Subj : Sourdough was: Turkey Cottage Pie
To   : Ben Collver
From : Dave Drum
Date : Wed Jun 26 2024 07:45:42

-=> Ben Collver wrote to Dave Drum <=-

 DD> Swiped. Put high up on the "round tuit" lisr.

 BC> Nice!

 BC> I'm thinking of making sourdough pizza soon to treat myself.

 BC> Last night i made a crockpot of masala chai with loose spices, and
 BC> this morning i put it in the refrigerator for iced drinks on a hot day.

I don't make pizza at home. There is too much great pizza available in
my town for me to heat up the kitchen making something that's not going
to be as tasty as what I can buy from Antonio's or Gabatoni's.

My usual drink on hot, nay - on all days, is ice water with a shot of
bottled lemon juice. Meanwhile here's a New York Times recipe for the
dough for a sourdough pizza. Sam Sifton is the current Food editor of 
the Times.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sourdough Pizza Dough
 Categories: Five, Breads
      Yield: 3 Crusts
 
      5 c  (500 g) 00 flour
  2 1/2 ts (15 g) kosher salt
  2 1/2 ts (7 1/2) g instant dry yeast
      1 tb (15 g) extra-virgin olive
           - oil
    1/4 c  + 2 tb (90 g) sourdough
           - starter, "fed" *
 
  In a large mixing bowl, combine the flour and salt.
  
  In a small mixing bowl, stir together 300 grams (about 1
  1/4 cups) lukewarm tap water, the instant dry yeast and
  the olive oil, then stir the sourdough starter into it
  and pour it into the bowl with the flour mixture. Knead
  with your hands until well combined, about 4 minutes,
  then let mixture rest for 15 minutes.
  
  Knead rested dough for 3 to 4 minutes. Cut into 3 equal
  pieces and shape each into a ball. Place on a heavily
  floured surface, cover with a dampened cloth and let
  rest and rise for 8 to 24 hours in the refrigerator.
  (Remove from refrigerator 30 to 45 minutes before you
  begin to shape it for pizza.)
  
  To make pizza, place each dough ball on a heavily
  floured surface and use your fingers to stretch it, then
  your hands to shape it into rounds or squares. Top and
  bake.
  
  * If you feed your starter regularly, you can use it in
  this recipe right out of the crock in which you store
  it. But if not, give the starter a feed of flour and
  water a few hours before you mix up the dough.
  
  Recipe from: Roberta's
  
  Adapted by: Sam Sifton
  
  Yield: 3 pizzas
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Putting pineapple on your pizza should lower your credit score.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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