I'm getting pretty close to my biscuit dough crust being more like pizza crust. Still tweaking the amounts of baking powder, salt & EVOL. Besides the amount of margarine/shortening/milk to stick it all together. Might 86 the margarine/shortening, making it more like spoon biscuit dough & see how close that get. There's something about the extra virgin olive oil combined with the other things that I've found makes it more bready.
Biscuit dough is a country style mom came up with ages ago that's quicker. My experiments to get it more like yeast dough/pastry is getting close. I just like how it's quicker & easier to throw together without forethought. Besides, this house is cold in winter for good yeast action.
Biscuit dough is a country style mom came up with ages ago that's quicker. My experiments to get it more like yeast dough/pastry is getting close. I just like how it's quicker & easier to throw together without forethought. Besides, this house is cold in winter for good yeast action.
Sausage and broccoli rabe as part of SB fare,
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Dang.. looks great.
So made some pizza last night and I used this dough recipe. Except I used a kitchen aid mixer and mixed on low for 10 minutes and I used pizza yeast and I used half AP and half bread flour. I kept it in the fridge for about 20 hours, then removed it, shaped it and let it sit in the oven (turned off) with the oven light on for about 3 hours. I then made the pizzas. It seemed like I got the dough pretty flat, but it rose A LOT in the oven. It tasted amazing and I don't mind some dough, but it was a little thick even for me and my gf likes it thinner. Any idea what caused that? The recipe, the yeast, the flour mix? Did I just not get it thin enough when I rolled it out?
Thanks. I guess I will just have to try to get it thinner next time.Cut the dough in half and roll out two thinner pizzas. Once you figure out what thickness you like, you could divide it before the fridge step and freeze half.
If it shrinks on you, let it sit for a few minutes and stretch more.
I was well received to say the least
How did you make out with the wings?
Sausage and broccoli rabe as part of SB fare,
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What temp are you cooking at? Crust color looks great.
Full speed ahead, 550, preheated got around an hour with two stones in the oven.
Had the makings for another that didn't get made yesterday, can't let it go to waste,View attachment 336252
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Are you running a gas or electric stove? Would you mind sharing your dough recipe?
Rolled dough and pizza cut into squares? What happened to this thread????
Easy, pal. It takes all kinds
You must be referring to the kind that do it right and the kind that do it wrong.
You should go pick on extract brewers when you're done hating here.
...as long as you make beer there is no wrong way.
I aborted my first sourdough starter because of that spot of mold in the first pic. I'm wondering what the more experienced opinions are on the other shot. Does that look healthy? It smelled great and I would have happily continued, but mold freaks me out. Is that a common problem with starters. It sat untouched in the back of my fridge for 3 months. I was going to salvage a cup and a half and refresh.
It looks angry...
I aborted my first sourdough starter because of that spot of mold in the first pic. I'm wondering what the more experienced opinions are on the other shot. Does that look healthy? It smelled great and I would have happily continued, but mold freaks me out. Is that a common problem with starters. It sat untouched in the back of my fridge for 3 months. I was going to salvage a cup and a half and refresh.
Mmmm, mold. I grow mold exactly like that to make blue cheese. It's just penicillium roqueforti. So, yea, don't worry about blue/green mold hurting you. Wouldn't it affect the flavor of the pizza? I really doubt it, but it's possible. Might also improve it.
I've had that happen. I would carefully scrape off the surface, dip out some starter and rejuvenate it. It is worth it to me to do that with a good starter. I've seen some folks recommend starting over but I don't see the point in tossing it without trying. All it takes is a little flour, water and a few days.
00 Typo flour. I'd have like to have seen more color.
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