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Post by tkasper01 on Jan 14, 2017 13:39:37 GMT -5
shes a goddess. Pls fwd links to Emily's pics, pronto! Surprised you got that kinda hots for that she looks like one of those half black Jenner kids, ok but goddess? I am with Big L on this one. Now let's get this thread back on track. What do you drink with your home made pizza? I do beer typically.
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Post by Deleted on Jan 14, 2017 13:51:54 GMT -5
Homemade wine, Dago red of course.
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Post by tbp on Jan 14, 2017 14:20:58 GMT -5
Guiness, the gift of the Gods.
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Post by porgyman on Jan 14, 2017 15:33:58 GMT -5
No dice. Only soul food. Collard greens, mac and cheese, etc. Surprisingly as a honkey, I LOVE me some collard greens. You would go crazy for mine. As a kid, I hated them because they were soaked in vinegar. My recipe uses rice wine vinegar, molasses and bacon and onions. Good stuff.
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Post by Warfish on Jan 14, 2017 15:49:07 GMT -5
Why on earth would anyone anywhere near the NY area want to waste time making home made pizza?
Live in nebraska, ok, I get it. But in NY?
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Post by JStokes on Jan 14, 2017 18:38:55 GMT -5
Why on earth would anyone anywhere near the NY area want to waste time making home made pizza? Live in nebraska, ok, I get it. But in NY? Lol. _
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Post by Big L on Jan 14, 2017 19:37:58 GMT -5
Why on earth would anyone anywhere near the NY area want to waste time making home made pizza? Live in nebraska, ok, I get it. But in NY? Typical of what's wrong with America. Bunch of lazy fat slack jawed faggots. Fuck using your hands and making something, I'll just make a phone call..... LOL, sorry. Had a whole hilarious rant in my mind, lost it half way through. I'll end with this, though. Aristocrat.
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Post by Jets Things on Jan 14, 2017 19:56:19 GMT -5
Gotta make your own dough and LET IT RISE FOR A FEW HOURS! That is key. None of the store bought shit in bags. I use Bobby Flay's dough recipe. Four cups BREAD flour (not AP-BF makes for a crispier crust) and a bit more for rolling it out, sugar (or honey), kosher salt, EVOO, packet of dry yeast and 110 degree water (let yeast bloom before you mix it in). I mix by hand, not in a stand mixer. Put in bowls, slather with EVOO, cover with tea towel and put in a warm dry spot with no breeze. I use either a pizza stone or a cast iron pizza grill pan, I put the oven on super high on the top rack. Lately we've been grilling on the BBQ with the cast iron skillet. In either case let it get super hot. Either semolina or corn meal on the pizza peel so te pie easily slides off. Just check the bottom after a few mins for doneness. Letting it rise and super hot are the keys. _ I don't buy store dough. I get it from my local pizza place. Better than making it meself.
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Post by JStokes on Jan 14, 2017 20:32:07 GMT -5
Why on earth would anyone anywhere near the NY area want to waste time making home made pizza? Live in nebraska, ok, I get it. But in NY? Typical of what's wrong with America. Bunch of lazy fat slack jawed faggots. Fuck using your hands and making something, I'll just make a phone call..... LOL, sorry. Had a whole hilarious rant in my mind, lost it half way through. I'll end with this, though. Aristocrat. No you don't understand. We have the best pizza in the US here so why make it in the comfort of your home the exact way you want it with the exact creativity you want when you can go out to one of a 1000 nameless places or bring it home nice and soggy? By the same token, we have the best Italian, Chinese, Mexican, Indian, Japanese, French, Turkish, Mediterranean, African, Irish joints in the country. Why would you ever try to make those at home when you can just go out and get it? Right? I'm not sure why I EVER cook at home. _
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Post by jay57 on Jan 14, 2017 20:36:09 GMT -5
Surprised you got that kinda hots for that she looks like one of those half black Jenner kids, ok but goddess? I am with Big L on this one. Now let's get this thread back on track. What do you drink with your home made pizza? I do beer typically. I'm on board with goddess.
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Post by JStokes on Jan 14, 2017 20:51:16 GMT -5
Homemade wine, Dago red of course. Why would you bother making homemade wine when you can go out and buy really good stuff. I get it if you live in Nebraska but here? _
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Post by JStokes on Jan 14, 2017 20:57:36 GMT -5
So the only consensus here amongst Hampur idiots is use a really hot oven? We've got upper rack, middle rack, lower rack. Sliced cheese, shredded cheese. Times are all over the map. Some yahoo even said put the dough in for 5 minutes, then start with the sauce and cheese. Teh Hampur alwaysnever disappoints. Sauce 1 to 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, chopped finely 1/2 cup chicken broth Three 15-ounce cans crushed tomatoes Salt and pepper Pinch sugar 1 teaspoon dried oregano 8 to 10 fresh basil leaves, chopped Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes. Crust 3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. As for cheese I usually use fresh mozz but have bought the tiny little pellet like things as well. I get my oven at least 475 degrees I have a Lodge caste iron pizza stone. I put that in the bottom of the stove. (I remove the bottem rack and place the stone on the bottom of the stove) I cook it until I think it look nice, no I really do not time it. Then I carefully spin it, very fucking hot in there, then cook for a few more minutes until I feel like it looks done. I cannot remember where I found the recipes but I did not invent them, just perfected Let me know if you need bowl sizes as well. Wait? You make your own sauce? Why would you do that when you can get some of the best tomato sauces in the world right here in the NYC area? Prego. Contadina. Rao's. RAGU?!? Why go through the trouble of making your own. I get it if you lived in Nebraska but really? Home made? _
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Post by jay57 on Jan 14, 2017 22:36:25 GMT -5
Sauce 1 to 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, chopped finely 1/2 cup chicken broth Three 15-ounce cans crushed tomatoes Salt and pepper Pinch sugar 1 teaspoon dried oregano 8 to 10 fresh basil leaves, chopped Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes. Crust 3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. As for cheese I usually use fresh mozz but have bought the tiny little pellet like things as well. I get my oven at least 475 degrees I have a Lodge caste iron pizza stone. I put that in the bottom of the stove. (I remove the bottem rack and place the stone on the bottom of the stove) I cook it until I think it look nice, no I really do not time it. Then I carefully spin it, very fucking hot in there, then cook for a few more minutes until I feel like it looks done. I cannot remember where I found the recipes but I did not invent them, just perfected Let me know if you need bowl sizes as well. Wait? You make your own sauce? Why would you do that when you can get some of the best tomato sauces in the world right here in the NYC area? Prego. Contadina. Rao's. RAGU?!? Why go through the trouble of making your own. I get it if you lived in Nebraska but really? Home made? _ Since we're piling on, why own guitars and make your own music when you can put in a CD and listen to great music!
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Post by JStokes on Jan 14, 2017 22:39:58 GMT -5
Wait? You make your own sauce? Why would you do that when you can get some of the best tomato sauces in the world right here in the NYC area? Prego. Contadina. Rao's. RAGU?!? Why go through the trouble of making your own. I get it if you lived in Nebraska but really? Home made? _ Since we're piling on, why own guitars and make your own music when you can put in a CD and listen to great music! Why like athletic lithe perfect hotties when you can go hogging and fuck fatties? _
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Post by jay57 on Jan 14, 2017 22:42:02 GMT -5
Since we're piling on, why own guitars and make your own music when you can put in a CD and listen to great music! Why like athletic lithe perfect hotties when you can go hogging and fuck fatties? _ Ok there's where the analogy falls apart. Took it too far.
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