I like the flavor of Provolone. It doesn't get like a piece of rubber, when it cools a little. This was brought up a while back. Now I found out a lot of the members are using it. But I also use it with Mozzerella. Chopped small and mixed. Sometimes I use 4 Cheeses mixed. Lou

Hi Lou, this is such a timely post. DH decided that it's time to branch out from his 2 specialties - crepes and meat on the grill - and learn to make pizza from scratch. He was hoping to make some for Super Bowl Sunday, as we'll at the lakehouse and far, far, away from any delivery pizza. Your pictures look great. I'm pretty new here (how long can I say that?....)and I don't recall seeing your recipe for dough & sauce. Perhaps it's been posted and I just missed it because I wasn't in a pizza state of mind. Have you shared it? How can I locate it? Thanks -

Oh boy. The tomato sauce debate .... again. First, when I am going to do a bunch of peeling, ahead of time I freeze a few containers of water to make blocks of ice so that the ice bath stays cold longer. Plus you don't have to deal with that fishing ice cubes when you fish for your fruit and such. If I have cardboard containers like juice half gallons or milk I use them, but if I don't I'll use liter or two liter plastic bottles with the outside scrubbed very well. Cardboard I peel the cardboard, plastic I just throw whole thing in a big pot with the cold water. The long cooking tasting acidic and like tomato paste and such has never been a problem for me when I use my own or store bought canned tomatoes or puree. I don't usually use paste, but sometimes I will use it. Either end product isn't acidic. I do make my tomato sauce with mostly chicken or turkey broth for most of the extra liquid. I use plenty of liquid if I'm going to cook it a long time. I also often use a few pieces of chicken or pork in the sauce as it cooks. I don't use black pepper, oregano, onions, or sausage. Don't know if that makes a difference. I only use tons of garlic, ground beef, tons of my frozen basil[with lots of stems from the beginning], broth, some romano and salt. More basil when done. I don't use fancy tomatoes or puree. I often use Acme's store brand puree and tomatoes. One other thing I think adds to a mellow sauce is adding a bit of romano while cooking. Btw Lou, Locatelli is romano not parm. Smiles. I prefer romano to parm in most cases. Maybe because my family if from a village less than a hundred miles from Rome. Smiles. In any case I don't buy the long cooking equals highly acidic and tasting like paste. Perhaps it's other ingredients when a sauce is long cooked that does it. Who knows. As we all said and know, as long as you and those you cook for like your sauce..... Way too many variations for ANY generalities to be universal IMNSHO.

The one I use is very similar to Teresa and Cookie's recipes but different enought to give you another option. Vegetable Pizza (Lee B) 2 cans refrigerated crescent rolls 11oz cream cheese 3/4c mayonnaise 1/3 pkg dry ranch dressing mix 1 tsp dill weed 1 tsp garlic powder Chopped fresh vegetables (broccoli, cauliflower, carrots, cucumber, mushrooms, peppers, zucchini, green onions, tomatoes, etc.) Bacon bits (optional) Sunflower seeds (optional) 1c grated cheese (cheddar, american or swiss) Press crescent roll dough into bottom and up sides of jelly roll pan. Bake according to package directions. Cool. Mix together cream cheese, Mayo, Ranch Dressing, Dill and Garlic until smooth. Spread over cooled crust. Chop vegetables into small pieces and sprinkle over pizza. Top with bacon bits, seeds and cheese. Refrigerate for several hours, then cut into squares and serve. Linda