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Old 01-14-2012, 01:35 AM   #21
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Ahh, understood...yeah it's not associated with a raw food diet. The tomatoes are canned, so they have been processed. I just don't simmer the sauce on the stove top. I don't have the bollocks to attempt a true raw food diet.

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Old 01-22-2012, 12:03 AM   #22
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Quote:
Originally Posted by KingBrianI View Post
I've had good results using the recipe and technique described here:

Jeff Varasano's NY Pizza Recipe

The forum pnj linked to is also very helpful.
That dude is crazy!

Baker's percent is great. He has a lot of good tips, good read.
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Old 01-22-2012, 11:45 PM   #23
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Followed this guy's advise tonight, very, very nice. Best pizza I nave ever made.

Thanks for the link gents!

sm2_dough2.jpg   sm3_streched.jpg   sm4_cheese.jpg   sm5_oven.jpg   sm7_done.jpg  

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Old 01-22-2012, 11:47 PM   #24
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I did not cut the lock off my oven so this was cooked at 550, not 800. Something about insurance and fire held me back.

sm8_crust.jpg  
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Old 01-23-2012, 01:52 AM   #25
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That looks awesome!!

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Old 01-23-2012, 01:27 PM   #26
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Nice! Here are two pies I made last night. The first is just a basic N.Y. syle cheese pizza. The second pie is topped with a garlic-alfredo sauce, sliced meatballs and caramelized onion.
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Old 01-23-2012, 04:54 PM   #27
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Lookin really good! It may be time to make up a couple pizzas

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Old 01-23-2012, 05:29 PM   #28
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If you like pizza and making it at home, buy a mixer. I bought mine when I was a year out of college and have had it for 11 years now and I don't regret such a big outlay ever.

4 cups of flour (more or less, I just scoop and guesstimate)
1.5 cups lukewarm water
2tsp salt
2tsp sugar
2 tsp olive oil
2 tsp dry yeast

All in the Kitchenaid. I'll proof my yeast in the water if I'm not sure it's good, but if I'm using a bag of yeast (buy a big bag from Costco and keep it in the freezer, way cheaper than jars/packets) that has worked well already I don't bother.

Flip the mixer on low with a dough hook and watch the dough come together. If it looks a little dry don't worry, if it looks way dry (not forming a ball within a minute or so) hit it with a little more water (the sooner you do this the better)

Let the mixer go for about 20 minutes. Take the dough wad out and work it with your hands. if you have the right consistency, you should be able to work it into a ball by pulling the top of the dough wad down and stuffing dough back into the wad with your upturned fingers. Hard to describe, but imagine holding your hands palms up with your thumbs pointing away and you'll get it. Cut that wad in half and make each half into a ball as described above.

Put a dime-size bit of olive oil into each of two containers for rising (I like round containers with flat bottoms, mine are "frigoverre." The containers should hold 3X more volume than the unrizen dough takes up. One wad of dough in each, "seam" side down.

Let these rise in the fridge overnight to 24 hours. Take them out an hour before you want pizza. Heat the oven to 500-550 If you have a stone and a peel, awesome. If you don't, get some 16" pizza screens at least.

Stretch the dough by hand. Don't use a rolling pin, you lose too many bubbles that way. The side that was on the bottom in the rising container should be the top of your stretched dough. Top it how you want it. One pie at a time in the oven. Check at 7 minutes, give it a few more if it needs it.

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Old 03-05-2012, 04:16 AM   #29
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Here's the recipe I've been using, as of late:
Mario Batali's pizza dough

The wine and honey really give it a nice flavor.

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Old 03-05-2012, 04:26 AM   #30
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The latest bon appetite has a no knead dough that they swear by....i am very curious about it. I'm going to give it a shot asap

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