Hey, Deb! I made a pizza today - one that was on a King Arthur Flour email that included sausage and spinach.
I followed the dough recipe that was on the email. I let the dough rise at room temp for one hour, and then refrigerated the dough for about five hours. Here are the pictures:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1259.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1264.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1263.jpg)
Scott had me brush a little melted butter on the edges before I put them in the oven.
That pizza was so unique. I just love King Arthur Flours emails and website!
My confidence is slowly building with pizza crusts. Next step? BREAD!
Mrs S
About all I can say is, WOW, that looks great Mrs S.
;D
Holy smoke. Look at that pezzzza pie. Nice June.
Dang Mrs S. You don't play games. Bet you quit school cause they had recess!
That is one of the most beautiful pizza/pizza pie I have ever seen.
I think Miss Deb is gonna give you an A++++.
Congrats to Scott for the thinking of the brushing of the butter.
WOW!
I just had an awesome Oak Smoked Tri-Tip and that still looks great.
You must let me know when you vacation in San Diego so you can stop buy and show me. :D
Dang it June. It's about 1:10 AM here. I looked at your pics. Look great. Have to go scrounge around in the fridge. I'm salivating. No pizza though >:(
Quote from: classicrockgriller on May 16, 2010, 07:22:07 PM
I think Miss Deb is gonna give you an A++++.
Congrats to Scott for the thinking of the brushing of the butter.
WOW!
Like CRG said WOW! That is absolutely perfect!!! A+++++
Those emails have some great ideas. Yes, Yes bread is the next step!!
Holy Crap!
That has to be the best lookin pie have in years!
I have so gotta try this.
Not many recipes that call for spinach and I likes spinach.
Thanks Mrs. S.
Looks good June!! Scott didn't tell me about those, figured he would have said something just to rub it in knowing I was at work.
Thank you everyone!
I owe the success to the Kitchen Aid mixer and the instant yeast (that the KAF recipes almost always use).
Not to mention the encouragement from Deb, Pensrock, 10.5 ,,,,virtually EVERYONE on this forum.
Giz, I would LOVE to visit San Diego some time, and when we do, I will gladly cook a pizza pie for you. I hope my skills with pizza crust will be even better by then........
OU, if you look at the King Arthur Flour website, I am sure you will find this recipe. If not let me know and I will forward the email with it.
Mrs
Mrs. S.
I did find the recipe, thanks for the offer.
Now to find some semolina flour.
OU, I found our's in the Health Food section of a local grocery store. You could always go to a health food store too.
Mrs
OU,
Around here semolina flour is in the Italian section or if your stores carries the Bob's Red Mill flours they might have it (sometimes the Bob's flours are in the health food section) It looks sorta like cornmeal (but it's not corn).
Deb
Thanks Ladys for the pointers on findin the semolina.
Miss June - those ain't pizzas - them is "heaven in a pan!!!"
Great looking pizzas. I made bread last weekend, all went well after it was thawed out. ;) :D
Ok, Pens. How difficult is it to make bread? I almost always have trouble with the temp of the water for the yeast. My loaves never rise like they should.
What temp do you usually use for the water? Do you use regular yeast or the instant yeast?
Quote from: seemore on May 17, 2010, 05:34:54 PM
Ok, Pens. How difficult is it to make bread? I almost always have trouble with the temp of the water for the yeast. My loaves never rise like they should.
What temp do you usually use for the water? Do you use regular yeast or the instant yeast?
Instant yeast doesn't need to be proofed so I use room temp water. White Bread 101 from the King Arthur Flour Baker's Companion is incredibly easy, throw everything in the bowl - mix then knead . Different name but this (http://www.kingarthurflour.com/recipes/white-sandwich-bread-recipe) looks like the same recipe.
Quote from: seemore on May 17, 2010, 05:34:54 PM
Ok, Pens. How difficult is it to make bread? I almost always have trouble with the temp of the water for the yeast. My loaves never rise like they should.
What temp do you usually use for the water? Do you use regular yeast or the instant yeast?
I always had the same problem, never could get bread to turn out like, bread.
The yeast kicked my a$$ every time.
Sonny's Sweet bread is the first bread/buns that worked for me, now I'm goin to give loaf bread a shot.
proof? yeast? water temp? I just take a frozen loaf out of the packet, thaw let rise and bake. It is soooo easy to make bread. ;D ;D ;D ;D ;D
You should do as Deb suggests, I am no baker, thats for sure. :)
OU let me know how the bread turns out.
Pens, I thought you baked bread..........I know you do your own pizza crusts...don't you?