RiversideLen
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I made pizza and chicken veggie soup. The soup had celery, carrot, green beans and some red lentils. The lentils give the soup an added layer of flavor.
Nice looking loaves, CWC and Joan.
I became interested in a proper Chicago style thin crust pizza recently after watching an ATK video. So, yesterday I made one and stayed as close as I could to their recipe for the crust (toppings are my own). So I made it with all white bread flour, I usually always use some whole wheat and semolina and have to been known to use rye as well. Although they called for AP, I have more bread flour on hand so that's what I used. While ATK calls for using a food processor, I used my stand mixer, kneaded it for just 5 minutes.
The ATK recipe calls for 2 ½ cups of flour but didn't list the weight (they probably list it on their website but that is behind a pay wall). Since the hydration ratio for this crust is important, I wanted to weigh the flour. I recall that ATK thinks a cup of flour is 5 ounces (a pretty heavy cup, in my opinion) so that's what I went with (12.5 ounces total). The dough came together nicely and quickly. When it was done I weighed it, it came out to 20.4 ounces, which is pretty close to ATK weight of 20 ounces. So that tells me I figured out the weight correctly. It's a slow fermentation, about 2 ½ hours.
The dough rolled out easily.
The pizza came out good. It baked for 10 minutes. The crust is pretty thin yet firm so it doesn't flop when holding a piece. I'll be making this again, adding in some whole wheat.
The dough recipe makes two 12 inch pizzas.
BA, I sympathize with you. A few years ago I was at my neighbors for Christmas Eve, after everyone had gone they were putting away the food. I saw that the cookies I had brought were uncovered so not wanting them to dry out I covered them. Then, a few moments later, she was taking the pasta sauce to the fridge and the handle of the pot broke off, causing the pot to fly to the floor and getting sauce all over the kitchen. The cookies I had just covered had sauce on the cover (yea, the cookies were saved!). Anyway, they bid me farewell and spent the next 30 minutes or so cleaning up sauce.
The meatloaf, I made a half recipe as I only had 1 pound of ground beef. I divided the meatloaf into 3 equal loaves so to take the guesswork out of how much to have at any one meal. It came out pretty good, I enjoyed it. I'll make it again. I'm thinking this might be good with ground turkey or chicken.
