clarksofclarkco Profile - Allrecipes.com (14552249)

clarksofclarkco


clarksofclarkco
 
Home Town: Bloomington, California, USA
Living In: Henderson, Nevada, USA
Member Since: Sep. 2012
Cooking Level: Expert
Cooking Interests: Slow Cooking, Italian, Southern, Low Carb, Healthy, Kids, Gourmet
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Recipe Reviews 23 reviews
Jay's Signature Pizza Crust
Best homemade crust ever!!!!!

2 users found this review helpful
Reviewed On: Dec. 31, 2014
Holiday Punch II
Made this for Thanksgiving and Christmas dinners. WOW! Make it as is, and serve in a pretty crystal punch bowl. Delicious! I only use Vernor's ginger ale....makes all the difference.

0 users found this review helpful
Reviewed On: Dec. 31, 2014
Four Cheese Margherita Pizza
I just made this for our NYE dinner. Wow! I would give 5 stars; however it was various tips from other reviews that elevated the pizza to 5 stars. I hate to be " one of those reviewers" who change a recipe and comment on how great it is, but I must. 1) NEVER use pre-baked store bought crust...it ain't homemade pizza! Like many others I used Jay's Signature Pizza Crust...I pre-baked it for 10 minutes before adding toppings. Best crust ever! 2) I used 8 Roma tomatoes from Costco. After slicing I placed between paper towels to drain, then I marinated for 45 minutes. 3) while tomatoes marinated, I raised my top oven rack to top, fired up oven, put my stone in and heated the stone for 45 minutes. Makes a better crust! 4) I strained the marinade and put the tomatoes in a bowl. Made it easier to brush marinade on crust. 5) use all the tomatoes!! I used Asiago (couldn't find fontina) and mozzarella on first, then tomatoes, basil, Parmesan and feta in that order. 6). I baked pizza at 400 for 15 minutes. I let it rest on cutting board for 5 minutes before slicing. Bottom line...my kids ate 5 slices each! We cut small slices and they even ate tomatoes! If you take the time to make your own crust, preheat stone, and marinate tomatoes longer, it is THE best pizza ever!!!

0 users found this review helpful
Reviewed On: Dec. 31, 2014
 
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