| ~patches~ |
Dinner was homemade pizza. The crust is made with beer instead of water
for a high rising crust. The sauce was homecanned earlier this year.
Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
olives, and motzarella cheese. This pizza fed 5 of us with a bit left
over. Toppings were distributed as to who wanted what on their piece.
Here's the pic.
http://tinypic.com/fmo2g5.jpg
|
|
|
| Sheldon |
~patches~ wrote:
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust.
Some sad looking crust.
Sheldon
|
|
|
| Wayne Boatwright |
On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it ~patches~?
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
Looks delish! Also looks a lot like mine, but I never take pics. I never
thought of using beer for the liquid. Is that a total replacement for the
water in an ordinary yeast dough? I should give that a try.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Edwin Pawlowski |
Newsgroups: rec.food.cooking
X-Trace: newssvr30.news.prodigy.com 1131855355 ST000 64.252.105.219 (Sat, 12 Nov 2005 23:15:55 EST)
X-Priority: 3
X-MSMail-Priority: Normal
X-Newsreader: Microsoft Outlook Express 6.00.2900.2180
X-MIMEOLE: Produced By Microsoft MimeOLE V6.00.2900.2180
X-RFC2646: Format=Flowed; Response
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Sat, 12 Nov 2005 23:15:55 EST
X-UserInfo1: Q[OYRWGGU[RORTX[@PHNO\\K\CQDRRDKFA]T]_QHEQR@UWUC_F
UC@E_[BT\\YQKIPVBMJBVMSNXTOLGBUFTI^\XGJVTAHUPH[XYP
B\_BMDS@A@@\@KC@IPWCT\EKZHBLJTY_JAFMXY^WGG[RHL^U^A
K_BK[BWUKH@A_AQFOAGCAVA]\F[\APMQPF_FWEA\JN
Xref: spool6-east.superfeed.net rec.food.cooking:1125156
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11ndeemr6klsmc1@corp.supernews.com...
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
How was the crust? Overall, it looks good. I've been known to eat the
center and then eat the thick edge crust with butter as you would bread.
|
|
|
| sf |
On Sat, 12 Nov 2005 23:01:24 -0500, ~patches~ wrote:
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
You done good... did you bake it on tiles or in a pan?
|
|
|
| Kent |
A "square" pizza means you know nothing about pizza dough,
how to rise it properly, or how to get it on the stone.
There is too much cheese in the center and not enough at the periphery. I
think
you may be using a cheap inferior mozeralla,
The supermarket quality mushrooms aren't cooked enough.
Ham doesn't belong on pizza in general, unless it's either Proscuito, added
at the very end
or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
You have tried; that you should be given credit for that.
A nice try.
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11ndeemr6klsmc1@corp.supernews.com...
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
|
|
|
| Wayne Boatwright |
On Sat 12 Nov 2005 11:01:30p, Thus Spake Zarathustra, or was it Kent?
> A "square" pizza means you know nothing about pizza dough,
> how to rise it properly, or how to get it on the stone.
> There is too much cheese in the center and not enough at the periphery.
> I think
> you may be using a cheap inferior mozeralla,
> The supermarket quality mushrooms aren't cooked enough.
> Ham doesn't belong on pizza in general, unless it's either Proscuito,
> added at the very end
> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
> You have tried; that you should be given credit for that.
> A nice try.
Somehow we weren't notified that the Pizza King died and you took the throne.
As the new king, you need to brush up on your royal edicts!
Zeesh!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| sf |
Good grief. Get over yourself.
````````````````````````````````````
On Sat, 12 Nov 2005 22:01:30 -0800, Kent wrote:
> A "square" pizza means you know nothing about pizza dough,
> how to rise it properly, or how to get it on the stone.
> There is too much cheese in the center and not enough at the periphery. I
> think
> you may be using a cheap inferior mozeralla,
> The supermarket quality mushrooms aren't cooked enough.
> Ham doesn't belong on pizza in general, unless it's either Proscuito, added
> at the very end
> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
> You have tried; that you should be given credit for that.
> A nice try.
>
>
>
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11ndeemr6klsmc1@corp.supernews.com...
> > Dinner was homemade pizza.
<snip>
> > Here's the pic.
> > http://tinypic.com/fmo2g5.jpg
>
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11ndeemr6klsmc1@corp.supernews.com...
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
Nice photo and nice topping! BTW I prefer a thinner pizza!
A question: did you put also yeast inside, or have you used only beer in
place of water?
Cheers
Pandora
|
|
|
| -L. |
Kent wrote:
> A "square" pizza means you know nothing about pizza dough,
> how to rise it properly, or how to get it on the stone.
> There is too much cheese in the center and not enough at the periphery. I
> think
> you may be using a cheap inferior mozeralla,
> The supermarket quality mushrooms aren't cooked enough.
> Ham doesn't belong on pizza in general, unless it's either Proscuito, added
> at the very end
> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
> You have tried; that you should be given credit for that.
> A nice try.
I think you just earned the 2005 rfc Asshole of The Year Award. And
it takes a lot to take that away from Sheldon.
-L.
|
|
|
| projectile vomit chick |
On 12 Nov 2005 20:02:33 -0800, in rec.food.cooking, "Sheldon"
<PENMART01@aol.com> hit the crackpipe and declared:
>
>~patches~ wrote:
>> Dinner was homemade pizza. The crust is made with beer instead of water
>> for a high rising crust.
>
>Some sad looking crust.
>
>Sheldon
And swimming in grease. For someone that weighs but a feather, she
sure puts out the product....lol....
|
|
|
| kilikini |
"Kent" <kh6444@comcast.net> wrote in message
news:NdWdnTOZAYgmS-venZ2dnUVZ_v-dnZ2d@comcast.com...
> A "square" pizza means you know nothing about pizza dough,
> how to rise it properly, or how to get it on the stone.
> There is too much cheese in the center and not enough at the periphery. I
> think
> you may be using a cheap inferior mozeralla,
> The supermarket quality mushrooms aren't cooked enough.
> Ham doesn't belong on pizza in general, unless it's either Proscuito,
added
> at the very end
> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
> You have tried; that you should be given credit for that.
> A nice try.
>
Hey, it sure beats the hell out of Dominoes or Pizza Slut! I've been to
many pizza joints that have square pizza; I've even worked at a fast food
pizza chain that used square pans way back in High School. I don't know
where you get your info from.
kili
|
|
|
| Bob (this one) |
Kent wrote:
> A "square" pizza means you know nothing about pizza dough,
Never heard of "sfinciune" then, have you? It's Italian and, um, square.
Or rectangular
> how to rise it properly,
English she is a hardly language, either...
Dough can be formed to any shape. It will rise irrespective of how it's
shaped.
> or how to get it on the stone.
<LOL> All those Italians making square pizzas know nothing about pizza
dough. Good one.
> There is too much cheese in the center and not enough at the
> periphery.
Chacun a son gout, opinion-boy.
> I think you may be using a cheap inferior mozeralla,
I think you may be using a cheap inferior dictionary. Mozzarella. If
you're going to pretend to expertise, it's good to do it when you're not
wearing your red nose and floppy shoes.
> The supermarket quality mushrooms aren't cooked enough.
For you.
> Ham doesn't belong on pizza in general,
Never been to Italy, then...?
> unless it's either Proscuito, added at the very end or a fattier
> cured pork, like Canadian Bacon. Ham is much too dry.
