Country group Dixie Chicks changes name to The Chicks

[Voice of Reason 10,298]

2 hours ago, laylalex said:

You'll be glad to know I am about to step away from the laptop to start making the pizza dough and sauce for dinner tonight. I do not starve my inmate!!!

Please tell me this is not true?  Pizza dough should be made days in advance for the most flavor.  At least 1-2 days if refrigerated, and weeks if frozen.    I think we need to check recipes one against the other.

 

Now, having said that, I will admit that a quick crust, rolled out like a tortilla and ultra-thin, is good right away, but still needs 0.5-1.0 hours prior to rolling.  But it will never plump up if one likes a risen crust.

[laylalex 7,301]

25 minutes ago, Voice of Reason said:

Please tell me this is not true?  Pizza dough should be made days in advance for the most flavor.  At least 1-2 days if refrigerated, and weeks if frozen.    I think we need to check recipes one against the other.

 

Now, having said that, I will admit that a quick crust, rolled out like a tortilla and ultra-thin, is good right away, but still needs 0.5-1.0 hours prior to rolling.  But it will never plump up if one likes a risen crust.

I am doing the quick crust method. An hour to rise more or less. I decided against the 48 hour recipe I have in the end yesterday.  It rises tolerably well -- I will provide a pic when complete. I got sidetracked by Al when I was in the kitchen and it is now rising while the sauce is cooking (at least that I got started -- it needs at least 2 hours simmering because of the nightshade issue). So in about an hour-ish I'll assemble.

[Voice of Reason 10,298]

9 minutes ago, laylalex said:

I am doing the quick crust method. An hour to rise more or less. I decided against the 48 hour recipe I have in the end yesterday.  It rises tolerably well -- I will provide a pic when complete. I got sidetracked by Al when I was in the kitchen and it is now rising while the sauce is cooking (at least that I got started -- it needs at least 2 hours simmering because of the nightshade issue). So in about an hour-ish I'll assemble.

Whew, you restored my hope for Alex,. good save!  😇

 

But fer realz, I was super mad yesterday when I took a pie off the metal screen and put it directly on the stone in my manado grill to give it a quick crisping.  In about 30 seconds, it charred the crust.  I was SO angry (only had 3 crusts made from last week).  So I quickly made a 1/3 batch, and rolled it out, and it was tortilla thin.  No time to rise it, as dinner was supposed to be right MEOW.  Truthfully, it turned out pretty good, because I love thin crust.  

 

My go-to recipe is:

 

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled 

1 3/4 (.44 ounce) teaspoons salt

1 teaspoon (.11 ounce) instant yeast 

1/4 cup (2 ounces) olive oil (optional)

1 3/4 cups (14 ounces) water, ice cold (40°F) 

Semolina flour OR cornmeal for dusting

I discount the ice water since I usually chill my dough or freeze it.  But after 2-3 days in the fridge, the taste of the crust is MUCH better than any quick crust.  I have also used some pillsbury dough from a can in a pinch, but you know how that stuff is.  I'd have used it yesterday if only I had a can or two.