There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
I've just put together RLB's recipe for pizza, but it doesn't look right. I had to add a couple of Tbsp extra water because the dough wasn't moistened enough, but it didn't ever form into a proper ball -- it's just a ragggedy piece of dough.
It's resting at the moment for 30 minutes.
I was planning on putting it in the fridge and baking it tomorrow.
Did I mess up, or is that the way this particular dough should look?
Thanks for any advice.
Hello, I have never made traditional "chicago style" deep dish pizza before. I was wondering if you can use a traditonal pizza crust recipe or is there a different recipe for a deep dish crust? Also, do you still bake it in a 500 degree oven like thin crust? Do I need a deep dish pizza pan, or can I use a cake pan?
Thanks!
This evening, on a Bhangra-fueled whim, I tried making a bunch of Indian food. I made Zeera Murg (Cumin Chicken), Saag Paneer (Spinich with Cheese), a Basmati Rice / Red Lentil Pilaf, and Naan.
It wasn't bad, but I didn't think the meal came out great. What should you expect when you turn to that classic of Indian cooking, The Joy of Cooking?
Nevertheless, here is the naan recipe I used. If anyone actually knows something about Indian food or culture and has recipes to share, I'd love to hear it.
Naan
4 naan
Pizza woes again...
It's supposed to be the easiest food in the world to make, right? Then why do I keep screwing it up?!? I can make things far more complex without a problem, but apparently the pizza fairy has skipped me.
The problem lies in the crust, of course.
I've tried different recipes, some failing more than others.
The recipe I've followed lately is
2/3 cup water
1 tbsp. Olive Oil
1 3/4 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1 1/4 tsp. instant yeast
I mix it all together and then knead (adding more flour as necessary to keep it from being so sticky) for about 10 minutes. I let it rise for an hour or so (sometimes more), then knead again, let it rest for another half hour, then try to punch it down and stretch it out. What I usually end up with is crispy crust, when I'm looking for chewy crust.
Tonight I tried using my starter to make a sourdough pizza:
It turned out very good. I was afraid it would be too sour, but the sourness was totally overpowered by the tomato and garlic sauce.
I used something in the ballpark of:
1 cup starter
2 cups bread flour
1 cup water
2 teaspoons salt
I had a bit of extra dough so I made breadsticks too, which are in the foreground.
For the Portlanders reading this site, some interesting news is that A Pizza Scholls moved from the outer westside to SE 47th and Hawthorne (see map).
This place has gotten rave reviews. What they make is really artisan pizza: long, slow rises and nothing but flour, salt, yeast, and water in their dough.
Since the whole point to having a sponge is to add extra flavor and richness to the bread, is there anything from keeping me from doing the pizza dough as a sponge method, or does that only work for bread?
Recipe adapted from Brother Juniper's Bread Book.
My husband worked at the Br. Juniper's bakery in HS so we've eaten a lot of these things.
The basic idea is that taking a good filling and a good dough and bake them together, how can you go wrong? Think savory cinnamon roll, but use your imagination: you could use any dough and any number of fillings.
The bakery used to make a veggie version on a roasted pepper bread and a meat version on an herb bread. Here I've adapted the meat version to use up what we happened to have in the fridge (some extra Kabanosa, which I've seen called a "Polish Slim-Jim"). I think the bakery used to use some kind of salami. Sausage would be good too.