<LOL>
> You have tried; that you should be given credit for that. A nice try.
Sadly, you haven't merited even that watery encomium.
For an opinionated moron, you sure are an opinionated moron. It's truly
dazzling how you've managed to translate your personal tastes, ignorant
though they may be, into universal TRUTH.
You may go now.
Pastorio
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11ndeemr6klsmc1@corp.supernews.com...
>
>> Dinner was homemade pizza. The crust is made with beer instead of
>> water for a high rising crust. The sauce was homecanned earlier
>> this year. Toppings include fresh mushrooms, pepparoni, ham,
>> onions, green peppers, olives, and motzarella cheese. This pizza
>> fed 5 of us with a bit left over. Toppings were distributed as to
>> who wanted what on their piece. Here's the pic.
>> http://tinypic.com/fmo2g5.jpg
|
|
|
| Bob (this one) |
Kent wrote:
> Say whatever you wish to.
Good of you to offer permission.
> Nonetheless, this isn't a very good looking pizza,
> and one would have to assume that translates to the taste,
How silly. Your supercilious observation includes a truly absurd
assumption. Like so many of your other opinions about this pizza.
> that sensory organ at the posterior third of the dorsal surface of the
> tongue.
Don't really know your biology, either. That's two for two.
> It usually does.
And I bet you can feel a pea under a dozen mattresses.
Idiot.
Pastorio
|
|
|
| Pandora |
> Kent wrote:
>
>> A "square" pizza means you know nothing about pizza dough,
You can make pizza in different shape: square , round or triangular but
always pizza it is. Perhaps it is you that don't understand nothing about
waht we are speaking of.
Cheers
Pandora
Bob wrote:
> Never heard of "sfinciune" then, have you? It's Italian and, um, square.
> Or rectangular
The exact name is "sfinciuni", Bob. It is a sicilian kind of pizza.
Cheers
Pandora
|
|
|
| Ophelia |
"Pandora" <mirybranca@alice.it> wrote in message
news:dl761k$235$1@area.cu.mi.it...
>
>> Kent wrote:
>>
>>> A "square" pizza means you know nothing about pizza dough,
>
> You can make pizza in different shape: square , round or triangular
> but always pizza it is. Perhaps it is you that don't understand
> nothing about waht we are speaking of.
> Cheers
> Pandora
>
> Bob wrote:
>
>> Never heard of "sfinciune" then, have you? It's Italian and, um,
>> square.
>> Or rectangular
>
> The exact name is "sfinciuni", Bob. It is a sicilian kind of pizza.
> Cheers
> Pandora
I don't know why Kent is moaning. We have as yet, not seen one of his!
I think patches' pizza looks very good. Who cares what shape it is?
Kent has gone into my Bozo bin and I hope he is very happy with the
other residents there:)
|
|
|
| Pandora |
"Ophelia" <ophelia@nix.co.uk> ha scritto nel messaggio
news:a8Fdf.23884$Xz1.18487@fe2.news.blueyonder.co.uk...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:dl761k$235$1@area.cu.mi.it...
>>
>>> Kent wrote:
>>>
>>>> A "square" pizza means you know nothing about pizza dough,
>>
>> You can make pizza in different shape: square , round or triangular but
>> always pizza it is. Perhaps it is you that don't understand nothing about
>> waht we are speaking of.
>> Cheers
>> Pandora
>>
>> Bob wrote:
>>
>>> Never heard of "sfinciune" then, have you? It's Italian and, um, square.
>>> Or rectangular
>>
>> The exact name is "sfinciuni", Bob. It is a sicilian kind of pizza.
>> Cheers
>> Pandora
>
> I don't know why Kent is moaning. We have as yet, not seen one of his!
He is moaning because he isn't able to make it :DDDDDDDDDDDDDD
>
> I think patches' pizza looks very good. Who cares what shape it is?
This is what I have said too!!!!
>
> Kent has gone into my Bozo bin and I hope he is very happy with the other
> residents there:)
This is too difficult to me. I don't understand, Ophy:)
Cheers
Pandora
>
>
|
|
|
| Allan Matthews |
On Sat, 12 Nov 2005 22:01:30 -0800, "Kent" <kh6444@comcast.net> wrote:
>A "square" pizza means you know nothing about pizza dough,
>how to rise it properly, or how to get it on the stone.
>There is too much cheese in the center and not enough at the periphery. I
>think
>you may be using a cheap inferior mozeralla,
>The supermarket quality mushrooms aren't cooked enough.
>Ham doesn't belong on pizza in general, unless it's either Proscuito, added
>at the very end
>or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>You have tried; that you should be given credit for that.
>A nice try.
>
>
>
>"~patches~" <noones_home@thisaddress.com> wrote in message
>news:11ndeemr6klsmc1@corp.supernews.com...
>> Dinner was homemade pizza. The crust is made with beer instead of water
>> for a high rising crust. The sauce was homecanned earlier this year.
>> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>> over. Toppings were distributed as to who wanted what on their piece.
>> Here's the pic.
>> http://tinypic.com/fmo2g5.jpg
This pizza looks great to me..of course I like ham on pizza.
>
|
|
|
| Ophelia |
"Pandora" <mirybranca@alice.it> wrote in message
news:dl77km$3rj$1@area.cu.mi.it...
>
> "Ophelia" <ophelia@nix.co.uk> ha scritto nel messaggio
> news:a8Fdf.23884$Xz1.18487@fe2.news.blueyonder.co.uk...
>>
>> "Pandora" <mirybranca@alice.it> wrote in message
>> news:dl761k$235$1@area.cu.mi.it...
>>>
>>>> Kent wrote:
>>>>
>>>>> A "square" pizza means you know nothing about pizza dough,
>>>
>>> You can make pizza in different shape: square , round or triangular
>>> but always pizza it is. Perhaps it is you that don't understand
>>> nothing about waht we are speaking of.
>>> Cheers
>>> Pandora
>>>
>>> Bob wrote:
>>>
>>>> Never heard of "sfinciune" then, have you? It's Italian and, um,
>>>> square.
>>>> Or rectangular
>>>
>>> The exact name is "sfinciuni", Bob. It is a sicilian kind of pizza.
>>> Cheers
>>> Pandora
>>
>> I don't know why Kent is moaning. We have as yet, not seen one of
>> his!
>
> He is moaning because he isn't able to make it :DDDDDDDDDDDDDD
>>
>> I think patches' pizza looks very good. Who cares what shape it is?
>
> This is what I have said too!!!!
>>
>> Kent has gone into my Bozo bin and I hope he is very happy with the
>> other residents there:)
>
> This is too difficult to me. I don't understand, Ophy:)
Bozo bin = Killfile:))
|
|
|
| buceriasdon |
Thanks for sharing. Shame some people can`t accept different tastes. My
pizza that I enjoy making is a very thin crust going light on the
toppings. I use two unglazed floor tiles that I have sealed with oil
and baked. I put one on the lowest most part of my gas oven, the other
I place under the broiler. My homemade peal from thin plywood is used
to place the pizza in the over preheated as hot as possible. When I see
the top just turning color I move the pizza to under the broiler to
finish in under a minute. Closest thing to having a brick oven that I
have come up with. Too bad just talking about about dough and some
toppings has to get personal.
Regards, Don in Mexico
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 12:13:31a, Thus Spake Zarathustra, or was it Kent?
