Separate names with a comma.
Discussion in 'The Paddock' started by Grant 302, Jan 4, 2018.
+1 Labour of love, I guess...
What took you so long?
Trying to keep it pithy....
That's what Facebook is for!
Isn't that what Twitter is for?
Or instagram for the common folk?
^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...
That's a given for you! Just giving fair warning for everyone else.
Mustangs are for the road...Rules are for everybody else! This is not intended to offend L.E. oops, I might have crossed the line here???
Let's change the subject........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???
Here's a little diddy from Jon Heintz that should help in your upcoming deluge. (As featured on The Deadliest Catch)
Extra pie because Dad was hungry:
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.
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?
Grin and bare it.
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
I'd prefer to work with cornmeal, but I use flour because I hate cleaning up cornmeal :-/
Shaped by hand
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.
Biblical.... ask and ye shall receive!
I have commissioned a project to construct one of these. A full report will follow .
News Flash!!!!!!...Grant's Pizzeria plans to open in California and soon will expand with franchises coming nationwide. Pizza Hut, Dominoes and Papa John's are already getting worried!. Colonel Sanders is hoping he doesn't plan to make chicken also, in the future!!!!
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.
Here's my guess Grant, Did not work at Papa Johns....Delivered for Dominoes...Waited at Pizza Hut...and cooked & managed at KFC....was I close???