Originally Posted by RubberSponge:
I have walking pneumonia and didn't want to cook. So McDonald's McPick2. Hoping the salt intake helps the antibiotics kill the invader.
Sorry to hear about your allergies, flu, Parkinsons. :-) [Reply]
Originally Posted by RubberSponge:
I have walking pneumonia and didn't want to cook. So McDonald's McPick2. Hoping the salt intake helps the antibiotics kill the invader.
Sorry you were one of the unfortunates to have crossed Hillary's path on her pneumonia tour. [Reply]
Originally Posted by RubberSponge:
I have walking pneumonia and didn't want to cook. So McDonald's McPick2. Hoping the salt intake helps the antibiotics kill the invader.
That sucks. Sorry to hear it. Hope you feel better soon! [Reply]
Originally Posted by RubberSponge: I have walking pneumonia and didn't want to cook. So McDonald's McPick2. Hoping the salt intake helps the antibiotics kill the invader.
Originally Posted by RubberSponge:
I have walking pneumonia and didn't want to cook. So McDonald's McPick2. Hoping the salt intake helps the antibiotics kill the invader.
I'm sure your walking pnemonia is from an unhealthy diet. Eat more cheeseburgers and eventially all your problems will go away. [Reply]
Originally Posted by Buzz:
I'm impressed, care to share the recipe on that dough?
Here's the dough.
Originally Posted by :
Why This Recipe Works
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2 tablespoons sugar
½ teaspoon instant or rapid-rise yeast
1 ⅓ cups ice water, (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil, plus more for work surface
1 ½ teaspoons table salt
1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
It's a slow ferment; 3 days is best.
I also tried the sauce, which is super easy and quite tasty.
Originally Posted by :
Sauce
1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 teaspoon table salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper
Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
Make it an hour or more in advance to let the flavors meld. [Reply]
