My second passion - FOOD

[Paramecium]

4½ cups (22.5 ounces / 637.9 grams) bread flour
1½ cup (12.5 ounces / 354.4 grams) water
1 tablespoon (0.27 ounce / 7.7 grams) active dry yeast
3 tablespoons (0.5 ounce / 14.2 grams) powdered milk
1 teaspoon (0.2 ounce / 5.7 grams) salt
1 tablespoon (0.42 ounce / 11.9 grams) sugar
2 tablespoons (1 ounce / 28.4 grams) melted butter

In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.

Mix thoroughly until yeast has fully dissolved.

Mix the remaining dry ingredients together in a separate container and add them to the mixer.

Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the butter one tablespoon at a time).

While the dough is kneading, add ½ cup (4 ounces) of melted butter to a 14" pan style pizza pan making sure that the butter completely covers the bottom. FOR BEST RESULTS USE A DARK COLORED PAN

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time. You should cut it in half and one half makes a 13X9 pan.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 1½" thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours). Let it sit and ferment in the refridgerator for the full 24 hours for an amazing tasting pizza!


WHEN READY TO MAKE

Preheat oven to 500 °F for about 30-45 minutes.

Remove dough from the refrigerator and add sauce, cheese, and toppings.

Bake at 500 °F on a pizza stone for 14 minutes.

I made this tonight! It was an amazing pizza! Make sure you use a low moisture cheese!

Do not worry about the 4 oz of butter in the pan, yes you really do need to use that much! That is the secret to the recipe!

It is best as a 2 -3 topping pizza so the dough thoroughly cooks.

I suggest using a spicy almost paste like consistancy sauce. I make my own each year using garlic, tyme, oregano, and tomatoes out of the garden!

[ChuckG]

I'll try it if you let me borrow your kitchen aid mixer. That's an item that's still on my wish list.

[Paramecium]

If i do not want to get the mixer out, I will just use the bread machine on dough cycle.

[Paramecium]

This February when I get my beef and my hog from the locker plant, we are making home made pepperoni!!!!!

[ChuckG]

Originally Posted by Patrick™

If i do not want to get the mixer out, I will just use the bread machine on dough cycle.

My wife sold our bread machine at the last community garage sale. Without my permission I might add.

[Paramecium]

Since I buy yeast by the pound and actually cook, the bread machine has been in constant use. I purchased it 8 years ago, but never really used it until I moved into this house with a real farm house kitchen! So now I have all the counter space I could ever want!

[ChuckG]

My fav with the bread machine (I once had) was making cinammon raison bread.

[ivyvine1]

Lentils was too short of a reply so:

I love Lentils

[Paramecium]

I made my world famous pizza again tonight. I cut the dough in half and used half for bread sticks and half to the 13X9 pizza.

I made hamburger pizza. Take a pound of ground beef, and season WELL with salt, black pepper and white pepper.

For the crust on the pizza I added 1/2 teaspoon of garlic salt and one teaspoon of garlic powder to the butter that coats the pan.

For the bread sticks I used one stick of butter with 1/2 teaspoon of garlic salt and one teaspoon of garlic powder.

I about fell over in pure food bliss.

For the bread sticks roll out into a 13X9 square and cut in half short wise. Then cut into strips from 1/4 to 1/2 inch wide depending on how you like your sticks. Use your pizza cutter for this as it makes cutting the sticks sooo easy.

Now bake them but keep a close watch on them. You want them lightly browned. If you really brown them, you lose that melt in your mouth, better than any breadstick you ever had texture. I mean these will knock your socks off.

Immediately out of the oven, I dump them in a loaf pan and brush them well with the garlic butter mixture.


I am sitting here stuffed!

Plus I have chocolate chip cookies in the oven, but that is another posts!!! LOL!

[ChuckG]

THAT'S IT.

I'm running out and buying a new bread machine right now..................