View Full Version : Alissa's Pizza... WOW!
01-29-2007, 10:17 PM
So... I just had a slice of Alissa's pizza (I used the easy crust).
It is so good! I am amazed. I absoluetly LOVE it.
One question though. It's been dehydrating for about 7 hours (after the first four for the crust alone) and it is still a bit wet and mushy in the center. It is now 9pm and I don't want to leave it in overnight. It is good the way it is but I would love for it to be crispy! I have taken it out and put it in the fridge. Can I just continue dehydrating tomorrow? If not.. I am still very pleased with the results. Seriously... better than the real deal!
01-29-2007, 10:25 PM
Oh yeah! I love that pizza. I'm not amazed by any of Alissa's recipes. Every single one I've made tastes so good.
Maybe you could try dehydrating again, I don't believe it will hurt anything. I don't think it will ever get crispy, at least mine never have.
Anyone else??? :confused:
01-29-2007, 10:31 PM
You can continue to dehydrate until tomorrow. I made her pizza 2 weeks ago in my class and I used her calzone dough for the crust...LOVED it! It's similar to the "easy crust" recipe in that it uses buckwheat and just a little bit of flax. I, too, ended up topping it before the crust was totally done and by the time the crust was the way I wanted it, the toppings were too dried out for my tastes.
So, what I will do next time is dry the crust all the way until it's as dry and crispy as I like it and THEN top it and dehydrate for a shorter time to keep the toppings fresher and not as dried out and crunchy. But it was still good the next day when it was completely dry!
01-29-2007, 10:38 PM
Aha.... I think I will do the same next time. :rolleyes:
01-30-2007, 08:32 PM
So the stuff is fabulous... but my oh my will it do a number on your breath! I had to brush my teeth twice and my breathed still smelled like garlic and onion! :o
01-30-2007, 08:33 PM
It also depends on how you store it. I made her easy crust. Had the pizza each day for a week for lunch... but with each serving, it became more and more "moist" in terms of the crust. Just experiment. Agree, though - the flavors are fantastic!
01-30-2007, 10:04 PM
LOL, yeah I had to learn to cut down on the garlic when I make some of Alissa's recipes...she can get pretty heavy-handed with that garlic! :D I need to get some buckwheat sprouting as I've been craving that pizza since my last class! I think this time I'll make little mini-rounds of crusts and keep them in the freezer that way, when I want a snack of pizza, I can just dehydrate, whip up some sauce and toppings and go for it!
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