Pizza pizza!!

[dee27]

Jan 7, 2018 14:10:52 GMT -5 chiver78 said:

could be. "baby bathwater" isn't a useful comparison tool for me.

Not for me either since my babies are in their 30s

[beergut]

Jan 7, 2018 14:10:52 GMT -5 chiver78 said:

could be. "baby bathwater" isn't a useful comparison tool for me.

Run the water on the back of your hand. Is it hot? Then it's too hot to use. Is it comfortably warm? Then you can use it. 

 I have never used a thermometer to test water temperature, I've always gone by feel.

[Shooby]

I find that 105 to 115 degrees feels a tad bit hotter than I would put a baby in.

[beergut]

Jan 7, 2018 14:37:16 GMT -5 dee27 said:

Jan 7, 2018 14:10:52 GMT -5 chiver78 said:

could be. "baby bathwater" isn't a useful comparison tool for me.

Not for me either since my babies are in their 30s

I don't have any babies, yet I know what the phrase meant 

[Apple]

Jan 3, 2018 15:08:43 GMT -5 beergut said:

Pizza dough ingredients:

4 cups of bread flour



2 tbsp sugar



2 tbsp yeast



1 tbsp olive oil



1 teaspoon salt



1 3/4 cup warm water


Tomato sauce:

1 can San Marzano tomatoes (I use Cento brand, 28 oz or smaller is fine)

2 cloves garlic, diced, or 2 Tbs garlic powder

Salt and pepper to taste

I Tbs olive oil


Toppings:

3 links Italian sweet sausage

1 bag slice pepperoni

16 oz bag of finely shredded mozzarella cheese

Directions:

Put flour, yeast, sugar, salt into mixing bowl, slowly mix on low as you add in water. Let dough incorporate with paddle, then switch to dough hook and knead for up to 8 minutes. Dough ball should form. If dough is too wet, add another Tbs of flour. If it is shaggy and too dry, add a Tbs of water. 

I'm making this right now! I'm going to assume the TBSP of oil gets put in the dough, even though it's not in the directions (because I don't see it in the directions, other than to make sure the bowl is oiled...)

[Apple]

Verdict is in...  It's a really good crust.  Thick and fluffy, and did was not doughy at all in the middle (an issue I've had with some recipes).  I can't vouch for the sauce, since I used sauce that we home canned last summer, but the crust worked out really well.

I don't have a KA here at work, so had to mix and knead by hand instead.  I added the ingredients to the bowl (including the 1 Tbsp of olive oil that was in the ingredients but not directions), mixing the salt/sugar/flour up before adding the yeast.  Then added the olive oil, stirred a little, then added the water.

I stirred it with the spoon until the flour was incorporated, then I dumped it out on a floured counter to knead by hand.  I set the timer for 8 minutes, and slowly kneaded, folding in half each time, and adding a sprinkle of flour anytime it got sticky (about each 1 to 2 minutes, total added flour was less than 1/4 cup, but I didn't measure it).  The dough had a good feel to it when the timer went off, so I oiled the bowl, and "picked up" the remaining flour from the counter by using the ball of dough like silly putty, it gave it just a very light dusting on the outside of the ball.  

Put it in the oiled bowl, covered, and punched it down after about 30 minutes (the room here is very warm, so it rose up fast).  I only had a small-ish cookie sheet (forgot my pan at home), so I only used half the dough for my pizza (the other half is in the fridge, I'll probably use it to make cheese bread or focaccia tomorrow night).  The oven was still pre-heating, so it rose a little more while made up and waiting for the oven.

Due to the smaller size, I only cooked it for 7 1/2 minutes instead of 10.  Also, in my belief that "anything can be a pizza topping if you're brave enough", I used up the last of my sloppy joe mixture and shredded cheddar from the other night (my son ate the rest of the rolls I had).

Even kneading by hand, it's a fast, easy recipe.  I'll keep it in the "use again" recipe book.



Thank you, beergut!

