Ya Like cooking?
 

I have always had a small interest in cooking and every once in a while I take the time to master a certain dish. Lately, it has been pizza. I make the dough, sauce and everything myself as much from scratch as possible and throw it on the baking stone in my oven. Tonight it was cheddar cheese, italian dry sausage, and onion ... also there was fresh garlic and basil in the sauce. Its damn good.

I bought some good pizza tonight, watched the guy hand toss the dough. Otherwise it's pretty impractical to make pizza from scratch in the motorhome.
What you made does sound good though.

I cook 60-70 hours a week so yes I like cooking but sometimes I hate it. We just added pizzas to the bar and room service at the resort I work at I'll be seeing alot of it.

Well, I'm a Chef, so if you need any advice or tips, let me know.

As for your pizza, I prefer the dough be a little thinner and more cooked, but thats justthe east coast in me :)

i hear you there, it came out quite thick this time and the dough was slightly over proofed as I attempted rising the dough in a very slightly warmed oven. I have only made 3 or 4 pizzas up until now and have no baking experience prior, so perfecting the dough is taking some time.

I make a good chicken BBQ pizza.

acutally brought leftovers here to work today; chicken & portabella mushrooms w/orzo in a basalamic cream sauce.

Not the East coast in ya, "real" traditional pizza is thin :bigtu:

I have an awesome pizza dough recipe that doesn't require an overnight proof, I'll dig it up for you DIY cooks.

What I'm really into is grilling, so lately I've been working on making pizza on the grill. Its kind of great since I don't think pizza taste right without the actual fire element added to it :)

yah hook us up.

btw, my gf and i grow all our own herbs. very handy.

do you cook on a pizza stone on the grill? that's what I do.

but I really prefer to do things on the rotisserie.

Wow it's gay in here. :)

Ben, no, just throw it on the grill. You don't want it too big though, maybe 7-9 inches rounds (ok, that sounded gay). It only takes about 2-3 minutes each side and it's more a personal-sized pizza. Grilled pizza dough is the shit! Of course, in some parts of the world, it's called a "flat-bread".

I used to make a "high end" one with a sour-cream dill spread, smoked salmon, diced cucumbers, chopped red onions and fried capers. Mmmm, I'm getting hungry, back to work.

where the fuck are the recipes? fatty loves pizza.

:rly:

One of mine. It is really light and crispy.

[IMG]http://img.photobucket.com/albums/v3...7/IMG_0379.jpg[/IMG]

+1, need better pizza dough

herbS, not herb.

[QUOTE=Pitlab77;122602]One of mine. It is really light and crispy.
QUOTE]

That sooo much better than the PB&J I'm eating right now...

I have good luck making dough in the bread machine

none of your low altitude weaksauce recipes would work up here in lala land anyway.

fuck I do want to grill a pizza tonight though

Tam's Two Hour Pizza Dough (great for grilling also)

1-1/4 cup warm water
1 envelope (1/4 ounce) active dry yeast
3-1/2 cups unbleached all-purpose flour
1/2 teaspoon salt

Put the yeast in the water and stir it until it dissolves. The water should be a milky-biege color, if not, check the expiration date for the yeast (yes, it dies) and start over.

1.) In a deep bowl or Kitchen Aid bowl, mix 3 cups of the flour with the salt

2.) In the bowl, make a well in the middle of the flour and add the yeast mixture. So right now, you should a pond of the water/yeast mixture surrounded by the flour. Carefully and slowly incorporate the flour into the water until a soft, moist dough forms.

3.) Dump the soft dough onto a flour-dusted surface and GENTLY knead the dough, adding the rest of the 1/2 cup of flour slowly. Knead the dough GENTLY until it is no longer "sticky" to the touch. Remember to keep your hands and table well dusted with flour. Knead it for about 10 (no more then 15 minutes) or until the dough is smooth, shiny, and elastic. WARNING, kneading it too long or too hard will create glutens, which makes the crust too hard and "full".

3.) Form a large ball with the dough and put it into a CLEAN large bowl and cover tightly with plastic wrap. OR, if you're making a large batch, you can just leave it on the flour'd table and cover well with a large piece of plastic, like a garbage bag. Let it sit in a warm area (about 80degrees) and let the yeast work it's magic. In about an hour (longer if air temp is cooler) the dough should double in size.

