Aurora_Indicas_Dad said:
wow dude..lookin good. got the sugar daddy in the mix now huh?can you see a big difference now that your feedin it to em?
Not quit yet. Im just giving a little bit durring veg "1/2 tsp a gallon" but comes time for flower im giving it the all steam ahead "2-1/2 tsp a gallon"...
Aurora_Indicas_Dad said:
What kinda sauce you use for the pizza bro? im italian so you already know i wanna know.it best be on point though man,i'm used to an italian family handed down recipe homemade pizza.lets see the recipe bro =)
if you can make a pizza as goos as you grow then it should be good
I usually use some kind of pasta sauce like Bertolie brand sauces but iv used all dif kinds. I am not big on home made sauce... And lets see here, the recipe.....
OK ingredients
2 tsp active dry yeast
1 tsp salt
1 tab sugar
1 tsp garlic powder
3 tbl powdered milk
1 tsp Italian seasoning "basil, oregano, parsley"
1 1/2 cup hot water
2 tab Ex virgin olive oil.
About 4 cups of King Arther white flour, this is the best flour ever. I buy mine at Kroger but your walmart might carry it. If you cant find it thin just go with a high grade baking flour.
1. OK first mix all the dry ingredients ex the flour together in a bowl.
2. Add the water and mix well,
3. Now add in the olive oil mix and let proof for about 10 min.
4. Start adding 1 cup at a time of flour into the mix, with eery cup make sure to mix till there is no moor dry flour.
5. Keep adding in flour until you cant mix very well any moor bec its so thick
6. wash your hands and start needing with your hands. What you want to do is on a flat surface a counter or something. Start pushing the dough down as if you were stretching the dough out but when it gets thin fold in half and keep repeating.
7. While your doing step 6 look for any sticky spots on the pizza. If your hands are sticking to the dough sprinkle flour on it and keep kneading.
8. Once you have no moor sticky spots on your pizza. flip it over. It should look like a perfect ball just tuck in the sides.
9. Now throw into another big bowl coated in ex ver olive oil. And rub down the dough so it has a coat of ex ver olive oil on it too...
10. Cover tight and place into the fridge.... This is the important part. Make sure you leave in the fridge at least 6hrs but no moor than 24hrs... I like 12hrs... Anyways the longer the better.
11. Pull the dough out and punch to get all the air out.
12. Now pre heat your oven to 425 deg.
13. There you go you can make a deep dish or cut it in half and make 2 12" pizzas or 1 big 16"...
pizza