[chiver78]

Jan 7, 2018 16:13:37 GMT -5 beergut said:

Jan 7, 2018 14:37:16 GMT -5 dee27 said:

Not for me either since my babies are in their 30s

I don't have any babies, yet I know what the phrase meant 

I understand the phrase, but would still have to step back and think about it while.running the faucet. someone who has run a bath would just know on feel. sorry I'm apparently broken.

[beergut]

Jan 8, 2018 23:14:29 GMT -5 Apple said:

Jan 3, 2018 15:08:43 GMT -5 beergut said:

I'm making this right now! I'm going to assume the TBSP of oil gets put in the dough, even though it's not in the directions (because I don't see it in the directions, other than to make sure the bowl is oiled...)

Doh!!

You got it right. Edited my OP to correct oversight.

[beergut]

Jan 9, 2018 1:26:16 GMT -5 Apple said:

Verdict is in...  It's a really good crust.  Thick and fluffy, and did was not doughy at all in the middle (an issue I've had with some recipes).  I can't vouch for the sauce, since I used sauce that we home canned last summer, but the crust worked out really well.

I don't have a KA here at work, so had to mix and knead by hand instead.  I added the ingredients to the bowl (including the 1 Tbsp of olive oil that was in the ingredients but not directions), mixing the salt/sugar/flour up before adding the yeast.  Then added the olive oil, stirred a little, then added the water.

I stirred it with the spoon until the flour was incorporated, then I dumped it out on a floured counter to knead by hand.  I set the timer for 8 minutes, and slowly kneaded, folding in half each time, and adding a sprinkle of flour anytime it got sticky (about each 1 to 2 minutes, total added flour was less than 1/4 cup, but I didn't measure it).  The dough had a good feel to it when the timer went off, so I oiled the bowl, and "picked up" the remaining flour from the counter by using the ball of dough like silly putty, it gave it just a very light dusting on the outside of the ball.  

Put it in the oiled bowl, covered, and punched it down after about 30 minutes (the room here is very warm, so it rose up fast).  I only had a small-ish cookie sheet (forgot my pan at home), so I only used half the dough for my pizza (the other half is in the fridge, I'll probably use it to make cheese bread or focaccia tomorrow night).  The oven was still pre-heating, so it rose a little more while made up and waiting for the oven.

Due to the smaller size, I only cooked it for 7 1/2 minutes instead of 10.  Also, in my belief that "anything can be a pizza topping if you're brave enough", I used up the last of my sloppy joe mixture and shredded cheddar from the other night (my son ate the rest of the rolls I had).

Even kneading by hand, it's a fast, easy recipe.  I'll keep it in the "use again" recipe book.



Thank you, beergut !

 Glad you have so much success with it, pizza looks good!!

I was watching the Alabama-Georgia national championship game last night, so I made this pepperoni pizza:




I had absentmindedly started slicing a bell pepper before remembering my topping was going to be pepperoni, but couldn't bring myself to throw out those delicious slices, so added them. 

This is using only 3 cups of flour, 1 T of yeast, 1 T of sugar, 1 tsp of salt, and a T of olive oil. I basically took the one cup recipe from earlier and tripled it. Still pleased with the results. 

Glad to hear you were able to make it without a mixer, my goal is for it to be as simple as possible so anyone, regardless of utensils, can make it. 

As far as cooking time, I'm not dogmatic on it. My rule of thumb is to put the oven as high as it will go, and bake until the crust browns and the cheese melts. Just keep an eye on it, and you're good. 

And I agree with you that anything can be a pizza topping. Try barbecue sauce, diced chicken breast, peppers, and sweet onions sometime. 

[beergut]

Jan 9, 2018 1:29:04 GMT -5 chiver78 said:

Jan 7, 2018 16:13:37 GMT -5 beergut said:

I don't have any babies, yet I know what the phrase meant 

I understand the phrase, but would still have to step back and think about it while.running the faucet. someone who has run a bath would just know on feel. sorry I'm apparently broken.

You're not broken, you're a whole wonderful person. 

