tonights dinner

[pnj]

working on my dough recipe...

http://img.photobucket.com/albums/v157/pnj666/pizza1a.jpg

http://img.photobucket.com/albums/v157/pnj666/pizza1.jpg

[LordOpie]

looks yummy! Seriously.


We had a giant piece of meat and red wine. Dromos or something.

[SkaredShtles]

Had pesto pasta with fresh bruschetta and a green salad. 'Twas good.

[DRB]

Did you cut that with a pizza cutter or scissors?

[trailblazer]

table saw:monkeydance:


so what's on it?

[pnj]

Did you cut that with a pizza cutter or scissors?

http://www.amazon.com/RSVP-World-Class-Pizza-Cutter/dp/B0000E2GT5

[pnj]

table saw:monkeydance:


so what's on it?

was this to me?

Cheese, basil, sauce.

I made 8 batches of pizza dough over the weeekend and was kind of low on ingrediants (cheese, basil, sauce) when I cooked this one though...

[trailblazer]

looks tastey

[SkaredShtles]

<snip>
I made 8 batches of pizza dough over the weeekend and was kind of low on ingrediants (cheese, basil, sauce) when I cooked this one though...
:shocked: So what was the winner?

[pnj]

:shocked: So what was the winner?

The one in the picture, pretty much.

I used buttermilk inplace of water. I didn't heat the milk up, just dumped it in strait from the fridge. I thought it might kill the yeast but it just slowed it down some.

Normally my dough will rise and rise and rise and rise. even after I put it in the fridge, it will continue to rise. Not this time.

But this dough was easy to work. I never use a rolling pin, just my hands. It stayed stretched out and as you can see from the pictures, the dough rose nicely on the outside edge. Nice and chewy, yet crispy. Cooked at around 525 or so. I'm using a POS oven so I have to work with what I've got....

I did make another dough with half the yeast and cold milk as well. It seemed to rise just fine, I've yet to put it in the oven though.. (I ate a lot of pie this weekend :thumb: )