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns970CECE057C32waynesgang@217.22.228.19...
>> On Sat 12 Nov 2005 11:01:30p, Thus Spake Zarathustra, or was it Kent?
>>
>>> A "square" pizza means you know nothing about pizza dough, how to rise
>>> it properly, or how to get it on the stone. There is too much cheese in
>>> the center and not enough at the periphery. I think
>>> you may be using a cheap inferior mozeralla,
>>> The supermarket quality mushrooms aren't cooked enough.
>>> Ham doesn't belong on pizza in general, unless it's either Proscuito,
>>> added at the very end or a fattier cured pork, like Canadian Bacon. Ham
>>> is much too dry. You have tried; that you should be given credit for
>>> that. A nice try.
>>
>> Somehow we weren't notified that the Pizza King died and you took the
>> throne. As the new king, you need to brush up on your royal edicts!
>>
>> Zeesh!
>
> Say whatever you wish to.
> Nonetheless, this isn't a very good looking pizza,
> and one would have to assume that translates to the taste,
> that sensory organ at the posterior third of the dorsal surface of the
> tongue.
> It usually does.
>
Asshole!
PLONK!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Pandora |
"Ophelia" <ophelia@nix.co.uk> ha scritto nel messaggio
news:K%Fdf.24343$Xz1.11146@fe2.news.blueyonder.co.uk...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:dl77km$3rj$1@area.cu.mi.it...
>>
>> "Ophelia" <ophelia@nix.co.uk> ha scritto nel messaggio
>> news:a8Fdf.23884$Xz1.18487@fe2.news.blueyonder.co.uk...
>>>
>>> "Pandora" <mirybranca@alice.it> wrote in message
>>> news:dl761k$235$1@area.cu.mi.it...
>>>>
>>>>> Kent wrote:
>>>>>
>>>>>> A "square" pizza means you know nothing about pizza dough,
>>>>
>>>> You can make pizza in different shape: square , round or triangular but
>>>> always pizza it is. Perhaps it is you that don't understand nothing
>>>> about waht we are speaking of.
>>>> Cheers
>>>> Pandora
>>>>
>>>> Bob wrote:
>>>>
>>>>> Never heard of "sfinciune" then, have you? It's Italian and, um,
>>>>> square.
>>>>> Or rectangular
>>>>
>>>> The exact name is "sfinciuni", Bob. It is a sicilian kind of pizza.
>>>> Cheers
>>>> Pandora
>>>
>>> I don't know why Kent is moaning. We have as yet, not seen one of his!
>>
>> He is moaning because he isn't able to make it :DDDDDDDDDDDDDD
>>>
>>> I think patches' pizza looks very good. Who cares what shape it is?
>>
>> This is what I have said too!!!!
>>>
>>> Kent has gone into my Bozo bin and I hope he is very happy with the
>>> other residents there:)
>>
>> This is too difficult to me. I don't understand, Ophy:)
>
> Bozo bin = Killfile:))
Ahhhh! Ok! I bozo bin too! :DDDDDDDDDDDDDDDDDDDDDD
Cheers
Pandora
>
>
|
|
|
| Pandora |
"buceriasdon" <buceriasdon80012@yahoo.com> ha scritto nel messaggio
news:1131884192.153143.65900@o13g2000cwo.googlegroups.com...
> Thanks for sharing. Shame some people can`t accept different tastes. My
> pizza that I enjoy making is a very thin crust going light on the
> toppings. I use two unglazed floor tiles that I have sealed with oil
> and baked. I put one on the lowest most part of my gas oven, the other
> I place under the broiler.
It's a very good method! I use to do like you do!
Unfortunately I haven't gas oven, I have electrical oven! Pizza come out
gooder with gas!!!!
My homemade peal from thin plywood is used
> to place the pizza in the over preheated as hot as possible. When I see
> the top just turning color I move the pizza to under the broiler to
> finish in under a minute. Closest thing to having a brick oven that I
> have come up with. Too bad just talking about about dough and some
> toppings has to get personal.
Too personal! Yes, you are right!
Cheers
Pandora in Italy
> Regards, Don in Mexico
>
|
|
|
| ~patches~ |
Wayne Boatwright wrote:
> On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Dinner was homemade pizza. The crust is made with beer instead of water
>>for a high rising crust. The sauce was homecanned earlier this year.
>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>over. Toppings were distributed as to who wanted what on their piece.
>>Here's the pic.
>>http://tinypic.com/fmo2g5.jpg
>
>
> Looks delish! Also looks a lot like mine, but I never take pics. I never
> thought of using beer for the liquid. Is that a total replacement for the
> water in an ordinary yeast dough? I should give that a try.
>
The recipe is for making the dough in a breadmachine. It calls for only
beer as the liquid. I don't see why you couldn't replace the liquid
with beer in your recipe. I use a light beer with no preservatives most
times. The type of beer will affect the taste of the dough.
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it ~patches~?
> Wayne Boatwright wrote:
>
>> On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>> ~patches~?
>>
>>
>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>water for a high rising crust. The sauce was homecanned earlier this
>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with a
>>>bit left over. Toppings were distributed as to who wanted what on
>>>their piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>
>>
>> Looks delish! Also looks a lot like mine, but I never take pics. I
>> never thought of using beer for the liquid. Is that a total
>> replacement for the water in an ordinary yeast dough? I should give
>> that a try.
>>
> The recipe is for making the dough in a breadmachine. It calls for only
> beer as the liquid. I don't see why you couldn't replace the liquid
> with beer in your recipe. I use a light beer with no preservatives most
> times. The type of beer will affect the taste of the dough.
>
Thank you. I'm going to try this the next time I make pizza. Your crust
looks delicious! FWIW, this is my ingredient list:
2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
1 cup water
1 envelope of granulated dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil
I imagine I could omit the sugar when using the beer.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| ~patches~ |
Edwin Pawlowski wrote:
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11ndeemr6klsmc1@corp.supernews.com...
>
>>Dinner was homemade pizza. The crust is made with beer instead of water
>>for a high rising crust. The sauce was homecanned earlier this year.
>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>over. Toppings were distributed as to who wanted what on their piece.
>>Here's the pic.
>>http://tinypic.com/fmo2g5.jpg
>
>
> How was the crust? Overall, it looks good. I've been known to eat the
> center and then eat the thick edge crust with butter as you would bread.
>
>
The crust as always is delicious. It is crusty on the outsides and soft
& chewy on the inside. A couple of my family units like to dip the
crust in either a creamy garlic sauce or pizza sauce so I put those on
the table too. Apparently they learned this in the big city where the
pizza joints do this ;)
|
|
|
| ~patches~ |
sf wrote:
> On Sat, 12 Nov 2005 23:01:24 -0500, ~patches~ wrote:
>
>
>> Dinner was homemade pizza. The crust is made with beer instead of water
>> for a high rising crust. The sauce was homecanned earlier this year.
>> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>> over. Toppings were distributed as to who wanted what on their piece.
>> Here's the pic.
>> http://tinypic.com/fmo2g5.jpg
>
>
> You done good... did you bake it on tiles or in a pan?
