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ckreef

KA No Knead Artisan Pies

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The title says it all. I really like this recipe you just have to get the proportions and technique correct.

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Tried the King Arthur Pizza blend flour.

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Mix the ingredients until just incorporated. Cover and give it a 24 hour counter rise.

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After the 24 hour counter rise.

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Divided in two. Stretch and fold over from the right then the left. Rotate 90 degrees and repeat.

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Turn over and form a proper ball. Place in a floured bowl. Cover and let proof for 1 hour.

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Meanwhile preheat the KK.

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Forming the pies I first do a board stretch. This is very wet dough so liberal use of extra flour helps. Try not to disturb the the outer ring of dough.

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Next I do a quick air stretch allowing gravity to do the work.

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A final shaping. Everyone loves a round pie. Try not to disturb the outer edge.

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First up is a sausage and Canadian bacon pizza.

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My favorite for the evening was Shiitake mushrooms with thin sliced tomatoes.

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And the money shot.

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There's my guru pizza challenge entry. Glad to get it over with so I can get back to using my Blackstone Pizza Oven for thin crust, hot and fast pizzas.

Reef's Bistro

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ck, those are two really beautiful pizzas and I'm positive they tasted wonderful. That is a gorgeous money shot as well.

TY MacKenzie - very tasty. Nice crispy crust with soft edges. You could hold a slice by the edge and it didn't sag.

Reef's Bistro

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@ckreef - well, I just need to know one thing:  Where do I go to sign up as your official taste tester?  That's some kind of really tasty looking pizza pie cook!  Beautiful crust and the toppings look positively scrumptious!  I really like that browned cheese on top.  Beautifully done!  KUDOS!

TY CC - I'll let you know when I start taking applications for taste tester - LOL

Another Challenge winner. 

I don't know - I think the pizza challenge is going to be the hardest field to compete in to date.

Reef's Bistro

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