I used to buy Bobolis at the outet store for a buck. Good deal! Full price? Not so much.

Lately, I’ve been buying balls of pizza dough for that buck. Sure it’s more expensive than scratch but they’ll keep in the freezer forever and defrost rather quickly.

Knead ‘em when you need ‘em.

Vini. Vidi. Mange!

This sounds great! Where do you find these dough balls?

Supermarkets, delis, Penn-Dutch. Ask around!

Sometimes, local pizza joints (not chains) will sell dough, too.

Boldly go, babe!!

Mmm…  Homemade pizza!  At our place, homemade pizza is a Saturday night staple.  The convenience and ease of it, is only eclipsed by the fact that it allows us to use up leftovers in a creative and delicious way. 

Like Richard Pachter, I also am a fan of keeping raw pizza dough balls in the freezer.  They defrost quickly, and defrost even quicker if left to “bob” in a sink of cool water for a bit. FYI - I’m a fan of Trader Joe’s pizza dough.

Wish we had Trader Joe’s down here in SoFla.

Rumors abound but no grand openings just yet.

For the carmelized onions for the pizza, I’m thinking sweet onions (like Vidalia) would be better than regular white or yellow onions. Would you agree?

Yes on the sweet onions! I find that’s about all I buy anymore because they seem to cause me less tears and also I just really like the flavor.

I have a quick pizza dough recipe that is easy to make and we throw it on the grill—our favorite topping is olive oil, feta cheese and a seasoning I buy at a local middle eastern store—the other favorite topping is fresh tomatoes, basil and fresh mozzerella cheese. All quick and easy you could do any toppings you like

I am still trying to figure out how to “grill” pizza dough. I’ve read tons about it, but just can’t seem to get it like I want it to be. Maybe this is because when we lived in Raleigh we had a wood-fired pizza oven on our deck and the grilled version just doesn’t seem to compare. But it’s been, oh, 7 or so years ago since we lived in that house, and you’d think the taste memory would fade, right?

Careful what you wish for, though, b/c if you have your own wood-fired pizza oven on the back deck, you’re kind of a slave to that process. I used to make two bread machines’ worth of dough at a time (every Sunday), and then it would take 3 hours to get the fire right in the oven and get it up to 800 degrees F. Then there was flour all over the kitchen, plus you had to shape the pies and cook the toppings. (I used to make my own tomato sauce, for them, too.) Then the pizzas themselves would get done in about 3 minutes (literally), so by the time we could cook them and get everything to the table, we’d be exhausted. Then we’d still need to clean up the destroyed (!) kitchen. But when we told the kids, then 10 and 12, that we were going to move, the first thing my daughter asked was: “We’ll still have a pizza oven, won’t we?” The sad truth is, I thought we would, but we never have again!