It was baked on an extra large cookie sheet. I've been doing it this
way ever since the kids were young. On pizza nights each kid would
identify which section of the pizza they wanted then would proceed to
put their toppings of choice on. Using a rectangle pan made this a lot
easier so we've stuck with it when their home. I have made the same
crust and used round pans when it's just DH and myself or we have company.
|
|
|
| Margaret Suran |
~patches~ wrote:
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
> http://tinypic.com/fmo2g5.jpg
What a beautiful pie and I am sure it tasted as good as it looks. I
wish I could make something so awesome. Thank you for the picture. M
|
|
|
| ~patches~ |
Kent wrote:
> A "square" pizza means you know nothing about pizza dough,
> how to rise it properly, or how to get it on the stone.
> There is too much cheese in the center and not enough at the periphery. I
> think
> you may be using a cheap inferior mozeralla,
> The supermarket quality mushrooms aren't cooked enough.
> Ham doesn't belong on pizza in general, unless it's either Proscuito, added
> at the very end
> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
> You have tried; that you should be given credit for that.
> A nice try.
>
>
>
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11ndeemr6klsmc1@corp.supernews.com...
>
>>Dinner was homemade pizza. The crust is made with beer instead of water
>>for a high rising crust. The sauce was homecanned earlier this year.
>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>over. Toppings were distributed as to who wanted what on their piece.
>>Here's the pic.
>>http://tinypic.com/fmo2g5.jpg
>
>
>
Whatever. This is the way we like our homemade pizza. While I do make
round pizza, we prefer the rectangle for certain family get togethers.
Since you don't have to eat it, your opinion really doesn't count. And
I can assure you I don't use inferior food items of any kind.
|
|
|
| ~patches~ |
Wayne Boatwright wrote:
> On Sat 12 Nov 2005 11:01:30p, Thus Spake Zarathustra, or was it Kent?
>
>
>>A "square" pizza means you know nothing about pizza dough,
>>how to rise it properly, or how to get it on the stone.
>>There is too much cheese in the center and not enough at the periphery.
>>I think
>>you may be using a cheap inferior mozeralla,
>>The supermarket quality mushrooms aren't cooked enough.
>>Ham doesn't belong on pizza in general, unless it's either Proscuito,
>>added at the very end
>>or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>>You have tried; that you should be given credit for that.
>>A nice try.
>
>
> Somehow we weren't notified that the Pizza King died and you took the throne.
> As the new king, you need to brush up on your royal edicts!
>
> Zeesh!
>
No kidding! Since when were there rules about making pizza? It's
basically dough, sauce and toppings. Rather simple. He better get onto
some of the large pizza chains too since I know some of them make
rectangle pizzas but first he needs to go back to kindergarten and learn
the difference between *square* and *rectangle*.
|
|
|
| ~patches~ |
Pandora wrote:
> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
> news:11ndeemr6klsmc1@corp.supernews.com...
>
>>Dinner was homemade pizza. The crust is made with beer instead of water
>>for a high rising crust. The sauce was homecanned earlier this year.
>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>over. Toppings were distributed as to who wanted what on their piece.
>>Here's the pic.
>>http://tinypic.com/fmo2g5.jpg
>
>
> Nice photo and nice topping! BTW I prefer a thinner pizza!
> A question: did you put also yeast inside, or have you used only beer in
> place of water?
> Cheers
> Pandora
>
>
Thanks Pandora :) There is yeast too.
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 06:12:38a, Thus Spake Zarathustra, or was it Margaret
Suran?
>
>
> ~patches~ wrote:
>> Dinner was homemade pizza. The crust is made with beer instead of water
>> for a high rising crust. The sauce was homecanned earlier this year.
>> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>> over. Toppings were distributed as to who wanted what on their piece.
>> Here's the pic.
>> http://tinypic.com/fmo2g5.jpg
>
> What a beautiful pie and I am sure it tasted as good as it looks. I
> wish I could make something so awesome. Thank you for the picture. M
>
Margaret, from all accounts, you're quite a creditable cook. I see no
reason why you couldn't make a pizza. :-)
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| ~patches~ |
Kent wrote:
> Say whatever you wish to.
> Nonetheless, this isn't a very good looking pizza,
> and one would have to assume that translates to the taste,
> that sensory organ at the posterior third of the dorsal surface of the
> tongue.
> It usually does.
Quite contrary to your esteemed assessment, it was a good looking pizza
and it tasted very good!
|
|
|
| ~patches~ |
Wayne Boatwright wrote:
> On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Wayne Boatwright wrote:
>>
>>
>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>~patches~?
>>>
>>>
>>>
>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>water for a high rising crust. The sauce was homecanned earlier this
>>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with a
>>>>bit left over. Toppings were distributed as to who wanted what on
>>>>their piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>
>>>
>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>never thought of using beer for the liquid. Is that a total
>>>replacement for the water in an ordinary yeast dough? I should give
>>>that a try.
>>>
>>
>>The recipe is for making the dough in a breadmachine. It calls for only
>>beer as the liquid. I don't see why you couldn't replace the liquid
>>with beer in your recipe. I use a light beer with no preservatives most
>>times. The type of beer will affect the taste of the dough.
>>
>
>
> Thank you. I'm going to try this the next time I make pizza. Your crust
> looks delicious! FWIW, this is my ingredient list:
>
> 2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
> 1 cup water
> 1 envelope of granulated dry yeast
> 1 teaspoon salt
> 1 teaspoon sugar
> 2 tablespoons oil
>
> I imagine I could omit the sugar when using the beer.
>
No, my recipe includes sugar. A light beer works fine providing a very
subtle taste difference barely there but gives nicer rising properties.
A stronger beer can be used but will give a deeper beer flavour to the
dough which may not be desirable.
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 07:12:16a, Thus Spake Zarathustra, or was it ~patches~?
> Wayne Boatwright wrote:
>
>> On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it
~patches~?
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>>~patches~?
>>>>
>>>>
>>>>
>>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>>water for a high rising crust. The sauce was homecanned earlier this
>>>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with a
>>>>>bit left over. Toppings were distributed as to who wanted what on
their
>>>>>piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>>
>>>>
>>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>>never thought of using beer for the liquid. Is that a total
>>>>replacement for the water in an ordinary yeast dough? I should give
>>>>that a try.
>>>>
>>>
>>>The recipe is for making the dough in a breadmachine. It calls for only
>>>beer as the liquid. I don't see why you couldn't replace the liquid
>>>with beer in your recipe. I use a light beer with no preservatives most
>>>times. The type of beer will affect the taste of the dough.
>>>
>>
>>
>> Thank you. I'm going to try this the next time I make pizza. Your
crust
>> looks delicious! FWIW, this is my ingredient list:
>>
>> 2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
>> 1 cup water
>> 1 envelope of granulated dry yeast
>> 1 teaspoon salt
>> 1 teaspoon sugar
>> 2 tablespoons oil
>>
>> I imagine I could omit the sugar when using the beer.
>>
> No, my recipe includes sugar. A light beer works fine providing a very
> subtle taste difference barely there but gives nicer rising properties.
> A stronger beer can be used but will give a deeper beer flavour to the
> dough which may not be desirable.
>
Thanks, I'll leave the sugar in, and I'll use a light beer. I don't think
I'd like the taste of a deeper beer in the crust, although I do like the
flavor for drinking.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11negpufgonf49f@corp.supernews.com...
> Kent wrote:
>
>> A "square" pizza means you know nothing about pizza dough,
>> how to rise it properly, or how to get it on the stone.
