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16-04-2021, 07:58 AM
11

Re: Who else makes pizza ?

Yes. Fresh basil, cheese, pineapple, ham, green olives , hot peppers , mushrooms, red pepper.
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16-04-2021, 08:50 AM
12

Re: Who else makes pizza ?

Stop you making me feel hungry I want pizza and I want it now !
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16-04-2021, 09:33 AM
13

Re: Who else makes pizza ?

Originally Posted by Muddy ->
Stop you making me feel hungry I want pizza and I want it now !
Breakfast Pizza? Now there's a thought! Bacon, eggs, mushrooms.....

Or Dessert Pizza? Is that a thing - sweet pizza? Nutella chocolate and cream, perhaps.... Interesting....
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bakerman
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16-04-2021, 10:11 AM
14

Re: Who else makes pizza ?

Originally Posted by Pixie Knuckles ->
Breakfast Pizza? Now there's a thought! Bacon, eggs, mushrooms.....

Or Dessert Pizza? Is that a thing - sweet pizza? Nutella chocolate and cream, perhaps.... Interesting....

You go, girl. Experiment, test, try many things. You never know, you just might create something new that will become a huge hit.
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19-04-2021, 07:50 PM
15

Re: Who else makes pizza ?

Originally Posted by bakerman ->
Does anyone else make their own pizza at home from scratch ?
If so, what toppings do you prefer ?
My all time favorite is: Italian sausage, mushrooms and pepperoni.

Unlike in my teens, I no longer prefer to eat it extremely hot so that it burns blisters on the roof of my mouth.

Can you give me your recipe for pizza dough?....
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19-04-2021, 08:39 PM
16

Re: Who else makes pizza ?

Originally Posted by pauline3 ->
Can you give me your recipe for pizza dough?....
Sure. I'd be glad to. I assume that you would like the baked edge, bread portion to be yummy also and not hard and tasteless.
dough is 60% hydration.
150 gram of water.
1 tsp of sugar
1 tsp of dried yeast
combine the above, stir and let rest for 15 minutes to wake up the yeast.
Add 260 gram of UNBLEACHED bread flour.
add 1 tsp salt
add 2 TBLSP of olive oil.
Put in stand mixer and knead for 5 minutes.
Let rest for 20 minutes. Perform 1st French fold. by stretching dough out and folding it over on its self.
rest 20 minutes,
Perform 2nd French fold.
You should now have a dough that stretches out quite thinly without tearing.
Make it into a tight ball
Cover, and rest on counter for 1 hour.
Put in frig for 24-36 hours.
Your dough now has thousands of tiny bubbles in it. Punch down and gently (by hand) stretch out to needed size. this dough nicely covers a 14 inch, (36 cm) pizza pan.
If you happen to have the skill, you can toss it in the air to stretch out the dough OR if absolutely necessary you may use a rolling pin. OR you can hang the dough straight down and allow it to droop and then stretch it out with your hands while turning it in the air. Just be careful you don't rip it.
Tip: if dough resists stretching, take it as far as you can, cover and let rest for 20 minutes. Dough will then relax and you can stretch it out further.
The goal here is to make a very thin crust.
Cover with a minimum of sauce. less is more. Proceed as you wish with toppings.
Tip: the hotter the oven , the better the pizza. I normally preheat oven for 1 hour set to max temp.
 
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