Community Pick
Pizza Dough for Thin Crust Pizza
"Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it."
photo by Food.com
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
2 pizzas
ingredients
- 2 1⁄2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 teaspoon salt
- 1 cup warm water
- 1⁄2 - 1 tablespoon olive oil
- cornmeal, for sprinkling
directions
- Mix a little sugar into the warm water.
- Sprinkle yeast on top.
- Wait for 10 minutes or until it gets all foamy.
- Pour into a large bowl.
- Add flour, salt, olive oil.
- Combine.
- Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
- Cover and let rest for 20-30 minutes.
- Lightly grease two 12-inch pizza pans.
- Sprinkle with a little bit of cornmeal.
- Divide dough in half.
- Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
- Try to make it thicker around the edge.
- If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
- Then spread with pizza sauce and use the toppings of your choice.
- Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
- Makes 2 12-inch pizzas.
- If you don't want to use all the dough, you can freeze it.
- Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
- When you want to make a pizza, take dough out of freezer and allow to thaw before using.
Questions & Replies
-
How much is a little sugar? -
Will this dough work for a thicker crust? -
Can you make this in a bread machine? And how? Thank you. -
How long does this dough last in the fridge? -
how many teaspoons does the yeast package convert too
see 10 more questions
Reviews
-
I made this last night. This is PERFECT and we were so pleased with it. I had my usual trouble with measuring the yeast, but only because I buy the bulk instant yeast and the recipe is written for the little packets. My general rule of thumb is 1 teaspoon of instant rise yeast per cup of flour, so I used 1 and a half teaspoons for this recipe and it was perfect. I used my bread machine to make the dough, and the dry/wet measurements you cited were so perfect that I didn't have to tinker with it at all, which was a welcome surprise. Oh, and I also added a scant teaspoon of sugar, to ensure a good rise from the yeast. I baked my crust on the top rack for about seven minutes at 425, pulled it out to dress it with my sauces and toppings, then popped it back in on the top rack to bake until the cheese was bubbly and browning a bit. It was PERFECT. I forgot to brush the edge of the crust with some olive oil but that's the ONLY improvement that could have been made to the pie we had last night.<br/><br/>Our toppings: red sauce, chopped black olive, fresh basil leaves, mushrooms and Mozzarella one one half.... pesto sauce, chopped black olive, mushroom and Mozzarella on the other. Perfect, perfect, PERFECT.<br/><br/>I do want to add that since we've just moved, I couldn't find my rolling pin yet so I had to resort to hand-tossing the dough, and it worked BEAUTIFULLY. The dough was wonderfully elastic for it. It easily shaped to a big round pie; thin in the middle and perfect thick edges. I've never been able to do that before but this dough made it seem easy. We love paper-thin crust, and this one did the job beautifully. A definite keeper, thanks so much for posting! -
I've made this several times and it's always great - but last night I took a couple of tips from another recipe, and it turned out FANTASTIC - best I've ever made - and the fam agreed. I used the exact ingredients from this recipe, only I used 1 T of sugar to be exact, and a pinch more salt. The changes I did make... I pre-heated (for a long time) the oven to 500, and instead of using a pizza pan, I used parchment paper only. Basically, I rolled out the crust on parchment paper that I laid out on a large cutting board. When the pizza was ready to put into the oven - I slid the parchment paper directly onto the oven rack. This cut the cooking time to about 10 to 12 minutes.<br/><br/>The crust turned out fluffier (and tastier) than usual, and the entire pizza crust was crispy (no soggy middle). It was absolutely amazing! We topped it off with bacon, basil, mushrooms and fresh tomatoes from our garden. Yumm. I'll be making pizza more often... -
This recipe is so easy and tastes great. We love cracker thin crust and this is it. I stretch the dough really thin and then spread olive oil on top before baking on a sheet of foil for 10 mins. Then I put the toppings on and put it back in the oven without the foil and bake for about 10 more mins and it always turns out great.