>> There is too much cheese in the center and not enough at the periphery. I
>> think
>> you may be using a cheap inferior mozeralla,
>> The supermarket quality mushrooms aren't cooked enough.
>> Ham doesn't belong on pizza in general, unless it's either Proscuito,
>> added at the very end
>> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>> You have tried; that you should be given credit for that.
>> A nice try.
>>
>>
>>
>> "~patches~" <noones_home@thisaddress.com> wrote in message
>> news:11ndeemr6klsmc1@corp.supernews.com...
>>
>>>Dinner was homemade pizza. The crust is made with beer instead of water
>>>for a high rising crust. The sauce was homecanned earlier this year.
>>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>>over. Toppings were distributed as to who wanted what on their piece.
>>>Here's the pic.
>>>http://tinypic.com/fmo2g5.jpg
>>
>>
>>
> Whatever. This is the way we like our homemade pizza. While I do make
> round pizza, we prefer the rectangle for certain family get togethers.
> Since you don't have to eat it, your opinion really doesn't count. And I
> can assure you I don't use inferior food items of any kind.
Pat! Why do you answer? you don't have to justified yourself!
Pan
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11negvidrhnqmd9@corp.supernews.com...
> Wayne Boatwright wrote:
>
>> On Sat 12 Nov 2005 11:01:30p, Thus Spake Zarathustra, or was it Kent?
>>
>>
>>>A "square" pizza means you know nothing about pizza dough,
>>>how to rise it properly, or how to get it on the stone.
>>>There is too much cheese in the center and not enough at the periphery.
>>>I think
>>>you may be using a cheap inferior mozeralla,
>>>The supermarket quality mushrooms aren't cooked enough.
>>>Ham doesn't belong on pizza in general, unless it's either Proscuito,
>>>added at the very end
>>>or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>>>You have tried; that you should be given credit for that.
>>>A nice try.
>>
>>
>> Somehow we weren't notified that the Pizza King died and you took the
>> throne. As the new king, you need to brush up on your royal edicts!
>>
>> Zeesh!
>>
> No kidding! Since when were there rules about making pizza? It's
> basically dough, sauce and toppings. Rather simple. He better get onto
> some of the large pizza chains too since I know some of them make
> rectangle pizzas but first he needs to go back to kindergarten and learn
> the difference between *square* and *rectangle*.
....and triangule:) !!!!!
|
|
|
| ~patches~ |
Wayne Boatwright wrote:
> On Sun 13 Nov 2005 07:12:16a, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Wayne Boatwright wrote:
>>
>>
>>>On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it
>
> ~patches~?
>
>>>
>>>>Wayne Boatwright wrote:
>>>>
>>>>
>>>>
>>>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>>>~patches~?
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>>>water for a high rising crust. The sauce was homecanned earlier this
>>>>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with a
>>>>>>bit left over. Toppings were distributed as to who wanted what on
>
> their
>
>>>>>>piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>>>
>>>>>
>>>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>>>never thought of using beer for the liquid. Is that a total
>>>>>replacement for the water in an ordinary yeast dough? I should give
>>>>>that a try.
>>>>>
>>>>
>>>>The recipe is for making the dough in a breadmachine. It calls for only
>>>>beer as the liquid. I don't see why you couldn't replace the liquid
>>>>with beer in your recipe. I use a light beer with no preservatives most
>>>>times. The type of beer will affect the taste of the dough.
>>>>
>>>
>>>
>>>Thank you. I'm going to try this the next time I make pizza. Your
>
> crust
>
>>>looks delicious! FWIW, this is my ingredient list:
>>>
>>>2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
>>>1 cup water
>>>1 envelope of granulated dry yeast
>>>1 teaspoon salt
>>>1 teaspoon sugar
>>>2 tablespoons oil
>>>
>>>I imagine I could omit the sugar when using the beer.
>>>
>>
>>No, my recipe includes sugar. A light beer works fine providing a very
>>subtle taste difference barely there but gives nicer rising properties.
>> A stronger beer can be used but will give a deeper beer flavour to the
>>dough which may not be desirable.
>>
>
>
> Thanks, I'll leave the sugar in, and I'll use a light beer. I don't think
> I'd like the taste of a deeper beer in the crust, although I do like the
> flavor for drinking.
>
The only problem you are going to run in with using your recipe is the 1
c of beer. Since beer comes in bottles larger than 1 c you are going to
have to drink the rest ;)
|
|
|
| Pandora |
"Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
news:Xns970D45C266F38waynesgang@217.22.228.19...
> On Sun 13 Nov 2005 06:12:38a, Thus Spake Zarathustra, or was it Margaret
> Suran?
>
>>
>>
>> ~patches~ wrote:
>>> Dinner was homemade pizza. The crust is made with beer instead of water
>>> for a high rising crust. The sauce was homecanned earlier this year.
>>> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>> over. Toppings were distributed as to who wanted what on their piece.
>>> Here's the pic.
>>> http://tinypic.com/fmo2g5.jpg
>>
>> What a beautiful pie and I am sure it tasted as good as it looks. I
>> wish I could make something so awesome. Thank you for the picture. M
>>
>
> Margaret, from all accounts, you're quite a creditable cook. I see no
> reason why you couldn't make a pizza. :-)
Margareth is too engaged with biscuits for the childrens!
Pan
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11neh40cvmsku19@corp.supernews.com...
> Pandora wrote:
>
>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>> news:11ndeemr6klsmc1@corp.supernews.com...
>>
>>>Dinner was homemade pizza. The crust is made with beer instead of water
>>>for a high rising crust. The sauce was homecanned earlier this year.
>>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>>over. Toppings were distributed as to who wanted what on their piece.
>>>Here's the pic.
>>>http://tinypic.com/fmo2g5.jpg
>>
>>
>> Nice photo and nice topping! BTW I prefer a thinner pizza!
>> A question: did you put also yeast inside, or have you used only beer in
>> place of water?
>> Cheers
>> Pandora
> Thanks Pandora :) There is yeast too.
Ohhh! So you put two yeasts!
I always make a big pizza , like you have made, when I have no time to make
home made bread!
Good!!!! And I thank you for the photo! I like it!!!
Cheers
Pandora
|
|
|
| Pandora |
"Wayne Boatwright" <waynesgang@waynes.gang> ha scritto nel messaggio
news:Xns970D49679E2D4waynesgang@217.22.228.19...
> On Sun 13 Nov 2005 07:12:16a, Thus Spake Zarathustra, or was it ~patches~?
>
>> Wayne Boatwright wrote:
>>
>>> On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it
> ~patches~?
>>>
>>>
>>>>Wayne Boatwright wrote:
>>>>
>>>>
>>>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>>>~patches~?
>>>>>
>>>>>
>>>>>
>>>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>>>water for a high rising crust. The sauce was homecanned earlier this
>>>>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with a
>>>>>>bit left over. Toppings were distributed as to who wanted what on
> their
>>>>>>piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>>>
>>>>>
>>>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>>>never thought of using beer for the liquid. Is that a total
>>>>>replacement for the water in an ordinary yeast dough? I should give
>>>>>that a try.
>>>>>
>>>>
>>>>The recipe is for making the dough in a breadmachine. It calls for only
>>>>beer as the liquid. I don't see why you couldn't replace the liquid
>>>>with beer in your recipe. I use a light beer with no preservatives most
>>>>times. The type of beer will affect the taste of the dough.
