[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.

Attachments:

You must be logged in to view attached files.

[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.

Attachments:

You must be logged in to view attached files.

[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.

[RiversideLen]

BA, my female sibling received the first dose of the Pfizer vaccine earlier this week. She said she experienced pain in the arm for a couple of days. She was told to alternate between applying heat and ice to alleviate it, she said the ice worked better for her.

Anyway, good luck, hope you have no side effects.

[Author]

Posts