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We've all probably got one sitting in a cupboard. Stumbled upon this interesting theory, and am slowly becoming a convert.
Fellow egger Carolina Q steered me to this easy peasy New York style dough. Yields 3 14" doughballs.
It is best to use the regular blade, dough blade is not necessary. Recipe says to pulse for 15 sec...more like 30-45 sec. Another tip learned the hard way is to use bottled water. Some tap water kills yeast, at least mine does. Best results have been with a 2 day cold rise.
With a scale, bowl, and FP, it takes less than 5 minutes to throw this together.
For today's Zas, I tried going with 1/3 KA Whole Wheat and 2/3 KA Bread flour. Setup consisted of inverted platesetter, egg feet, stone. Temp was a couple of ticks above five hundo.
First pie: alfredo sauce, mozz, chedda, ernyin, grn pepp, parfrozen grilled chicken breast, basil.
Second pie: Enrico's pizza sauce, mozz, chedda, grn pepp, ernyin, roasted red pepp, sausage, anchovies, basil.
Ol' Unkie Pook hit paydirt like the Bears Defense by getting a 2, 5, and 6 year old to eat ernyin, peppers, and basil. Was shocked they liked the first one, so I went a little overboard with the second for the "big boys".
First try of the anchovies. Glad I scaled back and used only 4 chopped filets.
Having issues with the pics, apologies in advance.