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Jay's Signature Pizza Crust

Reviewed: Oct. 30, 2013
This pizza dough is perfect as written. I divide into three portions and cook in a well oiled 9" round cake pan. I precook it for about 8 minutes, then add toppings, and continue cooking until cheese is bubbly. I now refuse to buy pizza dough at the store. I keep this in the freezer at all times. I'm sure it is best to defrost for several hours, but I never remember to take it out in time. Place in an oiled zip top bag, squeeze out the air, and seal well. Then put the bag in a bowl of warm water (110ish-degrees). Change the water after about 10 minutes. It should be defrosted and ready to shape in 20-30 minutes.
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Peach Cobbler VI

Reviewed: May 27, 2011
My family loves this very traditional cobbler. The batter can easily absorb the liquid from the peaches; don't drain them! 400 degrees is too hot. The top of my first cobbler was very dark brown. Try 350-375 instead.
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Tortilla Pizzas

Reviewed: Jan. 28, 2011
I will never buy another frozen pizza! The only change I made was to sub the 3/4 mayo with 1/2 cup pizza sauce plus 1/4 cup mayo. Very good and inexpensive. Add or take away from the recipe as you like; it will still be great.
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Quick Yeast Rolls

Reviewed: Nov. 6, 2010
Easy to make but very bland.
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1 user found this review helpful

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