MacKenzie

Thanks, Muz, Tony, tekobo, jonj and Jon.

I had dough left from last Fri. so pizza for lunch. I have a couple of tips that I use: 1. Put the dough on parchment paper when you are ready to stretch it out. 2. Wet your fingers as the dough will be sticky, keep wetting them as needed. Lunch.

After making that pizza dough recipe a few time I now found that it could be done in about 15 mins from start to finish including cleanup.

Great looking legs, Aussie. Here you go, Aussie, pizza dough recipe. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. ***** I used weight measurements and only made half the above recipe and that gave me 2 X 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213.6g lukewarm water Notes: This dough will be sticky, so I finger it to fit the size I wanted. By that I mean I use my fingers to push it out to the size I want. This dough is light and chewy, I love it and so simple and fast to make

Nice, I like it. [emoji4][emoji4][emoji4][emoji4][emoji4]

Great, Steve, can't remember what that design is, that's why he has us all guessing.

Now let's see what you do with the DB pan. :)

It's a scorpion.

Don't, you are not alone.

I got it, it's a brain.

Pizza night around here, started the dough last night and put it in the fridge for an overnight ferment. Out of the fridge- Ready to finger press into shape. Ready for the toppings, KK bacon ends, smoked cheese, red pepper, green onions, mushrooms,fennel and anise seeds along with some of my dried oregano. Baked at 500F for 9 mins. Plated.

BalconySmoken, your tacos look delicious.

Looks like gorilla man.

I'm coming with Bruce, we'll be there soon, don't panic and eat it all.

Thank goodness I could stick to just one of these. I am being rewarded this morning.

He better not. [emoji852][emoji852][emoji852] If he does he won't be getting one of my chocolates.

Or perhaps pyromania tends to coexist with hydromania? I suspect that is true.

A friend gave me some of her homemade chocolates, yummy. I am rationing them. I am also hiding them.

Potato Scallop and Meatloaf for dinner tonight.

White out.

Tony, those are delicious looking ribs, love the colour and I can send you 15cm of snow tomorrow.

All the best to everyone for 2019.

Looking very good, CK.

That lovely chicken taco is mine.