RiversideLen
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Whenever I've made that kind of salad, I just used a vinaigrette dressing. My way is to dissolve a little sugar in the vinegar, then mix it with equal amount of olive oil. I don't use salt but do use a little fresh ground pepper and maybe a pinch of oregano or fresh basil. Not from a recipe, it's just the way I do it.
That's interesting about Genius Kitchen, Baker Aunt, I go there all the time. Have you run scans on your computer?
I made potato salad today, first time in several years. It was delicious. I used Yukon Gold potatoes for it.
I made sandwich buns yesterday.
I cooking a pork roast for tonight's dinner.
Thank you Joan!
I forgot to mention one other alteration I made to the pizza dough, the recipe calls for 1 to 2 teaspoons of yeast, I cut it to 1/2 teaspoon as I believe most pizza recipes call for far too much yeast. I was proved right, in fact if I make this again I'll cut the yeast to 1/4 teaspoon. If you are making the dough a day ahead of time, or even early the same day, you can easily use the reduced amount of yeast. However, if you are planning to get it in the oven in the next hour or two, you'd have to use more. So here's what happened. Per instructions I put the rolled out crust in the 500 degree oven on the stone. I looked at it about a minute and a half in and I am glad I did, it was puffing up like a pita bread. I removed it and beat the crust down, then topped it and put it back in the oven on the stone for 8 and 1/2 minutes (it was done enough at 8 minutes for most people but I like the cheese a little darker). The crust was well done so the call to prebake it for 4 minutes (one reviewer even said she does it for 6 minutes) befuddles me. As the recipe makes dough for 2 pizzas, I'll make the second one tomorrow. Next time I will not prebake the crust. The crust had s crispness to it. Overall I enjoyed it but I'm not sure I'll make this one again.
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You must be logged in to view attached files.Baker Aunt, my experience with baking a thin crust pizza at 500 degrees is that 8 minutes is the usual amount of time to get the cheese lightly browned so I don't think that is necessarily the intent. What I'm thinking is, I'm going to put the pizza back on the stone and see what the results are. Oh, and btw, you all can just call me Len.
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?
Yesterday I made fried rice with leftover round roast, carrots and asparagus.
Baker Aunt, I like having strawberries, as well as most other berries and cherries mixed in with plain yogurt.
I made a round roast on the grill today.
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.
Amazon has a number of dough dockers that have stainless steel pins.
Happy Birthday Cass, hope you're having a great day!
I made spaghetti and meatballs.
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