The Original Old Farts Club

[user 60570]

Best pizza dough Oma’s kitchen

2C warm water

Pinch of sugar

1 pack dry yeast

3T olive oil

5-1/4 C (bread flour. Bred flour is important here. You can use plain flour too which I have but bread flour will give your dough a much better pull and consistency to work with)

1-1/2 t salt

Mix all together starting with dry ingredients then add warm water. Kneed for a bit and let sit on counter covered with dish towel for a couple hours or so. Punch down kneed again. At this point you can divide dough into three sections. Put two in the fridge (leave fridge bags open as it will rise more in the fridge) for later and press one out on pizza sheet. Let rise for a couple hours or the rest of the day. Brush with olive oil and decorate as desired

high oven temp 425-450 for about 20 minutes

Very easy

awsome!

thank you so much!

it looks similar to the old one that I lost

it was all measured out in grams , water , salt , flour

I lost my recipe from RossoReefo , a professional chef trained in France , Emiral Lagasse actually stole one of Rosso’s recipes , I think it was for bbq sauce

and yeah , we use King Arthur’s flour for the dough

 

[user 60570]

 

[user 60606]

The U.S. sank that Russian warship, not Ukraine

Putin said yesterday with the successful launch of the Sarmat 8 ICBM it ensures that one hypersonic rocket with its multiple nuclear warheads could take out every major city and every port there whether sea or air in Texas alone .

 

[SubmarineGirl]

awsome!

thank you so much!

it looks similar to the old one that I lost

it was all measured out in grams , water , salt , flour

I lost my recipe from RossoReefo , a professional chef trained in France , Emiral Lagasse actually stole one of Rosso’s recipes , I think it was for bbq sauce

and yeah , we use King Arthur’s flour for the dough

I use king Arthur’s too but the bread flour will help when your stretching it out and you can tell the difference between that and king Arthur’s all purpose flour the ”bread” flour makes a big difference to me in the consistency too. I’ve tried several pizza dough recipes and this one is my go to that everyone loves. I also have a cool dough mixer that does all the mixing and rising itself I just drop in the Ingredients and push go like a lazy girl

 

[user 60570]

I use king Arthur’s too but the bread flour will help when your stretching it out and you can tell the difference between that and king Arthur’s all purpose flour the ”bread” flour makes a big difference to me in the consistency too. I’ve tried several pizza dough recipes and this one is my go to that everyone loves. I also have a cool dough mixer that does all the mixing and rising itself I just drop in the Ingredients and push go like a lazy girl

yep yep , we buy the bread mix

and we use the Kitchen Aid with the dough hook for mixing

not lazy , smart

 

[Hippie420]

I prefer to get my stubby, arthritic fingers in it. I always do a little extra, 'cause I'm a dough muncher. Don't know why, but any dough I make always gets tasted while I'm making it.

 

[SubmarineGirl]

I prefer to get my stubby, arthritic fingers in it. I always do a little extra, 'cause I'm a dough muncher. Don't know why, but any dough I make always gets tasted while I'm making it.

I like my hands in the dough too. Lately getting off on squishing the butter in the flour to make my pastries there is something relaxing about that for some reason.

 

[user 60570]

I prefer to get my stubby, arthritic fingers in it. I always do a little extra, 'cause I'm a dough muncher. Don't know why, but any dough I make always gets tasted while I'm making it.

yes Sir , that is part of the experience for sure

the old recipe I had two stages and I forget what is what

but between the first stage and second stage , there was a 30 minute pause before adding more ingredients and finally letting it rise

then it is punched down , rise again , and then into the fridge for 24 hours

it is a chemistry thing and I’m sure there are some very secret tricks to the trade

 

[SubmarineGirl]

yes Sir , that is part of the experience for sure

the old recipe I had two stages and I forget what is what

but between the first stage and second stage , there was a 30 minute pause before adding more ingredients and finally letting it rise

then it is punched down , rise again , and then into the fridge for 24 hours

it is a chemistry thing and I’m sure there are some very secret tricks to the trade

Not much thinking with this recipe just using fresh yeast is the only trick. I usually make my dough in the morning and flatten one out and let it rise most of the day till I’m ready to put something on it. I think it tastes better the longer you let it rise

 

[Hippie420]

Damn. Now I'm hungry.

 

[SubmarineGirl]

Damn. Now I'm hungry.

Me too now I want some pizza

 

[Hippie420]

Pizza, pasta, or anything too slow to outrun me!

 

[boo]

how about center loin jerk pork chops...just fired up the grill for a yummy dinner tonight...I love me some good new york italian pizza...I grew up eating it and am finicky about my pie...

 

[user 60570]

Not much thinking with this recipe just using fresh yeast is the only trick. I usually make my dough in the morning and flatten one out and let it rise most of the day till I’m ready to put something on it. I think it tastes better the longer you let it rise

lots of ways to improvise and that is part of the fun

i remembered that when mixing flour with all the other dry ingredients , only use about 3/4 of the flour

mix it all together , cover and let sit for 30 minutes

then add the rest of the flour , kneed , yada yada yada……pizza dough to die for

 

[SubmarineGirl]

how about center loin jerk pork chops...just fired up the grill for a yummy dinner tonight...I love me some good new york italian pizza...I grew up eating it and am finicky about my pie...

Jerk pork chops sound good too. At least you have food boo, I only have pizza dreams now thanks to big

 

[stain]

Apple smoked bacon wrapped pork loin. Is on the menu for 89ers land run day on sat. Parade and caravel. I can't eat pizza. The sauce hurts me.

 

[joeb631a]

Apple smoked bacon wrapped pork loin. Is on the menu for 89ers land run day on sat. Parade and caravel. I can't eat pizza. The sauce hurts me.

Apple smoked bacon wrapped pork loin. Is on the menu for 89ers land run day on sat. Parade and caravel. I can't eat pizza. The sauce hurts me.

My ex wifes sauce hurt me ,along with the rest of her cooking ....

 

[Freeh]

awsome!

thank you so much!

it looks similar to the old one that I lost

it was all measured out in grams , water , salt , flour

I lost my recipe from RossoReefo , a professional chef trained in France , Emiral Lagasse actually stole one of Rosso’s recipes , I think it was for bbq sauce

and yeah , we use King Arthur’s flour for the dough

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

ahh!!! much better

the dough looks great but now needs to be knead for about 2 minutes by hand..this is where you have to learn how the feel of the dough should be..sprinkle very little flour on your board and knead it by folding it over and then turning and folding again..you want it elastic and wet but not so wet that it sticks to the board or your hands..you also don't want to add to much more flour or your dough won't rise as nice..basically youre looking at 60% hydration to the flour ratio..

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..

this is what the dough looks like after 24 hours..it's very soft an wet..just perfect..
now lightly flour your board and gently sprinkle a small amount of flour on your dough..
with your finger tips work the dough out from the center so you can begin to toss..
I'm not perfect at tossing so I just use my fists and let gravity stretch it out for me..
never use a rolling pin..
I can get this dough so thin that I can read the newspaper through it but don't get it that thin..
I like a thick crust on the outside of my pizza but very thin towards the center..

Lmk if you want the rest on how to saucer, cheese and bake it.
Happy Friday!
Freeh

 

[OGKushman]

There really ain't nuffin smoother than the finest moonshine.

Here's why: If a dude makes icky moonshine, his customers become... gone. Reputation is everything. The idea is to make stuff better than what you can buy.

So the best -- most successful over decades -- sippin' comes from a Mason jar.

My favorite shines are made with Scottish waters, possibly stored in charred oak sherry casks, or maybe distilled 3 times with a splash of heads and a hint of tails. Nevertheless, ive been known to drink specific Anejo agave spirits and now I’m lost what were we talking about

 

[SubmarineGirl]

Apple smoked bacon wrapped pork loin. Is on the menu for 89ers land run day on sat. Parade and caravel. I can't eat pizza. The sauce hurts me.

You can eat a BLT pizza. There is no sauce and it’s the best ever if you like BLTs