topped my pizza with everything i had in my refrigerator. Pizza

http://ift.tt/2uvrghL

Submitted July 16, 2017 at 04:02AM by whizzzkid http://ift.tt/2tejmcp Pizza

Basic Recipe Writing, Tables, and Formatting with Markdown Pizza

For anyone interested in writing recipes and documenting their process, here's a rough guideline I've been using for years.

These are not rules or anything official for the sub.

Photos

1. For galleries, include position the finished pie as the first photo for a pretty thumbnail. You can also include that image a second time in the gallery.
2. Ideally, post a top down, bottom of crust, and a side of the crust (crumb). Process photos are great too.

Ingredient Listing

1. List ingredients in order of use
2. For grouped ingredients, list the most important first
3. Use complete names for measurements: tablespoons, ounces, etc
4. If there are different sections, separate them with a bolded title
5. Avoid using numerals together: e.g. 1 7g sachet of yeast. Instead, use 1 (7 gram) sachet of yeast
6. For simple preparations, describe it in the list; e.g. 1 stick butter, softened
7. Include a list of tools used -- large mixing bowl, food processor, wooden pizza peel, aluminum pizza peel, baking steel, etc.
8. If you want to include Baker's percentages, that'd be fantastic. This helps for anyone scaling the recipe up or down.

Method

1. Indicate the size of bowls and cookware
2. Stick to short points over full sentences
3. If there are different sections, separate them with a bolded title
4. Group similar processes like 'mix dry ingredients' into a single paragraph
5. Finish off your initial method with storage instructions. For example, 'store for three days in the refrigerator in a lightly oiled bowl with saran wrap' or whatever.

Using Markdown

For tables, there won't be any lines between the header and cells. Sadly, reddit won't let me format this markdown as pre-formatted text.

Ingredient | Measurement, Weight | Notes ---|---|---- Bread Flour | 1153 grams | Pref. King Arthur or Robin Hood Water (58%) | 670 grams | Room Temperature 

Formatting

**Bold** *Italics* ~~Strikethrough~~ ^Superscript > Quotes 

For pre-formatted text (like code...) use four spaces before those lines.

---

If you have anything to add, post it below. After some time I'll make this a page in the wiki.

Submitted November 07, 2015 at 07:04PM by 6745408 http://ift.tt/1QkY7sy Pizza

[Recipe]Homemade turkey and cheese pizza Pizza

The pizza

First of all let me apologize for the potato quality. Stupid phone camera.

Here is the recipe:

The dough

Ingredients:

• Flour
• Sugar
• Salt
• Yeast
• Warm water
• Oil

I mixed the water,sugar and yeast then let is sit for 10 minutes till it started to bubble then I started to slowly mix in the flour until it became one big mass. Then I drenched in oil so it covered all of it then let it sit till it doubled covered by a cloth. After that I bundled the whole dough into cellophane and placed it in the refrigerator for the night.

I have this awesome pan that is the size of a pizza with 32 cm diameter(standard here in Hungary) with holes on the bottom so it won't stick to it no matter and it is really easy to remove.

The next step was spreading the dough over my pan, while I heated my oven to 230C.

For sauce I used standard tomato sauce with some salt, basil and mixed pepper and for a little more flavor I added hot chili ketchup. After spreading it out evenly I sprinkled it with a little cheese(Port Salut) add some canned corn and then came the meat.

The Meat:

Ingredients:

• Turkey breast
• Mint
• Fresh lemon
• Olive oil
• Salt
• Pepper

I made thin slices of the turkey, covered with salt and pepper. Then I heated up a pan, added olive oil and the mint leafs. Next I placed the turkey in it, lowered the heat to medium and squeezed some fresh lemon on it then covered the pan. After 15 minutes I turned them over and covered the pan back for another 15 minutes. (the time can vary, depending how well done you want the meat) After it was done I had them sitting and cooling till I started the pizza, then I sliced them apart into small portions(think gyros meat) and sprinkled the pizza with it.

After this was done I add the remaining cheese and put it into the oven for 20 minutes on 230C.

I hope if somebody tries, they will enjoy it.

Bon appetit.

Submitted May 26, 2015 at 04:53PM by kecskepasztor http://ift.tt/1EuJl84 Pizza

Help with home-made pizza Pizza

hi guys! I've been attempting to make pizza at home. I've been improving with home made sauces and a pizza stone, but I'm still struggling with two things. first, can't get my dough to pass the windowpane test. what might be wrong? second, how do you get some color on top of the pie at home?

the dough recipe I'm using is below. a link to a pie I made follows (sorry no crumb shots). thanks!

http://ift.tt/1EF9Uvv http://ift.tt/1Gf1zx9

Ingredients

22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting

.5 ounces (about 1 1/2 tablespoons) sugar

.35 ounces kosher salt (about 1 tablespoon)

.35 ounces (about 2 teaspoons) instant yeast

1.125 ounces Extra Virgin olive oil (about 3 tablespoons)

15 ounces lukewarm water

Procedures

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Submitted March 08, 2015 at 08:34PM by freckledass http://ift.tt/1EF9Trm Pizza

How do you store your dough? Pizza

When I make a decent sized batch, I divide it up to 5 or 6 single portion sizes to make pizza. I wrap each dough ball in plastic wrap and put it in the refrigerator. Unfortunately, the dough keeps rising and bursting through the plastic wrap. Any tips on storing dough?

Submitted February 20, 2015 at 11:44AM by HateKiller http://ift.tt/1APVolk Pizza

How to Make Pizza Dough Pizza

Ingredients

2/3 cup (165ml) of warm water (around 105°F/38°C) 1 teaspoon (5ml) of sugar 1 teaspoon (5ml) yeast 1/2 tablespoon (7.5ml) of salt 1 tablespoon (15ml) of olive oil 2 cups + 1tsp (250g) of flour 

1 Put warm water in a pan. Add yeast and sugar. Stir lightly and let sit for 5 to 10 minutes until the yeast activates by turning into a foam on top of the water. Then add the salt and oil.

2 Gradually add in the flour as you stir the mixture simultaneously. You know you have added enough flour when the mixture becomes too thick to stir.

3 Knead the dough. It is ready when it is glossy and tacky, but not sticky; a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.

Take the dough out of the bowl and put it on a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top. Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process. 

4 Let rise up for up to 1 hour at room temperature or 5 hours in the refrigerator.

5 Place on a floured counter and flour the top of the dough.

Submitted December 04, 2014 at 12:15PM by habibur-reddit-16 http://ift.tt/1I2Dwo4 Pizza