|
Post by pipercollins on Aug 30, 2007 10:37:20 GMT -5
Here's the missus' homemade pizza dough recipe as mentioned in the "Friday Night Pizza" thread... INGREDIENTS: 1 cup warm water 1 package dry yeast 1 teaspoon sugar 1 teaspoon salt 2 tablespoons oil 2 1/2 cups all purpose flour INSTRUCTIONS: Proof the yeast in the water first by mixing warm water and sugar with yeast and allow to set for 5-10 minutes until bubbly. Mix remaining dry ingredients and oil, then stir in water/yeast mixture. Once thoroughly mixed, begin kneading. Knead until dough is smooth and firm and not too sticky. (Add flour as needed.) This recipe does not require kneading for any particular minimum time...just until it comes together into smooth ball. Put dough in a lightly oiled bowl, turn dough until coated with oil, cover and move to a warm place and allow to rise. Rising time can be as little as 5 minutes or as long as an hour, whatever fits your schedule. Do not allow dough to over-rise (too much air, too billowy, etc.). After rising, punch dough down and roll into crust. Use a lightly oiled pan or a stone with a thin layer of meal. Lightly brush crust with olive oil, place toppings and allow assembled pie to rise while preheating oven to 425. Bake at 425 for 15-20 minutes or until desired doneness. This recipe makes enough dough for one medium-large pizza. The recipe can be easily multiplied for 2, 3 pies, etc.
|
|
|
Post by berlyn on Aug 30, 2007 10:43:43 GMT -5
Thanks for posting.
Sure does look mmmm good ;D
|
|
|
Post by chipperhiker on Aug 30, 2007 12:30:03 GMT -5
Piper, that's a fine looking pizza, but here's the real question:
Did you make it in that beautiful stove, or is your B still just in prop mode???
|
|
|
Post by berlyn on Aug 30, 2007 12:43:11 GMT -5
I have a question too Piper. How did or what did you do to get your t-well lid so shiney???
|
|
|
Post by treatmaker on Aug 30, 2007 13:35:39 GMT -5
Berlyn,
That's the same pizza dough recipe I use. It's easy and comes out great.
Treatmaker
|
|
|
Post by berlyn on Aug 30, 2007 13:57:09 GMT -5
Berlyn, That's the same pizza dough recipe I use. It's easy and comes out great. Treatmaker Here are my pizza dough questions........ Exactly what is "proof the yeast" ?? Is that when it "comes alive" Is it possible to screw that up?? (I do have my thermometer for water temp) Do you knead by hand or in mixer?? Treat, I'll give hubby the recipe and measure out the ingredients for him and watch him go to work on his pizza ;D ;D He's pretty darn good at bread making, like his mom, aunts and grandma!! Lucky me ;D He wants me to find a recipe for spinach pizza. Anybody got one??
|
|
|
Post by pipercollins on Aug 30, 2007 14:29:06 GMT -5
Yes, that's the stove that did the job. It's not actually installed yet, but I did use it to actually bake that pie. Reference the "Friday Night Pizza" thread. This stove will be for sale shortly.
The shine on the T-well lid is the product of a couple sessions with a buffing wheel and some tripoli compound and then a good measure of elbow grease and 0000 steel wool. It's not quite as perfect as it appears here, but it worked out pretty well.
