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Post by w8n4dave on Oct 31, 2011 23:03:49 GMT -5
Yea I seen where there are alot of people who freeze it. I have only made it a few times and have never froze it as of yet. I guess I need to cut recipes in half so I don't have as much huh?? Yes I want to be set free he he he
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Post by w8n4dave on Oct 31, 2011 23:38:41 GMT -5
What is double zero flour? I found a recipe that calls for wine and double zero flour.... 1/4 cup light red wine or white wine 3/4 cup warm water 1 1/2 ounces yeast 1 tablespoon honey shopping list 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 2 1/2 cups double zero flour and 1/2 cup all-purpose flour, sifted together How to make it
Combine the wine, water and yeast in a large bowl and stir until the yeast is dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes. Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest for 15 minutes. To make the pizzas: Dust a clean work surface lightly with flour. Working with one piece of dough at a time, use your fingers and palms to flatten the dough into a 10- to 12-inch round, each about 1/8-inch thick.
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Post by Train on Nov 1, 2011 9:48:03 GMT -5
What is double zero flour? I found a recipe that calls for wine and double zero flour.... 1/4 cup light red wine or white wine 3/4 cup warm water 1 1/2 ounces yeast 1 tablespoon honey shopping list 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 2 1/2 cups double zero flour and 1/2 cup all-purpose flour, sifted together How to make it Combine the wine, water and yeast in a large bowl and stir until the yeast is dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes. Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest for 15 minutes. To make the pizzas: Dust a clean work surface lightly with flour. Working with one piece of dough at a time, use your fingers and palms to flatten the dough into a 10- to 12-inch round, each about 1/8-inch thick. Ya Wendy I can answer that. 0 0 Flour is a super fine flour. The Italians rate their flour in digits such as 00. It is the preferred pizza flour. I found a place to buy it online buy have yet to make the purchase as I seem to be doing well enough without it. For your information though that URL is fornobravo.com/store/home.php?cat=23The Caputo brand is the favorite brand used by great pizza chefs in Italy. I have no idea why anyone would introduce wine in their crust or why they would buy a very fine flour as 00 then mix with a regular rougher grind. Must be a reason but I can't figure it on my own. I have found over the years that I do not have to warm water to a specific temp such as 110 degrees. I just pour from a container of distilled water at room temperature. I further ran a comparison test (sort of a jar test) between sugar and honey. This time the sugar beat the honey so I use sugar. Heheh Last time I did this was 15 years ago and the honey won, go figure. But room temperature water enabled my dough to rise to triple it's volume in less then 30 minutes and that was in a plastic food container with a lid left right on the work surface without concern for draft or temperature. Little discoveries make pizza making more of a pleasure and enable you to make it more and more often. On my wall in FB you will see a friend named Antonino Esposito. Chef Esposito is way up at the top of his profession, one of the elite chefs in Napoli. I would encourage you to click on the url you see there and find his videos as he will show you different things you can make, pizza combinations etc. Luanne would love this guy. Here is one such. www.youtube.com/watch?v=wsPBgQ6j9G0&feature=relatedViewing his others will demonstrate how many different ways pizza can be made. You will also find bread and focaccia. You will find a lighter side of Antonino in the following. He seems to work well with this old friend of his. www.youtube.com/watch?v=o_zPF6iV4hQ&feature=relatedwww.youtube.com/watch?v=v3Py5DPAJpg&feature=relatedNotice I had no difficulty in allowing him the use of my kitchen. Heheh, I wish! Train
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Post by Train on Nov 2, 2011 16:31:38 GMT -5
Ya Two days ago I began working to pull apart my kitchen for some changes. Yesterday I brought myself very close to removing the one thing preventing that very change to within an hours work. Today I made the final progress to removing the large desk I had these many years and tomorrow out it goes and hopefully my old oven and range comes in. That is really gonna make the difference. It is also gonna make it possible to tear into my greenhouse and the result of finishing that is apart from being to work in the greenhouse I will also be able to really clean up the entire yard. I am finally within reach of all my goals. So, no cooking for the last few days. Today's lunch was a link of hot Italian sausage on a bun with my own pasta sauce smothering it. Man, life is good, sometimes. Heheh Train
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Post by w8n4dave on Nov 2, 2011 21:52:55 GMT -5
Train , my mom used to make bread all the time, she told me if you knead the dough with your hands the warmth of your hands will make the yeast warm enuf to make it rise. my only thought as to why they mix with warm water is because some use the mixer thingy bopper.... I like to use my hands yes I think room temp water is better..So long as you don't get your yeast to hot ..it is good! Per my Momma! you know Moms are always right!
