Metasynth
Well-Known Member
Looks like you got treated too, lol
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Nah, just lunch
and this time no one had to pry it out of my mouth ;D
Tvanmunhen
Well-Known Member
I get mine with grilled and raw onions. I also get animal fries well done.
Jeffislovinlife
Well-Known Member
Bowl check 
shnkrmn
Well-Known Member
I like to do that BEFORE the dentist.
Jeffislovinlife
Well-Known Member
Winner winner chicken yummy 
Lovely and nicely done.
Timj
Well-Known Member
Thanks @curious2garden . I enjoy baking breads. Heck, I love to cook just about anything.
Timj
Well-Known Member
I make my own Pizza at least once a week. If anyone is interested in a very simple dough, here is the recipe I've used for several years now. It's a high hydration dough that needs to be pushed out on a sheet of parchment paper with hands coated with olive oil. But, the ease of making it is worth the extra step.
300 grams or 2-1/2 cups of bread flour
1/2 teaspoon of sugar
1 teaspoon of active dry yeast
1 cup warm water
Mix this together until combined.
Now to add some flavor.
On top of your mixed dough add 2 Tablespoons of good olive oil and 7 grams or 1-1/4 teaspoons of salt.
At this point I let the flour absorb the water for 15 minutes. This is called autolyse.
After 15 minutes mix in the salt and olive oil. It will take a few minutes to mix it thoroughly.
Cover and let rise for 1 hour and your read to make fresh pizza.
Once you get the hang of it. It becomes very easy and is far better than any store purchased dough.
You can add dried basil or garlic into the dough to add a bit more flavor if you like.
Here's a pizza I made last week.
300 grams or 2-1/2 cups of bread flour
1/2 teaspoon of sugar
1 teaspoon of active dry yeast
1 cup warm water
Mix this together until combined.
Now to add some flavor.
On top of your mixed dough add 2 Tablespoons of good olive oil and 7 grams or 1-1/4 teaspoons of salt.
At this point I let the flour absorb the water for 15 minutes. This is called autolyse.
After 15 minutes mix in the salt and olive oil. It will take a few minutes to mix it thoroughly.
Cover and let rise for 1 hour and your read to make fresh pizza.
Once you get the hang of it. It becomes very easy and is far better than any store purchased dough.
You can add dried basil or garlic into the dough to add a bit more flavor if you like.
Here's a pizza I made last week.
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Bareback
Well-Known Member
Are those sautéed onions? I make my dough about the same way. I only started making pizza about 8 months ago and I haven’t figured it out completely yet but it usually is at least eatable. I’m using a garlic butter for my base instead of a tomato sauce.
Thanks for sharing your dough recipe.
Timj
Well-Known Member
Yes, that pizza has sauteed onions on it. Garlic butter sounds like a great idea.
Have you Dessert pizza? This is a sweet yeast dough with organic raspberry jelly, mascarpone cheese, and a bittersweet chocolate sauce.
Pacoson71
Well-Known Member
MMMM.....Pizza
Dough for me.
King Arthur bread flour 440gr 12% protein or better
Water @100 degrees F, 275 gr
Kosher salt 6 gr
Honey 20 gr
IDY(instant dry yeast) 4gr
mix all 3min in mixer. let sit half hr.
Mix for 4 more min.
cut into 2, 330gr dough balls and refrigerate overnight 10 hrs is normal for me.
Take out a couple hrs before use to warm up.
Freeze works very well for a later date too.
Dough for me.
King Arthur bread flour 440gr 12% protein or better
Water @100 degrees F, 275 gr
Kosher salt 6 gr
Honey 20 gr
IDY(instant dry yeast) 4gr
mix all 3min in mixer. let sit half hr.
Mix for 4 more min.
cut into 2, 330gr dough balls and refrigerate overnight 10 hrs is normal for me.
Take out a couple hrs before use to warm up.
Freeze works very well for a later date too.
shnkrmn
Well-Known Member
Nice ears!
Timj
Well-Known Member
Thanks @shnkmn. I had my blade angle a little flat on that loaf. It usually isn't that pronounced.