>>>>
>>>
>>>
>>> Thank you. I'm going to try this the next time I make pizza. Your
> crust
>>> looks delicious! FWIW, this is my ingredient list:
>>>
>>> 2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
>>> 1 cup water
>>> 1 envelope of granulated dry yeast
>>> 1 teaspoon salt
>>> 1 teaspoon sugar
>>> 2 tablespoons oil
>>>
>>> I imagine I could omit the sugar when using the beer.
>>>
>> No, my recipe includes sugar. A light beer works fine providing a very
>> subtle taste difference barely there but gives nicer rising properties.
>> A stronger beer can be used but will give a deeper beer flavour to the
>> dough which may not be desirable.
>>
>
> Thanks, I'll leave the sugar in, and I'll use a light beer. I don't think
> I'd like the taste of a deeper beer in the crust, although I do like the
> flavor for drinking.
>
Beer in dough doesn't taste!
pan
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
|
|
|
| Wayne Boatwright |
On Sun 13 Nov 2005 07:24:39a, Thus Spake Zarathustra, or was it ~patches~?
> Wayne Boatwright wrote:
>
>> On Sun 13 Nov 2005 07:12:16a, Thus Spake Zarathustra, or was it
>> ~patches~?
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it
>>
>> ~patches~?
>>
>>>>
>>>>>Wayne Boatwright wrote:
>>>>>
>>>>>
>>>>>
>>>>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>>>>~patches~?
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>>>>water for a high rising crust. The sauce was homecanned earlier
>>>>>>>this year. Toppings include fresh mushrooms, pepparoni, ham,
>>>>>>>onions, green peppers, olives, and motzarella cheese. This pizza
>>>>>>>fed 5 of us with a bit left over. Toppings were distributed as to
>>>>>>>who wanted what on
>>
>> their
>>
>>>>>>>piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>>>>
>>>>>>
>>>>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>>>>never thought of using beer for the liquid. Is that a total
>>>>>>replacement for the water in an ordinary yeast dough? I should give
>>>>>>that a try.
>>>>>>
>>>>>
>>>>>The recipe is for making the dough in a breadmachine. It calls for
>>>>>only beer as the liquid. I don't see why you couldn't replace the
>>>>>liquid with beer in your recipe. I use a light beer with no
>>>>>preservatives most times. The type of beer will affect the taste of
>>>>>the dough.
>>>>>
>>>>
>>>>
>>>>Thank you. I'm going to try this the next time I make pizza. Your
>>
>> crust
>>
>>>>looks delicious! FWIW, this is my ingredient list:
>>>>
>>>>2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
>>>>1 cup water
>>>>1 envelope of granulated dry yeast
>>>>1 teaspoon salt
>>>>1 teaspoon sugar
>>>>2 tablespoons oil
>>>>
>>>>I imagine I could omit the sugar when using the beer.
>>>>
>>>
>>>No, my recipe includes sugar. A light beer works fine providing a very
>>>subtle taste difference barely there but gives nicer rising properties.
>>> A stronger beer can be used but will give a deeper beer flavour to
>>> the
>>>dough which may not be desirable.
>>>
>>
>>
>> Thanks, I'll leave the sugar in, and I'll use a light beer. I don't
>> think I'd like the taste of a deeper beer in the crust, although I do
>> like the flavor for drinking.
>>
> The only problem you are going to run in with using your recipe is the 1
> c of beer. Since beer comes in bottles larger than 1 c you are going to
> have to drink the rest ;)
>
LOL! Somehow I don't view that as a problem. :-)
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11neiv98q16052a@corp.supernews.com...
> Wayne Boatwright wrote:
>
>> On Sun 13 Nov 2005 07:12:16a, Thus Spake Zarathustra, or was it
>> ~patches~?
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>
>>>>On Sun 13 Nov 2005 06:29:22a, Thus Spake Zarathustra, or was it
>>
>> ~patches~?
>>
>>>>
>>>>>Wayne Boatwright wrote:
>>>>>
>>>>>
>>>>>
>>>>>>On Sat 12 Nov 2005 09:01:24p, Thus Spake Zarathustra, or was it
>>>>>>~patches~?
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Dinner was homemade pizza. The crust is made with beer instead of
>>>>>>>water for a high rising crust. The sauce was homecanned earlier this
>>>>>>>year. Toppings include fresh mushrooms, pepparoni, ham, onions, green
>>>>>>>peppers, olives, and motzarella cheese. This pizza fed 5 of us with
>>>>>>>a
>>>>>>>bit left over. Toppings were distributed as to who wanted what on
>>
>> their
>>
>>>>>>>piece. Here's the pic. http://tinypic.com/fmo2g5.jpg
>>>>>>
>>>>>>
>>>>>>Looks delish! Also looks a lot like mine, but I never take pics. I
>>>>>>never thought of using beer for the liquid. Is that a total
>>>>>>replacement for the water in an ordinary yeast dough? I should give
>>>>>>that a try.
>>>>>
>>>>>The recipe is for making the dough in a breadmachine. It calls for
>>>>>only
>>>>>beer as the liquid. I don't see why you couldn't replace the liquid
>>>>>with beer in your recipe. I use a light beer with no preservatives
>>>>>most
>>>>>times. The type of beer will affect the taste of the dough.
>>>>>
>>>>
>>>>
>>>>Thank you. I'm going to try this the next time I make pizza. Your
>>
>> crust
>>>>looks delicious! FWIW, this is my ingredient list:
>>>>
>>>>2-1/4 to 2-1/2 cups flour (I use half bread flour and half AP)
>>>>1 cup water
>>>>1 envelope of granulated dry yeast
>>>>1 teaspoon salt
>>>>1 teaspoon sugar
>>>>2 tablespoons oil
>>>>
>>>>I imagine I could omit the sugar when using the beer.
>>>>
>>>
>>>No, my recipe includes sugar. A light beer works fine providing a very
>>>subtle taste difference barely there but gives nicer rising properties. A
>>>stronger beer can be used but will give a deeper beer flavour to the
>>>dough which may not be desirable.
>>>
>>
>>
>> Thanks, I'll leave the sugar in, and I'll use a light beer. I don't
>> think I'd like the taste of a deeper beer in the crust, although I do
>> like the flavor for drinking.
>>
> The only problem you are going to run in with using your recipe is the 1 c
> of beer. Since beer comes in bottles larger than 1 c you are going to
> have to drink the rest ;)
There is no problem! We drink:)
Pan
|
|
|
| Dee Randall |
"-L." <gentleboa@peacemail.com> wrote in message
news:1131866232.170063.21070@o13g2000cwo.googlegroups.com...
>
> Kent wrote:
>> A "square" pizza means you know nothing about pizza dough,
>> how to rise it properly, or how to get it on the stone.
>> There is too much cheese in the center and not enough at the periphery. I
>> think
>> you may be using a cheap inferior mozeralla,
>> The supermarket quality mushrooms aren't cooked enough.
>> Ham doesn't belong on pizza in general, unless it's either Proscuito,
>> added
>> at the very end
>> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>> You have tried; that you should be given credit for that.
>> A nice try.
>
> I think you just earned the 2005 rfc Asshole of The Year Award. And
> it takes a lot to take that away from Sheldon.
>
Kent, have you made any pizza that you have photo'd to illustrate what your
idea of a proper pizza looks like. If a person is asking for criticism as
they oft do on the bread ng, then I believe that is acceptable etiquette;
but patches did not ask for criticism, but was sharing.
Once I was taking an art course in Japanese calligraphy, and the buddist
priest said to me when I turned in my assignment for criticism, he said,
that it was pretty good for a street sign. I could've taken that as a
negative criticism, but I did not, because at least I had worked my way up
to making pretty good street signs. Only your heart will know whether you
have given this criticism in good faith, but it looks like others haven't
taken it that way.
Be kind.
Dee Dee
|
|
|
| buceriasdon |
Thanks for the reminder to try a beer dough again. What I recall is
that it makes a lighter dough than with water. Couple of years ago I
was baking Foccacia with beer, think I used Modello,a local inexpensive
brand beer. I`ll pick some up today and try it. Does this recipe use
an egg in it? Regards, Don
|
|
|
| Ophelia |
"Dee Randall" <deedovey@shentel.net> wrote in message
news:11nel5l624sb5da@corp.supernews.com...
>
> "-L." <gentleboa@peacemail.com> wrote in message
> news:1131866232.170063.21070@o13g2000cwo.googlegroups.com...
>>
>> Kent wrote:
>>> A "square" pizza means you know nothing about pizza dough,
>>> how to rise it properly, or how to get it on the stone.
>>> There is too much cheese in the center and not enough at the
>>> periphery. I
>>> think
>>> you may be using a cheap inferior mozeralla,
>>> The supermarket quality mushrooms aren't cooked enough.
>>> Ham doesn't belong on pizza in general, unless it's either
>>> Proscuito, added
>>> at the very end
>>> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>>> You have tried; that you should be given credit for that.
>>> A nice try.
>>
>> I think you just earned the 2005 rfc Asshole of The Year Award.
>> And
>> it takes a lot to take that away from Sheldon.
>>
> Kent, have you made any pizza that you have photo'd to illustrate what
> your idea of a proper pizza looks like. If a person is asking for
> criticism as they oft do on the bread ng, then I believe that is
> acceptable etiquette; but patches did not ask for criticism, but was
> sharing.
> Once I was taking an art course in Japanese calligraphy, and the
> buddist priest said to me when I turned in my assignment for
> criticism, he said, that it was pretty good for a street sign. I
> could've taken that as a negative criticism, but I did not, because at
> least I had worked my way up to making pretty good street signs. Only
> your heart will know whether you have given this criticism in good
> faith, but it looks like others haven't taken it that way.
> Be kind.
O hugs Dee Dee:)
|
|
|
| Bob G |
Wow. After reading this string, I'm a lillte afraid to ask a question, in
fear of being verbally abused by some of the readers. (Someone needs a
hug!!)
Anyway.....how does your dough work for thin crust. I like the regular to
thick crust, but sometimes like a thin crust.
Looks good to me, also.
Bg
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11neh40cvmsku19@corp.supernews.com...
> Pandora wrote:
>
>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>> news:11ndeemr6klsmc1@corp.supernews.com...
>>
>>>Dinner was homemade pizza. The crust is made with beer instead of water
>>>for a high rising crust. The sauce was homecanned earlier this year.
>>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>>over. Toppings were distributed as to who wanted what on their piece.
>>>Here's the pic.
>>>http://tinypic.com/fmo2g5.jpg
>>
>>
>> Nice photo and nice topping! BTW I prefer a thinner pizza!
>> A question: did you put also yeast inside, or have you used only beer in
>> place of water?
>> Cheers
>> Pandora
> Thanks Pandora :) There is yeast too.
|
|
|
| sf |
On Sun, 13 Nov 2005 09:04:40 GMT, kilikini wrote:
>
> "Kent" <kh6444@comcast.net> wrote in message
> news:NdWdnTOZAYgmS-venZ2dnUVZ_v-dnZ2d@comcast.com...
> > A "square" pizza means you know nothing about pizza dough,
> > how to rise it properly, or how to get it on the stone.
>
<snip>
>
> I don't know where you get your info from.
>
He's making it up, but he couldn't stop there; nooooo. He had to
display his ignorance/inability in public. I often make huge home
made pizzas and bake them directly on my tiles. Frankly, the bigger
they get, the more rectangular they are; since I don't have a
dedicated pizza oven.
|
|
|
| TammyM |
On Sun, 13 Nov 2005 08:36:52 -0500, ~patches~
<noones_home@thisaddress.com> wrote:
>sf wrote:
>
>> On Sat, 12 Nov 2005 23:01:24 -0500, ~patches~ wrote:
>>
>>
>>> Dinner was homemade pizza. The crust is made with beer instead of water
>>> for a high rising crust. The sauce was homecanned earlier this year.
>>> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>> over. Toppings were distributed as to who wanted what on their piece.
>>> Here's the pic.
>>> http://tinypic.com/fmo2g5.jpg
>>
>>
>> You done good... did you bake it on tiles or in a pan?
>
>It was baked on an extra large cookie sheet. I've been doing it this
>way ever since the kids were young. On pizza nights each kid would
>identify which section of the pizza they wanted then would proceed to
>put their toppings of choice on. Using a rectangle pan made this a lot
>easier so we've stuck with it when their home. I have made the same
>crust and used round pans when it's just DH and myself or we have company.
That's a really nice way to treat your kids! I'll bet they appreciate
it, too, and perhaps it has helped them develop an interest in
cooking? Do tell :-)
TammyM
|
|
|
| kilikini |
"sf" <see_reply_address@nospam.com> wrote in message
news:jtnen1he7cjlv2us4ftu7gh16ln3o5uvrj@4ax.com...
> On Sun, 13 Nov 2005 09:04:40 GMT, kilikini wrote:
>
> >
> > "Kent" <kh6444@comcast.net> wrote in message
> > news:NdWdnTOZAYgmS-venZ2dnUVZ_v-dnZ2d@comcast.com...
> > > A "square" pizza means you know nothing about pizza dough,
> > > how to rise it properly, or how to get it on the stone.
> >
> <snip>
> >
> > I don't know where you get your info from.
> >
> He's making it up, but he couldn't stop there; nooooo. He had to
> display his ignorance/inability in public. I often make huge home
> made pizzas and bake them directly on my tiles. Frankly, the bigger
> they get, the more rectangular they are; since I don't have a
> dedicated pizza oven.
I wonder if it's the same Kent who posts in alt.food.barbecue. The AFB Kent
is an absolute idiot.
kili
|
|
|
| sf |
On Sun, 13 Nov 2005 16:06:14 GMT, kilikini wrote:
> I wonder if it's the same Kent who posts in alt.food.barbecue. The AFB Kent
> is an absolute idiot.
I suppose you could begin to answer that one by checking his headers,
Kili. Sometimes it's a slam dunk, sometimes you have to dig a little
further.
|
|
|
| Margaret Suran |
Wayne Boatwright wrote:
> On Sun 13 Nov 2005 06:12:38a, Thus Spake Zarathustra, or was it Margaret
> Suran?
>
>
>>
>>~patches~ wrote:
>>
>>>Dinner was homemade pizza. The crust is made with beer instead of water
>>>for a high rising crust. The sauce was homecanned earlier this year.
>>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>>over. Toppings were distributed as to who wanted what on their piece.
>>>Here's the pic.
