Foodies BS Thread.

Pizza night!

 

interesting...

 

What did you stuff those with .. I have to know.. also what cheese???

 

*swoon

 

Pete!! That looks awesome!! ^^^ Keep up the good work!! I have seriously been slacking on taking pictures of my cooking and I apologize for that.

 

Grape jelly meatballs...how'd they taste?

Something I've used a few times for glaze on meatloaf was equal parts ketchup and Dr Pepper reduced down to ketchup consistency . Start painting it on toward the end and you get a caramelized glaze.

 

Trial and error is half the fun of learning to cook!

 

Looks bomb Pete! ^^^

 

^^^ Nothing wrong with that Pete!

 

I've been hooked on making pizza lately. This one was good, some garlic powder, kosher salt and olive oil brushed on the crust.



If anyone wants my crust recipe I can post it up. I have perfected it over many pizzas, super easy and makes one large pie.

 

That's a good hook to have. I'd love to see your recipe please.

 

X2!! Post it up!!

 

No problem.

I have tried to make this recipe as easy as possible but still have a nice crust. The one variable is the oil. More oil, softer crust. Less oil, chewier crust. I have found that 1 TBSP is just right, but you can play around to get what you want. Also more oil makes the crust a little easier to work with.

Ingredients:

1 C very warm, not hot water
2 1/4 C BREAD flour
1 package dry yeast
1 1/2 TBSP sugar
1 TBSP Kosher salt, don't use that gross iodized junk
1 TBSP olive oil

Prep:

Make sure you have your oven cranked to MAX. It doesn't hurt to warm up all your bowls and measuring devices either, cold dough sucks to work with. If you have a pizza stone make sure that is good and hot too. I put it in when I turn on the oven. If not a thick baking sheet will do.

Dissolve the sugar and yeast in the water. I like to put on the stove so it stays warm and happy, NOT HOT THOUGH.

While that is brewing measure the flour and salt into a bowl and stir. Keep that in a nice warm spot too.

Once the yeast starts going to town and is nice and frothy add the oil then the whole wet mix into the flour. It's only a small batch of dough so I just use a fork to mix until it comes together a little.

Turn your dough out onto the counter and start kneading. Push with the heel of your hand, quarter turn, repeat. Knead until it's nice and smooth, about 5 minutes.

Place the dough into a bowl, I just use the same bowl that it was mixed in. Cover and let sit. Again in a nice warm spot, NOT HOT. Wait until it's about double in size and nice and soft.

For "rolling" out your dough, DON'T USE A ROLLER! Try to get the dough ball out in one nice round piece. It will stick some to the bowl and you will lose some, no worries.

This is how I have molded pizza crust for years with great success. Lay your dough ball down and GENTLY press it into a circle. Should be about an inch thick. Don't smash all the air out of it. Now take the "dough circle" and pick it up. Working from the center with the dough in front of you like a steering wheel, begin to just let the weight of the dough stretch it. Keep rotating the dough around in a circle and begin to work out towards the edge. It only takes a minute and you have a pizza crust!

If you have a helper command them to "READY THE STONE"! if not, have your stone out before you start stretching. I don't use any flour, cornmeal or oil. Just right on the hot stone. Work quickly to finish stretching into a nice circle. It will be easy because it's hot and already baking. WORK QUICKLY.

I like to give a pre-cook. Just a quick minute or two flash in the oven the out to build.

I also prefer to give the outer crust a brush of olive oil. You can flavor it with whatever you want. I like the garlic powder and kosher salt blend.

Top that sucker with what you want and bake until golden! Just remember it will go quick in an oven at 500+ degrees so keep a close eye on it.

Once it's done to your liking, take it out and get it off the stone and onto a baking sheet. Let it rest for at least 5 minutes and enjoy!

 

Dang thanks for that write-up haha!! ^^^ I want to try it sometime for sure.

 

HA! Yeah, it got a little wordy there. I thought I would lay down some helpful tips with the recipe.

 

Yeah I didnt read it all yet so you might be getting some more questions from me haha. I'll copy and paste it then print it out to use at home.

 

Tell ya what, one of the best things I've done is designate an old laptop as my kitchen machine. I configured it with a login straight to desktop, auto-connect to my home wireless, and the browser has saved bookmarks & logins to my go-to websites for looking up recipes....this thread, supercook, allrecipes, seriouseats, etc.

I walk into the kitchen, flip open the lid, and in seconds I have all the info at my fingertips to do whatever. I can't even begin to tell you how much time this has saved me, especially when things go sideways and I have to make something up quickly. "Whattaya mean I don't have any sour cream? Summabish, can I substitute <x>?"

 

Damn I could of used some of that on my chicken Parmesan I just made. Used store bought marinara but breaded it myself with some bread crumbs, oregano, thyme salt and pepper, I am surprised with how easy it was haha

 

I enjoyed it haha, next time I'll have to make my own sauce