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Kristens vegan pizza built from scratch. It's phenomenal but I don't have the recipe

what hypocrisy....that yeast was alive until you KILLED it, murderer.

mini , half pep pep , half cheese w/ parmesan.




had some bubbleage .


didnt prebake the crust for 5


thiking 8 oz of cheese may be light , trying 12 next time .


sliding the pie off the board has become an issue .

have to remember , make the form on the table . then pile on flour / cornmeal to the board . limit the time it sits on the board .

just have to make a new batch of sauce with less basil .

getting really close to perfection here .

going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .

SHARPPIE wrote:I think that's impossible for me. we ate pizza for a month straight a little while ago, and I still wanted it the next night.

when i was about 17 i lived in a squat in oakland with a bunch of punks... my girlfriend at the time worked at tower records, which was a ticketmaster outlet. there was some concert that you got a free pizza coupon for pizza hut when you bought a ticket. she stole a fucking huge stack of those coupons. we ate rank pie every meal for about a month and a half.

i have memories of guys who could swill down a bottle of gut rot whiskey with no problems, puking after a few bites of pizza. it was real hard to get back on the pie after that. there was a pizza place in hayward that helped bring me back to the fold. that shit was bomb.

by the way, you wanna hang out with us again next week? we can take pics this time.

can i molest sharppie?

General Tso s Chicken wrote:going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .

I wouldn't be able to tolerate that kind of criticism. I personally don't buy in any "name brands" at all and the majority of what we eat as a family is fresh cooked from scratch. The exception being pasta as I'm still to get a pasta machine.

Eviltoastman wrote:

General Tso s Chicken wrote:going to have erik and his fam over next week . they are kinda picky , top shelf , name brand "food brats" . cant wait to see what they find wrong with it .

I wouldn't be able to tolerate that kind of criticism. I personally don't buy in any "name brands" at all and the majority of what we eat as a family is fresh cooked from scratch. The exception being pasta as I'm still to get a pasta machine.

he is my older brother .

the shit i have put up with from this guy , , ,

i cant help but put up with it , but more than a few times i have gotten close to doing something that would end up with me doing life in prison .

the only thing stopping me , is the fact that i have risen above , and learned what not to be , just from watching this tool make a complete dick in the mouth out of himself at every turn . but he has his own little slice of heaven , a wife that cant fucking stand him , kids that loath his shadow .

i could tell storys for hours , the attempt at poisening our father , shattering my lil bro's leg when the poor kid was 4 and scaredick was 18 , but that shit is the tip of the iceberg .

did i mention his crack habit ?

Do Kraft® make crack?

I've been messing around with this dough lately...throwing in spices, honey, garlic salt instead of regular salt...stuff like that. it's pretty damn good.


3/4 Cup Buttermilk, warm
1 Tbs Dry Yeast
2 Tsp Sugar
1 Tbs Olive Oil
1 Tsp Salt
1/4 Tsp Baking Soda
2 Cups Bread Flour


baking soda is optional...just adds that extra puff. I usually have to add a few splashes of water to get it all incorporated and feeling right.

Eviltoastman wrote: I'm still to get a pasta machine.

When you do...you'll never go out again - except to stock up on stuff to eat with fresh pasta

i should try that crust , could you elaborate on what is different about it ?

it's much more fluffy, puffy. my old crust was kinda flat and crispy like a cracker. this is more chewy and a little thicker...a lot closer to stuff you get in pizzerias. the crust still gets a little crisp on the edge, but the rest is nice and pillowy.

we also stopped flipping the pizza....we pre-bake the crust for about 3 minutes at 500°, throw the toppings on, and bake for 10 minutes.