>>>http://tinypic.com/fmo2g5.jpg
>>
>>What a beautiful pie and I am sure it tasted as good as it looks. I
>>wish I could make something so awesome. Thank you for the picture. M
>>
>
>
> Margaret, from all accounts, you're quite a creditable cook. I see no
> reason why you couldn't make a pizza. :-)
>
Wayne, you speak with the tongue of a friend, not as someone who is a
good judge of accomplishments. You are kind and a good friend and I
appreciate your comment about my cooking ability and love you for it,
but quite sadly, you are wrong. :o(
|
|
|
| Nancy Young |
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote
> Wayne, you speak with the tongue of a friend, not as someone who is a good
> judge of accomplishments. You are kind and a good friend and I appreciate
> your comment about my cooking ability and love you for it, but quite
> sadly, you are wrong. :o(
I will donate $100 to my local 'soup kitchen' if Margaret will say
something genuinely nice about herself. Is she up to the challenge?
nancy
|
|
|
| Pandora |
"Bob G" <rgiles2@wi.rr.com> ha scritto nel messaggio
news:%lJdf.2588$3H5.715@tornado.rdc-kc.rr.com...
> Wow. After reading this string, I'm a lillte afraid to ask a question, in
> fear of being verbally abused by some of the readers. (Someone needs a
> hug!!)
> Anyway.....how does your dough work for thin crust. I like the regular to
> thick crust, but sometimes like a thin crust.
> Looks good to me, also.
I didn't understand what you are asking for. I like a thinner pizza, but it
is simple to make :) You must use rolling pin!
Cheers
Pandora
>
> Bg
>
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11neh40cvmsku19@corp.supernews.com...
>> Pandora wrote:
>>
>>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>>> news:11ndeemr6klsmc1@corp.supernews.com...
>>>
>>>>Dinner was homemade pizza. The crust is made with beer instead of water
>>>>for a high rising crust. The sauce was homecanned earlier this year.
>>>>Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
>>>>olives, and motzarella cheese. This pizza fed 5 of us with a bit left
>>>>over. Toppings were distributed as to who wanted what on their piece.
>>>>Here's the pic.
>>>>http://tinypic.com/fmo2g5.jpg
>>>
>>>
>>> Nice photo and nice topping! BTW I prefer a thinner pizza!
>>> A question: did you put also yeast inside, or have you used only beer in
>>> place of water?
>>> Cheers
>>> Pandora
>> Thanks Pandora :) There is yeast too.
>
>
>
|
|
|
| Pandora |
"sf" wrote:
Frankly, the bigger
> they get, the more rectangular they are;
ROTFL! I didn't know that pizza's dimension could influence its shape!
Cheers
Pandora
|
|
|
| buceriasdon |
Hi Bob G, My wife and I prefer thin crust pizza and what I have found
works is to go light with toppings and cheese. Rolling dough out to an
1/8" you trade off strength. I use a heavy straight sided water glass
to roll on a floured surface, leaving a lip, then flip the flattened
dough onto my peal with cornmeal on it. I brush a thin coat of olive
oil on the top except for the edge.The light olive oil helps the pizza
cook faster. I have had success with placing the dough in the oven
untopped to firm it up, then taking it out and topping it, the problem
I had was the center rose more than I liked. Now I use a pizza tile, I
very quickly put sauce if used I like to see a little dough show
through ,lightly added cheese, three at the most toppings, and the the
rest of the cheese but not heavy. I work fast so as to not let the
dough get soggy. Into the oven with the peal and carefully pull fast
and smoothly. I think part of the fun of pizza making is trying
different methods and finding the ones that work in your kitchen. I
like tiles or stones because they cook faster and more thoughly without
the crust becoming like a cracker, over baked on the bottom but not
golden brown on the top. Fewer toppings allow one to taste the
differences in toppings better and the thin crust will hold up. But
that`s what works for me, heck I even like to grill a pizza still on
the bbq.
|
|
|
| Chris |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11ndeemr6klsmc1@corp.supernews.com...
> Dinner was homemade pizza. The crust is made with beer instead of water
> for a high rising crust. The sauce was homecanned earlier this year.
> Toppings include fresh mushrooms, pepparoni, ham, onions, green peppers,
> olives, and motzarella cheese. This pizza fed 5 of us with a bit left
> over. Toppings were distributed as to who wanted what on their piece.
> Here's the pic.
Patches, your pizza earned a unanimous "Yum!" from my three kiddos, two of
whom are now sitting on my lap.
I love that thick crust -- I will have to try the beer idea. I like to dunk
the crust into either my wine (did this last night) or blue cheese dressing,
if we're in Buffalo having wings along with the pizza.
Chris
|
|
|
| Chris |
"-L." <gentleboa@peacemail.com> wrote in message
news:1131866232.170063.21070@o13g2000cwo.googlegroups.com...
>
> Kent wrote:
>> A "square" pizza means you know nothing about pizza dough,
>> how to rise it properly, or how to get it on the stone.
>> There is too much cheese in the center and not enough at the periphery. I
>> think
>> you may be using a cheap inferior mozeralla,
>> The supermarket quality mushrooms aren't cooked enough.
>> Ham doesn't belong on pizza in general, unless it's either Proscuito,
>> added
>> at the very end
>> or a fattier cured pork, like Canadian Bacon. Ham is much too dry.
>> You have tried; that you should be given credit for that.
>> A nice try.
>
> I think you just earned the 2005 rfc Asshole of The Year Award. And
> it takes a lot to take that away from Sheldon.
>
Hmmmm.....naaaah, I'd still give my vote to Sheldon. But Kent can be first
runner-up, in the event that Sheldon can no longer fulfill his obligations.
Chris
|
|
|
| sf |
On Sun, 13 Nov 2005 20:39:44 +0100, Pandora wrote:
>
> "sf" wrote:
> Frankly, the bigger
> > they get, the more rectangular they are;
>
> ROTFL! I didn't know that pizza's dimension could influence its shape!
> Cheers
> Pandora
>
:) My oven isn't round!
|
|
|
| Pandora |
"sf" <see_reply_address@nospam.com> ha scritto nel messaggio
news:0h6fn19btomu1ipfbmjgb2cn2ihq4oallf@4ax.com...
> On Sun, 13 Nov 2005 20:39:44 +0100, Pandora wrote:
>
>>
>> "sf" wrote:
>> Frankly, the bigger
>> > they get, the more rectangular they are;
>>
>> ROTFL! I didn't know that pizza's dimension could influence its shape!
>> Cheers
>> Pandora
>>
> :) My oven isn't round!
How much do they rise??????????????? :)))))))))))))))))))))))))))))
Pan
>
|
|
|
| sf |
On Sun, 13 Nov 2005 21:10:31 +0100, Pandora wrote:
>
> "sf" <see_reply_address@nospam.com> ha scritto nel messaggio
> news:0h6fn19btomu1ipfbmjgb2cn2ihq4oallf@4ax.com...
> > On Sun, 13 Nov 2005 20:39:44 +0100, Pandora wrote:
> >
> >>
> >> "sf" wrote:
> >> Frankly, the bigger
> >> > they get, the more rectangular they are;
> >>
> >> ROTFL! I didn't know that pizza's dimension could influence its shape!
> >> Cheers
> >> Pandora
> >>
> > :) My oven isn't round!
>
> How much do they rise??????????????? :)))))))))))))))))))))))))))))
It's | | | |