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This is the thin crust pizza recipe I've been lookg for...forever! I used: 1 c. WW flour, 1/2 tsp. salt, 1T. sugar, and 2 full tsp. of instant yeast. I didn't proof the yeast, just whisked the dry ingredients together in the bowl. I added the water and oil, then kneaded it for 8 minutes, adding flour by the T. until the dough was just barely sticky. I let it rest for 15 min. while the oven preheated. Then, I divided the dough, and rolled each half out on a well floured slippat baking mat. As I rolled it, i continued to peel it back, and let it shrink, turning it, and adding more flour to the mat, as needed. I stopped peeling/rolling when the dough no longer shrank back much from the size of the slippat. I, then, rolled it just over the edges one more time, and turned it onto a greased and cornmealed baking sheet. I pre-baked the crusts for 10 min., then topped and baked for another 10 min. The crusts were gorgeous! It was crisp, yet tender and held up well even in the middle. This recipe is a keeper! : )
-
Really easy and tasty crust. I have made this recipe about 6 times, last time I subbed half the flour for whole wheat and it turned out nicely. I always add much more flour than the recipe calls for. After initially mixing the dough I always notice that it is far too sticky and add at least another cup of white flour.
see 412 more reviews
Tweaks
-
I mean i tried a heart pizza once it tasted sooooooooooooooooooooo good -
I made this using the whole wheat version (1 cup instead of all-purpose) I used the food processor; put the water in, the sugar, and the yeast and let it sit in the processor until foamy. Then I just added in everything else. So easy. I did knead it by hand, and I let it sit 20 minutes. I sprinkled dill weed on the hand-tossed dough, I was going to spread sour cream on top, but it was bad so I used plain Greek yogurt, 3 kinds of cheese, hot Italian sausage, mushrooms, red and yellow peppers, caramelized onions, and dollops of cream cheese. This is one amazing crust, and we ate one amazing pizza!
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Really easy and tasty crust. I have made this recipe about 6 times, last time I subbed half the flour for whole wheat and it turned out nicely. I always add much more flour than the recipe calls for. After initially mixing the dough I always notice that it is far too sticky and add at least another cup of white flour.
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Great crust! I replaced about a 1/4 of the flour with whole wheat and would do that again next time. The crust held up really well. Thanks so much for posting!
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From now on, this will be my "go-to" pizza crust recipe. VERY easy to make & VERY tasty!!! I forgot to buy Olive Oil when shopping the other day, so I used Canola Oil instead...still turned out GREAT!!! THANKS for sharing!!!
see 7 more tweaks
RECIPE SUBMITTED BY
UnknownChef86
Somewhere west of Seattle, WA
Jesus is my Lord, Savior, Brother, Friend.
He is the sunshine of my life, the joy in my heart and the air that I breathe.
It's because of His love, grace and mercy that I have hope for the future...
and I look forward to seeing Him face-to-face.
I love to "experiment" in cooking, and I'm pretty good at it. But sometimes my family gets a wee bit exasperated at not knowing what's for dinner. Here's a conversation that's been repeated at our house more than a few times...
DH/Kid: "What are you cooking?"
Me: "An experiment."
DH/Kid: "What kind of experiment?"
Me: "Food."
DH/Kid: "What kind of food?"
Me: "Dinner."
DH/Kid: "But what are we having for dinner?!?"
Me: "How should I know...it's not done yet!"
I love reading, writing and cooking
...is it any wonder I love 'Zaar?
I'm a "Little House on the Prairie" girl at heart.
If I had my way, I'd own a primarily "off-the-grid", self-sustaining farm in the country.
I borrowed the following recipe-rating system from ~Bliss~,
as it seems to fit my style the best of any I've seen,
and modified it a bit to suit my own preferences:
5*--I'd serve it to dinner guests
4*--I'd order this in a restaurant
3*--Good enough for me, but not for guests
2*--Finished eating it, but with a struggle
1*--Unable to finish eating it
I wanted a place to honor those Zaar chefs that have passed away. Some of them were before my time, but they live on in their recipes and their humor/joy of life. God bless you all, and I hope I one day get the privilege of cooking alongside you in that Great Kitchen in the Sky.
