Originally Posted by Fire Me Boy!:
C'mon, it's almost entirely done in a food processor. One more? Please? I really want you to have some success with this, and I think you can!
I don't have a "food processor" and I'm not going to invest in one.
Again, my thanks for all your advice. It was and is appreciated. [Reply]
Im going to make this for snacking over the weekend during the games. has anyone had its good stuff Maynard. Engineer brought this into the office Thursday along with bagel bites, bugles and tostitos dippers. I could not stop eating this crack especially on the bugles. I asked him to email me his wife's recipe. And got this evening thought I would share. I tried to copy and paste just the recipe but its protected. One thing I think I will do different is fry up some bacon and crush into the dip.
Originally Posted by BucEyedPea:
Have you looked into ordering some things online?
Originally Posted by srvy:
Im going to make this for snacking over the weekend during the games. has anyone had its good stuff Maynard. Engineer brought this into the office Thursday along with bagel bites, bugles and tostitos dippers. I could not stop eating this crack especially on the bugles. I asked him to email me his wife's recipe. And got this evening thought I would share. I tried to copy and paste just the recipe but its protected. One thing I think I will do different is fry up some bacon and crush into the dip.
Originally Posted by BucEyedPea:
If your the cook, I don't understand how you can live without one. It's such a major convenience. But each to his own.
Originally Posted by Fire Me Boy!:
C'mon, it's almost entirely done in a food processor. One more? Please? I really want you to have some success with this, and I think you can!
3 cups (16 1/2 ounces) bread flour, plus more for work surface
2 tablespoons sugar
1/2 teaspoon instant or rapid-rise yeast
1 1/3 cups ice water (about 10 1/2 ounces)
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt
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.
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.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Top as desired. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Shape, top, and bake second pizza.
Here's how I make a reuben pizza on sourdough rye.
It's gonna take me forever to type this. I'll try to make it understandable. I make the dough in a bread machine. I got the sourdough starter and crock set from King Arthur flour. I use a great big humongous cast iron skillet.
I make and grind my own corned beef. I use rump or round roasts for ground corned beef. I use the words " I use" a lot. I use Alton Brown's corned beef brine recipe. I get the food grade potassium nitrate at Penn Herb website. I got an awesome meat grinder at Grizzly in Springfield.
I make sure that the water in the dough recipe is 75-85 degrees using a quick read thermometer. When the dough cycle begins, I use a small spatula to make sure all ingredients get mixed up in the bread machine right away.
A salad spinner will help get the moisture out the kraut. (I'm guessing, I don't have one) I let it drain in a strainer thingy for a while. I use mustard instead of 1000 islands dressing. Y'all can use either or both or whatever you want to, if you want.
I leave the cheese off for all but the last ~10 minutes of baking, on accounta I like my cheese not brown, stringy and gooey.
That's all the words I can think of to hunt and peck.
4 oz. water 75-85 degrees
4 tbsp. veg. oil
1 cup sourdough starter
2 cups all purpose flour
1 cup rye flour
1 tsp. raw sugar
1 tsp. kosher salt
1.5 teaspoons, give or take caraway seeds
1/2 (heapin') tsp. active dry (not bread machine) yeast
dough setting
get busy in there with your little spatch
lard the pan
warm the cast iron so you don't burn yourself
press the dough out and up the sides of the skillet
(you can let it rise for 15-20, but I don't)
make a groovy spirograph design on the crust with the mustard
cover mustard with drained kraut
cover kraut with all the half-browned corned beef you can stand(it finishes cooking in the pie)
highest setting on oven until I think it's damn good and ready for cheese
