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I'm making another batch of semolina bread today.
I'm going to need to make semolina bread soon, maybe tomorrow.
I just got the course material for next Sunday's class on bread scoring, now I need to decide if I want to have some dough ready to practice on during the class or wait until afterwards.
Good prime rib is hard to find, often overcooked, and the marinade is important, too many of them are mostly salt.
This is pretty similar to the cookie shovel that King Arthur used to sell, I've used ours to safely lower boules into a hot cast iron pan. I think this one is even bigger than ours, and it comes in a 12" size.
We had salad followed by cheese tortellini with diced tomatoes and some shredded cheese.
We had some baked breaded cod from Costco, plus a salad.
A little oven spring is not a bad thing if you like thick crust pizza, but if you parbake the crust that does make getting the sauce and toppings on evenly a bit more challenging.
Has anybody made a Detroit-style pizza, with the sauce on top?
A major reason Project Warp Speed worked was because the government authorized and helped fund the research and then GOT OUT OF THE WAY while the researchers did their work. They also short-cutted the approval process more than for any drug since the 1960's, I suspect.
The reason the distribution system has had problem is because at every level (federal, state and local) government officials feel they have to have some say or control over who gets what, where and when.
But even then, when it works, it works pretty well. We got our first shots yesterday (the Pfizer vaccine) and from the time we left the house until the time we got back home was less than an hour and a half, and that included time spent at the drive-through at Arbys picking up some lunch. There may have been as many as 200 people working the site by the time you count in traffic control, check-in, seeing a doctor then seeing a nurse to get the injection and seeing someone else on the way out after a 15 minute wait in case there are any reactions.
Probably closer to 15 ounces of cheese by the time you add in the 4 cheese blend that I sprinkle on top.
But keep in mind this pizza is 15x20, which is the equivalent of a round pizza that is over 19 inches in diameter.
Godfather's Pizza used to advertise that they put over two pounds of mozzarella on their large (16 inch?) pizza.
I've done par baking for pizzas that I cooked on the grill, but not the ones I do in the oven. I pre-heat the oven to 375, the pizza is on the bottom rack (on an upside down sheet pan) and I bump the temperature up by 5-10 degrees several times during the baking cycle (about 25 minutes) so that the lower element in my electric oven stays on. I think that does a better job of cooking the pizza from the bottom up.
A hobby store or one that supports modelmakers is another place you can get wood strips in various thicknesses. I've even seen them at some hardware stores. They're usually a soft wood, like pine or balsa, the wooden wands that King Arthur used to sell were made from maple, which is a much harder wood. If anybody's still making them, I haven't found them online. Maybe Etsy, that seems to be where the crafters hang out?
BA, you're dinners tend to sound so well-planned and rounded. Around here we don't do a lot of sides with meals. A salad and a bowl of soup or a sandwich is often dinner, sometimes not even the salad.
Recently I've been topping pizza with artichoke hearts, mushrooms, tomato chunks, 8 ounces of whole-milk mozzarella, 6 ounces of havarti and a sprinkling of 4-cheese blend (parmesan, asiago, provolone and romano.) This for a 15x20 pizza.
My sauce recipe, which I'll post after the next time I make it, makes enough sauce to lightly cover 3 of these pizzas. I brush it on so it is pretty uniform.
I think sauce is more important in a stuffed pizza than in a deep dish one, and for a thin crust pizza you really don't want the sauce to overpower everything else.
Happy Birthday, Joan.
A dough with a lot of oven spring makes a great deep dish pizza.
We have appointments to get the vaccine on Wednesday.
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