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Post by Phaedrus on Jul 12, 2018 15:39:13 GMT -5
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Post by Wolfgang on Jul 12, 2018 21:09:56 GMT -5
Has anyone made pizza from scratch?
And I don't mean, buy a frozen pizza and put it in the oven. I mean, knead your own dough and add toppings you bought separately from the store.
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Post by volleyguy on Jul 12, 2018 21:31:13 GMT -5
Has anyone made pizza from scratch? And I don't mean, buy a frozen pizza and put it in the oven. I mean, knead your own dough and add toppings you bought separately from the store. Yes. What's your follow-up question?
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Post by mikegarrison on Jul 12, 2018 21:38:46 GMT -5
Has anyone made pizza from scratch? And I don't mean, buy a frozen pizza and put it in the oven. I mean, knead your own dough and add toppings you bought separately from the store. I'm sure someone has. (Actually, yeah, I have.)
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Post by volleyguy on Jul 12, 2018 22:06:11 GMT -5
Has anyone made pizza from scratch? And I don't mean, buy a frozen pizza and put it in the oven. I mean, knead your own dough and add toppings you bought separately from the store. I'm going to anticipate your questions(s) because that's how I am. There are two keys to good pizza dough: yeast activation and temperature (the right flour is important too. I recommend King Arthur's Bread Flour over all-purpose flour. Italian Caputo flour is great, but may not be as accessible.) A good dough is formed by good yeast activation, which is dependent on temperature and fuel. So, you need a glucose source (sugar or honey) and an appropriate temperature for the mixed dough, which is slightly less than 100 degrees fahrenheit. This is the mistake many people make because the boiling point of water is 212 degrees fahrenheit. So, when you pour the water into your yeast and dry dough mixture, you need to ensure that the temperature of the water (and more importantly, the temp of the dough mixture during the initial activation period) is not too hot (nor too cold). Most dough recipes require you to let the dough rise at least twice. The first rise and knead should take place in room temperature. After the first rise at optimum temperature, you can leave the dough in the fridge to rise, then bring to room temp and knead before cooking. The other important factor is the oven temperature. If you like a thin, crispy crust (New York Style), you should bake the pizza crust at the highest possible oven temperature (550 degrees is the max in most regular ovens. A pizza oven cooks at 800+ degrees). At 550 degrees, most crusts will cook in about 8-10 minutes max. For the crispiest crust I like to cook the crust alone for 3-4 minutes, then add the pizza sauce (already warmed), cheese and toppings and bake for the remaining cooking time (the reason for this is that cooking wet dough with sauce on it will always ensure that the dough isn't completely crisp). To get a good color and crisp on your dough, use a light coat of cooking spray (olive oil or canola works) on the dough and on your cooking sheet.
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Post by mikegarrison on Jul 12, 2018 22:36:37 GMT -5
I almost always proof yeast first. I don't mix the yeast in with the flour -- I put the yeast into warm water with a little sugar and let it start to bubble and go. Then I pour that into the flour.
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Post by volleyguy on Jul 12, 2018 22:44:16 GMT -5
I almost always proof yeast first. I don't mix the yeast in with the flour -- I put the yeast into warm water with a little sugar and let it start to bubble and go. Then I pour that into the flour. This is a good technique. It is usually still necessary to add water to obtain the right texture to the dough, so regulating the temp of any water that is added is important.
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Post by Wolfgang on Jul 13, 2018 21:14:44 GMT -5
Has anyone made pizza from scratch? And I don't mean, buy a frozen pizza and put it in the oven. I mean, knead your own dough and add toppings you bought separately from the store. Yes. What's your follow-up question? I was on VT and had a craving for homemade pizza so I posted here. Then, I promptly went to youtube to get several different techniques. I'm going to try them out this week. Thanks for your input! I'll try yours, too.
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Post by Thrill of the 'ville on Jul 14, 2018 6:42:47 GMT -5
It’s Burger Week here where local restaurants have specialty burger for $5. I’ve only tried one from an ice cream place and their “burger” was chocolate ice cream in the middle of a donut garnished with local bacon and Reese’s Pieces. It was messy but delicious. Today is the last day so I might try an actual burger somewhere.
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Post by Wolfgang on Jul 22, 2018 23:37:42 GMT -5
A couple months ago, I bought a giant box of biscotti from COSTCO. I think I may have only eaten 2-3. It's been sitting in my pantry gathering dust. I usually liked them in the past but as soon as I bought a box for myself, they've become the most unenjoyable snack...EVER.
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Post by Wolfgang on Jul 23, 2018 23:46:21 GMT -5
Rice, beans, tuna, and zucchini for dinner.
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Post by mikegarrison on Jul 24, 2018 0:28:21 GMT -5
I hate zucchini.
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Post by vbprisoner on Jul 24, 2018 8:15:55 GMT -5
Rice, beans, tuna, and zucchini for dinner. Sounds like prison! LOL
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Post by Phaedrus on Jul 24, 2018 8:32:07 GMT -5
Rice, beans, tuna, and zucchini for dinner. Sounds like prison! LOL You should know.
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Post by Wolfgang on Jul 24, 2018 13:41:24 GMT -5
I forgot the term for this activity...it's where you go around to a series of restaurants or bars, usually with a common theme, in an area. For example, today, I'm going to all the fried chicken places near my area -- KFC, Popeye's, Chick-Fil-A, some other local non-franchise chicken places.
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