Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Strawberry Balsamic Bacon Pizza
Okay, Kilby sent me this link and I have to post it here so I can come back to it as soon as I can make it. Reports to follow.
Six Three Three Thirteen Bread
Dinner guest, Cindy Schmatjen shared an amazing recipe with us yesterday. Here's what she does to have bread dough at the ready for pizza or a hot loaf for dinner:
Acquire a large covered bin for the refrigerator.
Mix together
6 c warm water
3 T yeast
3 T rock salt
13 c unbleached flour
in your bin and let it rise in the refrigerator or on your warm porch, depending on when you first want to use it. You need to let it proof for at least two hours before use, but then it, or portions of it, can store in your refrigerator for up to a week or two. Busy mommy that she is, she figured out that 13 c of unbleached flour is one 5# bag MINUS 2.5 cups. So she just opens a new bag, takes out 2.5 cups of flour, and dumps the rest of the bag into her concoction. It is not even necessary to have it fully smoothly mixed before setting to rise, as if it is somewhat mixed, it will continue to do its work before you have to grab a chunk out (with flour-y hands!) to shape for baking. She bakes this on a baking stone at 450 degrees.
Making just one batch of bread? Then divide by three and use:
2 c warm water
1 T yeast
1 T salt
4.333 c flour
We had this bread with Sunday dinner which she threw together at six that morning and the flavor and texture were the best!
Acquire a large covered bin for the refrigerator.
Mix together
6 c warm water
3 T yeast
3 T rock salt
13 c unbleached flour
in your bin and let it rise in the refrigerator or on your warm porch, depending on when you first want to use it. You need to let it proof for at least two hours before use, but then it, or portions of it, can store in your refrigerator for up to a week or two. Busy mommy that she is, she figured out that 13 c of unbleached flour is one 5# bag MINUS 2.5 cups. So she just opens a new bag, takes out 2.5 cups of flour, and dumps the rest of the bag into her concoction. It is not even necessary to have it fully smoothly mixed before setting to rise, as if it is somewhat mixed, it will continue to do its work before you have to grab a chunk out (with flour-y hands!) to shape for baking. She bakes this on a baking stone at 450 degrees.
Making just one batch of bread? Then divide by three and use:
2 c warm water
1 T yeast
1 T salt
4.333 c flour
We had this bread with Sunday dinner which she threw together at six that morning and the flavor and texture were the best!
Pizza
Tonight it was some of the best ever. (Sorry, Peter.) I made the crust kind of focaccia type: 2 c white flour, 1 c whole wheat flour, 2.25 tsp yeast, 1.5 c warm water. Mix. 30 minutes later blend in 2 tsp. salt. (maybe a little too much). Knead just four or five times every 30 minutes for an hour and a half. Divide in half and roll out with olive oil.
1st pizza: Rest of some vodka tomato sauce (1/3 cup), sprinkle dried basil liberally and some red pepper flakes a little less liberally. Add lots of mozzarella, and top with yesterday's taco's ground beef and chicken leftovers. Bake 15 minutes at 425. Excellent.
2nd pizza: 1/3 c sour cream spread on unbaked pizza crust. Shred some pecorino/romano. Add fresh ground black pepper, mozzarella, parmesan, more pecorino, the rest of the jar of garlic roasted peppers, chopped, and the rest of the can of black olives, sliced. Bake just as long. The crust was incredible: crisp and crunchy and substantial yet thin.
Hope to do more sour cream pizzas. This was awesomeness.
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