Dinner Plans? (7 Viewers)

[detroitdad]

OK, here is an image of the King Arthur recipe:

When I was combining this, I kept thinking "there's not enough water". When I got to step one, wait five minutes and fold four times waiting five minutes between folding, it was like trying to fold a piece of wood.

Meanwhile, the recipe I've been using for years for "No Knead" Pizza Dough is:
2 1/2 cups flour
1 cup + 3 TBS water

I don't fold my recipe, but I could. It is very dough-like.

Maybe it's recommended like this because of the high heat cooking/cast iron pan? All on know is that it worked wonderfully

 

[mtl mile end]

Maybe it's recommended like this because of the high heat cooking/cast iron pan? All on know is that it worked wonderfully

And you're sure we're both seeing the same page? 2 cups flour and 3/4 cup water, no other liquid?

The only thing I can imagine is happening here is the recipe is somehow not showing the same on my computer as everyone else's since no one is complaining in the "Comments" section.

 

[detroitdad]

And you're sure we're both seeing the same page? 2 cups flour and 3/4 cup water, no other liquid?

The only thing I can imagine is happening here is the recipe is somehow not showing the same on my computer as everyone else's since no one is complaining in the "Comments" section.

Same recipe, oil is also added to the dough recipe.

 

[detroitdad]

And you're sure we're both seeing the same page? 2 cups flour and 3/4 cup water, no other liquid?

The only thing I can imagine is happening here is the recipe is somehow not showing the same on my computer as everyone else's since no one is complaining in the "Comments" section.

I do agree, that it was tough to do the folding method. I did it anyways. Then I covered it, let it sit in the fridge for 24 hours. It easily covered the pan, and tasted delicious when I was done.

 

[mtl mile end]

I do agree, that it was tough to do the folding method. I did it anyways. Then I covered it, let it sit in the fridge for 24 hours. It easily covered the pan, and tasted delicious when I was done.

That's crazy. I followed the recipe exactly (I volume measured everything, I didn't weigh). I even used AP flour instead of bread flour because that's what was in the recipe. This was a complete failure for me. I'm sticking with my old standby from now on.

 

[detroitdad]

That's crazy. I followed the recipe exactly (I volume measured everything, I didn't weigh). I even used AP flour instead of bread flour because that's what was in the recipe. This was a complete failure for me. I'm sticking with my old standby from now on.

I volume weighed everything and used AP flour. Did you actually let it rise in the fridge overnight, and then cook it? How did it turn out?

 

[gopherblue]

I weigh-measured the flour, and volume-measured the water and other ingredients. I’ve made this recipe like a dozen times now and the proportions are correct. The dough is initially raggedy and sticky. Should not be like cardboard or wood.

 

[detroitdad]

I weigh-measured the flour, and volume-measured the water and other ingredients. I’ve made this recipe like a dozen times now and the proportions are correct. The dough is initially raggedy and sticky. Should not be like cardboard or wood.

I'll never make pizza crust a different way! NEVER. I can't wait to have friends over to cook for them lol.

 

[gopherblue]

And you're sure we're both seeing the same page? 2 cups flour and 3/4 cup water, no other liquid?

The only thing I can imagine is happening here is the recipe is somehow not showing the same on my computer as everyone else's since no one is complaining in the "Comments" section.

When baking, always measure flour and other dry ingredients by weight and never by volume. If your flour is compacted, two cups can easily be way more than 240g. That could result in it being too dry.

 

[mtl mile end]

I volume weighed everything and used AP flour. Did you actually let it rise in the fridge overnight, and then cook it? How did it turn out?

I weigh-measured the flour, and volume-measured the water. I’ve made this recipe like a dozen times now and the proportions are correct. The dough is initially raggedy and sticky. Should not be cardboard.

I let it rise overnight - more like 48 hours. I kept hoping it would turn from wood to dough - it didn't.

My regular dough is ragged and sticky.
2 1/2 cups flour (I use bread flour)
2 t salt
1/2 t yeast
1 t olive oil (I use more like 1 1/2 - 2)
1 cup + 3 TBS water

Mix it all together until consistency is uniform and let rest at RT for at least 24 hours. In the Winter, my kitchen is about 50 degrees fahrenheit, so it could be sitting out for two or three days. I just check it regularly until it turns into pizza dough.

 

[mtl mile end]

When baking, always measure flour and other dry ingredients by weight and never by volume. If your flour is compacted, two cups can easily be way more than 240g. That could result in it being too dry.

I appreciate the insight, but we're talking an order of magnitude here, not "I did a bad job measuring the flour so there was 10% too much".

 

[detroitdad]

I appreciate the insight, but we're talking an order of magnitude here, not "I did a bad job measuring the flour so there was 10% too much".

I'm not a baker by any means. All I can say is that this is a true and tried recipe that was a huge success. Dare I say it was a panty dropper. That's how good it was!

 

[mtl mile end]

I'm not a baker by any means. All I can say is that this is a true and tried recipe that was a huge success. Dare I say it was a panty dropper. That's how good it was!

My version of this could have been used for deep, "personal massage" if you know what I mean.

 

[detroitdad]

Back on topic

 

[Copper44]

Mmm Strip steak.

 

[mathewsarcher83]

Instant pot chicken tacos

 

[RocAFella1]

 

[Mongoose]

Crab baby!

 

[FordPickup92]

View attachment 604238

Dungeness crab?

 

[RocAFella1]

Dungeness crab?

Fresh out of the water. Commercial still can’t go out because of whales or something so all the recreational guys are getting some great hauls.

 

[FordPickup92]

Fresh out of the water. Commercial still can’t go out because of whales or something so all the recreational guys are getting some great hauls.

Nice! Those are tasty. Never fresh round these parts, but still delish!

 

[RocAFella1]

Nice! Those are tasty. Never fresh round these parts, but still delish!

I can’t remember the last time I had blue crabs. They used to have them here but haven’t seen them around lately.
Dungeness is definitely the go-to around here.

 

[RocAFella1]

Crab cioppino

 

[FordPickup92]

So freaking jelly right now

 

[Copper44]

Usually go out for our Anniversary dinner, however inside dining is closed here in Michigan. Took matters into my own hands with great food and even better wine. 36 ounce sous vide porterhouse, enough crab legs for a army, ‘96 Monte Bello and 89’ Lynch Bages.

 

[FordPickup92]

Usually go out for our Anniversary dinner, however inside dining is closed here in Michigan. Took matters into my own hands with great food and even better wine. 36 ounce sous vide porterhouse, enough crab legs for a army, ‘96 Monte Bello and 89’ Lynch Bages.
View attachment 605452View attachment 605453

Mmmmmmmm crab legs..... drool

 

[detroitdad]

@Marc Hedrick

WOW

 

[detroitdad]

 

[jja412]

WOW..... thanks @gopherblue

View attachment 602010View attachment 602011View attachment 602012

Can you pm me the pizza recipe? @gopherblue ?
EDIT:
Sorry - didn't read far enough..the recipe is posted.

 

[k9dr]

It’s our go-to pizza recipe.

Link ??