How I went about it...

I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....

After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:

Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.

My wife loves Panera Crispani. What kind of flatbread should I make to mimic theirs?

Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good!

I love to make pizzas and one thing my wife and I do is have pizza parties..

We invite our friends over and I will do 6+ pizzas in a night..A few years back

I purchased a ceramic cooker because I wanted to be able to cook pizza at 800+ deg..

Working from home has its disadvantages: it's all too easy to blur work into home-life, you're somewhat isolated from co-workers, and it's tempting to try to do chores when work is slow.

But bread baking poses no problems at all. Most of bread baking, especially when you use the stretch and fold method to develop dough instead of traditional kneading, consists of 2-3 minute bursts of activity separated by long periods of waiting.

pizza primer...dough recepie works wonderful...

added little butter..and little oil... so that batter doesnot stick....used once and then kept in refrigerator.

everytime it comes out so well.. crispy..and still soft..