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Christine Geery

Christine Geery
Location
Utah,
Birthday
February 17
Bio
I've never played by the rules. I was absent the day they handed those out. I believe in being kind, playing fair, laughing often, not judging others and drinking red wine. And I always kiss my Sweetie goodnight. It may lead to other fun stuff. +++++++++++++++++++++++++++++ Life is short!  Break the rules!  Forgive quickly!  Kiss slowly! Love truly, Laugh uncontrollably... And never regret anything that made you smile. +++++++++++++++++++++++++++++ Always remember that stressed spelled backwards is desserts. +++++++++++++++++++++++++++++ Part of the secret of a success in life is to eat what you like and let the food fight it out inside. ~ Mark Twain

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MARCH 20, 2012 5:37AM

Foodie Tuesday is Alive and Well

Rate: 9 Flag

After Walt's post from last week I decided that it should not matter whether or not “Foodie Tuesday” gets any recognition from the Editors. It doesn't seem to keep the poets back, so why should it hold back the cooks from expressing themselves and sharing their recipes with others. And one more thing, no contests please. Ever! Thank you!

So I'm wiping out my skillet and firing up the Kitchenaid. I may not be here every week, but I'm going to try.

 

Quick-Rising Pizza Dough

 

I've been using this recipe for a long time and it never fails. It's really easy and tasty for pizza, foccacia, or calzones.

Ingredients:

4-41/2 cups flour

2 pkg Rapid-Rise yeast

2 tsp salt

1 tsp sugar

2 tsp olive oil

¼ cup flaxseeds-optional

Method:

In a large bowl stir together 3 cups of flour, yeast, salt and sugar. In a small bowl combine 1/14 cups water and the oil.

Heat to 125 degrees(testing with a kitchen thermometer). If you go above 130 degrees you will kill the yeast, so don't do that.

Stir the oil and water mixture into the flour. Beat until well mixed.

Gradually add enough of the remaining flour to make a firm, soft dough.

Turn onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.

Cover with plastic wrap and let rest for 10 minutes.

 

Alternately, in a food processor, combine 4 cups flour, yeast salt and sugar.

Heat 11/2 cups water and oil to 125 degrees.

With the motor running, gradually add the hot liquid.

Process, adding up to 2 Tbsp cold water until the dough forms a ball, then process for 1 minute more to knead.

Turn out onto a lightly floured surface, cover with plastic wrap and let rest for 10 minutes.

 

If you use a stand up mixer use the dough hook and set the dial at #2. Follow the instructions as for a food processor.

The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.

Makes eight six inch crusts or two 12-14 in pizzas.

In Summer we like to have make and grill your own pizza parties. I make a few batches of this dough and form several six inch pizzas and provide a large variety of toppings for guests.

The trick is to grill one side of the dough and stack them up ready for guests to apply toppings on the grilled side and then slip the non-grilled side back onto the grill to finish cooking and heat the toppings through. This prevents the toppings from slipping off the pizza and cooks both sides of the dough.

Everyone always has a fun time assembling their own pizza.

Even though I understand the convenience of delivery pizza, I really hope you try this. It is so good and so much healthier to make your own.

 

Bon appetit and Happy Foodie Tuesday

recipe adapted from Recipe Rescue Cookbook

 

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Comments

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125 degrees is too hot for yeast.
Sounds great! But too ambitious for me. When guests come, they usually fend for themselves. Or, if they really need to be fed, I throw random vegetables into a big pan and fry/simmer for a bit. If necessary, add frozen shrimp and maybe some bottled Thai or Mexican or Schzechwan (sp?) sauce. There. That's my entire repertoire. (Yes, my husbands cooked.)

