Hey Everyone!
I've noticed that it was so much easier to loose weight with running, as opposed to swimming. It seems even though i'm swimming hard, the 13 or so pounds that I need to loose haven't budged. When I was running, my diet didn't have to be really clean...in fact I ate pizza at least once a week, and found that it helped me during high mileage. During running, my weight was very low despite the pizza habit. While swimming makes me hungrier, and I'm probably burning more calories per workout, the weight loss isn't there.
Why is this?
Thanks,
Jerrycat
Parents
Former Member
Hi Venus,
The basic recipe is on the first page of this thread, along with some more details. Here's a recap:
1 cup warm water
3 cups flour (approx) -- I use 1 cup whole wheat and a little less than two cups white
1 cake yeast
1/2 tsp. sugar
Dissolve yeast in warm water with sugar. Add flour 1 cup at a time, and mix until it starts to come together. If you are adding other sesonings to the crust (dried basil, rosemary, oregano), add them with the flour so that they will be well distributed. Turn dough out on a wooden bread board dusted with flour. Knead until you get a smooth, elastic dough. Form a ball, and place in a bowl that has been lightly greased with olive oil. Cover bowl with plastic wrap and let it rise in a warm place for 45 min to an hour, until doubled in size.
Punch-down dough to get the air out, divide dough into three smaller balls, and store the two unused portions in ziploc bags in the freezer or refrigerator. Roll the remaining ball very thin (@ 1/4 to 1/8th inch). Place the rolled dough on a pizza paddle that is well-dusted with cornmeal, add your toppings, and bake in a pre-heated oven (hot - 475-500 degrees) for 8-10 minutes on a pizza stone. For toppings, I recommend using a lot less cheese than usual. Use a flavorful cheese, and a smaller amount. If you use mozzarella, try a very light sprinkling just as the "glue" to hold the other toppings in place.
I have experimented with all types of flavored crusts, including Italian herb, sundried tomato, curry, and saffron/currant. Let your imagination run wild!
Enjoy!
Swimmer Bill
Hi Venus,
The basic recipe is on the first page of this thread, along with some more details. Here's a recap:
1 cup warm water
3 cups flour (approx) -- I use 1 cup whole wheat and a little less than two cups white
1 cake yeast
1/2 tsp. sugar
Dissolve yeast in warm water with sugar. Add flour 1 cup at a time, and mix until it starts to come together. If you are adding other sesonings to the crust (dried basil, rosemary, oregano), add them with the flour so that they will be well distributed. Turn dough out on a wooden bread board dusted with flour. Knead until you get a smooth, elastic dough. Form a ball, and place in a bowl that has been lightly greased with olive oil. Cover bowl with plastic wrap and let it rise in a warm place for 45 min to an hour, until doubled in size.
Punch-down dough to get the air out, divide dough into three smaller balls, and store the two unused portions in ziploc bags in the freezer or refrigerator. Roll the remaining ball very thin (@ 1/4 to 1/8th inch). Place the rolled dough on a pizza paddle that is well-dusted with cornmeal, add your toppings, and bake in a pre-heated oven (hot - 475-500 degrees) for 8-10 minutes on a pizza stone. For toppings, I recommend using a lot less cheese than usual. Use a flavorful cheese, and a smaller amount. If you use mozzarella, try a very light sprinkling just as the "glue" to hold the other toppings in place.
I have experimented with all types of flavored crusts, including Italian herb, sundried tomato, curry, and saffron/currant. Let your imagination run wild!
Enjoy!
Swimmer Bill
