Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site ncsu.UUCP Path: utzoo!watmath!clyde!burl!ulysses!harpo!decvax!mcnc!ncsu!mauney 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