Comments on: My Favorite Dinner Series: Lindsay Edmond’s Pizza

By: Roxanne

Roxanne — Wed, 26 May 2010 03:07:55 +0000

Yay! I was hoping you had a soaked flour crust recipe. I am VERY excited to try this.

I was going to ask the same question about pre-baking. I’m assuming that it would be a good idea.

I know you’re out of town right now. Enjoy your time with your family!

By: Pam

Pam — Tue, 06 Oct 2009 22:23:24 +0000

Interesting! The pizza dough I have been making of late has you rest it at room temperature for 16-24 hours, and it tastes wonderful! I even tossed all my other pizza dough recipes. First I tried it with half white and half whole wheat, then all whole wheat, which was of course better nutritionally, but as far as the taste buds we preferred the half and half. So now I want to try this recipe, always attempting to feed folks healthier, but without sacrificing taste! Now I am wondering if part of the reason that it was so good was because the flour does actually get soaked that way. This version has you add the yeast when you are ready to make it; I wonder how the two would compare. As an answer to Barb–I have found that precooking pizza dough until it just begins to brown, then adding toppings (but not anything raw or too crunchy, meaning precook meat, dryfry onions and green peppers, etc.) works much better. You avoid that gumminess that happens when you don’t precook.

By: KimiHarris

KimiHarris — Wed, 23 Sep 2009 03:03:27 +0000

Billie,

I haven’t tried Lindsay’s recipe, but I am sure you could.

By: billie

billie — Tue, 22 Sep 2009 19:17:54 +0000

The other 3 sections that aren’t used; can I put those in the freezer or ? Thanks.

By: Barb

Barb — Thu, 23 Jul 2009 11:57:23 +0000

Maybe this is a silly questions…but do you pre cook the pizza crust for a while before putting on the toppings? It isn’t clear in the instructions and I have had many homemade doughy pizzas in the middle? 15 mins doesn’t seem long enough to cook through with toppings? I am making this tonight so I hope i get it right

By: Kelli

Kelli — Fri, 15 May 2009 00:32:54 +0000

Do you have any suggestions for a cheese alternative or how to replace that yummy cheesey taste on pizza?
I would really appreciate some ideas.

By: sarah

sarah — Sat, 09 May 2009 14:42:30 +0000

i’ve never made pizza crust before but this one turned out pretty good!
i used fresh spelt flour (grind my own) and soaked it over night and i wanted to test the recipe so i only made one crust. i think because it worked really well i’ll make 4x as much next week.
anyway..tasted great!!
just had it stick to the pizza stone pretty bad, so i think next time i’ll use some flour or coconut oil….

By: Meg Dickey

Meg Dickey — Tue, 17 Feb 2009 00:29:26 +0000

Thank you for this recipe! I’ve been looking for a whole wheat crust that didn’t end up being cardboard… This was perfect. I also modified it to make calzones (with homemade mozzarella, ricotta, with homecanned tomato sauce on the side!) which were also delicious.
I’m so grateful to have found your site – I am very, very new to the idea of NT, but I love everything I’ve learned so far. Thank you!

By: Pizza - Dark Days

Pizza - Dark Days — Tue, 10 Feb 2009 00:24:50 +0000

[...] found what I was looking for on The Nourishing Gourmet. I’m not a complete Sally Fallon convert and don’t exactly follow all of her guidance [...]

By: Mrs. U

Mrs. U — Wed, 02 Apr 2008 19:24:00 +0000

Thank you!! Pizza is on our menu for this week, so I think I will try the crust this way! Thank you for sharing this!

His,
Mrs. U