Hey Brenda! King Arthur question

[brenda]

@mark Yes, swapping some whole wheat into the recipes is yummy!

I really like the bread flour for certain recipes. Not all of them need it. Usually, the recipe will say if it's the preferred type to use. If the recipe recommends bread flour, it's usually for the extra protein, which gives the bread more body.

[brenda]

@Aqua-Letifer LOL, Aqua!

[brenda]

@Mik I add both whole and ground fennel to my homemade sauce. LOVE IT!!! Lots of other spices in the sauce, too, but the fennel puts it over the top and makes it extra good.

If we're having some grass-fed ground pork on the pizza, I sometimes sprinkle a little more ground fennel on it. Pork and fennel are a match made in heaven.

[brenda]

@Mik Darn good pizza there, Mik!

[Mik]

Thanks, Brenda. Best I have done to date. The second one better than the first. This was made with local pasture raised pork sausage, but I'm going to talk to the guy about making me some with half the salt and twice the fennel.

[brenda]

@Mik
We get our ground pork with no seasoning at all. That way we can do anything we want with it. Yes to the fennel!

[Mik]

I have several pounds in the freezer, so I suppose I could do what I want there too.

[Jolly]

Two points:

1. Seasoning is more even when ground with the meat.
2. I would never trust my sausage seasoning to anybody but me. The classic approach is to season, grind a half pound or so, cook a small party and taste. Preferably with a piece of bread or cracker and a little water to recalculate the palate. Remember, you can always add, but you can't take away

[brenda]

We're just a tad fussy about the seasoning of our pork for different purposes. It's really difficult to get things just the way you want them seasoned from a meat locker or butcher. Their tastes are not ours. We just do our own to make it suit the purpose, be it for breakfast sausage or pizza or some other use. Hubby likes to try different flavors, too.

[brenda]

@Jolly True and true, Jolly!

[Optimistic]

@Mik Ooh, I love those burnt bubbles!

[Mik]

A trademark of Dewey's crust.

The crust that is my ideal is Pizzeria Locale, a Denver outfit that opened here for a couple years, but closed. Best damn pizza crust ever, and excellent toppings - ham and corn, etc. Now that they have pulled out I need to contact them and see I if Can persuade them to share.

[brenda]

@Mik and share again! Here!

[Mik]

Actually I found it.

https://www.pizzerialocale.com/recipes/

[brenda]

@Mik Thank you!!!

[xenon]

@Optimistic said in Hey Brenda! King Arthur question:

Unlike pretty much everywhere else on the internet, the comments section at KAF is actually really helpful The people who monitor those boards do a great job of responding to questions raised and troubleshooting issues.

I've had my eye on this recipe for a few months. I love NY style thin pizza if I buy it, but if I'm baking it, I like the thicker crust:

https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe

Thanks again for the heads up here, Optimistic.

The results (my dough was already in progress and not quite the same recipe, but close enough):

[mark]

That looks awesome!

[George K]

Oh. My.

[brenda]

That's gorgeous!

[xenon]

Thanks - I was pleasantly surprised by how it turned out! I've made plenty of pizzas - they never turned out like this. Main things that I think made it good:

• Good dough recipe

• Hot oven - I had it at 550

• Seasoned cast iron pan (I'm irrationally finicky about the seasoning on this cheap ass pan. Melted cheese slides right off... mostly)