"Wayne Boatwright" wrote in message
9.45...

On Wed 02 Aug 2017 12:37:53a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.45...
>
> I've been making this pizza dough for years, adapted from aa
> recipe I found on a cooking show, but I don't remember which show.
>
> Qick& Easy Food Processor Pizza Dough
> -------------------------------------
> 1 Cup Lukewarm Water
> 1 Envelope Dry Yeast
> 1 1/4 Cups All-purpose Flour
> 1 1/4 Cups Bread Flour
> 1 Teaspoon Salt
> 1 Teaspoon Granulated Sugar
> 1/2 Teaspoon Garlic Powder
> 1/2 Teaspoon Mixed Italian Herbs
> 2 Tablespoons Light Olive Oil
> Additional Light Olive Oil for Pan
> Cornmeal
> Parmesan Cheese
>
> 1. Dissolve yeast in water and set aside.
>
> 2. Combine flours, salt, sugar, garlic powder, and Italian herbs
> in workbowl of food processor. Pulse briefly to mix. Drizzle
> olive oil over mixture.
>
> 3. With machine running, gradually add yeast/water mixture.
>
> 4. Continue processing until mixture forms a mass that travels
> around with the blade. Note: If this fails to happen, add
> additional flour, 1 tablespoon at a time, until mass forms. This
> will take about 15 seconds. Alternately, add water 1 tablespooon
> at a time until desired consistence is reached.
>
> 5. After mass forms, time processing for 45 seconds. Dough will
> be somewhat sticky.
>
> 6. Coat an 8-cup bowl with non-stick spray. Turn dough into bowl,
> and coat dough lightly with non-stick spray. Cover with plastic
> wrap, then cover with a towel. Put bowl in warm place and allow
> to raise until double in bulk. Depending on temperature, this
> will take 1-2 hours. Punch dough down and allow to rise again.
> Repeat punching down and rising one more time. Punch down.
>
> 7. Coat pizza pan(s) with olive oil, then sprinkle lightly with
> cornmeal.
>
> 8. Turn dough into pan(s), then press out to edges and 1/2 inch up
> the sides with fingers and palms of hands.
>
> 9. Drizzle a small amount of oilve oil over dough and spread
> evenly with fingers. Dust edge with Parmesan cheese.
>
> 10. Add sauce, toppings, and cheese.
>
> 11. Bake pizza on lowest rack of a preheated 500-550°F. oven for
> 12- 14 minutes, or until crust is nicely browned and cheese is
> slightly browned and bubbling.
>
> 12. Remove pizza from oven, allow to rest 5 minutes, the cut
> immediately and serve.
>
> NOTE: I use a 14-15" pan for this quantity of dough. It can also
> be divided to make two 10" pizzas.
>
> Wayne Boatwright
>
> ==
>
> I will try that the next time I make pizza. Atm I mix the dough in
> the breadmaker.
>
>
>

I've never owned a breadmaker and have no experience with them. I
used my KitchenAid stand mixer for most breads, or my food processor
for pizza dough, or single loaf batches of bread.


Wayne Boatwright

==


I bought one after I had been ill and couldn't manage to knead and make
bread myself. I was damned if D was going to have shop bread.

I do still use it to do the kneading sometimes, but we are on 'no knead'
bread atm. It is jolly good stuff)


--
http://www.helpforheroes.org.uk

On Thu, 03 Aug 2017 11:31:28 GMT, Wayne Boatwright
> wrote:

