user 60606
אשר
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The Original Old Farts Club
- Thread starter yooper420
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My local shop makes a bacon cheeseburger pizza with mustard instead of pizza sauce. I like it but I’m the only one in my house lol
That sounds pretty awesome to me I may try it now that I committed to make pizza dough tomorrow.
joeb631a
Well-Known Member
Ive smoked with these guys .... I think
Love these guys
Unca Walt
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Add a lotsa yeast, laddie. Puffier the better.
But it will work for the munchies
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here's the recipe that has finally worked for me..
686 grams of flour
432 grams of water
half a teaspoon of yeast
9 grams of salt
2 teaspoons of corn oil
disolve the salt into the water and add 3/4 of the flour mixed with the yeast into the water..with the paddle on your kitchenaid blend for 2 minutes..it's going to be a sticky mess but this is good..now cover your bowl and let it rest for 20 minutes..
after the 20 minutes it's time to add the rest of your flour..
I use the paddle and just stir it in by hand..then I switch over to the dough hook..
get the dough hook cranking on the KA on number 1 setting and do not over mix..I run it for about 8 minutes at the most and in the last 2 minutes I add my corn oil..
the reason for this is if you over knead it it breaks down the structure of the flour and becomes more like bread dough..also the reason for letting it sit for 20 minutes is to let the dough hydrate and if you add the oil in to early it causes your dough to over heat when it's mixing..
I want it to read at 80 degrees when it's done..
now it's time to cover the bowl again for another 20 minutes and take a bud break of some NL5
now cover the dough for 5 minutes to let it rest..
it's time to divide into 3 now..I like to weigh it so that each piece is even..this dough will give me 3 12 inch pizzas..
you'll need 3 rubbermaid containers like in the picture coated with a very small amount of corn oil..I just use a papertowel to rub it on..this helps to keep the dough from sticking in the containers..
curl the dough up with your hands to form a ball..
now cover the containers with your lids and into the fridge it goes for at least 24 hours for the cold fermentation process..
this dough can last for up to 4 days in the fridge..
Lmk if you want the rest on how to saucer, cheese and bake it.
Happy Friday!
Freeh
that is it , that is Rosso’s Famous Pizza Dough Recipe!
thanks to my Friend Freeheeler!…good to see you Amigo!
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Morning
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Stain , yer killing me
did you use Head Country bbq sauce?….you do know that Head Country is made right there in Ponca City
smoking some Jalalabad Star x G13/Hashplant x c99 with a 14 month cure
smooth as silk
did you use Head Country bbq sauce?….you do know that Head Country is made right there in Ponca City
smoking some Jalalabad Star x G13/Hashplant x c99 with a 14 month cure
smooth as silk
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anyone else around this joint do a wake and bake?
I know Brother Pute only smokes in the evening , unless he is going to a baseball game and then he hits the hash pipe in his truck before going into the stadium
ask me how I know
I know Brother Pute only smokes in the evening , unless he is going to a baseball game and then he hits the hash pipe in his truck before going into the stadium
ask me how I know