Here's a poem I wrote for Gay, Troy and the elves. There's a lot of work and stress that goes on behind the scenes...stuff we don't see. I just thought I'd let them know I appreciate the hard work they do.
To Zaar
In the middle of the night, when all is still,
you've woken up, six hours until
you have to be at work (to use your skill).
Where do you go?
To 'Zaar.
The kids are yelling, your head is pounding,
The dog's in the yard, baying, sounding
like it's being killed...the tension's mounting.
Where do you go?
To 'Zaar.
It's your break at work, you tap your toes,
You've got time to kill, and everyone knows
there's nothing to do, time just flows.
Where do you go?
To 'Zaar.
Dinner's cooking, company's coming,
You're not quite sure if your boss is slumming
by eating there...your nerves are humming.
Where do you go?
To 'Zaar.
All is quiet, the kids are in bed,
Your spouse is content, having been fed
"Such a wonderful dinner!" he happily said.
Where do you go?
To 'Zaar.
To talk, to laugh, to cry, to whinge,
When your nerves and mind want to unhinge,
To get a recipe, to chat with a friend...
Just go to 'Zaar.
The End.
Copyright UnknownChef86, 2006
20 random things about myself:
1. I live in the same town I grew up in.
2. I have two grandbabies...one lives in Heaven with Jesus.
3. I am the "baby" of the family...I have four older siblings.
4. I've finally matured enough to admit that I was the spoiled brat.
5. My favorite colors are dark blue and hunter green.
6. I yearn to live in the country, but it's unlikely it will ever happen.
7. I can't recommend the books "For Women Only" and "For Men Only" by Shaunti & Jeff Feldhahn highly enough...they saved my marriage.
8. I'm allergic to a lot of things...primarily environmental and chemical.
9. Due to my fibro, I need my vitamins like a diabetic needs insulin.
10. The picture of the foot (on the bottom of my About Me page) is mine.
11. I have 3 kids...ages 21, 22 & 23.
12. I love to listen to www.praise1065.com.
13. I learned how to can from my mom...and still do it.
14. I've been married for 23+ years.
15. I love playing board games.
16. I would love to become a published author.
17. My mom and dad both passed away (separately) in 2002.
18. Our family loves "Firefly" and "Serenity" by Joss Whedon.
19. I have one dog (lab/retriever/traveling salesman mix) and a cat (Maine Coon mix).
20. I would love to own a restaurant.
The 100 Acre Personality Quiz
| ESFP - "Entertainer". Radiates attractive warmth and optimism. Smooth, witty, charming, clever. Fun to be with. Very generous. 8.5% of the total population. |
Your EQ is 167
150+: Two possibilities - you've either out "Dr. Phil-ed" Dr. Phil... or you're a dirty liar.
What's Your EQ (Emotional Intelligence Quotient)?
My Banners (as a host):
My Banners (as a participant):
(Amounts subtracted are from original amount to be lost...and do not include dietary hiatus weight gain/loss)
8/14/06: - 0/145
8/28/06: -15.9/145
9/07/06: -23.0/145
9/25/06: -26.2/145
10/6/06: -30.6/145
(insert a 4 month dietary hiatus, regaining (then re-loss of) 15 lb.)
7/13/07: -36.7/145
(insert yet another dietary hiatus of approximately 8 months, regaining (and re-loss of) ~20 lb.)
(God willing, I'll get (and stay!) there eventually!)
10/8/08: -57.2/145
11/4/08: -61.9/145
12/9/08: -66.8/145
2/11/09: -71.8/145
Here are some cookbooks I'd like to look through later. Think of this as a bookmark on the library shelf...
A footnote?
