Oops, forgot to add 1/4 C olive oil to the recipe..... Well, so did he, so there.
Oh, and I forgot to say I keep a stone in my oven all of the time. Sometimes, I go ahead and put toppings on the shells and put them (unbaked) in the freezer in Zip bags. Then when I want I take one out and put directly (with no pan) on a preheated stone.
Well, I have been making a "Chicago" pizza dough for several years with fantastic results. A couple of tips: After kneading the dough (I use a dough hook and my Kitchenaid Mixer.) I devide it in half and put in lightly oiled Zip bags and put it in the fridge overnight to rise. Have even left it for a couple of days with no probs.
Then I take it out and bring to room temp, devide in half again (making 4 balls) roll out place in 9" cake pan (oiled) and press & stretch up the sides of the pan. Cover w/plastc wrap. Let rise 1/2 hr. Prick all over at 1/2 " intervals. Put into pre heated 475 oven for "exactly 4 minutes". Remove & brush litely w/ olive oil Take out of pan , cool completely on rack.. I
I usually keep several of these parbaked shells in my freezer and pop one out as needed and put on the toppings and bake at 475 for 10 - 15 min.
Makes 4 "personal" pizzas.
3 C AP flour
1/2 C cornmeal
2tsp salt
1 pkg yeast
1/4 C warm water (to disolve yeast with a pinch or two of sugar)
1C water (for dough)
1 Tbsp honey.
Since I've been making this dough, I never make the "standard" dough anymore. This makes a light and crispy crust.
Hope you try this. You won't be sorry....
By all means, NEVER use the "cooking wine". That stuff is just nasty. You'd be better off just using a juice of some kind. Pomagranate juice would be a great substitute as it isn't as sweet as grape juice. Haven't tried any of the non alcoholic wines. "Why bother?" Personally, I love wine. Especially a good dry red. Malbec is one of my all time favs.
Good luck and if you have any wine that you don't want to use, send it on over to my house......
Hi, new here and would like to have your best way of cooking cornish hens. I'm thinking of making an apricot glaze but the recipe that I had calls for O.J. I have only pineapple juice and want to make sure it isn't too sweet. Was thinking of adding some lemon juice to counteract that. Don't want the old standby "wild rice" stuffing. Thinking of a cornbread/apricot/walnut stuffing. Any suggestions?
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Actually, all this boils down to is a bechamel sauce with cheese (mornay). I always add nutmeg to bechamel. Sometimes I mix the cheese, Fontina melts extremely well as well as Emmenthaler which is less expensive than Gruyere. Here's a twist... I usually add some spicy brown mustard to the cheese sauce, really gives it that "kick". Also, have added chunks of "good quality ham" and added smoked cheddar. Topped it with buttered cornbread crumbs (not sweet, but good ole southern style, no sugar added) Try it, it's really a good twist on Mac & Cheese.