|
|
|
Post by pipercollins on Aug 30, 2007 15:16:32 GMT -5
Berlyn, That's the same pizza dough recipe I use. It's easy and comes out great. Treatmaker Here are my pizza dough questions........ Exactly what is "proof the yeast" ?? Is that when it "comes alive" Is it possible to screw that up?? (I do have my thermometer for water temp) Do you knead by hand or in mixer?? Treat, I'll give hubby the recipe and measure out the ingredients for him and watch him go to work on his pizza ;D ;D He's pretty darn good at bread making, like his mom, aunts and grandma!! Lucky me ;D He wants me to find a recipe for spinach pizza. Anybody got one?? "Proofing" the yeast just means getting it started before mixing all the ingredients together. It's possible to have trouble with the dough rising if the yeast doesn't get active enough. So mix the water (warm) with the sugar and the yeast and it can't help but take off with the combination of warmth, moisture, and food (sugar). Odd's are the dough will rise even if you don't, but it's easy inssurance. As for spinach pizza, we often do a leafy green type pizza along with a regular cheeze and tomato one if we're cooking more than one pie. We'll usually lay a little bed of parmesan cheese, then leafy greens and maybe some sliced roma tomatoes (but no red sauce), then drizzle olive oil over it all and bake like any other pizza. Some thick sliced mozarella can go on top, or you can skip that to keep it light. Seems to work especially well with a thin crust. Pair it with a light Baujolais for a lighter-side pizza meal.
|
|
|
Post by antheat on Jan 7, 2008 17:45:29 GMT -5
piper,
hubby wanted to know what style pizza this is, please?
i.e. NY style, thin crust, etc.
thanks
Ant
|
|
|
Post by pipercollins on Jan 8, 2008 11:12:10 GMT -5
piper, hubby wanted to know what style pizza this is, please? i.e. NY style, thin crust, etc. thanks Ant This particular pie is right down the middle...call it a Michigan Medium. If you want thin crust, roll it out a little thinner and maybe bake it slightly hotter (only slightly...you'd have to experiment to perfect it). If you want thick and fluffy or deep dish, let the dough rise longer and leave it a little thicker on the pan.
|
|
|
Post by oldsalt on Jan 9, 2008 8:42:43 GMT -5
The shine on the T-well lid is the product of a couple sessions with a buffing wheel and some tripoli compound and then a good measure of elbow grease and 0000 steel wool. It's not quite as perfect as it appears here, but it worked out pretty well. Berlyn, The lid from the stove Bill put me onto from New Jersey is polished, though it has a couple of dings. I figured it was an option or maybe a different model year, but his recipe for polishing looks sound and sane. I replaced my brushed aluminum one with it and got a nice scent as years of disuse cooked out of the shiny one. Has anyone disassembled these for repairs and succeeded in re-assembling it?
|
|
|
Post by pipercollins on Jan 9, 2008 16:35:08 GMT -5
The shine on the T-well lid is the product of a couple sessions with a buffing wheel and some tripoli compound and then a good measure of elbow grease and 0000 steel wool. It's not quite as perfect as it appears here, but it worked out pretty well. Berlyn, The lid from the stove Bill put me onto from New Jersey is polished, though it has a couple of dings. I figured it was an option or maybe a different model year, but his recipe for polishing looks sound and sane. I replaced my brushed aluminum one with it and got a nice scent as years of disuse cooked out of the shiny one. Has anyone disassembled these for repairs and succeeded in re-assembling it? Um, we had a rather infamous episode of disassembling a thermowell lid...remember that one Ha-asfan? Re-assembling wasn't going to work out so well. For those who don't remember the tale, always be careful to let your thermowell lid acclimate slowly to a new environment if it's been moved or shipped. Especially in wintertime. It was about a year ago that I sold a spare lid to Ha-asfan. It went FedEx the whole 60 miles from my place to his in the winter cold overnight. When he got his package, he put the new/used lid on his range where you would expect it to go. Neither he nor I realized that any moisture that does manage to get inside the lid due to condensation will escape in a fairly violent fashion when sudden heat is applied...even if it's only the t-well pilot. (Think popcorn.) He left the room only to hear a loud BANG a little later on, coming back to the kitchen to find a thoroughly burst thermowell lid on the floor. I now caution anyone who moves a Chambers to be sure the t-well lid is allowed to very slowly acclimate if its been moved, shipped, or gotten cold. All that said, if you have good metal working skills and you want to try a disassembly on purpose, go ahead and try. I don't know anyone who has. (I do have a defunct lid with a hole in the bottom if you want a piece to experiment with...)
|
|