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Fabman

Dances with Racecars
6,519
8,156
Exp. Type
W2W Racing
Exp. Level
20+ Years
Pleasanton: 1/2 way between Sonoma and Laguna Seca

Fabman

Dances with Racecars
6,519
8,156
Exp. Type
W2W Racing
Exp. Level
20+ Years
Pleasanton: 1/2 way between Sonoma and Laguna Seca

Fabman

Dances with Racecars
6,519
8,156
Exp. Type
W2W Racing
Exp. Level
20+ Years
Pleasanton: 1/2 way between Sonoma and Laguna Seca
^Oh, and posting two times in a row is a violation of the unwritten rules of this thread. Unless your name is Grant.
Far be it for me to be a rule breaker....oh wait. I AM a rule breaker...
 
Let's change the subject..:eek:......Big rain storm coming in Friday into Saturday Morning. With temps rising to near 60 and the ground frozen, flood warnings have been issued for all of the state. I rather have rain than snow but with 2 to 4 inches of rain coming there can be some problems on the horizon???
 

Grant 302

basic and well known psychic
Weekly pizza
38932314614_8ea2d42e6f.jpg

Extra pie because Dad was hungry:
38932314964_0378c8a469.jpg

I gotta get a little 12" screen for the toaster oven too. Or remodel and get an oven that'll fit 18"+ dia. over the current 16" screens. :(
 

Fabman

Dances with Racecars
6,519
8,156
Exp. Type
W2W Racing
Exp. Level
20+ Years
Pleasanton: 1/2 way between Sonoma and Laguna Seca

Grant 302

basic and well known psychic
Wife wants your dough recipe... not talkin’ “OPM-type dough”, either.

How do you reply when another man's wife wants to see your dough? :D ;)

Grin and bare it. :p

I don't prep by recipe per se. Most important thing is to make it as stiff as possible. No sugar. Flour mixed in to 'rejection'. I use from a bit less than half '00' flour maybe down to about 1/3, sometimes just all-purpose. I use ~1lb+ for the 16" screen. Let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter. Proof in the fridge for 2 to 4 days. Freeze the other dough balls in ziplock bags.

Each doughball is about:
2+ cups flour
3/4-1 tsp salt
1 tsp yeast
3/4 cup water
1tbs olive oil or butter to coat

Nothing special! The important thing about cooking on a screen is to keep the dough stiff/dry enough so it doesn't stick. Nothing worse than cleaning crust from dough that was too soft out of the screen holes.

I prefer to work with the dough cold - out of the fridge
36963055920_36b4a869af.jpg
I'd prefer to work with cornmeal, but I use flour because I hate cleaning up cornmeal :-/

Shaped by hand
13417392955_537225c826.jpg

Slap and toss if the dough is 'green' or stretch over two fists if older and soft. Be gentle if handling warm dough. Otherwise, you're effectively punching it down.

Stretch to fit screen.

Sauce, cheese and top.

Preheat to about 375-400º (higher for heavier toppings) and bake for about 6 minutes with the burner ON set to 450º, two more minutes on broil with the burner ON set to 500º. Remove if crust is brown or leave in with burners OFF until it is.

EDIT: add- let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter.
 
Last edited:

Grant 302

basic and well known psychic
Looking forward to the report Rob! Gotta edit the post...let the whole batch rise/double and punch down before separating for the dough balls.

Bob- no way I'd open a restaurant! I know how much work they are! Trivia quiz: Grant worked for three of those four restaurants listed. Which one did I not work for? Delivered for one. Cooked for one. Waited for one. And managed for one.
 

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