EGGARY

The egg on the sandwich looks wonderful. I bet it tasted good too. How did you cook it at that size ? The sausage looks good too.

The Pizza Dough came out ok. Yes it is sticky but wad able to finally make 4 Pizza Dough Balls. I misread the instructions as I let the dough "proof" for an hour before putting them into the refrigerator for tonight's dinner. I put 2 of the Dough Balls into the freezer. The sauce was good. I used too much on each Pizza. As to the cheese, I used a Low Moisture Mozzarella and a regular Mozzarella together. I didn't fully read dstr8 full post about NOT assembling the pizza on the Peel and I didn't have any corn meal so I did use flour. Pizzas tasted good but it is a work in progress. Thank you for all the advice.

There is just too much info out there. I read mix the water, flour, and yeast and do a brief knead and then add the salt in the final knead. I would be using a Standing Mixer. I wonder if the salt would incorporate into the dough on the second kneading. If I could get any insights I would appreciate it. I grant you this will not be the last time I make dough but trying to get it down to a science. Thanks.

I read about the salt as well. If I were to use the Recipe I showed you, then when would I put in the salt ?

dstr8, What do you think of this recipe ? From what I read, all the ingredients are mixed together along with the yeast. Is that right ? Sorry for the small print. Using Antico Molino Caputo Tipo 00 Pizza Flour Use Caputo Tipo 00 flour the same way you would use either general purpose, or bread flour, though you will see a number of differences in how it behaves compared with American flours. It hydrates very well. You will find yourself adding more water to your dough than you are accustomed. You want to make a moist, almost sticky dough. You can use flour to keep it from sticking to your hands or your work surface. It is very silky and soft. You can make great pizza dough without adding olive oil. Experiment with added olive oil, but definitely try it without. If you are used to throwing your pizzas, you will see that the dough needs gentle handling. It is very extensible. The flour is selected and milled to be easily shaped into a pizza base. You should not over work the dough. It will spring in the oven. The soft, well-hydrated, extensible dough will puff around the outside rim of the pizza where you do not have sauce. And the taste is great. Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume 4 cups Molino Caputo Tipo 00 flour 1 1â„2 cups, plus 2-3 Tbs water 2 tsp salt 1/2 tsp dry active yeast • • • • By Weight • 500gr Molino Caputo Tipo 00 flour 325 gr water (65% hydration) 10 gr salt 3 gr dry active yeast • • • We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough are different. Being exact counts, and nothing works better than a digital scale. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes. Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them. Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven. Using Caputo Tipo 00 Pizzeria Flour. Copyright 2011. v1.1

dstr8, Are you using 00 Flour or Bread Flour ? Oil ? Sugar? Would you please share Jeff Varasano's Pizza Dough Recipe. Thank you.

I remember someone bring up the topic AUTOLYSE when talking about Pizza Dough. Does anybody know about this ? I found an article on it if anyone is interested. Autolyse Pizza Dough Share on Tumblr We all don’t have a stand mixer to pulverize and simply beat the life out of our dough for 10-20 minutes to get the most gluten development possible. Interestingly enough humans have been making bread for centuries and stand mixers have just been around in the home for a few decades. You can bet neither your grandmother nor the French kneaded dough for 20 minutes by hand so there must be another way. As always simpler is better … autolyse. In fact unless you have a professional grade mixer for breads you will probably find this technique better for you and your mixer. Autolyse is a bread making technique which will almost certainly not be found anywhere on the topic of pizza dough but pizza dough is essentially bread dough and requires better gluten development than most breads so I find this odd. Gluten strands can start developing on their own with just time. Autolyse is a technique that is simply allowing the water to hydrate the flour with no other additives. When water and flour by themselves are mixed just enough to come together two things happen. Protease enzymes break down the proteins in the flour so they can reform as gluten and amylase enzymes convert the broken starch into sugars. If you added salt to your mixture the salt would greatly reduce the abilities of the protease enzyme. This process only takes between 20 minutes and an hour. After the flour and water dough has sit incorporate the rest of your ingredients in to the dough ball via kneading. To make it easier to work your other ingredients into the water and flour mixture you should only used two thirds of the flour and all of the water in the recipe. If you own a scale mix to 90-100% hydration. 100% hydration means for every 1g of water use 1g of flour. If you use this method you should not need to use a mechanical mixer and very little kneading will be required. Also by avoiding the oxidation caused by a mixer you will retain some subtle flavors that would otherwise be lost. SHARE THIS POST FOLLOW THE HOME PIZZERIA! HOW TO: MAKING YOUR FIRST PIZZA A complete tutorial on making a flavorful and simple pan pizza with typical ingredients and tools found in most kitchens. View the How-To Latest Popular Tags Sweet Bell Peppers and Smoked Gouda Pizza COMMENTS OFF Prosciutto, Blackberry, Arugula and Burrata Neapolitan Pizza COMMENTS OFF Pickled Sweet Peppers and Pepperoni Pizza COMMENTS OFF Leeks and Parmesan Béchamel Sauce Pizza COMMENTS OFF Italian Sausage and Green Bell Pepper Deep Dish Pizza 1 COMMENT Baking Steel Review Check out our page on why you should be baking your pizza on a baking steel. MOST VIEWED PAGES Chicago Deep Dish Pizza Dough Types of Cheese for Pizza Baking Steel Review Quick Tomato Sauce Tools for Making Pizza New York Style Pizza Dough Blue Cheese Stuffed Green Olive Pizza Forming New York Pizza Kneading and Proofing Dough Login Register Contact Feedback? OUR SITES HomemadeEats.com Copyright © 2014 Brian York. All rights reserved. Read more at The Home Pizzeria: http://www.thehomepizzeria.com/?p=677

I just saw an article on the Science of Flipping Steaks often and thought I wondered how everyone cooks steaks. I have done the "T Rex" thing, Reverse Sear, and the Sear on each side then close the vents to roast. One thing for sure is I do not cook steaks the same method on every cook.

