This article in the NYTimes (Sunday magazine section, several weeks ago) included a recipe for pizza crust by my favorite food writer, Jeffery Steingarten. (By the way -- that picture of him? In the last link, the author page? PRAY TO GOD that anyone ever takes a picture of you that is that flattering. Use it until you die. Require that a paper use it in your obituary. JS is a wonderful writer, a clear thinker, a man of unbounded enthusiasm, and very smart. But he does not look like that.)
EDITED TO ADD: This pizza crust is decidedly superior to my earlier pizza crust. If I invite you over for pizza, you do not need to be afraid!
Pizza quality will improve even more if I can find our pizza stone! I forgot that we even had one!
PS - I am grateful for a family who want to eat my experiments, no matter how questionable they look.
Anyway, I made pizza dough today. I often make pizza dough on Mondays, and it never quite pleases me (though I seem unashamed to serve it to people both inside and outside my family) so I am trying the linked recipe to see how that goes. We'll bake, eat and critique tomorrow.
My dear friend Beth is writing for Suite 101 - her first post, a recipe, appeared today. I have never made this - in fact, I've never even tasted it! But I am going to try it - it's made from pantry stuff I have around (except for the ground beef), and the kid likes beans.
Speaking of beef, I got some bargains while grocery shopping today, and now I have to figure out what to do with a pork "filet". (It's long and skinny. It's like a pork log. I think I might have called this a tenderloin, were I doing the labeling. But perhaps that's not technically correct.) Off to google "pork" (oh good Lord.)