MacKenzie

I just checked my Aebleskiver pan to see if that might work. However it is cast aluminium and meant to be used on top of the stove. The handle is not meant for the heat.

ROFL

Loved to try that with sour cherries.

Love it, Tony, awesome decorations, right down to the plates. It must have been tremendous fun for everyone.

It is not available, Aussie, can't see it.

Thanks, ck, for all the information. I appreciate it.[emoji4]

I have never used a Vitamix blender to make bread dough, doubt you would be pleased with the results.

Thanks, Tony. It was very tasty and I really did enjoy it.

ROFL

I like that.:)

I see a glaring error, please omit the 4.9g sugar. Thanks, BonFire, I know what you mean about editing. I wanted to correct that error in the recipe and can't.

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html Basic New York Style Pizza Dough – from Serious Eats.com 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g extra virgin olive oil 213g lukewarm water Pulse the ingredients in a food processor 3 or 4 times Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from the bowl and with a little flour kneed 2 or 3 times. It should pass the window pane test. Put it in a greased bowl and then into the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form int 2 balls that will eight about 275g. Allow to warm up at least 2 hours. To make the crust, finger press out into a 10-inch round. *** When I made the dough this time I did not use the food processor, just mixed the ingredients and then as I watched TV did the pull and fold method every half hour for about 1.5 hours.

Tomorrow I will post the recipe and if I happen to forget feel free to rattle my chain. LOL

This is weird, on Tapatalk I said, the crust is so easy. It is a Serious Eats Pizza recipe for NY style pizza and if you'd like I will look it up and post it if you are interested.

This is weird, on Tapatalk I said, the crust is so easy. It is a Serious Eats Pizza recipe for NY style pizza and if you'd like I will look it up and post it if you are interested.

Thanks, Steve. That crust is the easiest thing going. It is from Serious Eats, NY style. I can look it up tomorrow and send you the details if you would like.

Thanks, sfdrew, I really did enjoy it, so full of flavour. It was sooo much better than my last one.

I have been dying for a pizza and today was the day. Started the dough yesterday. It was sooo hot and humid today, I bet I could have gotten the KK up to temp. for pizza with 3 tea lights. Perfect day to bake the pizza outside. Tried a new sauce idea, split cherry tomatoes in half and scooped out the seeds and a little of the liquid, trying to reduce some of the liquid as this is going to be a no cook sauce. Put them in the blender, with grated garlic, basil from the garden, olive oil and purple crack. I had a new to me cheese to try on this pizza, Monterey Jack with Green Peppercorns. I liked it on this pizza and expect I will buy it again the next time I see it in the store.

Syzygies, you are a riot.

I just tried your post and no go with my PC but it is a go with Tapatalk. ????????

Stiles, I get that same message most time, I think it was just the one with Dennis that worked.

[emoji4][emoji4][emoji4]

Aussie, those ribs are looking very moist that is for sure.

Dennis and I have a special thing going but he doesn't know it.

Steve, that is a great looking cook and it must have been a very tasty dinner.