OFFICIAL THREAD: General Cookery and Discussion

[Piobaire]

Cool, I'll give it a go this coming week. What about flattening or tossing the dough, etc, to actually make it a pizza?

If you leave it sit out at room temp it's very easy to work with. I sprinkle just a 1/2 tsp of corn meal on our 16" pizza pan and the same amount on top of the dough ball. I invert the bowl onto the pizza pan and let the dough remove itself. I then just use my fingertips and work out from the center of the dough. Don't touch the very edge and the crust will turn out much nicer. If you deflate all the air bubbles the crust just doesn't turn out as nice.

 

[NakedYoga]

If you leave it sit out at room temp it's very easy to work with. I sprinkle just a 1/2 tsp of corn meal on our 16" pizza pan and the same amount on top of the dough ball. I invert the bowl onto the pizza pan and let the dough remove itself. I then just use my fingertips and work out from the center of the dough. Don't touch the very edge and the crust will turn out much nicer. If you deflate all the air bubbles the crust just doesn't turn out as nice.

Awesome. I like thicker airy crust, so this sounds great. I just didn't want to have to start tossing the dough into the air.

 

[edmorel]

My experience with homemade pizza is this, the most important piece of the puzzle is the sauce, that will make or break your pizza. The dough is obviously important, but stuff like that 2 day dough is hocus pocus bullshit.
Find yourself a simple recipe (flour/yeast/water/salt/olive oil and maybe a bit of sugar) like Pio’s, proof a few hours and you are good to go. You are not going to get a great crust the first time you make it. Making a deep dish is a bit more idiot proof than a regular crust. Don’t over knead,I would say 30 seconds and no more than a minute. Make sure it’s room temp or warmer when you start trying to stretch/shape it. If you don’t have a powerful oven (that gets up to at least 500 degrees)you may want to consider baking the dough for a few minutes first and then putting on the sauce/toppings to make sure the crust is cooked through, particularly if you go the deep dish route.

 

[Piobaire]

As to sauce, don't use too much! So easy to use too much and then you get a soggy, insipid pie. I'll admit to using store bought sauce and we've tried probably a dozen. Believe it or not the very best I've tried is the cheap Kroger's brand. It's nice and thick, spreads nicely, and did I mention it's cheap?

 

[edinatlanta]

@edinatlanta Thanks. He's got what I suppose is a pretty typical attention span for a 4 year old, but I don't think he really would care about the dough making process. And, what he doesn't know can't hurt him. I'm sure he's much more interested in adding toppings and all that.

Then consider the same day one. It yields 5(!) Pies

 

[Omega Male]

Get in losers, we're making Bunny Chow.

 

[Thrift Vader]

Maitake genovese.

 

[reidd]

Salad with parsley, onion, avocado, canned tuna, capers and chopped pinenuts:

Caccio e pepe.. still working on my mantecare technique. Noodles aren’t quite as coated as I’d want.

 

[Thrift Vader]

Chicken and sesame fried zucchini with fresh bell pepper and cherry tomatoes.

 

[edinatlanta]

Get some good bread. Slice it. Get a good tomato. Slice it. Get a tin of conserva sardines. Open it. Take slice of bread. Place tomato on top of bread. Place sardine on top of tomato. Sprinkle with salt. Shove it down your maw.

As usual i will be making everything from the most recent edition of Cook's Illustrated.

 

[Thrift Vader]

Pork and vegetable gratin.

On plate.

Could be fancier, but this is the 1st try.

 

[jcman311]

What kind of pork? Like ground pork/sausage?

 

[Thrift Vader]

See next.

 

[Thrift Vader]

Recipe for "TV's Pork and Veg Gratin"

3 decent sized eggplants
1/2 of a red onion
1 large Tomato
300 grams of thinly sliced pork.
Allspice
Mixed dried "Italian herbs"
Heinz canned lasagne sauce
Pizza Cheese cheddar/mozzarella
Parmesan.
Fresh Parsely

Step 1. Stainless oven tray. baking paper base.

Step 2. 1st layer is only eggplant. 2nd layer is thinly sliced pork. *hit with a light dusting of Allspice, and herbs* 3rd layer is a mix of Eggplant,Tomato,and Onion. 4th layer is a milked down Heinz white lasagna sauce. sprinkle the cheeses.
Oven pre-heated at 160c
Put in, for an hour.
Step 3. At 45 minutes, sprinkle finely chopped Parsely, and turn it 180 degrees. push go.

when done, cut portions, drain on a cutting board for a minute. then plate.
Enjoy.

 

[Van Veen]

Figured out a way to maximize storage in my ****** freezer.

The other benefit is that it will thaw faster.