Comments on: Garlic flavored pizza

By: Shilpa

Shilpa — Fri, 26 Feb 2010 18:38:23 +0000

No, pizza stone is not mandatory.

By: Shree

Shree — Fri, 26 Feb 2010 17:02:55 +0000

Hey Shilpa……….I started following you blog recently……very interesting veggie recipes…I enjoy cooking like crazy!!!!!!!!!!!!…..mmhh…..i loved the veggie Italian recipes(since I’m a vegan!! ) and the directions to cook…. the pics making it tempting to try……kudos man….thanks for the yummy recipes……I’ve a question….for the Pizza is it mandatory to have a stone???cant we bake it in a Pyrex tray???……….I LOVED your pizzaa….cant wait to bake one..!!thanks…..love…

Shree.

By: Reshma

Reshma — Tue, 24 Nov 2009 09:59:34 +0000

Hey Shilpa,
I tried this recipe yesterday and it turned out superb. My husband really loved it. Thanx

By: Priti

Priti — Sun, 25 Jan 2009 18:17:17 +0000

Shilpa, finally a success for me. I made this pizza today again and this time, I kept the base a little thicker. Preheated the oven on 450 for 10 minutes then kept the pizza base with all toppings on the bottom rack for 6 minutes and middle rack for 6 minutes. And then when I removed it, it was just perfect. Also as I did not have much time for the dough to rise (I only had about an hour), I preheated oven to 350 for 7 minutes & shut it off and then kept the dough inside this oven for an hour, this made the dough rise in that hour very quickly and the result was the best pizza (according to my hubby). So thank you for all the tips and now this one will surely be a regular at our house.

By: Priti

Priti — Sat, 24 Jan 2009 17:31:55 +0000

Shilpa, pizza looks yummy. I have a question though I tried the same recipe just different toppings and I did it with Maida. I made three pizzas and here are my results, first one was great to taste top was cooked great but a thin layer (top layer) of the base I felt was uncooked. I preheated the oven to 425 and then kept the pizza in the middle rack of my oven. Next time I kept it for half the time in the bottom rack and then shifted to the middle rack, well almost same result. My only problem seems to be that the base of pizza on top from inside is bit uncooked. So next time I cooked just the base for five minutes and then added the toppings and did everything else the same, well now the pizza was a crispy one but cooked so not sure what I am doing wrong, could you please tell me. I even made sure that the circle was thick base which is what I like. I do not like thin crust pizza personally.

Shilpa: If the third method worked for you, continue same. I do that sometimes too. Just bake the base alone for 5-6mins and then add the toppings and bake again.

By: varsha

varsha — Wed, 24 Dec 2008 04:56:37 +0000

Shilpa..First time here..Lovely ,Awesome blog you got..Missed it earlier..Wil come here more often..:)

By: Soumya

Soumya — Mon, 08 Dec 2008 19:23:41 +0000

Hi Shilpa,
I tried this pizza yesterday.it came out so well.My Hubby and my daughter loved it.
Thanx a lot for your recipy shilpa.

Soumya

By: Ketaki

Ketaki — Tue, 02 Dec 2008 03:51:36 +0000

hi shilpa,

just now tried the pizza it came out just as the pic!
i didnt know the bread will be so fluffy! its so much better than using pizza mix.

thanks for the recipe. cant wait to try the new recipe u have posted with white sauce!

By: Natasha

Natasha — Fri, 21 Nov 2008 11:59:03 +0000

what is the proportion of fresh yeast to 1 envelope active dry yeast? last time i used dry yeast,it refused to ferment. love you for your dedication to this blog.

Shilpa: Natasha, on the active dry yeast bottle I have, it is written
2 and 1/2 tea spn active dry yeast = 1 envelope active dry yeast = 1 cake fresh yeast.
I have never used fresh yeast, so I don’t know more about it.

By: Natasha

Natasha — Wed, 01 Oct 2008 06:06:56 +0000

‘Bake in a preheated oven for 30 minutes or till baked’…now instructions like this in most recipe blogs make me feel so grateful that you, Shilpa, are so comprehensive and detailed with your recipes. You’d have mentioned temperature and an approximate period for baking.
Some of the great things in life DO come free! Makes me wonder if your blog is ever gonna became a paid site too. I hope it doesn’t but even if it does, I bet u’ll still have loads of registered users.
Kudos.