Do you mean besides the ones at NCHFP and in the Ball books? You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes. Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils. Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings. Dave

Yes, Cookie, do write your recipe down. Many years ago I created a cake that was so good my family (who are not hearty eaters) ate the whole thing in one evening. I did not write down what I put in it, because I thought I would remember it. Well,of course, the next time I wanted to make it, I could remembe only a few ingredients and then not how much of any of them. This was over 30 years ago and to this day my son occasionally asks me if I ever recalled how I made that cake. So, please, write it down while it is fresh in your memory. Today, our pizza recipe is of Tex-Mex influence and is good for a change of pace. Beef Fajita Pizza 1/2 pound stir-fry beef strips 1 pound frozen pepper stir-fry, thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning mix 1 12-inch thin Boboli pizza crust 1/2 cup PaceâÂÂs lime-garlic salsa 2 cups shredded Mexican blend cheese Sour cream, for serving Refrigerated guacamole, for serving Fresh cilantro, for garnish INDOOR: Preheat oven to 450 degrees F. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, sauté beef and pepper strips for 5 minutes. Remove from pan; set aside. Remove pizza crusts from package and top with salsa and cheese. Top with beef and peppers and bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Serve hot garnished with sour cream, guacamole, and cilantro. OUTDOOR: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Grill beef and pepper strips on hot oiled grill about 5 minutes total. Remove pizza crust from package and place on grill. Top with salsa, cheese, beef and pepper strips. Turn heat down to medium and cook pizza covered for 8 to 10 minutes or until cheese has melted and starts to bubble. Serve hot garnished with sour cream, guacamole, and cilantro.

I would take the dough out, punch it down to release the gas, and let it sit covered to come up to room temp and see if it begins to rise again. If it does, you are good to go. Dough will continue to rise when chilled, just much more slowly. The last pizza sauce I made had diced tomatoes in it - some of which were toooo chunky IMO - so I would puree the sauce. If it is too thin, you can drain the sauce or cook on low heat to reduce it somewhat. Teresa

jerzeegirl, while I'm having some success with the cast iron, it's 10" on the bottom, and we need a wee bit bigger and I tend to mess up the dough getting it into the skillet - I still want a stone! Made another pie last night - way too much mushrooms, sausage, cheese, etc.! DH loved it, I found it far too filling! So you found 2 minutes to be the perfect parbaked crust too?! : - ) Hmmph, and I thought I was the queen of freezing - it had not occurred to me to freeze the crust after parbaking... I'll do that next time - what a time saver! Thank you! I do freeze my raw dough... I let it thaw in the fridge (cold fermentation) - anywhere from 2 to 6 days works well. I let it proof in an oiled bowl in a warm location for 2-4 hours. Then I use this method to stretch, but where he 'pounds' in the middle I don't, I like to just form my crust, then use my balled up fists to rotate it... we like a thin crust and bubbly thicker edge : ) I'll set the dough down 3-4 times to check it, and by then it keeps shape. This is the latest recipe I found that is a-mazing - ann_t'srecipe! I double the recipe, freezing all but one for a pie in a few days. At the bench cutting part is when I wrap to freeze. To all those who contributed to this thread, thank you so much! I used roasted plum tomatoes, added herbs (yes, plllog's marjoram too!), garlic, and just blended to a rough sauce - the sauce was far better! Next time I'll try ann_t's method of good canned tomatoes (must find!). Not cooking the sauce is the key for me - so thank you everyone!!! Lars, wish I had fresh herbs now to use, but next summer I will!