I love meat pizzas hamburger and sausage raw. I try to avoid getting sick. Sauce on the dough and dressings works too. It will force the steam out to the outer crust. Try it your way. There’s more ways to skin a cat. Might leave it on the stone a little longer though.
@Stankhammer I have never had that brand, BUT, I have added it to my list, as I WILL mix that up with some chunky PB and have at it.
How thick of a base are you making?
Depends on what is on hand. Sauce is rendered down from plum tomatoes from the garden. Seasoned into a gravy. About a ladle worth plus. Depending on size, about 1/3 lb motzerrella 2 TBS Romano grated. Toppings of your choice. Grated parmesan on top.
If you’re talking about crust I press mine down to make a 12 inch to 14 inch crust. The dough will tell you when to stop ( not so thin it begins to tear). I don’t measure except flour, yeast, water, salt any more.
Like you i make my own marinara. Same for my bolognese. I use a old ketchup bottle and squirt the base on in a spiral then cheese it up. Usually chorizo and pepperoni. I do thin crust and about 1/4 inch thick bases. It works out good. Im gonna mix your dough recipe up on saturday. Ill get the pics ready lol
I do this every Friday if I don’t get lazy or looses track of time. All mixing of the dough I do in the Kitchen Aid with the paddle. Once it clears the bottom of the bowl I let it run a couple of minutes more to build gluten. Yep! It’s that wet.
I let it rise in the mixer bowl for a hour, one and a half depending on room temp. Even after shaping it gives a good oven spring.
now i want
Just tried Mississippi Pot Roast yesterday and it was great.
3-5 pound Pot or Chuck roast
1 package of Aue Jue mix
1 package of ranch dressing mix
1 jar of pepperchini in Juice 8-12 oz.
1/2-1 stick of unsalted butter.
Toss everything in a crock pot for 8-9 hours on low. Shred with forks and serve with a nice hearty bread ( sourdough, french or Italian) and some mashed potatoes. Super easy and you can get a lot of other stuff done while the crock pot does the cooking. I’m not one for leftovers but I took the rest to work today and had it for lunch, I think it tasted even better than last night.
Fish fry ??
@SessionDrummer, Seared Black Cod with Anaheim chilis, tomatoes, and onions in a dashi broth
Cooked a shitload of sweet n sour chicken and gonna freeze it in batches.
I’ve made similar recipes before, but most call for corn flour and I’ve always just used regular flour. Regular flour works fine but this time I used the corn flour and it really sets it over the top as it gives a VERY nice crust when fried. Absoloutley delicious and simple but not the healthiest lol. This is spot on what you would get from any American Chinese food place and the sauce surprised me. It’s equal parts, ketchup, sugar and rice vinegar. (This is unsauced, I make the sauce and cook the chicken in it in a pan whenever i want a batch)
The only thing I can cook well is baked chicken . So I usually order delivery with healthy and delicious food. I take care of my health and that’s why I drink vitamins from Canadian Pharmacy and do sports a lot. I don’t have time to cook or learn about it so it’s easier for me to order this food.
Fried chicken is as much texture as it is taste. Try using Panko corn flour. The Japanese flour is a course ground corn flour. People have been known to use wheat flour on the first dip and the Panko on the second dip