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Himalayan Salt Slab/Pizza Stone
Finally satisfied my curiosity. The Himalayan Salt Slab makes for an awesome pizza stone. I also posted my favorite, so far, pizza dough recipe. As I rolled out the dough today, after it has been in the freezer for a couple of months, there were nice yeasty bubbles in the dough. Here's how it turned out. http://www.kokoscornerblog.com/mycor...zza-stone.html or http://tinyurl.com/alkvzdz Here's the pizza dough recipe. @@@@@ Now You're Cooking! Export Format Pizza Dough Ruhlman breads, pies/pastry to measure by volume 4 cups flour 1 1/2 cups water 1 teaspoon active dry yeast 2 teaspoons kosher salt or coarse sea salt to measure by weight 500 grams flour 300 grams water 2 grams active dry yeast 10 grams kosher salt or coarse sea salt Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing until it will. Remove the bowl from the mixer and cover it with a pot lid or plastic wrap/cling film. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours. Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Cut the dough in half and press each half into a disk. Cover the disks with a towel and allow to stand for about 15 minutes. Preheat the oven to 450°F/230°C/gas 8. Stretch each disk, or roll it with a rolling pin, until it is as thin as desired (the thinner the better). Top as desired and bake on a rimless baking sheet/ tray or baking stone until the edges are golden brown and the bottom is crisp, about 20 minutes. Serve immediately. COOKING TIP: If you don’t have a bread peel and are baking a pizza on a stone, put the dough on a sheet of parchment/baking paper before topping it. The paper will make it easier to transfer the pizza from work surface to oven. MAKES 2 PIZZAS Make the dough at least 3 hours before you need to bake it. The dough can also be prepared up to a day ahead and refrigerated, or it can be frozen for a month or so. This recipe will yield enough dough for two medium pizzas. This recipe can be halved, doubled or tripled provided you weigh all the ingredients. Ruhlman, Michael; Ruhlman, Donna Turner (2011-10-19). Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook (p. 158). Chronicle Books. Kindle Edition. Notes: Michael Ruhlman Ruhlmans Twenty Cookbook ** Exported from Now You're Cooking! v5.87 ** koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com |
Himalayan Salt Slab/Pizza Stone
> wrote:
> Finally satisfied my curiosity. The Himalayan Salt Slab makes for an > awesome pizza stone. > > I also posted my favorite, so far, pizza dough recipe. > As I rolled out the dough today, after it has been in the freezer for > a couple of months, there were nice yeasty bubbles in the dough. > > Here's how it turned out. > http://www.kokoscornerblog.com/mycor...zza-stone.html > > or > http://tinyurl.com/alkvzdz > Amazing. I just found out my new printer printed from my iPad. I do want to experiment making pizza dough. A picture of my favorite pizza bought slice.. http://capospizza2.com/wp-content/up...2/12/slice.jpg Just made two tortilla slices. Olive oil, sauce, turkey pepperoni. http://zekfrivolous.com/pizza/pizza3.JPG http://zekfrivolous.com/pizza/pizza2.JPG Greg |
Himalayan Salt Slab/Pizza Stone
On Tue, 1 Jan 2013 05:47:22 +0000 (UTC), gregz >
wrote: > wrote: >> Finally satisfied my curiosity. The Himalayan Salt Slab makes for an >> awesome pizza stone. >> >> I also posted my favorite, so far, pizza dough recipe. >> As I rolled out the dough today, after it has been in the freezer for >> a couple of months, there were nice yeasty bubbles in the dough. >> >> Here's how it turned out. >> http://www.kokoscornerblog.com/mycor...zza-stone.html >> >> or >> http://tinyurl.com/alkvzdz >> > >Amazing. I just found out my new printer printed from my iPad. > >I do want to experiment making pizza dough. > >A picture of my favorite pizza bought slice.. > >http://capospizza2.com/wp-content/up...2/12/slice.jpg > >Just made two tortilla slices. Olive oil, sauce, turkey pepperoni. > >http://zekfrivolous.com/pizza/pizza3.JPG > >http://zekfrivolous.com/pizza/pizza2.JPG > >Greg Greg, If you have a kitchen scale I recommend baking by weight, not by volume. My baking results have improved tremendously since I've started weighing the ingredients. The recipe I posted gives both measurements but I always make this dough by weight. It's a beautiful dough. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com |
Himalayan Salt Slab/Pizza Stone
