What's for dinner?

Spent the day watching football and brewing beer. Also threw a couple of pizzas onto the pizza oven. I used a new Neapolitan recipe for the dough. Topped them with Prosciutto, Salumeria Biellese, fresh basil, black olives, pepperonis and fresh mozzarella.

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Sandman_NC said:
Looks good! How did you like the new dough recipe?
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It was good. I need to tweak it a little bit. I run my pizza oven at about 750-800. Recipe was built for a 500-550 conventional oven. The dough needs a little bit more moisture, a little less oil and sugar. Bottoms are cooking faster than the tops. I think if I tweak it a bit I can get a more even cook. The oil and sugar help it brown and crisp faster at lower temps.

I have found the key to good pizza dough is Italian 00 cut flour. You can get it on Amazon. It has a high gluten count makes a stretchy dough so you can get the crust really thin in the middle but still have enough rise for a good crust. The other key is letting your dough cold proof in the fridge for 3-5 days. Retarding the dough makes better gluten chains and a tastier easier to work with dough. This is a traditional Neapolitan crust. I also have a decent recipe for a NYC style crust too.
 
Tonight, Chicken rollers stuffed with Spinach , Feta cheese, and tomato. Homemade Macaroni & Cheese, and Broccoli & Pepper salad.
 
Sandman_NC said:
I love the NYC pizza’s.... great chew!

I’ve used this pizza flour from Walmart.... not bad.

https://www.walmart.com/ip/Antimo-Caputo-The-Chefs-Flour-2-2-lbs/154882573
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That is very good flour. Caputo is one of the best brands.

For NYC Pizza I use a variation of this recipe.

  • 22.5 ounces (about 4 1/2 cups) 00 flour, plus more for dusting
  • .5 ounces (about 1 1/2 tablespoons) sugar
  • .35 ounces kosher salt (about 1 tablespoon)
  • .35 ounces (about 2 teaspoons) instant yeast
  • 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
  • 15 ounces lukewarm water
You have to play with the moisture, sugar and oil based on your cooking temp.
 
Turkey pot pie.... We did a tester turkey this weekend and are using the leftovers. I used fresh corn, carrots, peas, green beans and some onion and garlic. I cook it in homemade chicken stock and thicken it. Then I bake it will drop biscuits on top.
 
Last of the burrito filling burrito, which was itself leftover filet! Beef, jalepenos, poblanos, red pepper, onion, tomato cooked in homemeade chili powder & lime juice. Lettuce (romaine, naturally - what could be more hispanic than that?), fresh tomato, yoghurt instead of sour cream, some Cholula chipotle sauce.
 
Brangus said:
Ok............fess up here. I'm seeing that plastic fork and thinking you are in another state somewhere eating this delicacy. Now where was that plate served?
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Maybe it was just his night to do the dishes.
 
np307 said:
Tonight I made avgolemono soup. I had never heard of it until a few weeks ago, but it's a Greek chicken and rice soup made with an egg and lemon sauce to thicken it. One of my new favorites.
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Learn something new every day! I may have to look into this...
 
36hr SouVide'd pork belly pancetta fried nice and crispy on the outside.
Going to have some asparagus on the side to balance it out.
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Sent from my SM-G935V using Tapatalk
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Brangus said:
Ok............fess up here. I'm seeing that plastic fork and thinking you are in another state somewhere eating this delicacy. Now where was that plate served?
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Just down in GA. Picked it up at a local place that asked if I wanted it spicy, extra spicy, or stupid spicy? I did stupid spicy of course. Lol

Yeah, even my hair was sweating
 
BurnedOutGeek said:
Just down in GA. Picked it up at a local place that asked if I wanted it spicy, extra spicy, or stupid spicy? I did stupid spicy of course. Lol

Yeah, even my hair was sweating
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Haha.......I knew it was spicy hot when I saw that pic. The "hollow-pinas" gave it away.
 
Ribeye Steak over mixed green salad with Avocado. Simple Friday night meal. I did roll some Pizza dough for Sunday and have 2 batches of no knead bread that I will bake later tonight to make stuffing cubes for Thanksgiving.
 
I just put 2 racks of ribs on to go low and slow today. I went easy on the rub, which is a mixture of 2 kinds of Rudy's and 2 kinds of Rufus Teague. I may mop a little as I go along, too. Also got a couple of chunks of pecan wood on there for a little smoke, courtesy of @Brangus . I'm hoping for tender goodness 3-4 hours from now. And our little dog will get to enjoy gnawing on the bones. Its a win, win for all.

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