Okay, I remember pizza in the early '60's where we actually had a dine-in pizzaria. No takeout available in those days. We'd go on occasion as a family. I've made pizza crust out of all these means over the years, but today my go to pizza crust is my variation on a recipe from 'The Romagnoli's Table' program on WGBH in the Julia Child heyday. I was a young mother at the time and scribbled it down as fast as Margaret Romagnoli could spit it out. 5 c flour, 2 tsp. salt, 2 tbs. sugar, 1 tbs. yeast, and 2 c hot tap water. Mix together and knead until smooth, put in a greased bowl and let rise double. Divide in two, roll out to a 14" circle, top and bake at 450 for 10 minutes. Of course today I also add a couple of tablespoonsful of vegetable oil, a couple of tablespoons of KA's pizza herb blend, and some KA pizza dough flavoring, as well as several tablespoons of KA's Dough Enhancer. I make 3 pizzas out of this and bake them on my stones. this is Sunday night's supper every week. My youngest granddaughter has been making this with me since she was old enough to sit on the counter, she's now old enough to make it herself, under adult supervision, using my Kitchen Aid mixer. My question to all you out there, what's the best kind of onions to use to top a pizza. Seems to me that the old standby--yellow onions, are a little too juicy to be the best on pizza. Anyone got a better suggestion? Mouse

• Reply