What's for dinner?

[wyoDreamer]

The pizza dough that I make is not sticky, it makes a nice crispy thin crust when cooked on the pizza stones. it is a little hard to stretch sometimes, but it will "window pane" nicely when it is made right. "Window pane" is to stretch it thin enough to let light through - I take a small piece, flatten it out into a coin shape and stretch it to see how thin I can get it before it breaks. It is a check to see how well the gluten formed.

 

[Lazy Gardener]

Ever cooked pizza on a grill? That's a wonderful way to get a pizza in the summer without overheating the kitchen. I get the dough rolled out or stretched, then place it directly on a hot grill. A bit of olive oil on the dough helps keep it from getting too stuck to the grill. It cooks very fast. Then, I flip it over and quickly put the sauce, cheese, and COOKED toppings on, close the lid till cheese is melted, and bottom is cooked. This makes a crust that is nice and crispy on the outside, but moist and chewey in the middle. Best to make small pizzas, individual sized b/c they are difficult to flip and pull off the grill if they are large. I keep a cookie sheet handy, and slide the pizza off onto the cookie sheet.

 

[CrealCritter]

My night to check cook. Garden home made fermented kraut & storebought kielbasa sausage. Half ground (garden Indian flour corn & sweet corn), storebought milk & a yard hussie egg corn bread

Edit because I knew you would ask...

Recipe:
1/3 cup finely ground indian flour corn
1/3 cup finely ground sweet corn
1 teaspoon white sugar
1/3 cup whole milk
1 egg

Preheat oven to 400 degrees. In a medium sized bowl, mix together well, corns, sugar, milk & egg. Grease cornbread pan and pour into pan. Allow to sit 5 mins, bake @ 400 degrees for 15 minutes. Delicious

 

[Hinotori]

Lmao! A yard hussie egg.

That looks good, though. Very, very good

 

[CrealCritter]

Ever cooked pizza on a grill? That's a wonderful way to get a pizza in the summer without overheating the kitchen. I get the dough rolled out or stretched, then place it directly on a hot grill. A bit of olive oil on the dough helps keep it from getting too stuck to the grill. It cooks very fast. Then, I flip it over and quickly put the sauce, cheese, and COOKED toppings on, close the lid till cheese is melted, and bottom is cooked. This makes a crust that is nice and crispy on the outside, but moist and chewey in the middle. Best to make small pizzas, individual sized b/c they are difficult to flip and pull off the grill if they are large. I keep a cookie sheet handy, and slide the pizza off onto the cookie sheet.

Never tried but there is or used to be a restaurant downtown Atlanta Georgia that made pizzas in a hickory wood fired oven. Their pizzas are delicious smokey goodness. I can't recall the name of the place but it's like 4 blocks west of the bell south building right down town.

 

[CrealCritter]

Lmao! A yard hussie egg.

That looks good, though. Very, very good

@Beekissed told me my BO chicken hens are hussies. So I just rolled with it and call them my yard hussies now

 

[CrealCritter]

The pizza dough that I make is not sticky, it makes a nice crispy thin crust when cooked on the pizza stones. it is a little hard to stretch sometimes, but it will "window pane" nicely when it is made right. "Window pane" is to stretch it thin enough to let light through - I take a small piece, flatten it out into a coin shape and stretch it to see how thin I can get it before it breaks. It is a check to see how well the gluten formed.

Can you share your dough recipe? I got pizza again on Valentine's day. My son and daughter in law are going to some love seminar and we got granddaughter's spending the night.

 

[Hinotori]

I need to get the paleo pizza crust recipe Mom just tried. She's allergic to wheat so tries all sorts of things. She was very happy with it. Much more than any of the commercial gluten free crusts. Basically cheese, almond flour, and egg. As a bonus it didn't affect her blood sugars too much so less insulin needed.

 

[wyoDreamer]

The recipe we use for pizza crust is from Alton Brown on the food Network. he calls it:
Pizza Pizzas

Ingredients:
2 tablespoons sugar
1 tablespoon kosher salt* - I use 1 teaspoon of regular table salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel

Directions:
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.

Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens.

Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel.

Using your hands, form a lip around the edges of the pizza.
Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare.
Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon

here is the website: https://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4-1951401

 

[CrealCritter]

Enough spaghetti to feed a small army. My wife is canning spaghetti sauce today. I absolutely love her spaghetti and its awesome to pop open a pint, warm it up in a small pan, while the noodles are boiling. Quick easy delicious dinner.