[RiversideLen]

Yesterday I made a batch of King Arthur's All-Star Pizza dough https://www.kingarthurflour.com/recipes/new-all-star-pizza-recipe. What attracted me to this recipe was it's large amount of semolina. I did make a little alteration to it, instead of the AP I divided that between White Whole Wheat and KA's Italian flour. Of course I omitted the pizza dough flavor enhancer and dough improver. The dough came out really soft and supple, I'm looking forward to baking it for tonight's dinner. However, I have a question about the procedure, I did the live chat with them yesterday about it but it was obvious the person I was chatting to was not familiar with the recipe and was just guessing. So I thought I would put it to the experienced hands here.

Here it is, it says to prebake the crust on parchment and a pizza stone for 4 minutes, then remove and add toppings, return to the oven for about 8 minutes "but not to the stone". Are they saying it should be put on a pan (it doesn't say that), be put directly on the oven rack (again, it doesn't say)? And why not return it to the stone? Any ideas, thoughts or comments?

[RiversideLen]

Yesterday I made fried rice with leftover round roast, carrots and asparagus.

[RiversideLen]

Baker Aunt, I like having strawberries, as well as most other berries and cherries mixed in with plain yogurt.

[RiversideLen]

I made a round roast on the grill today.

[RiversideLen]

I baked a batch of sandwich buns today. I would have waited a day but I wanted to get it done before the heatwave starts tomorrow.

[RiversideLen]

Amazon has a number of dough dockers that have stainless steel pins.

[RiversideLen]

Happy Birthday Cass, hope you're having a great day!

[RiversideLen]

I made spaghetti and meatballs.

[RiversideLen]

I have a standard size GE convection oven. I don't use the convection mode for baking but I do use it for roasting. I love it. Meats come out juicy and it helps with browning. Plus it's faster. It has 2 separate convection modes, one for roasting and one for baking. The baking mode will reduce the selected temp so that you don't have to make that adjustment manually. I don't know how well that particular feature works because, like I said, I don't use convection for baking. The roasting convection mode makes no temp adjustment and that is the way I use it. The oven is roomy. It's electric and the bottom heating element is built in the bottom so it doesn't show, so the oven floor is easy to wipe out. Of course, you can use it without the convection as well. It bakes evenly in the standard mode.

I'd buy it again.

Good luck, Wonky!

[RiversideLen]

I used to do a substantial garden. But over the years I have shrunk it. And in more recent years the area that I used to garden in floods too easily, which wipes out everything. So for about the last 5 years or so, I have been using "self watering" tomato planters. It's a plastic tub that has a plastic divider that separates the soil from the water reservoir, which is designed to soak up the water from the reservoir into the soil. The tub can hold 1 to 2 tomato plants, although it does get crowded with two. I have 2 tubs and do 4 tomatoes and a couple of parsley. The system works pretty good as long as I give frequent fertilizer and some calcium supplement.

This year I planter one each of Burpee Fourth of July, Mountain Magic, Burpee Big Boy Hybrid and a Health Kick. I planted them 2 weeks ago and they are progressing very nicely.

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[RiversideLen]

I made brownies from a box mix. Added a handful of rolled oats to it.

[RiversideLen]

Hot dogs (Vienna Beef), burgers on the grill with all the fixings.

[RiversideLen]

Yesterday I made whole wheat sandwich buns with sesame seeds.

[RiversideLen]

I made pasta sauce today, from canned San Marzano tomatoes, rib bones from a pork roast I made on the grill and meatballs. Came out real good except I need to thicken it with a little tomato paste, which I will do on tomorrow.

[RiversideLen]

I made a pork rib roast on the grill today. I intend to use the bones to make pasta sauce.

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