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Post by w8n4dave on Nov 2, 2011 21:53:47 GMT -5
By the way thanks for the flour info....your right , it is finer
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Post by Train on Nov 3, 2011 10:16:37 GMT -5
By the way thanks for the flour info....your right , it is finer Ya Wendy If you look at this video of Chef Antonino you will see his recommending Caputo 00 flour.http://www.youtube.com/watch?v=eaRKfvlWRNM&feature=related I want a dough mixer like his but they start at over $2000.00 and go up from there. Not gonna happen. Heheh Watch the spiral dough hook in action and notice the container rotates rather than the dough hook traveling around the container. Train
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Post by w8n4dave on Nov 3, 2011 20:38:19 GMT -5
Very cool dough mixer!! I see why you'd want one for sure!!
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Post by w8n4dave on Nov 3, 2011 21:24:56 GMT -5
Train have you been to the site www.pizzamaking.com ?There is a forum..They talk about alot of flours and stuff. I have not joined I was just poking around. I am learning alot from you. It is very interesting to find out about the flour. Thanks....
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Post by Train on Nov 4, 2011 12:46:22 GMT -5
Train have you been to the site www.pizzamaking.com ?There is a forum..They talk about alot of flours and stuff. I have not joined I was just poking around. I am learning alot from you. It is very interesting to find out about the flour. Thanks.... Ya wendy I had not looked around for those things so no, I never saw it but I did glimpse it since you mentioned it. Looks like a worthwhile forum. Thanks for the compliment. I think right now you have enough info to just dig in and bake and bake. The more often you create a crust the more you pick up, something that wasn't apparent before. Don't worry about tossing yet, that will come. Little Laura showed you that when she very quickly stretched hers right on the work surface. I won't be able to make pizza today but I will make pasta. Tomorrow I hope to make pizza. Train
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Post by Train on Nov 4, 2011 12:57:50 GMT -5
Ya Today I can relax and forget all projects. I got the desk out and my oven and range in so now all I need is to hook it up. Man, I have waited 11 years but one thing or another kept me from it. Well, it's done now and I am down to house maintainance so when I finish my tiny sabbatical I can begin one the greenhouse. Heheh Closing in on the prize now. Train
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Post by w8n4dave on Nov 4, 2011 15:58:17 GMT -5
Aghhh I see there is a prize after all this work your doing.. Just to let ya know, you mentioned King Arthur Bread flour once before , I found it and bought it. Now the semolina:D I have to look and see if Kroger has it. Then maby I will have a good start. I think one of my biggest mistakes was using plan white flour..... I am not going to join another forum , I have enuf of them ...... I can learn from my friends here. But will still poke around on the net After all I just got my new 4G hotspot hehehehe
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Post by Train on Nov 4, 2011 16:11:32 GMT -5
Ya Wendy Kroger does sell semolina flour. I think I found it where the sushi rice etc are. Comes in a clear plastic 3 pound bag by Ntoafrica inc, I think that's correct. Train
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Post by w8n4dave on Nov 4, 2011 16:23:34 GMT -5
Here is Paula Deens pizza dough Recipe I may try this one next time .. seems easy enuf. I am going to have to look up my thing for my Kitchen aide mixer, for dough I guess, I wantto do it by hand but seems the thing to do is do it with a mixer.. Any hoo here is this recipe I found.....
1 3/4 cup warm water 1 (1/4-ounce) package active dry yeast (recommended: RapidRise) 2 teaspoons salt 4 1/2 to 5 cups bread flour 3 tablespoons olive oil, plus more for bowl Cornmeal, for pan Directions Preheat oven at 450 degrees F.
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.
