You talkin bout good.. Go ahead and order your pizza and I will keep on makin mine from scratch. This one is only costin me bout $4.00
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You talkin bout good.. Go ahead and order your pizza and I will keep on makin mine from scratch. This one is only costin me bout $4.00
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That looks good Sat. You deliver?:Rofl
Yep , from oven to mouth!:Rofl
Bring me one of them on over here in a month or so, got to get this diet thing done first. By the way, I agree with you but I werent buying nor was I cooking so I didnt argue!!:biggrin
That looks good Sat. I would say you did a fine job
Looks mighty good Sat.
Now I'm craving pizza
This one has fresh mushrooms, onion, black olives,fire roasted red pepper slices, sausage and pepperoni buried under that 5 cheese blend.Quote:
Originally Posted by tritonman
Man that looks good, what kinda dough are you using Sat????
Made from scratch thin crust.
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Just don't tell us where you were scratchin when you made it Sat!!!
Says he was scratching his crust.
Hahaha. You wouldnt be willing to share that recipe for the crust would ya?
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Nope! See below. that is the one I use
Ingredients
- 1 package active dry yeast
- 1 cup warm water (105 degrees F.)
- 2 1/2 to 3 cups flour, plus more if necessary
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil
Directions
Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
Thnx. Might try it this weekend.
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