New Cookbook Giveaway



I figured since I'm not sure how much posting I'll be doing this week, or, rather, how much FOOD posting I'll be doing this week, that maybe this would be a good time for another cookbook giveaway.

And so here we go.

This is a Pillsbury publication, as you can tell by little Mister Pop-N-Fresh up there on the cover and the little blue "Pillsbury" emblem.

I received this a while back and intended to make something from the list of recipes, but I never did.

I'm terrible like that.

But at least you know there won't be any pizza sauce smudges on any of the pages!

Anyway, the subtitle, in case you can't read the tiny print, says

 "TOP IT, STUFF IT, TWIST IT — The easy way to go with refrigerated dough."

And that's the main thrust of the book – how you can put together pizza quickly and easily in your busy life by using their refrigerated dough.

I haven't ever tried Pillsbury's refrigerated dough, so I can't say anything about it either way.  I pretty much always make my own, and I don't find doing so to be all that time-consuming.  Dough doesn't need (no pun intended) any attention once it's mixed together and worked a little.  It just hangs out, rising, while you gather together the toppings and make the sauce. 

But.  If making pizza dough is not your thing, but you want to make homemade pizzas on busy weeknights without tearing your hair out in doughy frustration, this might just be the route for you.

And regardless of the crust you use, the topping ideas sound pretty good – things like the traditional Margherita  and Four-Cheese pizzas to Smoky Chicken Pizza and Shrimp and Feta Greek-Style Pizza. 

And hence, the giveaway.

Here's what you do to enter:

In the comments section of THIS VERY POST, let me know whether you make your own pizza dough from scratch or if you buy pre-made dough, and why.  Or, if you've done both, which do you prefer?  And why?  Or is one just as good as the other?  My inquiring little mind wants to know.

And let's see…the contest will end this coming Sunday night – that would be May 3rd – at midnight, Eastern Standard Time, and I will post the winner on Monday, May 4th.


Let the games begin!

39 thoughts on “New Cookbook Giveaway

  1. I think for me it would depend on how much time I had on that particular day, or how adventurous I was feeling. Because of my limited counter space in my tiny apartment kitchen (and the limited time I have at the end of the day between work, practice and cleaning) – I’d say more often than not I’d go with the pre-made dough.

    (But homemade if my grandma is coming over!)

  2. We favour home-made pizza dough in our house. Well technically it’s Doc who makes it, and he uses the bread machine so it’s super easy. The only difficulty is getting him to think about what he’s going to cook before he’s actually hungry!

    Favourite topping has to be smoked salmon, not least because Doc doesn’t like it as much, so he’ll make a salmon pizza for me and then make himself a pepperoni or something.

  3. LOng time lurker, never posted (though I should about your gorgeous eggs that actually got my boys inspired to color eggs for once!!)…

    I have done both homemade and ‘whomp’ dough, and prefer the homemade. The whomp dough is just too sweet for good pizza (though good for other stuff).

    I do have to admit, though, to not doing much pizza at home unless it’s frozen because I just can’t get the crust spread out without tearing the stuff… any advice for that???

  4. I would love to try to make my own, but I just haven’t yet. I will though. I have tried this Pillsbury dough, it’s ok. I’m sure homemade is better. My pizza is usually done after the bell buzzes…doorbell, that is.

  5. I’ve found that the more relaxed the dough is, the easier it is to spread out.  The best pizza dough I’ve ever worked with is a very straight dough – yeast, water, flour, salt – and once you’ve combined them, you knead them til the dough comes together nicely and then you cut it into however many pizzas you ultimately want to make, shape each piece into a ball, and then let them rest in a bowl of olive oil.  (You don’t need a ton of oil – just make sure each ball gets “bathed” individually in the olive oil before it joins the others in the bowl.  And I also use the excess oil to drizzle on the topped pizzas before they go in the oven.)  After about half an hour, the gluten in the dough is nice and relaxed, and the dough will be soft and pretty easy to work with.  Just place it on your baking sheet and gently stretch and flatten with your fingertips, spreading it out as you go.  Good luck!

  6. I’ve used canned dough, boxed dough and home made from scratch dough. It just depends on how much time I have and energy I feel like putting into the process. My family doesn’t really care, they’ll eat it no matter what I make when it comes to pizza. One of the things they like the best is more of a pizza variation, Taco Ring. Made with crescent roll dough and taco meat. It’s almost like a calzone. Hmm, I may have to try it with all the pizza ingredients instead of taco ingredients. I may be onto something.

  7. I have often made my own dough, but had also, on occasion, purchased dough at the grocery. Trader Joe’s carries an herbed pizza crust, which I caught my eye, but didn’t really taste any better that the plain. I have not used the Pillsbury, but I’m definitely going to check it out now.

    I like home made dough. I think it tastes better, rises better, and I feel more confident the dough will rise well and taste fresh, using my own ingredients.

  8. I make it when there is time and use bread- or bisqiuick or french bread- depends on whats going on

  9. I’ve done both, but laately just prefer to buy the premade dough as its easier.
    Thanks for the giveaway!

  10. i love my Mom’s homemade pizza…… I make it to for the family I work for all the time…..

