Another thing. I made a homemade pizza for us today. I broke my first pizza stone but a friend at school let me have hers since she didn't use it. I was looking for a wooden paddle to slide the pizza onto the stone with but apparently no one in retail carries a stone much less a wooden paddle. Anyone got a place to look?
3-3 1/2 cups flour
1 package rapid rise yeast (although I used regular old yeast today)
3/4 teaspoon salt
1 cup very warm water
2 tablespoons olive oil
cornmeal
Start with 2 cups flour plus rest of dry ingredients. Stir in water and olive oil. Stir in enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic. (4-6 minutes). Cover and let rise for 10 minutes on floured surface.
You can make them on lightly oiled pizza pans but I sprinkled cornmeal on my counter and pressed the crust to the size of my stone. I added my toppings and sauce, then scooped it up on a rimless cookie sheet sprinkled with cornmeal and deposited it on a cornmeal- sprinkled stone.
This crust is pretty thick but tasty. I added 2 teaspoons of a pizza spice blend I grind to the dough. also possible is grated Parmesan, whole wheat or cornmeal additions. All are pretty good.
Mama-mia.
Iamnot, I can't seem to access your blog comments. It was very squirrely today. I'm surprised the blog gods smiled on me to post these.
3-3 1/2 cups flour
1 package rapid rise yeast (although I used regular old yeast today)
3/4 teaspoon salt
1 cup very warm water
2 tablespoons olive oil
cornmeal
Start with 2 cups flour plus rest of dry ingredients. Stir in water and olive oil. Stir in enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic. (4-6 minutes). Cover and let rise for 10 minutes on floured surface.
You can make them on lightly oiled pizza pans but I sprinkled cornmeal on my counter and pressed the crust to the size of my stone. I added my toppings and sauce, then scooped it up on a rimless cookie sheet sprinkled with cornmeal and deposited it on a cornmeal- sprinkled stone.
This crust is pretty thick but tasty. I added 2 teaspoons of a pizza spice blend I grind to the dough. also possible is grated Parmesan, whole wheat or cornmeal additions. All are pretty good.
Mama-mia.
Iamnot, I can't seem to access your blog comments. It was very squirrely today. I'm surprised the blog gods smiled on me to post these.
posted by Unknown at 5:23 PM
7 Comments:
I'm pretty much not registering any visitors either. I think the blog gods have pooped on me.
Why not. It's their turn.
My first job was at a family owned pizza place. No air conditioning in the kitchen. Making pizza in the Louisiana summer heat and humidity. $1.55 an hour....
So, was there a lot of sweat being slung when you tossed the dough and all? EEewww. $1.55 an hour was a king's ransom back then, right???
I chopped and weed-hooked cotton for my dad as my first job. Southeast Missouri humidity. I think it was "slave labor" he listed on his taxes...
Sounds good. We have 2 pizza paddles. My husband thinks himself the pizza master. I can't remember where he got them. I want to say it was Bed, Bath & Beyond. I'll find out.
Hey, Bed Bath and Beyond, good thinking! I'll check. Thanks!
The Pampered Chef
I've had mine for about 6 years and it works great but it has no paddle.
DOH! You've got a stone...
I misread what you wrote...
I think I would try a restaurant supply store...the pizza places gotta get their stuff somewhere right??? ;-)
(The recipe sounds soooooo good)
:-)
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