>On Thu 03 Aug 2017 04:05:22a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.45...
>>
>> On Wed 02 Aug 2017 12:37:53a, Ophelia told us...
>>
>>> "Wayne Boatwright" wrote in message
>>> 9.45...
>>>
>>> I've been making this pizza dough for years, adapted from aa
>>> recipe I found on a cooking show, but I don't remember which
>>> show.
>>>
>>> Qick& Easy Food Processor Pizza Dough
>>> -------------------------------------
>>> 1 Cup Lukewarm Water
>>> 1 Envelope Dry Yeast
>>> 1 1/4 Cups All-purpose Flour
>>> 1 1/4 Cups Bread Flour
>>> 1 Teaspoon Salt
>>> 1 Teaspoon Granulated Sugar
>>> 1/2 Teaspoon Garlic Powder
>>> 1/2 Teaspoon Mixed Italian Herbs
>>> 2 Tablespoons Light Olive Oil
>>> Additional Light Olive Oil for Pan
>>> Cornmeal
>>> Parmesan Cheese
>>>
>>> 1. Dissolve yeast in water and set aside.
>>>
>>> 2. Combine flours, salt, sugar, garlic powder, and Italian herbs
>>> in workbowl of food processor. Pulse briefly to mix. Drizzle
>>> olive oil over mixture.
>>>
>>> 3. With machine running, gradually add yeast/water mixture.
>>>
>>> 4. Continue processing until mixture forms a mass that travels
>>> around with the blade. Note: If this fails to happen, add
>>> additional flour, 1 tablespoon at a time, until mass forms. This
>>> will take about 15 seconds. Alternately, add water 1 tablespooon
>>> at a time until desired consistence is reached.
>>>
>>> 5. After mass forms, time processing for 45 seconds. Dough will
>>> be somewhat sticky.
>>>
>>> 6. Coat an 8-cup bowl with non-stick spray. Turn dough into
>>> bowl, and coat dough lightly with non-stick spray. Cover with
>>> plastic wrap, then cover with a towel. Put bowl in warm place
>>> and allow to raise until double in bulk. Depending on
>>> temperature, this will take 1-2 hours. Punch dough down and
>>> allow to rise again. Repeat punching down and rising one more
>>> time. Punch down.
>>>
>>> 7. Coat pizza pan(s) with olive oil, then sprinkle lightly with
>>> cornmeal.
>>>
>>> 8. Turn dough into pan(s), then press out to edges and 1/2 inch
>>> up the sides with fingers and palms of hands.
>>>
>>> 9. Drizzle a small amount of oilve oil over dough and spread
>>> evenly with fingers. Dust edge with Parmesan cheese.
>>>
>>> 10. Add sauce, toppings, and cheese.
>>>
>>> 11. Bake pizza on lowest rack of a preheated 500-550°F. oven for
>>> 12- 14 minutes, or until crust is nicely browned and cheese is
>>> slightly browned and bubbling.
>>>
>>> 12. Remove pizza from oven, allow to rest 5 minutes, the cut
>>> immediately and serve.
>>>
>>> NOTE: I use a 14-15" pan for this quantity of dough. It can
>>> also be divided to make two 10" pizzas.
>>>
>>> Wayne Boatwright
>>>
>>> ==
>>>
>>> I will try that the next time I make pizza. Atm I mix the dough
>>> in the breadmaker.
>>>
>>>
>>>
>>
>> I've never owned a breadmaker and have no experience with them. I
>> used my KitchenAid stand mixer for most breads, or my food
>> processor for pizza dough, or single loaf batches of bread.
>>
>>
>> Wayne Boatwright
>>
>> ==
>>
>>
>> I bought one after I had been ill and couldn't manage to knead and
>> make bread myself. I was damned if D was going to have shop bread.
>>
>> I do still use it to do the kneading sometimes, but we are on 'no
>> knead' bread atm. It is jolly good stuff)
>>
>>
>
>Do you have a preferred recipe? I have made "batter bread with
>yeast" but I know that's not the same thing.

you're right, batter bread isn't anything like the no-knead that
Ophelia is talking about. She has a good recipe. Give it a try.
Janet US

"Wayne Boatwright" wrote in message
9.44...

