Snails - Response on Threads Part 3
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Well, I'm sure it doesn't compare to your grandma's pizza....but I do OK.
If anyone is interested, here's a recipe for a single-pizza amount of dough. Of course, the "real" pizza places ferment their dough (moderate amount of yeast, cold storage for 2 or 3 days). But this works for pizza-today too.
1.5 cups bread flour.
3/4 t Rapid Rise Yeast (or proof some yeast in the water from this recipe)
3/4 t sugar
1/4 t salt
1 Tbl EVOO
2/3 cup warm water
Dump all dry ingredients into a stand mixer or bowl. Add 110 degree water and EVOO and mix with dough hook (or stir well and turn out) for about 2 minutes in a machine, or knead about 5 minutes (at least) by hand.
Cover and let rest until double. May want to put it in a greased bowl and spray coat the top of the dough too. I still cover it to avoid it drying out.
pre-heat oven WITH BAKING STONE at 425 F for an hour.
On a well floured surface, with hands floured, pound flat and stretch into a circle-ish shape. I pre-bake mine (with just the sauce...a wet sauce) 5 minutes on parchment paper and then take it out and put toppings on it, discarding the parchment at that point. I form the circle on the parchment and use a big flat cookie sheet to transfer it to the oven since I don't have a pizza peel.
Bake until done. About 15 or 20 minutes. You could even try a 500 degree oven and about 10 to 15 minutes.
If anyone is interested, here's a recipe for a single-pizza amount of dough. Of course, the "real" pizza places ferment their dough (moderate amount of yeast, cold storage for 2 or 3 days). But this works for pizza-today too.
1.5 cups bread flour.
3/4 t Rapid Rise Yeast (or proof some yeast in the water from this recipe)
3/4 t sugar
1/4 t salt
1 Tbl EVOO
2/3 cup warm water
Dump all dry ingredients into a stand mixer or bowl. Add 110 degree water and EVOO and mix with dough hook (or stir well and turn out) for about 2 minutes in a machine, or knead about 5 minutes (at least) by hand.
Cover and let rest until double. May want to put it in a greased bowl and spray coat the top of the dough too. I still cover it to avoid it drying out.
pre-heat oven WITH BAKING STONE at 425 F for an hour.
On a well floured surface, with hands floured, pound flat and stretch into a circle-ish shape. I pre-bake mine (with just the sauce...a wet sauce) 5 minutes on parchment paper and then take it out and put toppings on it, discarding the parchment at that point. I form the circle on the parchment and use a big flat cookie sheet to transfer it to the oven since I don't have a pizza peel.
Bake until done. About 15 or 20 minutes. You could even try a 500 degree oven and about 10 to 15 minutes.
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Another trick with dough:
Add some natural "dough conditioners". There's two things I use:
1) Fruit Fresh (ascorbic acid).
2) Powdered ginger.
Add 1/8 t per loaf or even less...like a pinch...of each to the water.
#1 cuts gluten strands enough to make the dough more manageable and it rises better. #2...yeast love ginger. IDK why.
Add some natural "dough conditioners". There's two things I use:
1) Fruit Fresh (ascorbic acid).
2) Powdered ginger.
Add 1/8 t per loaf or even less...like a pinch...of each to the water.
#1 cuts gluten strands enough to make the dough more manageable and it rises better. #2...yeast love ginger. IDK why.
There's still plenty to make a chewy dough. That's the ticket for real crust.
The VC just makes it...manageable. Probably unnecessary in the case of pizza crust, but I have had good luck with it anyway.
You only need a pinch. Too much and it wrecks the dough. Not enough, and the dough can break when stretched. It could be done without it, but would require scientific level kneading knowledge or a lot of experience (like your grams had).
Natural Dough Conditioners | Tammy's Recipes
The VC just makes it...manageable. Probably unnecessary in the case of pizza crust, but I have had good luck with it anyway.
You only need a pinch. Too much and it wrecks the dough. Not enough, and the dough can break when stretched. It could be done without it, but would require scientific level kneading knowledge or a lot of experience (like your grams had).
Natural Dough Conditioners | Tammy's Recipes
Just note that in the comments...someone correctly pointed out that citric acid and ascorbic acid are not the same thing. So use the ascorbic acid, not citric...unless you're trying to add a sourdough taste (and you may as well just use real sourdough).
The ginger and vitamin C make the loaf last longer too.
The ginger and vitamin C make the loaf last longer too.
Afternoon flyby here too 
Finally done with work for the day, and grocery shopping. I have fur reduction and laundry to do, but it ain't gonna happen today. I am so glad this week is over. AND i have a bit of leftover good pizza for dinner. That's the real reason for getting the larger size
67 degrees, partly cloudy. whew!
Finally done with work for the day, and grocery shopping. I have fur reduction and laundry to do, but it ain't gonna happen today. I am so glad this week is over. AND i have a bit of leftover good pizza for dinner. That's the real reason for getting the larger size
67 degrees, partly cloudy. whew!
joining the flybys - temp got up to 54 but ice pellets for monday???????????
sug!!!!!!!!!!
and starting supper
sug!!!!!!!!!!
and starting supper
Oh yeah. I almost forgot:
Happy Meteorological-Spring Fran and the rest of ya snails.
Happy Meteorological-Spring Fran and the rest of ya snails.
i really, really do not understand this
tomorrow - high of 69
monday's high at 39 with snow
tell me again where i live!
tomorrow - high of 69
monday's high at 39 with snow
tell me again where i live!
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