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Post by Train on Nov 5, 2011 9:51:37 GMT -5
Ya Wendy What worked for me was settling on one recipe that worked and then making it mine in the sense that I could improve within that recipe. No one recipe will be perfect the first time you try it, not in pizza dough. But if it does better the first time than others you know your on the right track and that is the one you make over and over until you master the craft. That is when to start experimenting with all the recipes that call for different flour combinations etc because a mixture of all purpose and anything else is going to change everything, timing texture and all so that you won't have a yardstick anymore. Everything is always new that way. Lucky I am to be so easily satisfied with a plain white crust. Heheh. Many times my needs are simple. Moreover I am one to enjoy the same food over and over and ..... Heheh Perhaps gonna be pizza today then pasta tonight. See what I mean? Maybe, just maybe we all get up to par on pizza and we can start on Spanakopita and rolling out own filo. You will love that. The recipe is even more simple than pizza. Heheh. It is an entirely different technique though. Train
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Post by w8n4dave on Nov 6, 2011 12:44:55 GMT -5
Train I will have to look that up for sure"Spanakopita". I am going to make pizza again tonight. I cannot find my thingy bopper for my mixer so I may pull my bread machine out and let it do the job for me I am sure it has a pizza dough setting. I havn't used it in a while so I will see.... And see that info up above is just the info I need to know. Find a recipe and experiment once I get used to it. This is just the way I am. I find something I want to do ,then I have to master it. So this is my goal "master pizza dough maker" he he he ... Thanks for all your help. I would not be this far without you I have King Arthurs bread flour will make Paula Deens recipe 1st...... If I don't like it I will find another. I will go to kroger and see if they have Semolina and some other stuff....baby steps right??
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Post by Train on Nov 6, 2011 12:59:04 GMT -5
Ya Ever have a nagging thought like something out of the past that you just are sure of? Like perhaps it was this way but can't recall? It's been like that with me ever since I got into this pizza thing. It seems to me that a lot less time was spent on raising and waiting than when I made pizza those many years ago. I made pizza today and decided to experiment a little. I took the smallest chunk of dough I had that which was left over from the big dough ball that just came out of the mixer. I stretched it as far as it would go then topped it with sauce and cheese. I did not allow the dough to raise. Man, it came out great, the way I remembered, or thought I remembered. Why complicate something that is basically so easy. Toss the ingredients in the mixer and allow it to go for 8 to 10 minutes. Yank it out and roll into a log, then cut into (in my case) 6 ounce pieces and stretch then top off and bake. What could be easier than that. Happy I are. Train
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Post by w8n4dave on Nov 6, 2011 13:42:03 GMT -5
Wow working with bread flour is sure diffrent! The more flour I put in the soupier it got... Thats weird!
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Post by Train on Nov 6, 2011 14:43:53 GMT -5
Ya Soupier??? Okay, your using a different recipe from mine. I forgot. I also forgot a couple of small things I do. I always add a couple of table spoons of wheat gluten flour to my dough mix and a little semolina, very little but none of that changes any characteristic of the dough except the gluten helps it stretch. Also, I think your mixing by hand. I have to be careful here because I use my KitchenAid stand mixer. Could be something happening there, dunno. My dough was mixed in the mixer until it seemed to try to climb out. Heheh Good day for mixing the dough today not sure why. Train
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Post by Train on Nov 6, 2011 14:49:26 GMT -5
Ya Oh, spanakopita! Heheh You would go wild for it. Okay, go here for a general idea of it but I don't like the recipe. You might but I like a clean taste and so did the old timers from Greece. I do have the original recipe if you decide to add to your torment. Heheh Train
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Post by w8n4dave on Nov 6, 2011 15:39:22 GMT -5
Well my pizza is in the oven Actually this dough is wonderful... once it set i kneaded it and added a lil more flour and it turned out great!! Of course my making it "round" is a chore so I gave up on that. lol But the recipe is pretty good to work with. and my yeast that has been in the freezer for at least 5 years is still good Yay!! so I will have pictures soon Train I think you forgot the link hehe
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Post by w8n4dave on Nov 6, 2011 15:49:35 GMT -5
Yea ok ummm spinach pie! yummy with Filo dough even yummier Yea shoot me a recipe
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Post by w8n4dave on Nov 6, 2011 21:14:43 GMT -5
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Post by w8n4dave on Nov 6, 2011 21:18:27 GMT -5
I liked this pizza crust much better than I did the pizza crust the other day. Not exactly what I am looking for but it is better. MAby I just didn't get it thin enuf? Or maby if I try the other stuff semolina and the other stuff I will like it better. But this is more of what I am after. I don't know why the picture looks so yellow because it was not yellow lol...
