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Originally Posted by gnuyork
I am in fact making a crust this afternoon, and we will have Indian pizza tonight, with some of the smoked chicken I made last week, some feta cheese, lots of masala spice, green onions, bell pepper, cilantro and garden arugula. The dough makes two thin medium pizzas, and that should feed us for a few days. We are a bit addicted, I confess.
Too many watches, not enough wrists.
Try just to at knocking one up, quick knead, see how it is - that's what I did. I'm not convinced they need to sit for hours.
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When I wrote that Sunday afternoon, it was only an hour or two before dinnertime. I followed through on Monday, and now we have enough pizza for two or three days. My wife is addicted to Indian Pizza, so I blend a bunch of masala spice, extra cumin and coriander and ground chiles into homegrown tomato sauce (frozen from last Autumn harvest.) The arugula is running rampant in the back yard now, so it goes on top like a big salad. Greek feta cheese and smoked chicken, scallions, cilantro, Utterly addictive.
Too many watches, not enough wrists.
You can have a like, despite the chicken.
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Thank you for tolerating my evil omnivorousness.
Too many watches, not enough wrists.
I came across a great deal at the grocery store
Normally I wouldn't consider buying a bone in rib eye, or tomahawk steak, as some marketing wonk dubbed it . I consider them a collossal wast of money. The beef combines have somehow duped people into thinking they should pay exorbitant amounts of money for a freaking bone.
But at that price, I figured why not.
Since I don't have a grill, I had to reverse sear one for dinner. It came out very nice.
The cut was about 2 1/4" thick and 13" from tip to crown.
I served it with mashed new potatoes and onions and mushroom, sauteed in in a red wine butter sauce.
54650
One can indeed make one quickly but I tend to leave mine in the fridge for at least three days. I just finished a big batch that I left for nearly two weeks. The crust was spectacular at the end.
Solve all your doubts through question mode.
I've doing this for artisan bread, and while the flavor does improve, I've not noticed much of a change in the crust from day two to week two. Recently added a steaming water to the gas oven, and the crispiness factor improved, but not so much that I would do it again to impress someone. Funny how that goes.
I live in a near desert, a really cold one, but nearly a desert nonetheless. I have a very large stainless steel bowl that fits snugly on my pizza stone. I put that over the loaf while baking. This uses the moisture coming off the loaf as the steam. I have noticed a significant improvement in oven spring, so the texture and structure of the crumb is better, as well as a thinner, crispier crust that easily shatters when cooling. But, as I said, I live in a ridiculously dry climate.
I admit, every single time a loaf of bread comes out of the oven and it starts snapping and crackling at me I am overcome with delight.
Last edited by Henry Krinkle; Apr 25, 2020 at 01:57 AM.
Solve all your doubts through question mode.
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