On Thu 03 Aug 2017 04:05:22a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.45...
>
> On Wed 02 Aug 2017 12:37:53a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.45...
>>
>> I've been making this pizza dough for years, adapted from aa
>> recipe I found on a cooking show, but I don't remember which
>> show.
>>
>> Qick& Easy Food Processor Pizza Dough
>> -------------------------------------
>> 1 Cup Lukewarm Water
>> 1 Envelope Dry Yeast
>> 1 1/4 Cups All-purpose Flour
>> 1 1/4 Cups Bread Flour
>> 1 Teaspoon Salt
>> 1 Teaspoon Granulated Sugar
>> 1/2 Teaspoon Garlic Powder
>> 1/2 Teaspoon Mixed Italian Herbs
>> 2 Tablespoons Light Olive Oil
>> Additional Light Olive Oil for Pan
>> Cornmeal
>> Parmesan Cheese
>>
>> 1. Dissolve yeast in water and set aside.
>>
>> 2. Combine flours, salt, sugar, garlic powder, and Italian herbs
>> in workbowl of food processor. Pulse briefly to mix. Drizzle
>> olive oil over mixture.
>>
>> 3. With machine running, gradually add yeast/water mixture.
>>
>> 4. Continue processing until mixture forms a mass that travels
>> around with the blade. Note: If this fails to happen, add
>> additional flour, 1 tablespoon at a time, until mass forms. This
>> will take about 15 seconds. Alternately, add water 1 tablespooon
>> at a time until desired consistence is reached.
>>
>> 5. After mass forms, time processing for 45 seconds. Dough will
>> be somewhat sticky.
>>
>> 6. Coat an 8-cup bowl with non-stick spray. Turn dough into
>> bowl, and coat dough lightly with non-stick spray. Cover with
>> plastic wrap, then cover with a towel. Put bowl in warm place
>> and allow to raise until double in bulk. Depending on
>> temperature, this will take 1-2 hours. Punch dough down and
>> allow to rise again. Repeat punching down and rising one more
>> time. Punch down.
>>
>> 7. Coat pizza pan(s) with olive oil, then sprinkle lightly with
>> cornmeal.
>>
>> 8. Turn dough into pan(s), then press out to edges and 1/2 inch
>> up the sides with fingers and palms of hands.
>>
>> 9. Drizzle a small amount of oilve oil over dough and spread
>> evenly with fingers. Dust edge with Parmesan cheese.
>>
>> 10. Add sauce, toppings, and cheese.
>>
>> 11. Bake pizza on lowest rack of a preheated 500-550°F. oven for
>> 12- 14 minutes, or until crust is nicely browned and cheese is
>> slightly browned and bubbling.
>>
>> 12. Remove pizza from oven, allow to rest 5 minutes, the cut
>> immediately and serve.
>>
>> NOTE: I use a 14-15" pan for this quantity of dough. It can
>> also be divided to make two 10" pizzas.
>>
>> Wayne Boatwright
>>
>> ==
>>
>> I will try that the next time I make pizza. Atm I mix the dough
>> in the breadmaker.
>>
>>
>>
>
> I've never owned a breadmaker and have no experience with them. I
> used my KitchenAid stand mixer for most breads, or my food
> processor for pizza dough, or single loaf batches of bread.
>
>
> Wayne Boatwright
>
> ==
>
>
> I bought one after I had been ill and couldn't manage to knead and
> make bread myself. I was damned if D was going to have shop bread.
>
> I do still use it to do the kneading sometimes, but we are on 'no
> knead' bread atm. It is jolly good stuff)
>
>

Do you have a preferred recipe? I have made "batter bread with
yeast" but I know that's not the same thing.


Wayne Boatwright

==

No it isn't the same.

This is my version.


No knead crusty bread

Whisk together
680 of lukewarm water
14g active dried yeast (for hand baking)

Add

907g plain flour
14g salt

Mix well together

Allow to stand for a couple of hours

Refrigerate overnight.

To Bake

Remove from Bin, knead lightly and place in greased Dutch Oven.
Sprinkle flour over and allow to rise in kitchen minus lid.

When risen turn oven up to top whack, out lid on pot and place in oven.
When up to full heat (approx 20 mins)

Turn down to 220c. Time for 45 mins.




--
http://www.helpforheroes.org.uk

"U.S. Janet B." wrote in message
...

>Do you have a preferred recipe? I have made "batter bread with
>yeast" but I know that's not the same thing.

you're right, batter bread isn't anything like the no-knead that
Ophelia is talking about. She has a good recipe. Give it a try.
Janet US

=

Ahh I just posted mine. I bet you have plenty of good ones too!