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Post by Train on Nov 7, 2011 13:18:58 GMT -5
Well my pizza is in the oven Actually this dough is wonderful... once it set i kneaded it and added a lil more flour and it turned out great!! Of course my making it "round" is a chore so I gave up on that. lol But the recipe is pretty good to work with. and my yeast that has been in the freezer for at least 5 years is still good Yay!! so I will have pictures soon Train I think you forgot the link hehe Ya Yeah, I know. I thought I would find a good one but they were all wrong, even the ones from Greece. They are being produced by the new generation who is bent on easier ways, I am bent on traditional ways. Okay, I will post one for you. Well, here are two and both wrong but perhaps right for you. I tell you why is because either certain steps are left out or they don't know them. The steps I refer to is what made world famous. The flakiness will not exist the way these women roll there dough. A good spanakopita top dough should raise up when baked to a thousand layers that melt in your mouth. This can only be obtained one way and they are not doing it. Too much work is why. Yet my grand mother did it at age 70 though my mother stopped making it at age 40, Heheh www.youtube.com/watch?v=vvNzAi9w6TU&feature=relatedwww.youtube.com/watch?NR=1&v=SQppkTGnfl0Here is one you will want to do. use the same filling of spinach and feta. www.youtube.com/watch?v=DvrHZ4LKNs4&feature=relatedWhich dough is that Wendy? I feel like I should know but I don't. Round, square, trapezoidal who cares. It's the taste that matters. Keep watching that little Laura and you will get there. I have 4.5 pounds of yeast in my frig, 3.5 in da freezer and one in da frig. half a pound is 2 years old and still good. Activated dry yeast holds up longer than folks know. Train
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Post by w8n4dave on Nov 8, 2011 9:29:16 GMT -5
How wonderful those youtubes are!! Yea you know you want to watch my attempt at that huh?? I may.. Have to clear off my table first..get me a nice piece of wood .. my table is ceramic tiles... I love the look but hard to roll dough out on.... pfftttt Train the dough your asking about , the one I used on my pizza was Paula Deens dough.... I know what you mean about the phylo dough tho I have a gf that makes baklava I think she buys her dough tho .. not sure I'll have to ask her...but those woman are amazing!!
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Post by Train on Nov 8, 2011 17:14:46 GMT -5
How wonderful those youtubes are!! Yea you know you want to watch my attempt at that huh?? I may.. Have to clear off my table first..get me a nice piece of wood .. my table is ceramic tiles... I love the look but hard to roll dough out on.... pfftttt Train the dough your asking about , the one I used on my pizza was Paula Deens dough.... I know what you mean about the phylo dough tho I have a gf that makes baklava I think she buys her dough tho .. not sure I'll have to ask her...but those woman are amazing!! Ya I have to say that I don't think any Greek is going to find fault with using pastry sheets but if you want a treat beyond compare then it's time to roll your own. The ingredients in commercial pastry sheets is minimal. Four and water basically. Three would be better. Heheh FLOUR and WATER. Heheh At home it has egg too. It really is not so different from making pasta dough except that only bread flour was used and the dough is stretched to an onion skin thinness. What really separates what you saw and what I do is in the layering. In their case they just roll it a wee bit then go right to stretching and even the technique they're using is questionable. This dough should be rolled to an 8 inch pie, or there about with a bakers rolling pin at which point the pie is lightly oiled, cut into wedges not quite to the center. These wedges are folded toward the center then the pie is pressed down rolled out again, oiled then cut over and over again until to things become apparent. 1. that you likely have about 40 thousand layers and the dough has stretched a bit on it's own and is now ready for stretching with a long cut off broom stick that's been sanded and cleaned then cut to a reasonable length. Even then this thing of flipping over and over right from the start is not right. This happens only after a size barely manageable had been attained. It almost looked as though these woman were hiding some facts and techniques. I think if you are going to demo something it should be right, not nearly right. If you layer this dough correctly you will wind up with literally thousands of layers of wonderful flaky dough that when baked will raise up and separate then melt actually melt in your mouth. This way one sheet on top and one one the bottom is all you need. When using store bought pastry sheets you will use a full box and more trying to achieve the same thing and never really get there, but use them if everything else is out of the question. Train
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Post by w8n4dave on Nov 9, 2011 8:47:23 GMT -5
Ohhh I will try and make it I just have to clen off my table and find a board or something big enuf to roll it out on I have been wondering if I should ask Dave to cut me a piece of wood the size of my table that way no worries
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Post by Train on Nov 9, 2011 17:32:39 GMT -5
Ohhh I will try and make it I just have to clen off my table and find a board or something big enuf to roll it out on I have been wondering if I should ask Dave to cut me a piece of wood the size of my table that way no worries Ya Wendy Yeah Then have him get a slab of granite to cover that. Heheh Train
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Post by Train on Nov 9, 2011 17:38:12 GMT -5
Ya Got my new pasta maker today. A really good machine. Now I am happy. While my lil cheap one did fine, this one is night and day. But, this is pizza day. Heheh Train
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