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From: mauney@ncsu.UUCP (Jon Mauney)
Newsgroups: net.cooks
Subject: Re: pizza dough recipe wanted
Message-ID: <2525@ncsu.UUCP>
Date: Wed, 7-Mar-84 09:02:37 EST
Article-I.D.: ncsu.2525
Posted: Wed Mar  7 09:02:37 1984
Date-Received: Thu, 8-Mar-84 08:46:18 EST
References: <1835@tekig.UUCP>
Organization: N.C. State University, Raleigh
Lines: 21

Joy of Cooking is a wonderful cookbook,  but sometimes they are a little
wierd about ingredients.  (ask me about my first cheesecake, in which I
misinterpreted the description "4 packages cream cheese  (3/4 pound)" )

Wherever JofC asks for cake yeast, use a package of dry yeast.  Cake 
yeast is fun to play with,  but I've never been able to tell the
difference after it has been cooked.

And despite protestations to the contrary, I recommend using half
whole wheat and half white flour.  It is not "health nut pizza",
not coming from the Nilla Wafer Kid.  It just tastes good.
But then, I like my pizza without anchovies, so who am I to say?

[By the way, a new Joy of Cooking is supposed to be in the works,
completely revised by Marion Rombauer Becker's offspring.  I heard
about this a long time ago.  Does anyone know when it's expected
to hit the shelves?]
-- 

_Doctor_                           Jon Mauney,    mcnc!ncsu!mauney
\__Mu__/                           North Carolina State University