MacKenzie

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.

JD, you brisket looks lovely, and I am sure everyone was thrilled with dinner.

I need to clean up the freezer and start planning for the fall pork that is on order.

Looks like a match made in heaven. Now for the finale.

I can't get onto the forum via Tapatalk either.

Same problems here too.

Awesome dinner, Tony, you are on a roll. [emoji4][emoji4][emoji4]

Don't feel bad,ck, I only picked it up on Wed. Did this cook and a Suya steak cook.