[grumpyhermit]

Jan 6, 2018 13:54:05 GMT -5 dee27 said:

Jan 6, 2018 13:53:05 GMT -5 Knee Deep in Water Chloe said:

Yes, we had that problem initially also. DH's solution was to bake the crust on a metal pan for a few minutes so that it was solid enough to not stick to the stone. Then put, it on the stone and build the pizza. 

Good idea that I can try. Thanks

I use a reusable baking sheet. I make the pizza on the sheet, put it on the pizza stone, let it bake just long enough for the bottom crust to set up, and then slide the sheet out and let the pizza finish baking on the stone. I do lightly flour the sheet when forming the pizza (I use a fairly wet dough that is quite sticky).

Before that I was just using parchment paper, but all the waste was starting to annoy me. I typically make pizza at least once a week.

[grumpyhermit]

Jan 9, 2018 1:29:04 GMT -5 chiver78 said:

Jan 7, 2018 16:13:37 GMT -5 beergut said:

I don't have any babies, yet I know what the phrase meant 

I understand the phrase, but would still have to step back and think about it while.running the faucet. someone who has run a bath would just know on feel. sorry I'm apparently broken.

Do you have an instant read thermometer? If so, just use it. When I first started working with yeasted dough I was paranoid about killing the yeast so I would temp check it every time. Now, I can do it by feel, but it took a little time to figure out what was warm vs hot.

[Apple]

Jan 9, 2018 10:43:41 GMT -5 beergut said:

And I agree with you that anything can be a pizza topping. Try barbecue sauce, diced chicken breast, peppers, and sweet onions sometime. 

That one is a good one, though I haven't added peppers to it.

Another one I like is ranch in place of sauce, boneless wings (glorified chicken nuggets), and roma tomatoes (cooked on the pizza).

For taco pizza I use refried beans mixed with salsa for the "sauce".

[grumpyhermit]

Jan 9, 2018 11:01:15 GMT -5 Apple said:

Jan 9, 2018 10:43:41 GMT -5 beergut said:

And I agree with you that anything can be a pizza topping. Try barbecue sauce, diced chicken breast, peppers, and sweet onions sometime. 

That one is a good one, though I haven't added peppers to it.

Another one I like is ranch in place of sauce, boneless wings (glorified chicken nuggets), and roma tomatoes (cooked on the pizza).

For taco pizza I use refried beans mixed with salsa for the "sauce".

I'm a fan of Greek pizza. Crushed tomatoes (or sauce), a ton of feta cheese, spinach, and kalamata olives.

[chiver78]

Jan 9, 2018 10:58:31 GMT -5 grumpyhermit said:

Jan 9, 2018 1:29:04 GMT -5 chiver78 said:

I understand the phrase, but would still have to step back and think about it while.running the faucet. someone who has run a bath would just know on feel. sorry I'm apparently broken.

Do you have an instant read thermometer? If so, just use it. When I first started working with yeasted dough I was paranoid about killing the yeast so I would temp check it every time. Now, I can do it by feel, but it took a little time to figure out what was warm vs hot.

I have a stick thermometer that takes forever to come to temp. I need to just buy a new one. that's a great idea, though

[beergut]

Jan 9, 2018 11:01:15 GMT -5 Apple said:

Jan 9, 2018 10:43:41 GMT -5 beergut said:

And I agree with you that anything can be a pizza topping. Try barbecue sauce, diced chicken breast, peppers, and sweet onions sometime. 

That one is a good one, though I haven't added peppers to it.

Another one I like is ranch in place of sauce, boneless wings (glorified chicken nuggets), and roma tomatoes (cooked on the pizza).

For taco pizza I use refried beans mixed with salsa for the "sauce".

I'm not a fan of refried beans, but there is a pizza franchise (Cici's) here that makes a taco pizza using salsa as the sauce. Toppings are seasoned taco meat, shredded lettuce, diced and diced tomatoes. I'm thinking if you put the salsa and beef on, you could add the lettuce and tomatoes after baking, I could make it at home. Or salsa, beef, three-cheese blend, bake it, then top with lettuce and tomatoes. I'll have to play with it. 

