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  #91  
Old 02-08-2012, 05:44 PM
Don-Dad Don-Dad is offline
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I did not use the whole package of flour, it was a 5 cup bag, bought some special flour, farina? It's italian, cost $2.99 for the small bag.

Any how, i'll try to make pizza with the dough Friday and see what happens.
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  #92  
Old 02-08-2012, 06:01 PM
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Quote:
Originally Posted by Don-Dad View Post
I did not use the whole package of flour, it was a 5 cup bag, bought some special flour, farina? It's italian, cost $2.99 for the small bag.

Any how, i'll try to make pizza with the dough Friday and see what happens.
Let us know how it goes.

Nice Don (CT). That was good.
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  #93  
Old 02-10-2012, 11:09 PM
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Bjorn74 Bjorn74 is offline
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Here's mine.





I decided to make a batch the other day in case you had some other questions. Turned three 8 oz dough balls into pizzas. Two became a loaf of bread and the last one is going to be tomorrow's breakfast. Smoked pork loin, hollandaise, eggs and whatever I think of throwing on it.
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  #94  
Old 02-10-2012, 11:35 PM
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Something went wrong, my dough sucked! Easily broke apart, still seemed a bit "dry". Baked one for the heck of it, it tasted ok but was not very "airy" kind of dense.

May try again, when I feel in the pizza making mood.
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  #95  
Old 02-11-2012, 04:18 PM
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Bjorn74 Bjorn74 is offline
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Sounds like you've got too much flour. Try weighing the flour next time instead of volume measurements. Volume can vary by as much as 40% due to compaction and how you scoop it. It should be about the texture of joint compound or just a bit thicker when it goes into the fridge. You really just mix it and it will probably only barely be stiff enough to knead right before it's ready to rest.

My dough is usually like this:



It's a little bit more stiff when it goes into the fridge.
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Last edited by Bjorn74; 02-11-2012 at 04:20 PM. Reason: Added that last bit.
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  #96  
Old 02-11-2012, 04:32 PM
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Here's the breakfast pie.



Made Hollandaise for the sauce and topping.
Smoked Pork Loin slices
Onion
Green Pepper
Mozz & Cheddar
Mushrooms
Green Pepper
Scrambled eggs poured on once the crust rose to (try to) keep the egg from running off.

The eggs did run off a bit and I had to remove the run off to keep it from burning. Tasted pretty good. I have done it with sunny side up eggs, cracked directly onto the pizza. It makes them more like poached eggs that way.
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  #97  
Old 02-11-2012, 06:07 PM
Don-Dad Don-Dad is offline
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Let me pull that scale out of my ass

I'll have to try again with the bread flour I have left.
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  #98  
Old 02-16-2012, 04:47 AM
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Made dough again today, halved the original recipe from last week, except for the water, used 1 cup, the dough was a much better, I had no trouble kneading it by hand and it's now in the fridge for a friday night pizza. Fingers crossed it's better than the last one.
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  #99  
Old 02-16-2012, 01:25 PM
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Quote:
Originally Posted by Don-Dad View Post
Let me pull that scale out of my ass

I'll have to try again with the bread flour I have left.


Nice!
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  #100  
Old 04-08-2012, 02:03 AM
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Shaved asparagus, tomatoes, a very special olive oil (Can't remember what it's called, more on that later), salt, pepper, cheese and a swirl of a well aged balsamic right out of the oven. Delicious.
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