MacKenzie Posted March 8, 2017 Report Share Posted March 8, 2017 (edited) Started the dough on Sun. and it looks good to me. I just took it our of the fridge. Divided and balled, resting for 2 hours. Pulled into 2 X 12 inch pizzas. Loaded, cheese on the bottom, mushrooms, peppers, salami, onions, sauce, fennel and anise seeds, more cheese and cherry tomatoes. Baked at 475F on the Baking Steel for 7 mins. Sliced. Someone broke my bubble. ;( The bottom crust. Edited March 8, 2017 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 8, 2017 Report Share Posted March 8, 2017 I'll take a slice or two of that MacKenzie! Garvin Quote Link to comment Share on other sites More sharing options...
4wood7 Posted March 8, 2017 Report Share Posted March 8, 2017 Beautiful pizza! Care to share your crust recipie ? Quote Link to comment Share on other sites More sharing options...
Paul Posted March 8, 2017 Report Share Posted March 8, 2017 Looks great as usual. Nice job. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2017 Author Report Share Posted March 8, 2017 Thanks everyone and right after I have another piece I will post the crust recipe. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 (edited) Here you go I hope you like it as much as I do. Basic New York-Style 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 12 inch pizzas. 319g bread flour 36.5g 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 212.6g lukewarm water Notes: This dough will be sticky so I pull it to fit the size I want. This dough is light and chewy, I love it and so simple and fast to make. I just warmed this slice up in the toaster oven. Edited March 9, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2017 Report Share Posted March 9, 2017 More importantly, MacKenzie, what's the sauce recipe - looks more golden yellow than red??? Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 9, 2017 Report Share Posted March 9, 2017 Beautiful pies! All that pizza talk last week must have gotten to you! lol Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 I looked at the jar label and it just says, Tomato Sauce with basil, oregano, pepper and garlic. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 4 minutes ago, Keith OctoForks said: Beautiful pies! All that pizza talk last week must have gotten to you! lol Thanks, Keith, yes any talk about pizza always gets to me. I am a fan of pizza. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 9, 2017 Report Share Posted March 9, 2017 I agree, sauce looks tasty. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2017 Report Share Posted March 9, 2017 What brand of sauce was it, MacKenzie? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 It was my own, used tomatoes from my garden Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 The label on the jar was one that I put on it. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 9, 2017 Report Share Posted March 9, 2017 Mac you make the best looking food, and I know it must taste just as good as it looks Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2017 Report Share Posted March 9, 2017 I just knew it. I really doubted that you'd use a commercial "jarred" sauce over your own!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 Thanks Bruce and Tony you know as well as I if you can make it do it. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 10, 2017 Report Share Posted March 10, 2017 Yum sure do look temptingOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
