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 Most people have had red pizza, or pizza covered with red sauce, but have you ever had white pizza?  White pizza is made in almost the same way as red pizza: the dough rises and is rolled out, toppings are applied, and it is cooked in an oven—but the key difference is that white pizza does not have any tomato sauce on it.  Instead, a white pizza may have olive oil or no sauce at all.  I like white pizza more than red pizza because you can really taste the ingredients.  Adding some fresh tomatoes to a white pizza will give it that tomato flavor without the completely overwhelming taste of the red sauce that covers most pizzas.  If you have not had a white pizza, I recommend that you order or make one today.

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The foundation of every pizza is the crust, and good crust comes from good dough.  You might be surprised to learn that pizza dough is made from nothing more than flour, water, yeast, olive oil, salt, and sometimes sugar.  Start by adding your yeast packet to a cup of warm water.  Let the yeast activate, and then add two cups of flour, two tablespoons of olive oil, two teaspoons of sugar, and a teaspoon of salt.  Mix all of that together and wait half an hour for the dough to rise.  Now you’re ready to roll it out!

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This type of structure shows how two or more things are alike and different. You may see words such as like, unlike, or different.

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 If you ask me, the perfect pizza has a thin crust, but not too thin.  Even though I’m from Chicago, I prefer the New York style crust.  Your perfect pizza might have tomato sauce on it, but mine has pesto on top of the crust.  On the pesto I’d like to see lots of cheese: a full layer of shredded mozzarella and Romano cheese, and on top of the shredded mozzarella, I’d like to see some slices of fresh mozzarella.  Now you might think I’m crazy for this one, but I’d really like to see some goat cheese in the crust.  To top it all off, I’d like to see it polka-dotted with pepperoni slices.  Now that’s what I call a pizza pie.     

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You’d think that making a frozen pizza would be as easy as rolling out some dough, dropping some ingredients on it, and freezing it, but it’s actually a lot more complicated than that.  Some of the challenges in creating a good frozen pizza include the sauce combining with the dough and the crust becoming rigid after it is frozen and reheated.  To prevent the sauce from combining with the crust, you can use a layer of modified cornstarch as a moisture barrier between the sauce and the crust.  This will prevent the crust from absorbing the sauce.  Additionally, partially baking the dough and other ingredients will keep the dough from becoming too rigid after it is frozen and reheated.  On second thought, you’re probably better off not trying this at home.

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Which text structure includes signal words:
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Did you know that not all deserts are

hot? Both hot and cold deserts are very

dry, but unlike hot deserts, cold deserts have long

winters when the temperatures can reach below

freezing. Cold deserts also get a great deal of

snow, which is certainly not true for hot deserts.

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No one knows exactly what causes tornados, but some scientists believe that when warm air meets cold air, a tornado may form. The reason for this is that the warm air is lighter than the cold air, so it rises up fast and meets different winds moving different directions. Under the right conditions, this can cause a tornado. Though there is still much mystery surrounding tornados, many people believe that when warm moist air meets cool dry air, tornados can result.

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