MacKenzie Posted May 4, 2017 Report Share Posted May 4, 2017 First KK pizza of the season. Heat soaked the KK at 500F. This is day 5 of the pizza dough. The recipe is soooooo simple and it is done in the food processor, takes maybe 10 minutes total. Topping were cheese, fresh chives from the garden, calabrese, mushrooms and fennel and anise seeds. Ready for the grill. It was pitch black outside so no on the grill shots. Baked, 9 mins. Sliced. The second one off the grill. 7 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted May 4, 2017 Report Share Posted May 4, 2017 Wow mac those look awesome great job... What is the recipe you are using that only takes 10 min??? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2017 Author Report Share Posted May 4, 2017 Thanks,Stile. I will post it tomorrow. I love it. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 4, 2017 Report Share Posted May 4, 2017 I'm in love with that pie!!! lol Seriously I just ate and I'd still tear it up. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 4, 2017 Report Share Posted May 4, 2017 Oh boy! That looks sooooo good Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 4, 2017 Report Share Posted May 4, 2017 Another great looking pizza cook. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 4, 2017 Report Share Posted May 4, 2017 Great color! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2017 Author Report Share Posted May 4, 2017 (edited) Thanks everyone. As Promised here is my dough recipe. Basic New York Style Pizza Dough- from seriouseats.com Roughly makes 2 10 inch pizzas. 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 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 bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 175 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round . Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. If you are not into metric and weighing ingredients this is for you: 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water. * I highly recommend weighing ingredients. Recipes are so much more predictable when using a weights and it is faster too. Edited May 4, 2017 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 4, 2017 Report Share Posted May 4, 2017 Making my own dough is out of my comfort zone. lol I should try though. Maybe Mackenzie ships! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2017 Author Report Share Posted May 4, 2017 Keith, if you use the weights recipe it is a piece of cake if you follow the instructions. You can do it and you will be amazed as well as everyone else when you tell them you made your own crust. 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 4, 2017 Report Share Posted May 4, 2017 I gotta get a digital scale. I'll need one anyway for making cured meats. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2017 Author Report Share Posted May 4, 2017 Now you are talking, Keith.:) 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 5, 2017 Report Share Posted May 5, 2017 Great looking pies Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 5, 2017 Author Report Share Posted May 5, 2017 Thanks, Paul and I have another batch of dough fermenting in the fridge. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 7, 2017 Author Report Share Posted May 7, 2017 Here is the dough I started Thurs, just after taking it out of the fridge. I split the dough in half, shaped the two pieces into a ball and rested for a couple of hours or more. Making one into garlic fingers and the other will be for a pizza. To make the garlic fingers, stretch the dough out to form a rectangle and spread garlic butter on top of the crust and top with cheese. Bake for 11 mins. at 450F. The crumb. 4 Quote Link to comment Share on other sites More sharing options...
