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The Not So Great Baking Adventure

The Not So Great Baking Adventure

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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15 Comments

  1. kalin

    I’ll find my pizza crust recipe and email it to you! (it’s a bit over half whole wheat)
    I also usually drizzle a tiny bit of olive oil + salt + garlic powder along the outer edge of the crust-gives the parts that are all crust and no toppings a little something extra

    1. Lisa Eirene

      Please do! I’d love the recipe. I will give the garlic powder a try next time. I think that might help.

  2. Kristina @ spabettie

    Jason adds honey to his dough, and many times he has added beer too (more yeast!), and his crust always turns out with a rich flavor.

    reading Kalin’s comment now… garlic powder sounds GOOD too!

    1. Lisa Eirene

      How much beer do you add? Do you add beer instead of water?

  3. Kristina

    My tried and true pizza crust recipe is:
    3C flour (I usually use a mix of 1C WW and 2C AP)
    1 package yeast
    2 tbsp vegetable oil (or olive oil gives a good flavor also)
    1 tsp salt
    1 tbsp sugar
    1 C warm water

    Combine the dry ingredients in a bowl, then add water and oil.

    One thing that helps add more flavor is to mix the dough in the morning and leave it to rise all day long. Likewise, I have made it the night before (or several days) and keep it in the fridge until the morning before I need it and then let it warm up and rise all day.

    Good luck!

    1. Lisa Eirene

      Thanks Kristina! I’ll give it a try!

  4. Lesley Lifting Life

    The crust is always the hardest for us to get right as well! It’s always too thin, too thick, too flavorless, etcetera. Either way … your pizza looks really good! πŸ™‚

    1. Lisa Eirene

      It seems to change every time! I don’t think we’re using different recipes but each pizza ends up being unique. One day we will get this stuff down pat. πŸ™‚

  5. Lisa

    Are you positively positive you remembered the salt? Lots of times when we cook together we have trouble remembering if wanyone added it. Any bread product without salt is beyond icky.

    1. Lisa Eirene

      You are spot on!!! We did forget the salt!! Ugh

  6. Lori

    Pizza crust can be tricky, but I suspect it was the salt, which I see now you said was what happened.

    Isn’t it amazing how you don’t use much salt in recipes and you think it wouldn’t make a difference, but it really does!

    1. Lisa Eirene

      Yeah! I think it was like a teaspoon of salt or something? But clearly it makes a difference. Will NOT forget that next time!

  7. C.

    Have you considered adding herbs to the dough? Hubby and I always saute some minced garlic in the oil we use, and also add some spices and seasoning like rosemary, oregano, and parsely…

    1. Lisa Eirene

      Do you added the garlic to the dough or just the oil? I like the idea of fresh garlic. I will definitely try that.

  8. Miz

    if and when I do….Ill be back πŸ™‚

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