Hey Brenda! King Arthur question
-
wrote on 17 Apr 2020, 22:49 last edited by
@Aqua-Letifer LOL, Aqua!
-
wrote on 17 Apr 2020, 22:53 last edited by
@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.
-
wrote on 17 Apr 2020, 22:56 last edited by
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.
-
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.
-
wrote on 17 Apr 2020, 23:00 last edited by
I have several pounds in the freezer, so I suppose I could do what I want there too.
-
wrote on 17 Apr 2020, 23:11 last edited by
Two points:
- Seasoning is more even when ground with the meat.
- 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
-
wrote on 17 Apr 2020, 23:20 last edited by
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.
-
Two points:
- Seasoning is more even when ground with the meat.
- 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
-
wrote on 17 Apr 2020, 23:23 last edited by
@Mik Ooh, I love those burnt bubbles!
-
wrote on 17 Apr 2020, 23:29 last edited by
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.
-
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.
-
wrote on 17 Apr 2020, 23:45 last edited by
Actually I found it.
-
Actually I found it.
-
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
wrote on 18 Apr 2020, 01:54 last edited by 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):
-
wrote on 18 Apr 2020, 02:32 last edited by
That looks awesome!
-
wrote on 18 Apr 2020, 02:35 last edited by
Oh. My.
-
wrote on 18 Apr 2020, 02:38 last edited by
That's gorgeous!
-
wrote on 18 Apr 2020, 02:49 last edited by 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)
-
-
wrote on 18 Apr 2020, 03:03 last edited by
beautiful pizza, Xenon!
