So after a couple of weeks of social distancing (my house began March 12), the freezer is full - raisin bread, cookies, ciabatta, sandwich rolls, currant lemon muffins, chicken soup. I made Altoids yesterday. I have roasted chicken in the fridge for dinner. D still has two days of apple crisp for breakfast, so it’s too soon to make pumpkin.
Now what? Ahhhh. New pizza recipe.
Patrick Ryan Pizza Dough
3/27/20 - Here’s the beginning of the starter. (10AM)
100g ww pie pastry flour
100g water
1 g yeast
Now watch the video https://www.youtube.com/watch?v=l3GcHQoxrYA Love his oven. Not available in the US. I wonder why? Everyone I know likes the doors, but I have not found that type door anywhere here.
Strong white flour 500g
Semolina 50g
Salt 10g
Sourdough starter 200g
Fresh yeast 1g / 1/4 tsp of dried yeast
Water 325ml
Olive oil 50m
After an overnight rest, the dough is shaped into balls to rest for an hour or so before shaping.
Toppings
This one is meatless.
3/28/20
After a rest, it's time to shape.
Toppings
Tomato Sauce
sauce from our tomatoes made with:
hot italian sausage
ground beef
pepperoni
garlic
onion
mushrooms
Parmesan cheese
basil
parsley
Add your choice of sausage, meatball, pepperoni, black olive, anchovies, mozzarella, ricotta, parmesan. hot italian sausage
ground beef
pepperoni
garlic
onion
mushrooms
Parmesan cheese
basil
parsley
This one has no tomato sauce, some meat, and lots of cheeses.
This one is meatless.
Well, reviews are mixed. Our favorite continues to be the original Nina's, which in now in Chittenango, and it's a bit different from what we remember. The oven temperature and timing are a problem. This may be the last trial - (at least until oldtimer's disease takes hold, we forget, and we get inspired to try again.)
And depressing as doing a lot of work with not-so-good results, this was in the inbox today from the NY Times:
"Kitchen failures will happen and especially these days, as so many of us cook more regularly at home. Recall that Ted Williams was one of the best hitters in baseball history. His lifetime batting average was .344. You are doing just fine. We are all of us doing the best that we can." Sam Sifton, e-mail, 3/29/20.
And depressing as doing a lot of work with not-so-good results, this was in the inbox today from the NY Times:
"Kitchen failures will happen and especially these days, as so many of us cook more regularly at home. Recall that Ted Williams was one of the best hitters in baseball history. His lifetime batting average was .344. You are doing just fine. We are all of us doing the best that we can." Sam Sifton, e-mail, 3/29/20.
2 comments:
What I remember from his videos, he mentioned cooking it at 500 degrees. That's probably C, not F, in which case your oven may not go that high. I came to that conclusion when he said on the video that he only cooks the pizza for 5 minutes. I usually do it at 350 F for 45 minutes.
Those oven doors are amazing!!!
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