> wrote in message ... > On Tue, 1 Jan 2013 05:47:22 +0000 (UTC), gregz > > wrote: > > wrote: >>> Finally satisfied my curiosity. The Himalayan Salt Slab makes for an >>> awesome pizza stone. >>> >>> I also posted my favorite, so far, pizza dough recipe. >>> As I rolled out the dough today, after it has been in the freezer for >>> a couple of months, there were nice yeasty bubbles in the dough. >>> >>> Here's how it turned out. >>> http://www.kokoscornerblog.com/mycor...zza-stone.html >>> >>> or >>> http://tinyurl.com/alkvzdz >>> >> >>Amazing. I just found out my new printer printed from my iPad. >> >>I do want to experiment making pizza dough. >> >>A picture of my favorite pizza bought slice.. >> >>http://capospizza2.com/wp-content/up...2/12/slice.jpg >> >>Just made two tortilla slices. Olive oil, sauce, turkey pepperoni. >> >>http://zekfrivolous.com/pizza/pizza3.JPG >> >>http://zekfrivolous.com/pizza/pizza2.JPG >> >>Greg > > Greg, If you have a kitchen scale I recommend baking by weight, not by > volume. My baking results have improved tremendously since I've > started weighing the ingredients. > The recipe I posted gives both measurements but I always make this > dough by weight. It's a beautiful dough. > > koko > -- And yet 10 days ago you blogged a cheesecake recipe in volumetric measure, even for the base. |
Himalayan Salt Slab/Pizza Stone
On Tue, 1 Jan 2013 11:09:11 -0700, "graham" > wrote:
.... >And yet 10 days ago you blogged a cheesecake recipe in volumetric measure, >even for the base. > I guess cheesecake is not baking. I'll back up the "scale by weight" school, as I was a professional baker for years! John Kuthe... |
Himalayan Salt Slab/Pizza Stone
"John Kuthe" > wrote in message ... > On Tue, 1 Jan 2013 11:09:11 -0700, "graham" > wrote: > ... >>And yet 10 days ago you blogged a cheesecake recipe in volumetric measure, >>even for the base. >> > > I guess cheesecake is not baking. > > I'll back up the "scale by weight" school, as I was a professional > baker for years! > Agreed!! All my baking books are either professional tomes or from the UK where weighing is normal. I *never* use cups, except a handy scoops. I'm teaching my 10yr old grand-daughter to bake and make her weigh out everything. We were making my version of a Victoria sponge cake (the recipe had to be tweaked for this altitude) the other day and she pointed out that I had forgotten an essential ingredient. She'll soon be ready to handle the whole process. Graham |
Himalayan Salt Slab/Pizza Stone
On Tue, 01 Jan 2013 19:24:12 -0500, Cheryl >
wrote: >On 12/31/2012 10:20 PM, wrote: >> Finally satisfied my curiosity. The Himalayan Salt Slab makes for an >> awesome pizza stone. >> >> I also posted my favorite, so far, pizza dough recipe. >> As I rolled out the dough today, after it has been in the freezer for >> a couple of months, there were nice yeasty bubbles in the dough. >> >> Here's how it turned out. >> http://www.kokoscornerblog.com/mycor...zza-stone.html >> >> or >> http://tinyurl.com/alkvzdz >> >> >> Here's the pizza dough recipe. > >Looks great! What kind of flour did you use? I have AP and bread >flour. TIA. I used all purpose flour. It's a really nice dough, I hope you try it. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com |
Himalayan Salt Slab/Pizza Stone
wrote in
: > > Finally satisfied my curiosity. The Himalayan Salt Slab makes for an > awesome pizza stone. > > I also posted my favorite, so far, pizza dough recipe. > As I rolled out the dough today, after it has been in the freezer for > a couple of months, there were nice yeasty bubbles in the dough. > > Here's how it turned out. > http://www.kokoscornerblog.com/mycor...an-salt-block- as > -a-pizza-stone.html > > or > http://tinyurl.com/alkvzdz > Looks good. Good to see you're still getting use out of the slab :-) -- Peter Brisbane Australia To be a warrior is not a simple matter of wishing to be one. It is rather and endless struggle that will go on to the very last moment of our lives. Nobody is born a warrior,in exactly the same way that nobody is born an average man. We have to make ourselves into one or the other. A warrior must only take care that his spirit is not broken. |
Himalayan Salt Slab/Pizza Stone
On Wed, 2 Jan 2013 23:22:11 +0000 (UTC), "I'm back" >
wrote: wrote in : > >> >> Finally satisfied my curiosity. The Himalayan Salt Slab makes for an >> awesome pizza stone. >> >> I also posted my favorite, so far, pizza dough recipe. >> As I rolled out the dough today, after it has been in the freezer for >> a couple of months, there were nice yeasty bubbles in the dough. >> >> Here's how it turned out. >> http://www.kokoscornerblog.com/mycor...an-salt-block- >as >> -a-pizza-stone.html >> >> or >> http://tinyurl.com/alkvzdz >> > > >Looks good. > >Good to see you're still getting use out of the slab :-) Thanks, I really use it a lot. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com |
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