[quote name='XchikaXchikaX']i got us tickets to see
avenue q on broadway. nothing like r-rated puppets.
i also got him nsmb for ds, castelvania p.o.r., gunstar heros, and a wii intarweb dongle (or donger, depending on your preference.)
and a bleach ichigo t-shirt, and a ichigo and rukia action figures.
Sixers - pizza dough isn't bad by hand. i think it's more work to clean the mixer. i use 3c all purpose flour, 1 package dry active yeast, 1t salt, 1t sugar, 1T olive oil (cheap stuff, save the evoo) and 1c kinda hot water. mix water, salt, sugar, olive oil and yeast. let sit for 1 hr. add flour 1 cup at a time mixing with wooden spoon. mix until sticky. knead on floured surface for about a minute. pour a couple drops olive oil on two metal or glass bowls. put half the dough in each bowl. cover tightly and let rise in warm place1 hr. make pizza.[/quote]
No no no no no no no no no no.
You can't add the salt and the sugar to the yeast at the same time. You'll kill some of the yeast.
1 1/2 cups warm water , no hotter than 120 or you'll kill the yeast. 3 Heavy pinches of sugar, a package and a half of active dry yeast, 4 1/2 cups AP flour, 4 1/2 tablespoons olive oil
2 heavy pinches of salt.
Add the yeast to the bowl, pour the water on it and add the sugar. Let it sit till it foams. 15 minutes or so. Add in the flour, then the oil then the salt. Do all this is the mixing bowl. Mix it on the middle setting for 15 minutes. Turn the machine off and put it out into another bowl, glass if you got it. Make sure you pour oil into the bowl and rub it down so it doesn't stick as it rises. Leave it covered with some plastic wrap for about an hour.
You'll want to pull off 5 oz chunks and ball it up. Pull it tight all around. Think of it like the ball is a little head and your pulling the hair off the top of the head, pulling it down the sides and sticking it up under the throat. Dont do it like your forming meatballs. You want to be pulling it and making a tight skin on the top of the ball.
Let it sit for 10 mins, flour out your counter and roll it out with a pin. Don't push too hard. Lightly roll it. From the middle pretend it's a clock and go from 6 to 12 then turn it 15 mins, 6 to 12, turn 15 mins, and so on till it's the the size of a plate.
Don't push too hard and don't push hard on the edges, this will crimp the edges and keep the dough from rising on the rim.
Then when that's done put the pizza on a piece of cardboard or the bottom of an inverted cookie sheet. Don't over do the sauce, it's a common mistake, you're looking at about an ounce to and ounce and a half of sauce. Too much and you'll have a soggy wet pie and that's not good for anybody.
If you're adding vegetables, cook them off a bit ahead of time so they give up some of their water, again, this keeps the pie from getting water logged.
Even if you don't have a traditional red sauce I'm sure you got something in your fridge you can use like BBQ sauce or some sort of marinade.
The whole time you're making it think to yourself, "If I bought this at a shop, would I be happy when I got home?" Stay focused on what you want and how you want it to be and everything will come up Milhouse.
TRU.
), downloading music ( 
s ).
