Posted by: poofergirlsperspective | October 12, 2008

OK I admit it, it was a trick question.

Poofergirl … “So, do you want mushroom on your pizza? ”

Loren … “Yeah sure, I will have mushrooms.” 

Poofergirl … “Oh, Ok. … But I have to ask … do you think that you will savor and appreciate them as much as you should?”

Loren … Short pause … then “if you want all the mushrooms on your half that is just fine.”

Poofergirl … “Ok thanks.”  




  1. Oh my gosh, that looks so good! What recipe do you use for your crust? I have tried a couple of different recipes, but I haven’t found one that I really like. Is that a Pampered Chef pizza stone?

  2. Would you share your recipe? It looks amazing, my mouth is watering, mushrooms or no mushrooms!!

  3. The recipe …

    Crust first, obviously. :)

    1 1/3 cup warm water and 1 package yeast (2 1/4 teaspoons if you buy in bulk like me). Disolve yeast in water.
    3 1/4 cups flour
    2 tablespoons olive oil
    1 tablespoon salt

    *mix together and let sit for at least half an hour.

    I use a pizza stone which is pre-heated in the oven for at least a half an hour.

    Roll or pat dough on stone. Add your sauce, your topping and your cheese.

    Bake about 20 – 25 minutes @ 425 degrees.

    Yum. It really is good. I use about 2.25 cups of whole wheat flour and 1 cup of white. I will post my pizza sauce in another post. One trick that was with my crust is that they suggest you coat the top of your crust once it is ready for toppings with olive oil … it will create a barrier between the dough and the wetness of veggies. Works pretty slick. I usually forget, but yesterday I remembered. :)

  4. Thanks so much for sharing! I can’t wait to try it and that olive oil hint sounds like a winner!

  5. Beautiful pizza! Ours are always in sections according to which toppings each of us like. I pre-bake my crust for about 5 minutes, that seems to prevent the “soggy middle” also. A layer of parmesan cheese sprinkled on is another trick I’ve read.

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