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daimyo
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daimyo Dough
#5525235 - 04/17/06 02:17 PM (17 years, 9 months ago) |
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Sister was in town and she wanted some pizza, so I made some up. I also convinced her to let me borrow the camera I just gave her for a week, so you get some pictures.
Dough: 3-4C Flour (amount varies) 1/2t Brown Sugar 1t Salt 2T EVOO 1.5C Warm Water (~100F) 1Pkg Active Dry Yeast (~2.25t)
1. Mix the water, sugar, and yeast in a bowl. I like to be sure my water is the right temperature, so I measure it, but you do as you see fit. Leave that alone for about 5 minutes to do it's thing.

2. Next, add the salt, EVOO, and 2.5C-3C of the flour. Mix it together.

3. Turn it out onto a floured surface and knead in as much of the remaing flour as necessary to get the dough to the right consistency. Usually somewhere around 4C total for me.

4. Lightly oil a bown and place the dough in it. Flip it over so that both sides are coated in oil. Cover and let rest for at least an hour(until doubled in size).

5. Once it has risen, beat it down and form it. You can roll it out, spin it in the air, whatever you like. Preheat your oven to 425F. If you have a stone, put it in there and allow it to come to temp along with your oven.
6. Figure out what you want to use to transfer your pizza from outside the oven, to inside. I use a non-stick baking sheet dusted with corn meal. Whatever you use, dust it with corn meal so you can be sure it will slide off easily onto your stone.
7. Take your formed dough and add your toppings. I used ham, green pepper, marinara suace, mozzerella, parmesean, and black pepper. When the oven is heated, transfer it onto your stone and bake for ~20 minutes. If you rolled it out real thin, it will take less time.

8. Take you pizza out and enjoy.

Since I had some dough left I decided to use up some of my Easter leftovers.
1. I rolled out the remaing dough, and threw on some ham and potatoes au gratin.

2. Rolled it up, sealed the edges, brushed with egg wash, and cut slits.

3. 425F for about 20 minutes, and I had this.

Pretty easy stuff, and highly adaptable. You can easily add flavors to the dough by throwing some herbs or spices in at step 2(chipotle, thyme, oregano, roasted garlic puree, etc). Instead of EVOO you could use an infused oil(basil is nice). You can also divide the dough up into a bunch of portions and roll them out into breadstciks. Brush with butter and sprinkle with garlic powder. You could also make cinnamon/sugar breadsticks. Just get creastive.
Hope you enjoy.
Edited by daimyo (04/19/06 09:52 AM)
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sucklesworth
Lick me where Ipee
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Re: daimyo Dough [Re: daimyo]
#5525292 - 04/17/06 02:34 PM (17 years, 9 months ago) |
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stefan
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Re: daimyo Dough [Re: daimyo]
#5525310 - 04/17/06 02:39 PM (17 years, 9 months ago) |
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thanks for sharing
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Chazzersize
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That's the best hot pocket I've ever seen.
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Stein
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Re: daimyo Dough [Re: daimyo]
#5525362 - 04/17/06 02:54 PM (17 years, 9 months ago) |
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Pizza pizza 
Haven't made one in a while. I will try this crust I tell you what.
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Chazzersize
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Re: daimyo Dough [Re: Stein]
#5531055 - 04/18/06 08:47 PM (17 years, 9 months ago) |
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Hey daimyo,
I made a batch of pizza dough ealier today following your recipe, but I tossed in a little garlic powder,organo and basil into dough while I was kneeding it. It realllllly adds to the flavor. Probably the most flavorful dough I've eaten.
This forum is really starting to pick up
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daussaulit
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Registered: 08/06/02
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I think the keys to good pizza is to really knead the dough to develop that gluten. Also, if its going to be thin crust, cook it blazing hot. Whatever the highest your oven can reach is better. I can bake a pizza in a 550F oven in 4 minutes. Also if you can wait, if you let the yeast rise in the refridgerator overnight, it will have better flavor.
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daimyo
Monticello

