[RiversideLen]

I made chicken stuffed peppers. Had one with rice and cauliflower for dinner.

[RiversideLen]

CWC, your dinner sounds delicious!

I took a container of potato soup from the freezer and had it with a bratwurst and green beans and carrots.

[RiversideLen]

Had a burger and fries.

[RiversideLen]

I'm in the process of making a batch of sandwich/burger buns.

[RiversideLen]

I made a pot of cream of cauliflower soup. I had a bowl for dinner with a pork loin sandwich.

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[RiversideLen]

Thanks, everybody, for the compliments on my pizza.

It's been a while since I made a true deep dish pizza, I was following a recipe on KAF and they called for par baking the crust for 10 minutes. When I did that I found the crust starting to develop oven spring. Then the next time I did it, I placed the cheese on the crust hoping that would help keep down the oven spring. If I recall correctly, it did not but it didn't hurt giving the cheese a little head start as all the topping cover it. I think the problem with the KAF recipe is the amount of yeast it calls for, 2 3/4 tsp. If I make it again I will reduce the yeast to one tsp.

[RiversideLen]

I had a pork chop, pasta and broccoli and carrots.

[RiversideLen]

Kimbob, your Shorty is a cutie!

[RiversideLen]

I was thinking the same thing, Mike. I had to roll out the crust fairly thin, more thin than what you expect from a deep dish pizza, but I made it in the deep dish style. I place slices on Provolone directly on the crust, then sliced stuffed pepper and onions. I mixed shredded cheese with the sauce and covered everything with it. I baked it at 450f for about 15 minutes. It came out pretty good, soft crust nicely browned on the bottom. I could have done with a little less sauce but it was good.

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[RiversideLen]

Happy Birthday, Joan!

[RiversideLen]

I made my buns last night but all this pizza talk has given me a taste for it, so instead of making 8 buns I made 6, reserving about 190 grams of dough for tonight's pizza. I have never used this dough for pizza and I expect there will be considerable oven spring so I think I will make the pizza in a cast iron pan.

[RiversideLen]

When I make sandwich/burger buns, I use my USA lasagna pan as a proofing box for all the reasons that Mike stated. In fact, I bought the pan specifically for that purpose.

[RiversideLen]

That bread looks great, Kimbob! I bet it would go good with soup too.

[RiversideLen]

I made stuffed peppers today, baked 3 and froze 3. I had one for dinner with a baked sweet potato. Stuffed peppers for the next 2 days although the sides will vary.

[RiversideLen]

I had some veggies that needed to be used, a potato, some broccoli and baby carrots, so last night I made it into soup. I added a chicken thigh to it that I had in the freezer. Had it with a meatball sandwich.

Tonight I'll be making roast salmon, will have the remaining soup and maybe some brussels sprouts.

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