this.

https://www.pinterest.com/pin/447545281704202482/

I’ll make 30-40 personal size pizzas at a time, then flash freeze them. The rolling pin is dormant.

I do enjoy baking when I have the time to really concentrate on it and not have too much else to do. I love the smell of fresh baking bread and find it very therapeutic to knead.

I worked in one of those independent pizza sub shops way back when. I still enjoy making then from scratch. I try and emulate the foldable NY style, something rarely available in metro Detroit.

I can’t figure out what Pizza has to do with sautéing something in the pan or smoothing out the dough with a rolling pin. But I appreciate the effort. Homemade pizza is the best!

No days you can go out and by it in a can and pop it open instant pizza dough. Just throw your favorite stuff on it, toss it in the oven bingo pizza’s done.

“Hello, Pizza Hut?”

I thought Boboli wasn’t made anymore.

When we were both watching our weight, my husband made delicious pizzas using flour tortilla shells.