Little Seizure’s Pizza



By Gloria Pitzer

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 79). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

TO PREPARE THE CRUST: sprinkle 2 packages dry yeast over 2/3-cup warm water and stir in 2 teaspoons sugar. Let it stand about 5 minutes or until very bubbly. Combine the following ingredients:  3 tablespoons corn oil, 2 tablespoons sugar, 1 teaspoon salt, ¼ teaspoon garlic salt, ½ teaspoon dry oregano leaves and about 3 ½ cups all-purpose flour, beating to a smooth batter.

Beat in the yeast mixture, then, with a sturdy spoon, work in 3 to 3 ½ cups MORE flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3-cup additional flour just for coating your hands as you knead the dough. Don’t let the dough become too stiff; yet you don’t want it to stick to your hands.


10 ½ ounce can of tomato soup

1 tablespoon dry oregano leaves

½ teaspoon garlic salt

8 ounces each: Mozzarella and Muenster cheese, shredded

1/3 cup grated Parmesan

8-ounce thinly-sliced pepperoni

8-ounce can of mushrooms, drained

Spray the inside of a large plastic food bag with Pam, or wipe the inside of it with oil, and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag.

You can place the bag of dough on a warm, sunny spot on the table or kitchen counter, which helps it to raise quickly – and, if it’s summer time, place the bag of dough (with the open-end sealed tightly with tape or a wire twist) in your car with the windows up!

When it has doubled in size, punch it down and shape it to fit two 15-inch round pizza pans that have been greased and dusted in cornmeal. Onto the dough, add the sauce and topping ingredients exactly in the order listed above, spreading each ingredient evenly over the dough.

Let this rise for about 20 minutes in a warm place and then bake at 450°F for about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you can only handle eating one pizza at a time, wrap the second pizza in foil or plastic and seal it with tape to lock out all air BEFORE it rises for a second time and freeze it.  After letting it thaw for 30 minutes, you can bake it as directed above.

See also…

Mondays & Memories of My Mom – Mother, May I?

Olive Garden-Style Alfredo Fettucine


By Gloria Pitzer, as seen in… My Personal Favorites (Secret RecipesTM, Marysville, MI; Nov. 2000, p. 19)


8-oz cream cheese, in bits

¾ c grated Parmesan

8 TB butter

½ c milk

1-lb box fettucine, prepared as box instructs


Put first 4 ingredients in a saucepan on medium heat, stirring until smooth and piping hot – but don’t let it boil or it might scorch! Spoon sauce mixture over 4 portions of prepared fettucine. Serves 4 sensibly or 2 foolishly!

Mondays & Memories of My Mom – For the Love of Writing

Kenny Larger’s BBQ Chicken


By Gloria Pitzer, as seen in her self-published cookbook, That’s the Flavor (Secret RecipesTM, St. Clair, MI; May 1998, p. 25). Also seen in her “Free Recipes/Information” sheet (circa 2000).


3-lbs. chicken pieces, still frozen

1-lb. can cranberry sauce (jellied or whole)

1 envelope onion soup mix


Place chicken in a 14-cup capacity crockpot. Mix cranberry sauce and onion soup mix together and pour over chicken.

Cover and cook on high for 3 hours then turn on low for another 3 hours.

Mondays & Memories of My Mom – “Famous Foods from Famous Places”

Day-After-Thursday’s Jack Daniel’s Sauce


By Gloria Pitzer, as seen in her “Free Recipes/Information” sheet (circa 2000)


½ C. pineapple preserves

2 TB soy sauce

3 TB honey

Dash powdered cayenne pepper

1 TB dry minced onion

½ tsp. garlic powder

¼ tsp. ground ginger

¼ C. Jack Daniel’s Black Label whiskey


Combine ingredients [as listed, except for whiskey] in a small pan and bring to a boil for one minute. Put through blender, just to break down onions into specks. Add whiskey and serve warm over your choice of meat.

Mondays & Memories of My Mom – Spring into Cleaning

Out Front Steak Seasoning & Overnight Marinade


By Gloria Pitzer, as seen in her “Free Recipes/Information” sheet (2000)


Combine 1 envelope of taco seasoning mix with 1 envelope of Good Season’s Italian Dressing mix.

Tenderize steak on both sides, by piercing it many times with the tines of a fork. Rub steak with oil and dust with seasoning mixture.


Place steaks in an accommodating plastic or glass container (not metal). Pour a can of Coca Cola around the steaks and cover/seal container. Refrigerate 12-15 hours.  Drain steaks and grill or broil or pan-fry as you wish.

Mondays & Memories of My Mom – A 2nd Helping of Not Losing It!

Hot Fudge Sauce, Like Sanders (Recipe #2)


Recipe Number 2

By Gloria Pitzer, as seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, January 2018, 1st Printing; p. 255). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1983, 3rd Edition).]


13-ounce can Pet evaporated milk

1-pound Kraft light and dark caramels

½ pound (2 sticks) butter or margarine

12 ounces Nestlé’s milk chocolate [candy bars or chips] – Do not substitute on the brand!


In top of double boiler, over simmering water, combine all ingredients as listed, stirring about 15 minutes until smooth and melted. Cover and continue cooking for at least 30 more minutes, stirring about every 10 minutes. Cool and put through your blender in small portions, using on/off agitation on high speed until mixture is satiny-smooth. Makes 1 quart. Keeps refrigerated up to a month – reheat in top of double boiler over simmering water. Freezes well up to 6 months.

Mondays & Memories of My Mom – Interesting Challenges