|
Posted on 03/30/2009 3:26:40 PM PDT by NYTexan
|
Hmmm. Tasty cardboard? I can't imagine a pizza dough without yeast, which all beer lovers can acknowledge, adds its own flavor and complexity to the party. Beyond that, there's the issue of activating the gluten in the flour, which isn't gonna happen in 3 minutes.
YOU WANT PIZZA? Check this out...
Okay, use your bread maker machine on the 'dough' setting to mix, rise, punch down, rise and generally save your arthritic hands from doing the serious manual labor of creating a good dough. Pour the ingredients in, and walk away. Five minute task. It'll let you know when it's done around an hour later. Everybody has a breadmaker stacked on a shelf somewhere, don't they?
Okay, when the dough is done, take a tennisball sized gob and stretch it out into a disk the size of the griddle you have. What? Of course you know how to spin a ball of dough into a disk. Imagine your name is Antonio, and you've worked in the pizza shop since you were 12. Just do it. You really can't get it wrong. It doesn't even have to be round.
I got a 14" round Circulon griddle with silicone grips from the kids for Christmas. Perfect.
Now, turn on the broiler to max temp to be pre-heating.
Throw the disk o dough on your olive oil coated, rocket hot ovenproof (most any griddle can be oven-proofed by covering plastic handles with lotso tinfoil) griddle pan to cook the underneath, while you spread your goodies on the top. No, you don't need a wood fired 1000 degree imported Italian oven to make good pizza.
Once the underneath is cooked (lift an edge and look at it) you move the pan to the broiler to cook the top. Once the top is seared to perfection, you have the closest thing to real pizzaria cuisine that can be done in a home kitchen, and it costs a couple bucks each.
Got guests? Make a bunch of dough, a variety of bowls of toppings, let them create their own, cook it up. We're only talking a couple minutes in the pan and a couple more in the broiler. They cook very fast.
I dare ya to try it... (yah, we did last Saturday). Awesome.
The only thing I need to try this is the brewski ingredient.
Thanks.
I am a Pizza Purist!
“Hello, Pappa Murphy?
I want a large Thin Crust Combo
hold the bell peppers.”
That’s why we have a daughter. ;)
Absolutely. If ya wanna go full tilt Italian, get some cooking wine. That’s the tasty kind you keep filling your glass with while you’re cooking... a necessity in my kitchen.
Also, a mandolin slicer (you can buy a plastic framed one for about $20) is indespensable for creating toppings. Thin sliced onion, pepper, mushroom, tomato, peperoni, linguisa, kielbasa, etc., use it to make julienne of carrot, jicama, salsify...
Use a grater for mozzarella, Romano, Parmigiana, cheddar, pepper jack, etc.
Hand dice some green and black olive, water chestnut, jalapeno, ginger, basil, dill, bacon, ham, garlic, shallot, etc.
Sauce? Make a fresh marinara, or use your stick (or upright) blender on a can of Italian diced tomatoes and a can of tomato paste and some oregano and basil, or use a bottle of prepared red spaghetti sauce, or some bottled Alfredo, maybe you’ve got some leftover sauce, or even just a swab of olive oil.
Hey - butter, bacon, scrambled eggs and cheddar will work.
Get the kids involved! For what you’d pay Dominoes or Pizza Hut for one pizza, you can make a custom pizza for each individual’s preference, and it’s a great activity for dinner, or a party. Vey cool.
Sounds logical to me! LOL!
I am packed and ready to rock’n’roll!
Gotta print my boarding pass tomorrow afternoon. :D
“Along with cost savings, this will provide our officials and teams with the means to analyze the engines in a more controlled setting,” said Robin Pemberton, NASCAR vice president of competition. “We have been moving towards doing this in the past, and as the stakes continue to rise in our sport, we believe it’s the most effective way of doing things.”
As part of its post-race inspection, NASCAR typically tears down the engines of the event’s top-two finishers, in addition to a random car. The height and weight measurements, in addition to the shock and gear inspections, will still take place at the track following the race.
Post-race inspection of the engines at the R&D Center will remain open for observation as it did at the race track. Should any violations be discovered during the tear-down process, forthcoming penalties will be handled just as they have before through the NASCAR competition department.(NASCAR PR)(4-1-2009)
Have a fun flight! Yer ride arranged?
I will be there.
SW Flt 3343 arriving love field 4/3/09 at 11:30 Am
Weather looks like it will be brilliant if these doofus’s meteorologist don’t mess up.
65 and sunny. bring layered clothing
Are ya bring’n Pookie?
I could, but that would make for a crowded cab. Me thinks Mr Pook can guard the house.
Is that Flt correct?
Fri Apr 03 3343 Depart MIDLAND ODESSA TX (MAF) at 10:25 AM
Arrive in DALLAS LOVE FIELD (DAL) at 11:30 AM
Straight from my itinerary!
Yep, BB...MY will be there to pick me up. We'll see you whenever
we can get together later!
See you then. I will check the phone link tomorrow
Remind me to pack that Shilo’s Mug.
See ya in less than 48 hrs
Gotta go now. See YOU Friday morning! I am SO ready!
Got that GPS all programed for LUV Field? :D
Pack that Shilo’s mug! LOL!
The phone will be on...I work 10-3.
Yup, and I have the endpoint for Laurens writ on paper for later entry.
I could drive there now without help. but I have never drivin there from Love field
Whats the worse could happen? We will get there and we will have a good weekend
OK. I will call tomorrow. I gotta get to bed now
100
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