Biffer- welcome to "family". Congrats on the new KK. Cooking on a Kamado and especially a Komodo Kamado will be a breeze for you. I always look forward to firing up KoKo and marvel. I too have other cookers, a BGE XL, a Rec Tec Pellet Grill (when I am lazy), and of course a Gasser. Enjoy the journey.

Now I have a taste for Cheese Blintzes. Thanks for sharing the recipe.

I'm impressed. You made your own shells. It just dawned on me, those look like Cheese Blintzes. I bet dinner was good. Thanks for the inspiration.

I saw this on the Food Channel and the Mop Sauce caught my interest. I thought about this for Chicken but I don't think the Ingredients would go well, especially the Porter Beer. Beef ShortRibs:6 pounds beef short ribs, on the bone 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried thyme 4 dried red chiles 1 -inch knob fresh ginger root, smashed Porter Beer Mop:1/2 to 1 fresh serrano chile (depending on desired heat), stem discarded 1/2 medium sweet onion, cubed 4 inches fresh ginger root, peeled and sliced 1 teaspoon salt 2 tablespoons butter 1 bottle dark porter beer 1/4 cup molasses 1/4 cup brown sugar 2 tablespoons maple syrup 2 tablespoons minced fresh cilantro, stems too Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice) DirectionsFor the ribs: Preheat the oven to 325 degrees F. Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours. For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth. Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmeruntil the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices. To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.) Brush the mop on both sides of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.

Thanks, MacKenzie.

Sorry about the double recipe. I am still figuring out this computer stuff.

Garlic Sauce (Toum) (2) Ingredients 3 1/2 - 4 cups sunflower or canola oil, chilled (for Passover safflower oil may be used) 1/2 cup peeled garlic cloves 1/2 cup lemon juice, divided 1/2 cup ice cold water, divided 1 3/4 tsp salt You will also need Food processor Total Time: 20 Minutes Servings: approximately 5 cups Kosher Key: Pareve Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the chilled canola oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water. Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate. Add oil until you've reached the texture you desire. The final result should resemble a soft mayonnaise. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!

The recipe really worked. This would be good with chicken as well.

Garlic Sauce (Toum) (2) Ingredients 3 1/2 - 4 cups sunflower or canola oil, chilled (for Passover safflower oil may be used) 1/2 cup peeled garlic cloves 1/2 cup lemon juice, divided 1/2 cup ice cold water, divided 1 3/4 tsp salt You will also need Food processor Total Time: 20 Minutes Servings: approximately 5 cups Kosher Key: Pareve Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the chilled canola oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water. Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate. Add oil until you've reached the texture you desire. The final result should resemble a soft mayonnaise. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!

I used this rub on one of the Slabs of Ribs. On the other I used Simply Marvelous Cherry and Sweet and Spicy Rubs. I preferred the Memphis Dust. Memphis Dust w/Salt I`ll be trying this rub tomorrow found at the amazing ribs site. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup kosher salt 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder

Last Sunday I used Guava Wood Chunks on 2 slabs of Spare Ribs. I used 3 chunks. First of all let me say the Wood Chunks were shipped via 3-day Postal Express. I hadn't touched the box trying to decide when to use the Guava Chunks. Suppose to be good with poultry, pork, and seafood. So since I was doing Ribs I would break out the Guava Wood Chunks. These chunks are nice size, like the size of a fist. I use CoCo Charcoal and put two of the chunks between charcoal on the side and the third on the lit charcoal before putting the Heat Deflector. The temp was at 200-220. It was smoking ok so I opened the upper vent a little and the smoke increased. I don't know why but the temp goes up to 280 as time goes. After 3 hours one of the slabs of ribs was ready to pull so I wrapped both with the intention of putting them back on to heat up and brush on BBQ Sauce. The Ribs were really good. The smoke flavor was not overwhelming, a nice light smoke flavor. My shirt didn't smell as smokey as in using other wood chunks. I look forward to using Guava Wood Chunks on chicken.

I'm impressed that you make your own charcoal. That is dedication.

WTF ! That really sucks that some Low Life(s) would go into your backyard and steal your KK. I feel for you. Hope you are able to get it back.

CC, what kind of flavor does Avocado put out ?

I am looking forward to trying Guava Wood Chunks. I saw The Naked Whiz post on Facebook something about Guava Wood Chunks and like a sucker I went to the Link and ordered. Twelve pounds of chunks for $29 and that includes shipping from Hawaii. I wish I could post Link from my phone but I am Computer Stupid. I will try to do it from Home Computer.

Nice cook of Ribs. How do you all like your Ribs ? Fall off the bone, with a chew, etc. ?

How exciting ! You took the plunge and you won't regret it. You will enjoy every time you fire up your new KK. We all do. Enjoy the journey.