  11. I’ve recently tried the refrigerated dough. It was okay, but really not worth the added expense. I have made crust from scratch, but actually prefer using the dry pizza dough mix that you just add warm water and a little oil.


  12. I usually buy premade dough for my pizza because I guess I just have never tried making it from scratch. I really should next time :o)

  13. I have never tried to make my own pizza dough from scratch but I’m really keen to try. Suggestions for good recipes??

  14. I have done both – homemade dough and store made or Pillsbury dough. The times that we have made personal pizzas I have found that the store dough or Pillsbury dough is a little bit tougher to work with. I like my homemade dough because I love the yeasty smell to it.

  15. I make my own dough, always. My dad did when I was a little girl and I still carry on the tradition in our home. NOTHING beats a good homemade pizza!!

  16. I buy the store one because I suck at making my own pasta. 🙁 My italian heritage is ashamed of me right now. Will my mexican side snub me too?

  17. Hi Bee!

    My favorite recipe comes from Al Forno, a restaurant in Providence.  I read an article in the paper that focused on grilled pizzas, and the chef had given the paper permission to print his recipe.  It’s incredibly simple – and I’m very surprised that I haven’t written about it before!  Shame on me!

    Anyway – here’s the recipe:

    2.5 teaspoons dry active yeast
    2 cups warm water
    2.5 teaspoons salt
    5 cups of flour
    Mix yeast and warm water in a large mixing bowl.  Allow to foam.  Add salt and then mix in flour with a dough hook.  Add more flour if necessary so dough is not sticky.  Allow to sit in bowl for 15 minutes in a warm spot.  Punch down and separate into five balls of 7.5 ounces each.  Use a kitchen scale.  Soak in oil bath for 30 minutes or more.

    I don’t actually weigh the balls of dough – I just eyeball it.  And I always use olive oil for their “bath.” 

    I’ve used this dough for grilled pizzas, oven-baked pizzas, and calzones, and it’s wonderful.  I’ve also added chopped herbs to it, or substituted whole wheat flour for some (not all) of the white flour.

    Give it a try and let me know how it goes!

  18. I have made pizza dough from scratch (in my bread maker) and have used the pillsbury dough. I like the scratch dough better but usually use pillsbury dough because it is fast.

  19. I usually buy pizza dough from the store. I’m inexperienced when it comes to making my own dough, but I hope to change that soon!

  20. I always make our pizza dough. The reason? It doesn’t take very long, is super simple, easy, and cheap to whip up, and tastes better than pre-made dough I’ve had before, so what’s not to like about it? It can be frozen ahead of time, too, so for those nights where you don’t have as much time as you’d like, well, there ya go!

  21. I make ours in the food proessor-very quick and easy with little mess to clean up afterwards. If I want to make some freezer pizza crusts I have a skillet version that is awesome. My kids love having their sized pies. 🙂

  22. I like to make my own so I can add what flavoring , spices or flour I want depending on my mood for the day.

  23. both, depends on the mood I’m in, time available.
    When making myself I use various recipes. Julia Childs from the Way to Cook (good food processor recipe) the internet recipe where you mix and use immediatly, Artisan Bread in Five minutes a day and sometimes I just start w/ 3 cups flour, the food processor and go from there……
    Bought I have used doughs from Trader Joes, a local pizza restaurant and Pillsbury….

  24. The best pizza I had was on a homemade focaccia bread (not made by me) and I do have the receipe, but alas, I’m lazy. 🙂

  25. For me, it is usually either homemade dough or just buy boxed pizza. If I am going to buy something, might as well just buy the whole pizza. But I would be game to try out pre-made dough. Especially if there were extra options with the pre-made dough, like garlic seasoned or … something else fun.

  26. Embarassed to say that I haven’t tried homemade dough OR store-bought dough. We have only gone so far as to use Boboli or other pre-made crusts… I’m feeling inspired, though, and may go get a refrigerated tube o’dough, and try it tonight!

  27. Just gotten obsessed with making pizza. is as someone else put it the most technical food forum I’ve ever seen and easy to fall down the rabbit hole into. Hopefully the recipes in this book will be easier than theirs LOL

  28. I like to buy dough from my favorite local pizzeria..Minsky’s. Then when i get home i can just roll it out and place my favorite toppings on it and bake. I have tried to make my own but after you consider the time and costs, I figure the pizza dough I buy works just as well…and lots of times even better!

  29. I totally buy my own pizza dough… never actually tried to make it. My dad, on the other hand, use to make pizza dough in the kitchen growing up, and I remember him trying to spin toss it in the air. 🙂

  30. I have made my own dough but I prefer buying already made or even a tube of Pillsbury pizza dough. It saves time and that really gets to be what matters most nights. I will splurge on the toppings though.

  31. So far I’ve only used pre-made store-bought pizza-dough. I would love to make my own, but my oven is to smalll to bake a pizza in. So when I bake pizza’s I do so at my parent’s house and because I don’t have my utensils abailable I go for the storebought dough….

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