Hey Brenda! King Arthur question
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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
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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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.
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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
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@Mik Ooh, I love those burnt bubbles!
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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.
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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.
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Actually I found it.
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Actually I found it.
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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
@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):
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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:
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Good dough recipe
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Hot oven - I had it at 550
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Seasoned cast iron pan (I'm irrationally finicky about the seasoning on this cheap ass pan. Melted cheese slides right off... mostly)
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Oh MY. Amazing!
Did you use that Forkish recipe you mentioned before?
Did you do the cheese under the sauce too?
I bought a cast iron pan just for this recipe a few months ago. Still not been used, and only seasoned once. I think I’ll season it again before I do the recipe.
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Xenon, did you preheat your pan before you put the pizza in?
I think we may try shrimp pizza tonight. It's something we had on our honeymoon. We decided to stay in one night and I called this place and asked for white shrimp pizza. my instructions were 'If I can see anything under the shrimp there aren't enough shrimp. add more. Cost is irrelevant'. i think it ended up being like $30 in 1991. but it was damn good with all the champagne.
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Xenon, did you preheat your pan before you put the pizza in?
I think we may try shrimp pizza tonight. It's something we had on our honeymoon. We decided to stay in one night and I called this place and asked for white shrimp pizza. my instructions were 'If I can see anything under the shrimp there aren't enough shrimp. add more. Cost is irrelevant'. i think it ended up being like $30 in 1991. but it was damn good with all the champagne.
@Mik said in Hey Brenda! King Arthur question:
Xenon, did you preheat your pan before you put the pizza in?
I think we may try shrimp pizza tonight. It's something we had on our honeymoon. We decided to stay in one night and I called this place and asked for white shrimp pizza. my instructions were 'If I can see anything under the shrimp there aren't enough shrimp. add more. Cost is irrelevant'. i think it ended up being like $30 in 1991. but it was damn good with all the champagne.
Awesome. Was it soggy? Because the shrimp density would absolutely mess with the baking instructions. If it wasn't, they knew what they were doing. -
@Optimistic i used the Forkish recipe, but it’s similar. Same dough hydration, but no oil in the dough. Also less yeast but longer rise time. Methodwise, I followed the recipe quite closely, but my dough didn’t rise that much in the 2 hours it sat in the pan. It was jiggly though.
Also - for this recipe, as long as your pan is kinda seasoned and oiled, you should be fine. It won’t stick much.
@Mik did not preheat the pan. I have in the past, but my results weren’t great. Dunno if it was because of the preheating or poor dough in the past.
Preheating also kick starts the dough cooking process when you place the dough in. But the dough cools a bit as you make the pizza. (I guess you could drop in a pre-shaped one with a peel - I never did)