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I agree with all you say. Sufficient kneading(10-20 minutes), and an overnight rise are quite helpful.
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Chazzersize
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Re: daimyo Dough [Re: daimyo]
#5531803 - 04/18/06 11:23 PM (17 years, 9 months ago) |
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What would be a good indicator to let me know that the dough is properly kneeded?
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daussaulit
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You want to grab a piece and stretch it out. It if "window panes", almost so you can see through the dough, and then it slowly retracts back after you let it go, your good to go.
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daimyo
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What daussaulit said. Or when your wrists hurt so bad you want to cry
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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daussaulit
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Re: daimyo Dough [Re: daimyo]
#5535353 - 04/19/06 08:35 PM (17 years, 9 months ago) |
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use the dough hook attachment and run it for 20-30 minutes.
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Pat Bateman, VP
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that calzone looks/sounds miiiiighty tasty
-------------------- Is a man not entitled to the sweat of his brow? No, says the man in Washington; it belongs to the poor. No, says the man in the Vatican; it belongs to God. No, says the man in Moscow; it belongs to everyone. I rejected those answers. Instead, I chose something different. I chose the impossible. I chose... Rapture. - Andrew Ryan
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LeastResistance
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bob dammit! you have me hungry as hell looking at those tasty pics.
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GabbaDj
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Re: daimyo Dough [Re: daimyo]
#5561286 - 04/27/06 12:31 AM (17 years, 9 months ago) |
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Nice.. Pizza dough is sooo simple to make everyone should do it. Sooo much can be done with it.
Try cinamon and sugar with butter on leftover dough some time.. Its good just baked plain with jelly too.
If youve got a BBQ, try putting your stone in that and getting things as hot as you can get. Makes a real restaurant pizza oven pizza in minutes.
-------------------- GabbaDj FAMM.ORG
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Psychoslut
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Re: daimyo Dough [Re: GabbaDj]
#5561961 - 04/27/06 08:34 AM (17 years, 9 months ago) |
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Quote:
GabbaDj said: Nice.. Pizza dough is sooo simple to make everyone should do it. Sooo much can be done with it.
Try cinamon and sugar with butter on leftover dough some time.. Its good just baked plain with jelly too.
Deep fry small chunks of the dough in hot oil. Roll them in powder sugar and cinnamon.
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[quote]KristiMidocean said: Good now thats clear.WHO FUCKING CARES. If I am fat u all keep pointing it out like its suppose to be a secret.LIke u really have nothing better to do then make fat jokes. If o know its like I do I know yall can come up with NEW AND BETTER SHIT . This shit is old and boring . I left in the first place cause this shit got boring not because of the fat jokes . Fat jokes dont bother me but seriously its old[/quote]
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AliceDee
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Re: daimyo Dough [Re: daimyo]
#5565086 - 04/27/06 11:08 PM (17 years, 9 months ago) |
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LOL @ the shape of this
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daimyo
Monticello

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Re: daimyo Dough [Re: AliceDee]
#5569860 - 04/29/06 09:37 AM (17 years, 8 months ago) |
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I had that thing a perfect circle, then I fucked around trying to make it bigger and ended up with that. Was just too lazy to make it proper again
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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sucklesworth
Lick me where Ipee
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Re: daimyo Dough [Re: daimyo]
#5584713 - 05/03/06 07:48 AM (17 years, 8 months ago) |
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I made this last night.
I let it rise while I mowed the lawn - about an hour and a half, punched it down and let it rise another 45 minutes or so. I rolled it out to be what I thought was fairly thin - it rose a lot. I ended up with about an inch of crust. A little thicker than I like, but it was tasty. This was my first try so I'll do much better next time.
Did this on the grill. Had the temp up over 500 and my stone broke in half so the bottoms got a bit charred. The grill worked very well, but the stone just couldn't handle the heat.
These were definitely good enough to try again. I did a traditional margarita and a salami, marinated artichoke hearts, fresh motz and cheddar.
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daussaulit
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Re: daimyo Dough [Re: AliceDee]
#5911505 - 07/29/06 09:47 AM (17 years, 6 months ago) |
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Look at the shape of this one!  Had fresh oregano, thyme, basil, and slices of roma tomatoes.
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