 Leftover dough. It happens. For whatever reason, you decide to not freeze it. Or maybe it is frozen, and it’s in there with the pot pies and the tots, not getting any younger. What to do? (We won’t ask why you’re not just making dozens of random pizzas as happens in this house.) The one word solution: Panuozzo. Spellcheck doesn’t like it. You’re wondering how to pronounce it. Ready? “Panu-oˈdzːzo.” But really, let’s just call it “sandwich sorcery” and move on. This glorious sandwich bread is a simple trick that can turn you into King Earl Of Sandwich. It’s quick. It’s easy. It makes you look like a magician. You want this.
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 [RANDOM SLICE WEDNESDAYS appears whenever I feel like it--as long as it's a Wednesday. I realize this is two Wednesdays in a row now. Please don't get used to it.]
I was reading something this morning, and it seemed like a good idea for Random Slice Wednesday. It’s from a book I’m writing. I’d planned on publishing the book about 8 weeks ago because hey—it would be such a quick and easy one. (Still writing it.) The book is about an easy and controversial way of making pizza. The passage regards a controversy with sauce, as my own method is controversial in Pizza World. I am one of those heretics known to [GASP!] cook my sauce. Pizza snobs regard me with disdain. I don’t care. You don’t have to care, either. You also don’t have to follow their rules.  AI can't make this pizza. But you can. It's simple, you're essential, and it costs under three bucks. Welcome back to Cheap The Pizza! Yes, finally! This is for you, my pizza-newbie friend. (Or maybe for you, you forever-curious experienced pizzamaker.) All this madness began because there are people who insist eating out is cheaper than cooking at home. To that, I say, “Poppycock, codswallop and claptrap!” I say you can make a pizza with an ingredients cost of under three bucks—and I’ll show you how. In the "Cheap The Pizza" intro two weeks ago, I described the ignition point: my ire was piqued by the ridiculousness of some claims around eating-out economics. Last week in How To Part I, we talked about the recipe for the dough. Today, we’re going to tweak that recipe, make a sauce, and bake a pizza. But first, we’re going to ask the age-old question: Why are we even doing this?  Wednesday is Hump Day, where we slide down the remainder of the work week into weekend pizza. Wednesday in the North End of Boston is Prince Spaghetti Day (right, Anthony?). And Wednesday here along the Pizza Coast is Random Pizza Post Day. What does that even mean? I’ll tell you at the end. First, let’s get to the bidness. Last week, I received an email from a reader in Portugal who claimed to have, quote, a stupid question: “I can put the pizza onto the steel or stone using the peel, but how do you use the peel to get it back off once it's baked? I mean, you can't slide it under the pizza because the wood is too thick. (I told you it was a stupid question, but then, I don't cook any more than I have to.)" 
Welcome to Free The Pizza's "Cheap The Pizza, Part II." The pizza in the picture above? I did it “all wrong.” Still looks pretty good, right? Tasted pretty good, too. To recap last week’s rant: it’s crazy that there are “thought leaders” claiming it’s cheaper to eat out than to cook at home. My counter example: pizza. If you’re interested, you can make a 12-inch pizza at home with an ingredients cost of under $3.00--literally, about $2.50. That pizza, hot and fresh from your home oven, tastes better than one from your local joint that charges $14.00. It’s also easy to make, and I promised to show you how. BONUS: If you’re an experienced home pizzamaker, this is an interesting exercise and it's fun. (I’ve been doing this all week long. I’m having a blast. It doesn’t get old.) Today is about two things: 1.) an overview of the process, and 2.) a simple pizza dough that requires no kneading and demands only a few minutes of hands-on time. Next week, we’re baking the pizza on an upside-down cast-iron skillet in my home oven.  Careful. I might be on a harangue. I’ve stumbled onto nonsense and horse hockey. I got angry. You’re gonna laugh. There’s a new myth thriving in Social Baloney Land. Ready? “It’s cheaper to eat out than it is to cook meals at home.” As the trolls like to say when speaking webernet-ese, BWAHAHAHA! I am now launching a counterattack on this pernicious gift of dirt gargle. Ready? I guarantee you can make a 12-inch homemade pizza for under three bucks. |
AuthorBlaine Parker is the award-winning author of the bestselling, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, pro-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? Archives
November 2025
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