GOOD MORNING, EVENING & NIGHT TEXANS
Staying out of trouble. Lol.
Sent from my iPhone using IB AutoGroup
I've seen a few choclolate beers. Never understood why you would want your beer to taste like chocolate. Of course I might be the odd one since I don't really like chocolate.
Quite a while back, I told y'all about Texas Muffins, right? And I said it was a spinoff from my PIZZA making ideas.
I just got done tonight making some pizza crusts the same way and the whole house has that fine fresh baked bread smell - ain't nothin' quite like that!
I figured out a long time ago that the difference between a home cooked pizza and one from a shop like dominoes is that they use pizza crusts that are ready made and come in boxes like a crate of eggs.
Well...
What you do is let the dough rise in the pan WITH A SECOND PAN ON TOP OF IT so that it can't dry out, then you bake the crust the same way...
MAKE THE CRUST FIRST!!!
Y'all have seen Boboli pizza crusts in a grocery store, yeah? Same idea.
Here's what a home made 16" Pizza crust made with a French Bread Dough looks like when it comes out of the oven:
~I make three at a time~
The thing that kills a home made pizza DEADER 'n a split rail post is baking the crust with the toppin's already on it, don't do that. A lot of "PIZZA in a BOX" kits from the store also use self rising flour for the crust - you don't want that either. For one thing - they loaded with sodium.
* I use lite salt in everything I cook nowadays because the Potassium Chloride in it is a Potassium source
- any bodybuilder will tell you Potassium is needed to liberate energy. LITE SALT makes us stronger...
*We also know that sodium is bad for high blood pressure
You can use any BREAD recipe you want *, and my advice is to keep the pizza pan covered with a SECOND pizza pan until the dough rises, and also while it is baked in the oven.
That way she fresh, and never dried out - you look at the one I'm showing you above and you can see that the thing came out fluffy and filled with air holes just like a fine french bread...
That right there is what you want!
You can rub a pizza crust like that with Parmesan cheese, garlic, chili powder, oregano, or whatever spice you want on it to give it a "BASE COAT" and then toast it for a few minutes in the oven to crisp it up some, then load it with diced tomatos and green chili's, olives, bacon, sausage, everything and anything you can imagine.
And a ton of cheeses...
THAT is a pizza.
Ain't no reason for Dominoes or whoever to charge like they do - I make my own and you just can't beat it
* 99% of Italian cooking is PEASANT recipes, so that poor folk can eat. But these days we think PIZZA is a high priced thing...
It don't figure...
As a matter of fact at the end of the month I make pizza because it is inexpensive! Yes sir - it takes a bit of work, but the results are good.
WE talkin' TEXAS PIZZA now!!!
"You do whutcha want - I'm gonna EAT..."
You've heard of so-called 'Barbequed Pizza'? Try adding liquid hickory smoke flavor to it...
The only limit to what you can cook is your very own imagination. I have shown Y'all the way, and I have even cooked these on a barbeque grill/smoker.
~Wolfie
* In theory, a SOUR DOUGH pizza is possible, but my own Sour Dough has not come out quite right so far. Wouldn't that be absolutely IT though if I get it right?
You HAVE TO get into the dough and the crust - if you do that, your whole notion of PIZZA will change forever
~ I guarantee ya...
Just look at what different kinds of bread did for SUBWAY - the better the bread, the better the sandwich.
PS: A SUBMARINE SANDWICH is a Yankee thing, down in Louisiana they call 'em "PO' BOYS"
Same difference
I just got done tonight making some pizza crusts the same way and the whole house has that fine fresh baked bread smell - ain't nothin' quite like that!
I figured out a long time ago that the difference between a home cooked pizza and one from a shop like dominoes is that they use pizza crusts that are ready made and come in boxes like a crate of eggs.
Well...
What you do is let the dough rise in the pan WITH A SECOND PAN ON TOP OF IT so that it can't dry out, then you bake the crust the same way...
MAKE THE CRUST FIRST!!!
Y'all have seen Boboli pizza crusts in a grocery store, yeah? Same idea.
Here's what a home made 16" Pizza crust made with a French Bread Dough looks like when it comes out of the oven:
~I make three at a time~
The thing that kills a home made pizza DEADER 'n a split rail post is baking the crust with the toppin's already on it, don't do that. A lot of "PIZZA in a BOX" kits from the store also use self rising flour for the crust - you don't want that either. For one thing - they loaded with sodium.
* I use lite salt in everything I cook nowadays because the Potassium Chloride in it is a Potassium source
- any bodybuilder will tell you Potassium is needed to liberate energy. LITE SALT makes us stronger...
*We also know that sodium is bad for high blood pressure
You can use any BREAD recipe you want *, and my advice is to keep the pizza pan covered with a SECOND pizza pan until the dough rises, and also while it is baked in the oven.
That way she fresh, and never dried out - you look at the one I'm showing you above and you can see that the thing came out fluffy and filled with air holes just like a fine french bread...
That right there is what you want!
You can rub a pizza crust like that with Parmesan cheese, garlic, chili powder, oregano, or whatever spice you want on it to give it a "BASE COAT" and then toast it for a few minutes in the oven to crisp it up some, then load it with diced tomatos and green chili's, olives, bacon, sausage, everything and anything you can imagine.
And a ton of cheeses...
THAT is a pizza.
Ain't no reason for Dominoes or whoever to charge like they do - I make my own and you just can't beat it
* 99% of Italian cooking is PEASANT recipes, so that poor folk can eat. But these days we think PIZZA is a high priced thing...
It don't figure...
As a matter of fact at the end of the month I make pizza because it is inexpensive! Yes sir - it takes a bit of work, but the results are good.
WE talkin' TEXAS PIZZA now!!!
"You do whutcha want - I'm gonna EAT..."
You've heard of so-called 'Barbequed Pizza'? Try adding liquid hickory smoke flavor to it...
The only limit to what you can cook is your very own imagination. I have shown Y'all the way, and I have even cooked these on a barbeque grill/smoker.
~Wolfie
* In theory, a SOUR DOUGH pizza is possible, but my own Sour Dough has not come out quite right so far. Wouldn't that be absolutely IT though if I get it right?
You HAVE TO get into the dough and the crust - if you do that, your whole notion of PIZZA will change forever
~ I guarantee ya...
Just look at what different kinds of bread did for SUBWAY - the better the bread, the better the sandwich.
PS: A SUBMARINE SANDWICH is a Yankee thing, down in Louisiana they call 'em "PO' BOYS"
Same difference
Yes, I stay up late, but I sleep in in the morning. I don't HAVE to be at work until noon most days. And I rarely have a class that starts before 2pm. Plus I was a programmer for years, and programmers are like vampires..... we work best at night.
Of course, my wife is a morning person.....
Timothy
The idea itself is cast iron - but the pans are straight up walmart tin pizza pans with rolled up edges. You can collect some for dirt cheap.
I read somewhere that the way you judge a chinese WOK is how dark the metal has turned, same is true of baking pans I guess. If they are black, somebody used them a lot and knew what they were doing...
Mine don't git no rest
If we know the old once upon a time ways, we can live better than those who have to pay someone else for what we should have known we could do for ourselves.
I reckon none of the blackening on them is from waiting around for a handout
I read somewhere that the way you judge a chinese WOK is how dark the metal has turned, same is true of baking pans I guess. If they are black, somebody used them a lot and knew what they were doing...
Mine don't git no rest
If we know the old once upon a time ways, we can live better than those who have to pay someone else for what we should have known we could do for ourselves.
I reckon none of the blackening on them is from waiting around for a handout