nibblesandbits
Well-Known Member
why no popcorn?
-
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"Cead Mile Failte" To MJ!
- Thread starter MommytoMJM
- Start date
DisneyBunny
Active Member
YAYNESS!!! Although in all fairness... I said the same thing.
I THINK you can... I'm just not positive. :lookaroun :ROFLOL: So many things wrong with that Sentance.... PMP
Me too. Yuck.
You? Trouble?
*giggle*
Suuuuure...
How do you make your pizza dough bunny? Is it a secret or would you mind sharing it? I've always wanted to make my own dough... just never found a recipe I really loved.
Banana Peppers are sweet... and spicy. I LOVE them on sandwhiches. And a green pepper and onion pizza is YUMMY.
Why can't you have popcorn? I've never heard of that!
Oh. lol I thought you meant you can't have any b/c of the baby. :lol: That had me totally confused... LOL
DisneyBunny
Active Member
I have the recipe at home in a book - it takes a while, but it's sooo worth it. I may be able to find it online.. let me check.
DisneyBunny
Active Member
Found it:
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon.
That would be awesome Bun! Don't look too hard... I can always ask you later.
So my (very sweet and innocent, just turned 21) sister says to me today. "Can we have a cook out at your house this week? I'll bring the rum!" :lookaroun
I replied... No problem C'atin Jack.
Anyway... made me giggle. She's sooo not the drinking type... she said this weather's been making her want mixed drinks. :lol:
Annnnd we're supposed to hit 89 this weekend. :brick: It's too early for 89!!! That means we'll be in the 100's by May! :dazzle: UGHHHH
nibblesandbits
Well-Known Member
Oh...I thought there was some pregnancy reason! :lol:
Well, make some when you get home tonight!
nibblesandbits
Well-Known Member
Jess said:
I know you said the same thing! :lol:
She was just a little more able to check for me and all. So, she's got the connections.
DisneyBunny
Active Member
That would be awesome Bun! Don't look too hard... I can always ask you later.
So my (very sweet and innocent, just turned 21) sister says to me today. "Can we have a cook out at your house this week? I'll bring the rum!" :lookaroun
I replied... No problem C'atin Jack.
Anyway... made me giggle. She's sooo not the drinking type... she said this weather's been making her want mixed drinks. :lol:
Annnnd we're supposed to hit 89 this weekend. :brick: It's too early for 89!!! That means we'll be in the 100's by May! :dazzle: UGHHHH
Hee.. Mixed drinks are yummy... without the rum of course... Never cared for the stuff. :lol:
nibblesandbits
Well-Known Member
Oh, you poor person...100 degrees. I feel so sorry for you...:lookarounThat would be awesome Bun! Don't look too hard... I can always ask you later.
So my (very sweet and innocent, just turned 21) sister says to me today. "Can we have a cook out at your house this week? I'll bring the rum!" :lookaroun
I replied... No problem C'atin Jack.
Anyway... made me giggle. She's sooo not the drinking type... she said this weather's been making her want mixed drinks. :lol:
Annnnd we're supposed to hit 89 this weekend. :brick: It's too early for 89!!! That means we'll be in the 100's by May! :dazzle: UGHHHH
(And the mixed drink thing is awesome! :ROFLOL:
Wow. Thanks sweetie!!! I can't wait to try it out!
nibblesandbits
Well-Known Member
By the way, never officially said...Hi Jess!!!
DisneyBunny
Active Member
It's soooo good. I just love homemade pizza. We never buy the frozen stuff. Plus there's no preservatives or additives. Let me know how it turns out if you try it!
:ROFLOL: LOL I've got the connections too... but since they advertise here... (and I was just too lazy to call) :lookaroun I figured Marie was your best bet. :lol:
Me either. I'm a Vodka girl. :lookaroun :king:
Psht. You try taking a kiddo out to play in 100 degrees... she doesn't even understand why she's so miserable. :lol: It's quite sad really...
DisneyBunny
Active Member
Well, I've got to get ready to go..
Talk to you all tomorrow!
Talk to you all tomorrow!
mpoppins76
Well-Known Member
That's cute. My innocent little sister turned 21 last July and it was so weird to see her w/ a glass of wine at Christmas time.That would be awesome Bun! Don't look too hard... I can always ask you later.
So my (very sweet and innocent, just turned 21) sister says to me today. "Can we have a cook out at your house this week? I'll bring the rum!" :lookaroun
I replied... No problem C'atin Jack.
Anyway... made me giggle. She's sooo not the drinking type... she said this weather's been making her want mixed drinks. :lol:
Annnnd we're supposed to hit 89 this weekend. :brick: It's too early for 89!!! That means we'll be in the 100's by May! :dazzle: UGHHHH
Mmmm, mixed drinks in the summer time. :slurp: Funny, OT mixed drink story: DBF loves the girlie fru-fru drinks. The very 1st time he came to visit me in Chicago, we went out for drinks at this cute, rustic, little pub his 1st night there. I order a beer and he orders....a strawberry daquiri. WITH whipped cream. :lol: It was so cute, I was hooked even more than I was already. Of course when the waiter brought it, he gave ME the daquiri and I said "Oh no, that would be his."
:ROFLOL:Hey Nibblies!
(And hello to everyone else! :wave
I can't wait!
I'm planting my herb garden this weekend hopefully... I can't wait to go pick out all the seeds!!!! :slurp: I'm so excited! We're going to wait to start the veggie garden for another couple of weeks... we have alot of yard work to do still. :lol: But I am so excited to grow my own basil, lavander, thyme and such... Makes me giddy just thinking about it! Not to mention the peppers, beans, tomatoes, strawberry's... :slurp: :slurp: :slurp: YAY.
nibblesandbits
Well-Known Member
Jess said:
Lazy...:lookaroun
nibblesandbits
Well-Known Member
Bye Bunny!!! Glad you were here today!