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Ping ZippyLip

TomCPATomCPA Posts: 82
edited 8:46AM in EggHead Forum
Zippy-

My wife was wondering what is the pizza dough recipe you use? She is still bugging me since Tikifest and asked me to get it from you yesterday at Waldorf. I forgot to ask.

By the way, what was the tasty dish I first sampled again yesterday at Waldorf around 11:00am?

I can't wait to try the Dizzy Pig Coffee Rub either. You gave me a great idea for it today!

Tom
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Comments

  • ZippylipZippylip Posts: 4,333
    Tom, I use a very basic non-aged pizza dough recipe, take a look at the slideshow below for the method, but the ingredients are 4 cups bread flour & a little salt, 1.5 cups water, 2 teaspoons of sugar, 2 teaspoons yeast, kneaded for 15 minutes.

    As far as the dish you sampled (if you are talking about the stuff I was making), it was a Dizzy Doober with Carnivore Chipotle Sauce & Pineapple Head Pineapple Jalepeno Salsa. If you were somewhere else at 11am :blush: , I have no idea, there were too many tasty dishes to even remember

    th_IMG_2497.jpg
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  • TomCPATomCPA Posts: 82
    Zippy,

    Thanks for the recipe.

    I should been more specific about what I ate. It had the shrimp in the middle.

    And I do agree, the fatty that NatureBoy served was the best thing I ate all day. Yours was a close second. :)

    Tom
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  • ZippylipZippylip Posts: 4,333
    Tom, yea, that was it, & I agree on the fatty... It was good to see you again by the way, I'll be back at Wess & Sally's if they have another Tikifest & don't 'accidentally' give me the wrong date :laugh: :laugh:
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  • BoxerpapaBoxerpapa Posts: 989
    How long will the dough be good for in the fridge? Or can it be froze?
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  • ZippylipZippylip Posts: 4,333
    Not too sure, I usually use it the same day. If you want to make dough in advance, I think you will need to use a lot less yeast. Fidel could give you the lowdown on that, he has the proportions down to a fare thee well for aging dough
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