If yours is different to mine, please post yours?


--
http://www.helpforheroes.org.uk

"Wayne Boatwright" wrote in message
9.44...

On Thu 03 Aug 2017 11:51:04a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.44...
>
> On Thu 03 Aug 2017 04:05:22a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.45...
>>
>> On Wed 02 Aug 2017 12:37:53a, Ophelia told us...
>>
>>> "Wayne Boatwright" wrote in message
>>> 9.45...
>>>
>>> I've been making this pizza dough for years, adapted from aa
>>> recipe I found on a cooking show, but I don't remember which
>>> show.
>>>
>>> Qick& Easy Food Processor Pizza Dough
>>> -------------------------------------
>>> 1 Cup Lukewarm Water
>>> 1 Envelope Dry Yeast
>>> 1 1/4 Cups All-purpose Flour
>>> 1 1/4 Cups Bread Flour
>>> 1 Teaspoon Salt
>>> 1 Teaspoon Granulated Sugar
>>> 1/2 Teaspoon Garlic Powder
>>> 1/2 Teaspoon Mixed Italian Herbs
>>> 2 Tablespoons Light Olive Oil
>>> Additional Light Olive Oil for Pan
>>> Cornmeal
>>> Parmesan Cheese
>>>
>>> 1. Dissolve yeast in water and set aside.
>>>
>>> 2. Combine flours, salt, sugar, garlic powder, and Italian herbs
>>> in workbowl of food processor. Pulse briefly to mix. Drizzle
>>> olive oil over mixture.
>>>
>>> 3. With machine running, gradually add yeast/water mixture.
>>>
>>> 4. Continue processing until mixture forms a mass that travels
>>> around with the blade. Note: If this fails to happen, add
>>> additional flour, 1 tablespoon at a time, until mass forms.
>>> This will take about 15 seconds. Alternately, add water 1
>>> tablespooon at a time until desired consistence is reached.
>>>
>>> 5. After mass forms, time processing for 45 seconds. Dough will
>>> be somewhat sticky.
>>>
>>> 6. Coat an 8-cup bowl with non-stick spray. Turn dough into
>>> bowl, and coat dough lightly with non-stick spray. Cover with
>>> plastic wrap, then cover with a towel. Put bowl in warm place
>>> and allow to raise until double in bulk. Depending on
>>> temperature, this will take 1-2 hours. Punch dough down and
>>> allow to rise again. Repeat punching down and rising one more
>>> time. Punch down.
>>>
>>> 7. Coat pizza pan(s) with olive oil, then sprinkle lightly with
>>> cornmeal.
>>>
>>> 8. Turn dough into pan(s), then press out to edges and 1/2 inch
>>> up the sides with fingers and palms of hands.
>>>
>>> 9. Drizzle a small amount of oilve oil over dough and spread
>>> evenly with fingers. Dust edge with Parmesan cheese.
>>>
>>> 10. Add sauce, toppings, and cheese.
>>>
>>> 11. Bake pizza on lowest rack of a preheated 500-550°F. oven for
>>> 12- 14 minutes, or until crust is nicely browned and cheese is
>>> slightly browned and bubbling.
>>>
>>> 12. Remove pizza from oven, allow to rest 5 minutes, the cut
>>> immediately and serve.
>>>
>>> NOTE: I use a 14-15" pan for this quantity of dough. It can
>>> also be divided to make two 10" pizzas.
>>>
>>> Wayne Boatwright
>>>
>>> ==
>>>
>>> I will try that the next time I make pizza. Atm I mix the dough
>>> in the breadmaker.
>>>
>>>
>>>
>>
>> I've never owned a breadmaker and have no experience with them.
>> I used my KitchenAid stand mixer for most breads, or my food
>> processor for pizza dough, or single loaf batches of bread.
>>
>>
>> Wayne Boatwright
>>
>> ==
>>
>>
>> I bought one after I had been ill and couldn't manage to knead
>> and make bread myself. I was damned if D was going to have shop
>> bread.
>>
>> I do still use it to do the kneading sometimes, but we are on 'no
>> knead' bread atm. It is jolly good stuff)
>>
>>
>
> Do you have a preferred recipe? I have made "batter bread with
> yeast" but I know that's not the same thing.
>
>
> Wayne Boatwright
>
> ==
>
> No it isn't the same.
>
> This is my version.
>
>
> No knead crusty bread
>
> Whisk together
> 680 of lukewarm water
> 14g active dried yeast (for hand baking)
>
> Add
>
> 907g plain flour
> 14g salt
>
> Mix well together
>
> Allow to stand for a couple of hours
>
> Refrigerate overnight.
>
> To Bake
>
> Remove from Bin, knead lightly and place in greased Dutch Oven.
> Sprinkle flour over and allow to rise in kitchen minus lid.
>
> When risen turn oven up to top whack, out lid on pot and place in
> oven. When up to full heat (approx 20 mins)
>
> Turn down to 220c. Time for 45 mins.
>