4) Put the dough back on the dusted table and careful "poke" out any large air bubbles, gently please. From the large ball, form whatever size ball you want (large for larger pizzas, small for smaller ones,duh) and set those balls aside, covered with plastic, for about 10 minutes.

5) You will notice that after 10 minutes the dough is softer and easier to work with. Form into whatever shape (I prefer round) and thickness you want, add toppings and bake. After rolling it out flat, you can throw it straight on a grill also, just make the grill is well oiled and HOT, or else it will stick on contact.

Enjoy!

2 hours? I don't HAVE 2 hours :mad:

do you guys have fiesta where you are at (supermarket). It found this dough there that is great with no wait.

Brings me back to my days of working at pizza hut :cry:

I work at pizza hut as a second source of income as a driver (chalk it up to working for my turbo kit and everything else that has gone into the project). In fact, i worked there tonight :) It is cool but the pan crust is the only fresh stuff made and its a ball of fucking grease, and the others are just frozen discs of dough which dont taste terrible, but are lame ... sure makes the pizzas cheap though.

Anyway, thanks for the dough recipe, I have the most trouble with the initial mixing step, but i guesss that just takes some practice. eh?

Nah it's all the same dough from the breadsticks to the thin crust trust me i made it, a few times. Yeah pizza hut basically deep fries there pizzas while they bake them. This is why they are so flavorfull. You drivers always have it easy anyway all you gotta do is fold some boxes :p

I used to manage a Pizza Rut in '81-'82, back when you could still dine in. In fact we didn't have delivery.

I consider myself a decent cook (Cook: Can follow a recipe. Chef: Can create meals from his / her imagination) I hate to clean up after myself. My wife hates to cook but also hates to clean:sad2:

Racer you are correct akrya is on his way to becomming a chef. ;) you are not alone in hatting to clean.

OK
you're strapped for time.

go to the freezer section and get some bridgeford frozen bread dough. throw it in the fridge a few hours before you want it (or when you leave for work)

then just roll and go.

I live with an educated 4.5 star chef (when at home and not a hotel), and I was a wine steward during and after college. I and my roommate cook constantly.

I can't believe this thread has lasted this long with out getting trashed.

My 10 cents: Get a bottle of "Italian seasonings" and throw some in when you are mixing the dough. Gives the dough a little extra kick.

I refuse to eat Pizza Hut. One day we went to the pizza hut buffet for lunch (like 5.25 or some shit). What started as a normal lunch ended in a "I bet I could put down more pizza". We ended up with me finishing first with 17 slices, my friend Christian with 15, and Nick with 10 (he was skinny).

So weeks later interoffice banter occurred which lead to what will be forever referenced as the "Pizza Hut Challenge". Ultimately, Christian defeated me putting down 22 slices, I put down 20, and nick gave up at 13. After lunch I went back to the office and laid on the floor. I started sweating grease. I had to call the rest of the day sick. I was pale and sweating all night after consuming through rough calculations that I consumed countless calories in a sitting.
Edit *it was probably roughly 135/slice*

Needless to say, we still managed to do a "Chipotle Challenge", "KFC Buffet Challenge" and two forms of "1 lb burger and milkshake" (fuddruckers/ruby tuesdays) challenges.

I actually liked that dippin dots pizza they had, it was good.

guess you didn't see post 12

That wasn't a trashing. It was a good natured jab, you fag. :)

I stand corrected!

so when you worked there your store actually made the dough fresh for all the different types? Thats cool, we use frozen dough for everything besides the pan crust, which is dough in a pan with 3 "squirts" of vegetable oil. I know cuz i oil the pans.

yeah that "deep fry" is why i hate pizza hut. BLeh. I like thin light crispy NON GREASY crust.

no bridgeford but some other brand, we'll try it.

takes too long to thaw for tonight so I'm going to try some betty crocker shit in an envelope :ugh:

Meh. not bad. grilled up OK but the sauce I used blew so it kind of ruined it :sad2: