- Nov 17, 2008
- Reaction score
STYLE. COMMUNITY. GREAT CLOTHING.
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Also in the first season (iirc) of good eats ab said to use mozz and provolone and Monterey jack. Wonder if he still doesYup. It was designed as a meal to use up shit and I was light on mozz. If you look closely you can also see the meat is part pepperoni and part my homemade jalapeno smoked salami. It was delicious.
We call those "things" meals. Nothing more satisfying than using up good ingredients/leftovers that would otherwise be tossed. My M-in-L just divvies stuff up on everyone's plates, but it is especially satisfying when you can put a real dish/meal together with everythingYup. It was designed as a meal to use up shit and I was light on mozz. If you look closely you can also see the meat is part pepperoni and part my homemade jalapeno smoked salami. It was delicious.
is this a more chicago/pan pizza type dough or a flatter neopolitan/NY type doughHere's my dough recipe.
2 cups flour. Any flour. Any combo of flour. I've settled on 1 cup 00 and 1 cup 00 of this heirloom stuff grown and milled locally. But seriously, 2 cups of any flour.
3/4 tsp salt
3 tablesp olive oil
6 oz water
1 tablesp yeast
1 teaspoon sugar
Put half the water, the yeast, and sugar in a bowl and mix. Make sure water is around 80-90 degrees.
Add salt, OO, and flour to your Kitchen Aide bowl.
Pour in yeast slurry. Rinse bowl with remaining water and put into mixing bowl.
Dough hook, speed #2.
Look at the dough and adjust moisture by adding more water or flour in very small increments which will vary on humidity. Mix for five minutes.
Form dough ball, cover in OO, put in bowl and drape plastic over it so as the dough expands the plastic still makes contact.
Put in fridge overnight and take out 2-4 hours prior to use so it relaxes. Could also just let sit on the counter for 6-8 hours vs. overnight.
Never lets me down.