It's smelling the house up wonderfully. Beef, onions, mushrooms and burgundy wine YUM!!Great minds think alike Peeps! Pot roast in the DO at the MGJ compound tonight as well. Thinking a little Waldorf salad as well.
BEAUTIFUL job Joe you did for the priests!! :applaus:This was my weekend to help DW get her work freezer stocked to feed the priests at the church she works at. She makes dinner two nights a week. I made 4 quarts of Cheeseburger Soup, 8 large stuffed peppers with ground turkey, and 10 breaded chicken cutlets for Chicken Parm. Theses are some of their favorite dinners, and they appreciate when I help add variety to their dinner menu.
I was on a roll making the cutlets today, so I pulled out more chicken so we could have chicken Parmesan with spaghetti for dinner. I also made a loaf of Italian bread and a loaf of pumpkin seed bread.
Looks Good!! Where did you get your formula?I tried a new formula for my dough. This is one uses 3 g of yeast and also has oil and honey. I think the honey accounted for the burning of the pizza. My pies usually cook 6 min., 30 seconds to 7 min. this one. I cooked for 6 min. and 45 seconds and it set the smoke alarm off. I believe the sugar content help it burn. I have another dough ball cold rising in the refrigerator. I'm going to try tomorrow and cook for 6 min. and take a look it may be a little under 6 min. .oh yeah the pizza was sausage, cheese and orange Bell pepper.
Here's the formula. If anyone is interested.
[FONT="]King Arthur Bread Flour (100%):371.81 g | 13.12 oz | 0.82 lbs[/FONT]
[FONT="]Water (56.5%):210.07 g | 7.41 oz | 0.46 lbs[/FONT]
[FONT="]IDY (0.80%):2.97 g | 0.1 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp[/FONT]
[FONT="]Salt (1.5%):5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp[/FONT]
[FONT="]Vegetable (Soybean) Oil (7.3%):27.14 g | 0.96 oz | 0.06 lbs | 5.98 tsp | 1.99 tbsp[/FONT]
[FONT="]Honey (5%):18.59 g | 0.66 oz | 0.04 lbs | 2.66 tsp | 0.89 tbsp[/FONT]
peeps
unfortunately I don't recall the exact post. I think it was some time ago that I found it and always wanted to try this formula. I got it at this site;
http://www.pizzamaking.com/forum/index.php
for the last two years I've been making sourdough pizza, which comes with the starter, which is made into a second starter and then into a flour and water mixture for a couple days and then the dough / quite a process... this formula. I made in the KA mixer after I made the pizza balls roughly 315 g each. I put them in containers with lids and let them rise at 70° for about four hours and they had almost tripled in size. I will say one thing about this formula that the dough is very easy to work with for beginners you can pull and stretch without it ripping a hole in it in that way I will call the dough very workable where the sourdough wants to stretch very easily and you have to be careful handling it. The reason it gives the percentage is so it can be made in different sizes meeting and a lot of dough for a small amount of dough. This formula is enough dough to make two pizza skins 12 to 14 inch round the smaller the pizza. The larger the thickness factor.
Thanks loves and peeps
loves it's 4:10 am in the morning your time. are you up early or going to bed late. LOL