samlii: Looks awesome drealmer7, might be something to try with the kids this summer when they have a lot of free time (and we get some new batches of tomatoes.) Except for maybe the cheese, that seems a little too active time consuming, but the local grocer makes their own.
Definitely a great thing with kids, get them into making their own food and eating from close to the source is very important! And fun and rewarding more than can be imagined!
HereForTheBeer: Favorite thread checked, because I would like to try that cheese one of these days. Gotta figure out where to get raw milk since there has been a bit of a fuss about it the last few years and there was talk of outlawing its sale. Or maybe I'm confusing it with something else. Anyway, homemade cheese sounds great.
Yeah, a majority of states won't sell raw milk. If you live in a state where it is legal to sell it's still probably hard to find,
here's a site to find it. There's a lot to it all (raw and pasteurized, what it all means, why people hold the different views they do) and a lot of information out there. There are also a lot of different ways to make a lot of different cheeses. Facebook groups are great for bread and cheese groups of all kinds.
Lifthrasil: But the most important question hasn't been asked or answered yet: is your Pizza DRM free?
No additives! Certainly no unnecessary junk!
Vythonaut: Great pizza drealmer7! I love making 'zzas at saturdays then call my friends for a movie / tabletop with lots of beer!
My pizza contains: cheese
(i prefer local cheese "Makedoniko"), fresh tomatoes & oregano from our little farm
(for the sauce), green & red
(not hot) peppers, feta greek cheese & olives. I always make my 'zzas square and i make the dough very very thin and when i bake it, it becomes crunchy and tasty! No cold cuts added, i don't like them anyway. ;-)
And now i'm hungry! :P
Sounds good! I like a nice thin crunchy crust. Mine comes out with a nice crunch on the bottom no matter the thickness (I change it up depending on mood/size of dough) because of the pizza stone; super-thin crust is something special (and hard to get right!) Sometimes I like to add broccoli and sausage and roll it into a stromboli (cheese on the bottom, slight sauce dribbled in the middle.)
tinyE: Our Eggs Benedict is fabulous. Our pizza not so much, which is why we are very seriously considering taking on drealmer as a cook.
We're actually looking to start our own bakery business, or would love to be personal chef+baker for someone!
chadjenofsky: Thanks for the virtual pizza, drealmer7!
My pleasure! Stop by the thread anytime to click on a nice slice for yourself!