MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 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.
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 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.
Steve M Posted July 24, 2018 Report Posted July 24, 2018 3 minutes ago, MacKenzie said: 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. I am interested for sure 1
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 I am interested for sure Tomorrow I will post the recipe and if I happen to forget feel free to rattle my chain. LOL
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 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.
BonFire Posted July 24, 2018 Report Posted July 24, 2018 How much better is making your own dough. Ive only done pizza's on the BJoe and the wife buys dough ready to go from our local bread & pastry shop, so we get around 4 nice sized pies for $5 and i must say they've come out great. Am i missing out on not making my dough, and if i am can i do it with a Vitamix blender
Steve M Posted July 24, 2018 Report Posted July 24, 2018 7 hours ago, MacKenzie said: 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 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. Thanks Mackenzie
BonFire Posted July 24, 2018 Report Posted July 24, 2018 the site has gone all weird, can't edit my post Was gonna say as good as my pizza's were.....the crust never looked as good as yours MacKenzie
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 (edited) 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. Edited July 24, 2018 by MacKenzie
Bruce Pearson Posted July 24, 2018 Report Posted July 24, 2018 Yum yum yum that pizza looks rather tasty Mac, 1
tony b Posted July 24, 2018 Report Posted July 24, 2018 Lovely pizza, MacKenzie! And, it has purple crack on it, too!! 1
MacKenzie Posted July 24, 2018 Report Posted July 24, 2018 Thanks, Tony. It was very tasty and I really did enjoy it.
Pequod Posted July 25, 2018 Report Posted July 25, 2018 How much better is making your own dough. Ive only done pizza's on the BJoe and the wife buys dough ready to go from our local bread & pastry shop, so we get around 4 nice sized pies for $5 and i must say they've come out great. Am i missing out on not making my dough, and if i am can i do it with a Vitamix blender Homemade dough can and should be considerably better than store bought. Even simple, no knead 72 hour doughs will produce fantastic results with very little effort. More advanced techniques produce even better results. Hard to go back once you’ve experienced those. My advice would be to start with something simple like the@ckreef artisan pizza dough tutorial and compare that with your bakery dough. Sent from my iPad using Tapatalk
MacKenzie Posted July 25, 2018 Report Posted July 25, 2018 I have never used a Vitamix blender to make bread dough, doubt you would be pleased with the results.
tony b Posted July 25, 2018 Report Posted July 25, 2018 20 hours ago, MacKenzie said: I have never used a Vitamix blender to make bread dough, doubt you would be pleased with the results. But, I did use mine this afternoon to make the batter for popovers. 1
tekobo Posted July 28, 2018 Report Posted July 28, 2018 Clafoutis cooked on the KK is turning out to be the hit of the summer. I use this really simple recipe https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430 and everyone, young and old, loves it. Getting them a little burnt and crusty on the outside makes them taste really good. Rhubarb clafoutis Seedless grape clafoutis 8
MacKenzie Posted July 28, 2018 Report Posted July 28, 2018 (edited) Loved to try that with sour cherries. Edited July 28, 2018 by MacKenzie
Steve M Posted July 28, 2018 Report Posted July 28, 2018 @tekobo That is something new to me but it looks delicious. After reading the recipe, I was wondering how you got the batter to sit on the grill until I looked closer to see a muffin pan. Those really puff up.
MacKenzie Posted July 28, 2018 Report Posted July 28, 2018 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.
tekobo Posted July 28, 2018 Report Posted July 28, 2018 4 hours ago, Steve M said: After reading the recipe, I was wondering how you got the batter to sit on the grill until I looked closer to see a muffin pan. Tee hee. That would have been some trick! @MacKenzie I use the cast iron Lodge muffin pan. It is just great (or grate, following @Steve M's line of thought!). When I take the meat off for our main meal, I put the muffin pan on so that it gets nice and hot while we eat. When I am ready, I whip up the batter in a jug, put a bit of clarified butter in each hole, spread it about and pour the batter in. Fruit gets dropped in quickly and then I leave in KK for about 15-25 mins. Puffy and delicious. Everyone eats up really hot and fast. Some choose to adulterate with cream or ice cream. I don't. Always fun. 5