Thanks, O. I'm going to make this over the weekend!


Wayne Boatwright

===

Jolly good) Let me know how it goes)

--
http://www.helpforheroes.org.uk

On Thu, 3 Aug 2017 20:14:25 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>>Do you have a preferred recipe? I have made "batter bread with
>>yeast" but I know that's not the same thing.
>
>you're right, batter bread isn't anything like the no-knead that
>Ophelia is talking about. She has a good recipe. Give it a try.
>Janet US
>
>=
>
>Ahh I just posted mine. I bet you have plenty of good ones too!
>
>If yours is different to mine, please post yours?

I think we compared them before and the differences are really minor
and nothing of significance. Same thing really. But a good idea all
around.

Janet US

"U.S. Janet B." wrote in message
...

On Thu, 3 Aug 2017 20:14:25 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>>Do you have a preferred recipe? I have made "batter bread with
>>yeast" but I know that's not the same thing.
>
>you're right, batter bread isn't anything like the no-knead that
>Ophelia is talking about. She has a good recipe. Give it a try.
>Janet US
>
>=
>
>Ahh I just posted mine. I bet you have plenty of good ones too!
>
>If yours is different to mine, please post yours?

I think we compared them before and the differences are really minor
and nothing of significance. Same thing really. But a good idea all
around.

Janet US

==

Easy and a blessing if your arms or my back are playing up, eh?)



--
http://www.helpforheroes.org.uk

On Fri, 4 Aug 2017 09:26:22 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Thu, 3 Aug 2017 20:14:25 +0100, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
. ..
>>
>>>Do you have a preferred recipe? I have made "batter bread with
>>>yeast" but I know that's not the same thing.
>>
>>you're right, batter bread isn't anything like the no-knead that
>>Ophelia is talking about. She has a good recipe. Give it a try.
>>Janet US
>>
>>=
>>
>>Ahh I just posted mine. I bet you have plenty of good ones too!
>>
>>If yours is different to mine, please post yours?
>
>I think we compared them before and the differences are really minor
>and nothing of significance. Same thing really. But a good idea all
>around.
>
>Janet US
>
>==
>
>Easy and a blessing if your arms or my back are playing up, eh?)

I never even considered that point, it was all about the results.
Janet US

"U.S. Janet B." wrote in message
...

On Fri, 4 Aug 2017 09:26:22 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Thu, 3 Aug 2017 20:14:25 +0100, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
. ..
>>
>>>Do you have a preferred recipe? I have made "batter bread with
>>>yeast" but I know that's not the same thing.
>>
>>you're right, batter bread isn't anything like the no-knead that
>>Ophelia is talking about. She has a good recipe. Give it a try.
>>Janet US
>>
>>=
>>
>>Ahh I just posted mine. I bet you have plenty of good ones too!
>>
>>If yours is different to mine, please post yours?
>
>I think we compared them before and the differences are really minor
>and nothing of significance. Same thing really. But a good idea all
>around.
>
>Janet US
>
>==
>
>Easy and a blessing if your arms or my back are playing up, eh?)

I never even considered that point, it was all about the results.
Janet US

==

Well there have been times it was so bad I cooked nothing, let alone bread!



--
http://www.helpforheroes.org.uk