<style>body { background: url("http://img.photobucket.com/albums/v397/UnknownChef86/BlueCrumpledBackground.jpg"); background-repeat: repeat; }</style>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/MalachiteCross.gif>
<b><i>Jesus is my Lord, Savior, Brother, Friend.
He is the sunshine of my life, the joy in my heart and the air that I breathe.
It's because of His love, grace and mercy that I have hope for the future...
and I look forward to seeing Him face-to-face.</i></b>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/JesusNChildLaughing.jpg>
I love to "experiment" in cooking, and I'm pretty good at it. But sometimes my family gets a wee bit exasperated at not knowing what's for dinner. Here's a conversation that's been repeated at our house <i>more</i> than a few times...
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/Experiment.gif>
<b>DH/Kid:</b> "What are you cooking?"
<b>Me:</b> "An experiment."
<b>DH/Kid:</b> "What kind of experiment?"
<b>Me:</b> "Food."
<b>DH/Kid:</b> "What kind of food?"
<b>Me:</b> "Dinner."
<b>DH/Kid:</b> "But what are we having for dinner?!?"
<b>Me:</b> "How should I know...it's not done yet!"
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/CookbooksNPans.gif>
I love reading, writing and cooking
...is it any wonder I love 'Zaar?
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/OldFashionedGirlBaking.jpg>
I'm a "Little House on the Prairie" girl at heart.
If I had my way, I'd own a primarily "off-the-grid", self-sustaining farm in the country.
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/UnusedGraphics/FlowerBowBar.gif>
I borrowed the following recipe-rating system from ~Bliss~,
as it seems to fit my style the best of any I've seen,
and modified it a bit to suit my own preferences:
5*--I'd serve it to dinner guests
4*--I'd order this in a restaurant
3*--Good enough for me, but not for guests
2*--Finished eating it, but with a struggle
1*--Unable to finish eating it
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/BarStarOnWireLine.gif>
I wanted a place to honor those Zaar chefs that have passed away. Some of them were before my time, but they live on in their recipes and their humor/joy of life. God bless you all, and I hope I one day get the privilege of cooking alongside you in that Great Kitchen in the Sky.
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/InLovingMemory.jpg>
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=87023">Latchy's page</a></li>
<li><a href="http://www.recipezaar.com/member/53192">Lee Lee's page</a></li>
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=23302">Mille®'s page</a></li>
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=86764">Redneck Epicurean's page</a></li>
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=51579">SilentCricket's page</a></li>
<li><a href="http://www.recipezaar.com/member/185105">Stacky5</a></li>
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=40047">T. Woolfe's page</a></li>
If I'm on 'Zaar, I'm normally in one of these rooms...pretty much in this order:
<li><a href="http://www.recipezaar.com/bb/viewforum.zsp?f=48">Community Cafe</a></li>
<li><a href="http://www.recipezaar.com/bb/viewforum.zsp?f=13">Game Room</a></li>
<li><a href="http://www.recipezaar.com/bb/viewforum.zsp?f=51">Emergency Food/Supplies</a></li>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/GoldBarTop.gif>
Here's a poem I wrote for Gay, Troy and the elves. There's a lot of work and stress that goes on behind the scenes...stuff we don't see. I just thought I'd let them know I appreciate the hard work they do.
<b>To Zaar</b>
In the middle of the night, when all is still,
you've woken up, six hours until
you have to be at work (to use your skill).
Where do you go?
To 'Zaar.
The kids are yelling, your head is pounding,
The dog's in the yard, baying, sounding
like it's being killed...the tension's mounting.
Where do you go?
To 'Zaar.
It's your break at work, you tap your toes,
You've got time to kill, and everyone knows
there's nothing to do, time just flows.
Where do you go?
To 'Zaar.
Dinner's cooking, company's coming,
You're not quite sure if your boss is slumming
by eating there...your nerves are humming.
Where do you go?
To 'Zaar.
All is quiet, the kids are in bed,
Your spouse is content, having been fed
"Such a wonderful dinner!" he happily said.
Where do you go?
To 'Zaar.
To talk, to laugh, to cry, to whinge,
When your nerves and mind want to unhinge,
To get a recipe, to chat with a friend...
Just go to 'Zaar.
The End.
Copyright UnknownChef86, 2006
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/GoldBarBottom.gif>
<b>20 random things about myself:</b>
1. I live in the same town I grew up in.
2. I have two grandbabies...one lives in Heaven with Jesus.
3. I am the "baby" of the family...I have four older siblings.
4. I've finally matured enough to admit that I was the spoiled brat.
5. My favorite colors are dark blue and hunter green.
6. I yearn to live in the country, but it's unlikely it will ever happen.
7. I can't recommend the books "For Women Only" and "For Men Only" by Shaunti & Jeff Feldhahn highly enough...they saved my marriage.
8. I'm allergic to a lot of things...primarily environmental and chemical.
9. Due to my fibro, I need my vitamins like a diabetic needs insulin.
10. The picture of the foot (on the bottom of my About Me page) is mine.
11. I have 3 kids...ages 21, 22 & 23.
12. I love to listen to www.praise1065.com.
13. I learned how to can from my mom...and still do it.
14. I've been married for 23+ years.
15. I love playing board games.
16. I would love to become a published author.
17. My mom and dad both passed away (separately) in 2002.
18. Our family loves "Firefly" and "Serenity" by Joss Whedon.
19. I have one dog (lab/retriever/traveling salesman mix) and a cat (Maine Coon mix).
20. I would love to own a restaurant.
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/QuizResults/QuizMe100AcreWoodPooh.gif>
<a href="http://www.quizmeme.com/poohpersonality/takequiz.php">The 100 Acre Personality Quiz</a>
<table border="0" cellpadding="0" cellspacing="0" bgcolor="#dddddd"> <tr> <td width="250"> <b><a href="http://similarminds.com/jung/esfp.html">ESFP</a></b> - "Entertainer". Radiates attractive warmth and optimism. Smooth, witty, charming, clever. Fun to be with. Very generous. 8.5% of the total population. </td> </tr> </table> <a href="http://similarminds.com/">Free Jung Personality Test (similar to Myers-Briggs/MBTI)</a>
<img src=http://images.blogthings.com/whatsyoureqquiz/emotions.jpg>
<b>Your EQ is 167</b>
<b>150+:</b> Two possibilities - you've either out "Dr. Phil-ed" Dr. Phil... or you're a dirty liar.
<a href="http://www.blogthings.com/whatsyoureqquiz/">What's Your EQ (Emotional Intelligence Quotient)?</a>
<b>My Banners (as a host):</b>
<img src=http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-ChallengeHostAboutMe.gif>
<img src=http://www.recipezaar.com/members/home/154044/ShoeboxSwap08BannerByUmSafia.jpg>
<img src=http://www.recipezaar.com/members/home/154044/ShoeboxMysterySwap09Banner_02.JPG>
<b>My Banners (as a participant):</b>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/Zaar/Banners/CrazySwapBanner08ByBuzzonesbirdie.jpg>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/Zaar/Banners/StockingSwap2008.png>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/Zaar/Banners/FunNGamesSwap09ByHokiesLady.jpg>
<img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/2009HolidayStockingSwapAMPageSticke.jpg>
<b>My Weight-Loss Journey:</b>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/FunnyBone/weigh.jpg>
<b>(Amounts subtracted are from original amount to be lost...and do not include dietary hiatus weight gain/loss)
8/14/06: - 0/145
8/28/06: -15.9/145
9/07/06: -23.0/145
9/25/06: -26.2/145
10/6/06: -30.6/145
(insert a 4 month dietary hiatus, regaining (then re-loss of) 15 lb.)
7/13/07: -36.7/145
(insert yet another dietary hiatus of approximately 8 months, regaining (and re-loss of) ~20 lb.)
(God willing, I'll get (and stay!) there eventually!)
10/8/08: -57.2/145
11/4/08: -61.9/145
12/9/08: -66.8/145
2/11/09: -71.8/145</b>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/Utensils.gif>
Here are some cookbooks I'd like to look through later. Think of this as a bookmark on the library shelf...
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/SoManyRecipesChicken.jpg>
<li><a href="http://www.recipezaar.com/mycookbook/book/29935">What else??? Jellies, Jams, etc.</a></li> by JellyQueen
<li><a href="http://www.recipezaar.com/mycookbook/book/27354">#1 - The Best of Zaar</a></li> by Marg @ Cayman Designs
<li><a href="http://www.recipezaar.com/mycookbook/book/33342">Canning & Such</a></li> by kdp
<li><a href="http://www.recipezaar.com/mycookbook/book/36912">Wooden Skewer Recipes</a></li> by *Pixie*
<li><a href="http://www.recipezaar.com/mycookbook/book/48292/">Let Me OUTTA here!!!!!</a></li> by LAURIE
<li><a href="http://www.recipezaar.com/mycookbook/book/25553">Cast Iron Cooking</a></li> by Grandmaof1
<li><a href="http://www.recipezaar.com/mycookbook/book/50882">Chicken Cookbook</a></li> by Lvs2Cook
<li><a href="http://www.recipezaar.com/mycookbook/book/48765">Tried and True</a></li> by Tornado Ali
<li><a href="http://www.recipezaar.com/mycookbook/book/29051">Medicate Me</a></li> by eebrag
<li><a href="http://www.recipezaar.com/mycookbook/book/50266">From 2 Live Jews to Youse!</a></li> by The Whimsical 2
<li><a href="http://www.recipezaar.com/mycookbook/book/50229">Drink, Drank, NOT Drunk</a></li> by The Whimsical 2
<li><a href="http://www.recipezaar.com/mycookbook/book/48050">Substitutions</a></li> by CaramelPie
<li><a href="http://www.recipezaar.com/mycookbook/book/46224">Company's Coming</a></li> by Lennie
<li><a href="http://www.recipezaar.com/mycookbook/book/49924">Almost Too Beautiful to Eat</a></li> by eebrag
<li><a href="http://www.recipezaar.com/mycookbook/book/49924">Burgers--Never to Meat Again</a></li> by eebrag
<li><a href="http://www.recipezaar.com/mycookbook/book/29055">Camping</a></li> by eebrag
<li><a href="http://www.recipezaar.com/mycookbook/book/46852">Thirsty?</a></li> by MommyMakes
<li><a href="http://www.recipezaar.com/mycookbook/book/31381">Canning Recipes</a></li> by bikerchick
<li><a href="http://www.recipezaar.com/mycookbook/book/30261">Australian/New Zealand classics</a></li> by JanS
...along with a few of my favorite Zaar chef pages, particularly when they have too many cookbooks to list here! Or they don't have any cookbooks! :D
<li><a href="http://www.recipezaar.com/browse/getchef.zsp?id=3288">Chef Tish's About Me page</a></li>
<li><a href="http://www.recipezaar.com/r/chef=23302">Chef Mille®'s Recipes page</a></li>
<li><a href="http://www.recipezaar.com/r/chef=209983">Chef kzbhansen's Recipes Page</a></li>
<li><a href="http://www.recipezaar.com/r/chef=196369">Chef Bone Man's Recipes Page</a></li>
...along with a 'Zaar page or two that are worth perusing at length. :D
<li><a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=148628">Great "handed down" recipes</a></li>
<li><a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=121005">Instant Cooking Remedies</a></li>
<li><a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=123429">**Skinny Beaches** - SBD Thread!</a></li>
<img src=http://img.photobucket.com/albums/v397/UnknownChef86/100_2273.jpg>
A footnote?
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