The Cookbook
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
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Chili.
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Please love yourself.
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@Aqua-Letifer said in The Cookbook:
@brenda said in The Cookbook:
Is that a biscuit I see atop that chili?
Cornbread!
Thank God! At first look, I thought it was mashed potatoes, and I thought, "Whatever...."
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I've done that, too. Not really recommended but hey, it's edible.
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@Optimistic absolutely - it’s Ken Forkish’s recipe from his book Flour Water Salt Yeast.
This particular recipe is his overnight dough.
Start with flour, use 70% water (by weight), 2% salt, 0.01% yeast.
So for 1000g flour (white - ideally 00), use 700g water, 20g salt, and 1/4 tsp yeast.
That’s a very small amount of yeast, so you have to let it sit at room temp overnight (12 hours).
Shape into balls and refrigerate. Forkish recommends gentle handling of the risen dough after the rise, so you don’t want all the gas to escape.
It’s also a high hydration dough, so kinda sticky and hard to handle.
Happy to clarify.
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