Also, three words: chicken fajita pizza 

[grumpyhermit]

Jan 9, 2018 11:09:07 GMT -5 chiver78 said:

Jan 9, 2018 10:58:31 GMT -5 grumpyhermit said:

Do you have an instant read thermometer? If so, just use it. When I first started working with yeasted dough I was paranoid about killing the yeast so I would temp check it every time. Now, I can do it by feel, but it took a little time to figure out what was warm vs hot.

I have a stick thermometer that takes forever to come to temp. I need to just buy a new one. that's a great idea, though

I was too cheap to buy a Thermapen,  but I did get one of the Thermoworks stick thermometers. www.thermoworks.com/Pocket-Digital I have the RT600B and I love it. It takes a little longer than the pen to come to temp (maybe 4 seconds), but it does everything I need it to.

Before I got the digital I was using a candy thermometer. I think they tend to react a bit faster.

[chiver78]

Jan 9, 2018 11:24:28 GMT -5 beergut said:

Jan 9, 2018 11:01:15 GMT -5 Apple said:

That one is a good one, though I haven't added peppers to it.

Another one I like is ranch in place of sauce, boneless wings (glorified chicken nuggets), and roma tomatoes (cooked on the pizza).

For taco pizza I use refried beans mixed with salsa for the "sauce".

I'm not a fan of refried beans, but there is a pizza franchise (Cici's) here that makes a taco pizza using salsa as the sauce. Toppings are seasoned taco meat, shredded lettuce, diced and diced tomatoes. I'm thinking if you put the salsa and beef on, you could add the lettuce and tomatoes after baking, I could make it at home. Or salsa, beef, three-cheese blend, bake it, then top with lettuce and tomatoes. I'll have to play with it. 

Also, three words: chicken fajita pizza 

I do that. pico or salsa as sauce, sometimes pureed black beans. Monterey jack cheese (melts similarly to mozzarella) and whatever taco toppings I have on hand.

[chiver78]

Jan 9, 2018 11:01:15 GMT -5 Apple said:

Jan 9, 2018 10:43:41 GMT -5 beergut said:

And I agree with you that anything can be a pizza topping. Try barbecue sauce, diced chicken breast, peppers, and sweet onions sometime. 

That one is a good one, though I haven't added peppers to it.

Another one I like is ranch in place of sauce, boneless wings (glorified chicken nuggets), and roma tomatoes (cooked on the pizza).

For taco pizza I use refried beans mixed with salsa for the "sauce".

I have a few go-to combinations...maybe some of you would like them? 

• ricotta spread on dough instead of sauce, topped with roma tomato, red onion, mushroom, prosciutto and mozz. after baking, serve topped with lemon-dressed arugula. my absolute summer favorite, on a thinner crust. it works awesome grilled as well.
• grilled chicken, bacon, fresh jalapeno. if you like ranch (I don't), drizzle it on slices to serve
• mashed black beans as "sauce", chili seasoned chicken and fajita veggies, cheddar + jack cheeses in the blend. drizzle guacamole and hot sauce to serve
• no sauce, potato slices, bacon, cheddar cheese in the blend. drizzle hot sauce and ranch or sour cream (neither for me) to serve
• tomato sauce, chicken, garlic, broccoli, spinach, red onion. top with mozz and other Italian cheeses, drizzle pesto before baking. 

[beergut]

dinner last night  

[beergut]

Trying out 00 flour:







I need to clean my stove. 

[chiver78]

nice! how'd you like it? 

I made pizza last night too lol.... store-bought paper thin crust, with ricotta and all of the summer veggies. topped with arugula. no pics though. 

[beergut]

 Really thrilled with the malleability of the dough and how it turned out. 

 Pizza was great,  texture was great, but the crust was a little bland. Trying to see if letting it ferment for longer makes a difference in the texture and taste.