BUT - I applaud your effort to keep Foodie Tuesday alive. I enjoy reading recipes and have even bookmarked a few of From The Midwest. I think it's a basic and really nice thing to share here.
Will have to come back to this! Fooled around with pizza dough myself with mixed results. My sister has a fav flour she uses and stocks up to 50 lbs in her freezer and swears by it (family baker).
My feelings, exactly, Christine. Thanks. I keep meaning to make home-made pizza dough. Everyone extols its virtues. It on my list . . . and it's a very long list, indeed!
I'll try this recipe. I started making my own pizza dough because it's a lot cheaper than either buying a frozen pizza or an already made crust. And...the secret here is to make the crust 2 at a time--or even 3. Use one crust and freeze the other dough disks. It doesn't take any extra work to make enough for several crusts.
Can't I use the kitchenaid to knead it?
I tried some stuff from a box to make a white pizza. The crust was raunchy and the guys begged me never to do it again.

Will give this one a try when the galpals come over for lunch.
Larry,125 degrees is not too hot for yeast, but you could go to 120 if it makes you uncomfortable.
Myriad, it's so nice when husbands cook and they do it well.
Asia, I'd like to know what that flour is
Gary, make this one. You can't go wrong. What do you think of the 125 degrees?
Walt, good idea
Janie, wait till you taste it grilled
Nerd, I use the Kitchenaid for the whole thing. It only takes about 2 minutes of kneading on #2 setting
V, I'm with the guys on this one.
I've done the same kind of party with tacos, tostadas and friatas, but never tried to make my own tortillas.
I'll do my best to keep the recipes coming, too.

If we wait for OS editors to actually do something. . .

Water temp for yeast warming. I use 1/2 boiling water and 1/2 cold tap water. That approximates a temperature of about 1115 to 130 degrees F. The yeast seems to do fine with that.
Typo, I meant 115, not 1115 degrees. 1115 degrees would be a problem.
Chtistine--a question--how much rise do you get out of your dough by only letting it rise for 10 minutes? I'd love to be able to just let it rise for 10 minutes or so rather than the hour that my recipes specify. That way, I could be baking pizza within a half hour of first pulling out the flour and pastry board.
(Oh, and I've checked--the hot water coming out of my tap is between 110 and 115--I figure that's hot enough)
there are different types of yeast.
three of the most common are fresh yeast (comes in cakes), dry active that needs to be proofed and instant or rapid rise yeast that can be mixed right in with the dry ingredients. the instant yeast can also be used in bread makers . it only needs one rise before baking. each yeast blooms best at different temperatures. at 120 yeast starts to die. at 140 degrees will kill it.

there are many no-knead pizza dough recipes online. you basically mix the ingredients in a bowl by hand into a wet dough. put in the fridge for 20 hours , dust and form it into a pizza crust the next day. it even tastes better.
jm, I've never done a taco party, but that sounds like fun.
Steve, I agree 115-130 is perfect
Walt, you get a good rise because you use 2 pkg of rapid rise yeast. I usually wait a little longer than 10 minutes because I'm prepping the toppings.
Larry, thanks for the tip. You should put a recipe on here for Foodie Tuesday.
Don't waste your money buying the yeast packets at the store.
Sam's, Costco or online you can buy a 1lb brick for less than 5 dollars. Store it in a sealed container in the fridge or freezer. it will stay active for over a year and past the expiration date.
It will make 90-100 loaves of bread.
Since we're still on yeast...I went ahead and starting to buy it by the "jar". Remember, I'm the Cheap Bastid--this is the same stuff but it's about 1/3 less than the packets.
Walt I buy the jars too, but I don't know if you can buy the rapid rise in a jar.
I was expecting this in rhymed verse. I haven't much messed around with yeast products since the only bread in my childhood amounted to horrible white-glue commercial and buttermilk biscuits. I did recently purchase The Bread Bible by Rose Levy Beranbaum, and I've been thinking about tip-toeing in. Pizza crust would be a good first baby step.
Belle, you're such a good cook. You would have no problem at all.
I love grilled pizza... and because everyone makes their own, there are no complaints about the toppings! I always get the guests to roll out the dough; mine look...... interesting. Never thought of making them smaller!!
Chrissie, you mean everyone gets a large one?