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    Welcome to Reilly Painting and Contracting, "The Home Mechanics," and Reilly Properties. We are your Cleveland home contractors who specialize in major home design projects and remodels, and minor home repairs. We also provide house rentals throughout Cleveland, Ohio.

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  • Testimonial

    "I am writing to compliment your employees on a job well done. Bob was very responsive in returning phone calls from the initial contact we made to get preliminary estimates to finish our basement. The foreman was at our house almost every day for two-and-a-half weeks. His work was excellent. He finished everything on or ahead of schedule, left all of the work areas clean, and finished all of the small details to complete the job entirely. Due to the timeliness and quality of their work, we were able to enjoy our finished basement prior to the Thanksgiving holiday as promised."

    Kristine C.
    Pepper Pike

  • The Best Pizza Dough Recipe Ever

    [caption id="attachment_3526" align="alignleft" width="272"]dough Pizza Dough Recipe[/caption]

     

    For me, there is nothing better than making fresh pizza when it gets cold out. It's a great way to spend some time indoors with the family, make your own pizzas with whatever toppings you want (try bbq steak, guacamole and crushed up tortilla chips) and sit down with a good movie. But instead of buying dough that's already been made, try making your own with this amazing recipe:

    I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples.

    I was smart enough to know early on, if you've got bad dough you are destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on.

    Then I was given a hint. A gift, really. My friends and I would visit a favorite tiny pizza place in San Francisco quite often. We would go to eat, but also to try to absorb some of the good pizza karma flowing from their single-shelf, Baker's Pride oven. We spent a lot of time there, not because we wanted to know their secrets really - but primarily because the food was so good. We would end up chatting for hours over thin-crusts and more thin-crusts. One could see the flour shipments come in, the cheese deliveries transpire, and the wine selections rotate through the seasons. All the while, my homespun pizzas weren't improving much. Its not that they were bad, it was more that the dough was tempermental and tasted so-so. I wanted a dough that was on the thin side, crunched a bit as you bit into it, with minimal cardboard factor. And I knew I was not interested in a chewy, bready, or deep-dish type crust.

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