weight loss

Bill, you may not deliver to Canada, but I'm only 20 min. away from you. So what time will you be here with the pizza? hee-hee

I've lost 59.5 or 60 if you want to round up with swimming being my primary cardio. I don't mean to say it was ONLY swimming. I swim 1 hour 3 days a week but I also kickbox and strength train and take yoga classes. However, swimming has still been primary. I've followed WW and the combination worked well for me. I started out just swimming for exercise and now I'm actually going to try a meet this year and bring up the rear for fun. :) I have to agree with the calories in vs. calories out. I know there's more to it than that, but essentially if you burn more than you take in you will ultimately lose. At least it works that way for me.

Swimmer Bill can you please post the recipie for your pizza crust or email me at TheVenus_32@hotmail.com? I have been looking for a good scratch crust.

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

Thanks Bill! I'm fairly new to cooking but I've been learning the past year or so (used to nuke everything or eat out ack), so I appreciate the details. :)

Well, I lost weight from 216 to around 188. I need to also diet better. But swimmers that are less overweight, the loss of pounds is probably going to be less.

Hi Swimshark! I tried boxing one of these pizzas, and I brought it over to a friend's house, but it lost its just-out-of-the-oven crispiness. I think the steam caused the crust to lose something in transit.... So, you'll just have to come here for pizza! Or get a pizza stone and a pizza paddle and try the recipe at home. It's not rocket science unless you're a PC user.... ;) SB

It does look Great! Bill, the instructions says “add tomatoes and liquid” but the ingredients don’t seem to list any other liquids??? And is it OK to substitute sea salt for the kosher salt?

Here's some news for anyone interested in nutrition, recipes, etc. The USA Swimming Web Site has a section for Masters and Fitness swimmers, and we have a recipe of the month. This month's recipe is called Fulton Street Fisherman's Stew, and it is a hearty, easy-to-prepare, reduced-calorie, tomato-based dish that's great for warming up on a chilly winter evening. Check out the complete recipe and other Masters features at: www.usaswimming.org/.../ViewMiscArticle.aspx

Looks DELICIOUS!! I printed it out.