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Found 5 results

  1. I have decided to reboot and start over. I got fairly close to what I thought was a perfect pizza crust on my last set of experiments so I have decided to start over once again and make some changes from the ground up... Here are three photos of tonight's efforts: Experiment 1 - BASIC crust - Personal size pizza This dough is really nice. It cooked perfectly. I should note that THIS cook was done in my indoor oven for control purposes. I set and preheated the oven to 550°F and preheated the pizza stone with it. The pizza stone was also at 550°F when I put the pizza on. This pizza cooked for 6 to 6.5 minutes. Ingredients: 120 grams King Arthur All Purpose Flour (100%) 86 grams lukewarm water (72%) 2.4 grams salt (2%) 2.4 grams active dry yeast (2%) I am also trying to formulate the 'right' size for my personal pizza and this one came out just a bit larger than I wanted so I will be reducing my starting flour to 100 or 105 grams on the next revision. I'll be adjusting the other ingredients accordingly. I started the dough out by combining the yeast and the lukewarm water and letting that dissolve completely for about 10 minutes. I then added the water and yeast to the flour and salt. I combined that completely using a spatula (I find a spatula works well and you don't have to worry about the dough sticking to your hands) until there was no dry flour left. I covered the mixing bowl with saran wrap and let it rise for a couple hours. I removed the dough from the bowl and folded it over itself a few times and put it back in the bowl to rise for another hour or so. After the second rise, I spread my dough on a floured surface and formed the crust by hand, leaving a small ridge on the outside edge. I added about two tablespoons of pizza sauce, about 48g (almost 2oz) or shredded mozz, and some pepperoni slices. This whole pizza works out to about 650 calories, which isn't too bad considering it's pizza. In round two, I will be switching back to the King Arthur Pizza Flour Blend now that I know how much flour I need to use for the size pizza I'm looking for.
  2. I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection! This recipe makes one medium to large pizza... 260 grams flour (I used King Arthur Pizza Blend) 156 grams lukewarm water 5.2 grams salt\ 5.2 grams sugar 2 tsp active dry yeast I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust. Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes. Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook! Here's the video of this cook along with a demo of the Blackstone pizza oven:
  3. Greetings.... After having played with Mewantkj's sourdough starter for a bit (and I'm still working with that one) I decided to pull my girlfriend's "The Bread Baker's Apprentice" book off the shelf to have a look at their interpretation of Sourdough starters and bread.... My girlfriend is an 'expert' level bread baker and I had bought her this book at some point in the past as it was highly recommended. Making the sourdough starter: Day 1: 1 cup (4.25 ounces) of Rye flour (precision is not important) 1/2 cup (4.00 ounces) of unsweetened pineapple juice (precision is not important) Combine the two in a mixing bowl... Form into a dough ball... Place the dough ball into a 1 quart (4 cup) container (I used a mason jar) and press it into the bottom of the container as shown... Mark the dough level with a piece of tape.... Cover with plastic wrap and let sit on counter at room temperature for 24 hours before moving on to the Day 2 procedure... I will post the Day 2 procedure tomorrow evening. You may be asking why pineapple juice instead of water? This is quoted directly from the book: This might be what happened to my yeast starter that I am working with form Mewantkj's recipe. I had no real activity during the first 24 hours, but during second day, it went crazy and then died back down to very little activity. This yeast starter procedure is a little different and it goes in two stages. The first stage (the first 4 days) is called the Seed Culture. The second stage is called the "Barm" or the "Mother Culture". We will go through that process as well and then use it to make a loaf of bread.
  4. Hi everyone, Below is a video recipe in response to a discussion about deep dish pizza dough at http://www.kamadoguru.com/topic/20554-chicago-style-pizza-questions/. The issue was whether corn meal or corn oil is used when making deep dish pizza dough. Here is the winning recipe: Corn Oil Based Deep Dish Dough Recipe: 20 oz AP flour (100%) 12 oz Water (60%) 4 oz Corn Oil (20%) 0.4 oz Sugar (2%) 0.4 oz Salt (2%) 0.4 oz yeast (2%) Mix together and knead. Video: http://youtu.be/q7GWHD3YZSw
  5. Mini Deep dish pizza and fruit pies on the Big Joe, with the Joe Junior doing some support work (the sauce simmering) . This is a painless low-prep gameday appetizer, with enough heft to keep the tummy grumbles away until the game ends. No preparation of the dough is required in advance, if you purchase filo dough from the grocery store (usually found in the frozen section). This dough has a paper-thin flaky texture which is nice. Deep dish pizza using a mini muffin pan as a form will produce 12 at once. Also Cherry, Apple and Blueberry (red, white and blue) pies fixed in a similar fashion. Mini muffin pans are coated with butter, and pre-made filo dough is pressed into the pan. A simple pizza sauce was prepared using: 1 eight ounce can of tomato sauce 1 six ounce can of tomato paste 2 tsp of pizza seasonings 1/2 tsp cayenne powder 1 tsp kosher salt 1/2 tsp ground black pepper 1/2 cup mushrooms, cut into quarter inch cubes. 1/4 cup brown sugar. (use truvia for baking, or truvia brown sugar substituted for a lower carb alternative). Mix the ingredients in a cast iron pot, place it in your Kamado (Junior in my case) running at 275. The advantage to the cast iron and low temperature is the ability to simmer without stirring, or burning. To save time, you can rapidly get it up to a simmer on the stove, then move it to the Kamado to simmer for 30-40 minutes. Once the sauce is ready, spoon in the sauce about 3/8 inch deep into the cup you have formed with the filo dough in the muffin pan. Cut pepperoni into little quarter inch pieces, and sprinkle liberally over the surface of the sauce in the cups. Sprinkle cheese over the top, and apply a black olive slice. Bake at 350 over indirect heat, with an additional ceramic plate under the muffin pan, until the dough and the toppings turn golden. The fruit pies use the same preparation of the filo dough, then pie filling is spooned in to the shell. You can get fruit in heavy syrup (like the cherries I got), and add truvia for baking in order to sweeten and thicken. This makes them more carb friendly. Bake at 350 until the dough turns golden brown. The butter in the tin helps brown and crisp the filo dough, and makes the pan easily release the mini-deep dish and the fruit pies. This dish presents really well as a finger food for gatherings, and doesn't result in dead pizza bones left all over the place. All of the pies are single serving size, and gives you the opportunity to have a good variety of flavors available for your guests. And of course, you can make a variety of pizzas, not just mushroom pepperoni and olive.
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