Still trying to find ways of spending a cow. It's pretty damned difficult. Yes, there's always grilling, pan-frying, low and slow braising, and stew. We've noshed on ribeyes, sirloins, t-bones, ground chuck, cubes, chops.
I mean - how many steak photos can I show you?
However, got a new one this week.
The key was finding a dough that would work quickly. While the meat and ingredients had to be tasty, it was the dough that'd be the lynchpin, particularly as pizza is often a last-minute thought. I'd have no time to really get a dough, get it to rise - did I even have any yeast to begin with - rise again, and then roll out? And knowing me, I'd kill the gluten and end up with crappy dough anyway. (Working on my dough skills is another blog project altogether.)
Turning to my trusty resource - le 'Net - I found a few quick dough recipes that still called for yeast but no rising. Here was the difference I found:
1) mix all dry, including yeast, then put in warm water at the mixer. supposedly yields slightly breadier dough.
2) bloom yeast with water and sugar first, then put into the rest of the dry. supposedly yields crispier 'tuscan' style.
I optioned 1, figuring I could roll it out super-thin, to get the best of both worlds. Chewy, but thin. And with a stone for hot cooking, it'd be awesome. I did have a bit of time, so it did rise for maybe 30m.
Honestly, it was ok. My mom wanted her side cooked more, so it stayed in longer. I think it was overcooked as a result, since it's going to cook on the stone more. She saw the tomato on her side as a little soft, and to 'cook it more' that meant the pizza got overdone.
Not bad for in the moment, but made it difficult to have leftovers. Bread was chewy and toppings dried out.
Next time, separate pizzas. She can burn hers up if she likes. :P
Bread -
- 2 c flour, tsp salt, yeast, 2 tsp sugar.
- 1 c water, 2 tbl olive oil
Mix dry in mixer with dough hook. Add in water slowly to let it gather. Push down with spatula. Add rest of water and oil as needed to form. Let mix for 4 mins or till ball forms and is glossy. Put into oiled bowl and let sit for a few if you have time, covered, then roll out onto your stone. If not, then roll it out ont your stone. Option - use unbaked, or you can bake for 8-10m, pull out, and then top. You'll have enough dough to do one large or 3 individuals, depending on your crust depth.
Assembly -
Whatever you want on it. Adjust baking time based on whether the crust was baked once or not.
Next. Adventures with Pigs?
Did you save some for me?