Subj : Re: Atk
To   : Sean Dennis
From : Dave Drum
Date : Wed Jul 06 2022 06:19:00

-=> Sean Dennis wrote to All <=-

SD> I've been watching some videos in a series called "Hunger Pangs", which
SD> star Kevin Pang, the digital content editor for America's Test Kitchen,
SD> and his father, Jeffery.  There's some good and simple Chinese food for
SD> the offering so I MM'd two of my favorites so far.  Here's the first:

I like ATK recipes - even if they are "fiddly". Very nit-picky. I tried
to get a specific recipe from them and could not access it unless I
signed up/subscribed (and parted with some treasure). Seems they are
run by bean-counters who wish to monetise everything. I tried their
"free-trial" offer but left before it was over as I could see where it
was headed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thin-Crust Pizza
Categories: Breads, Vegetables, Herbs, Pizza
     Yield: 16 slices

     2 ts Instant yeast
     2 ts Granulated sugar
 1 1/4 ts (8 g) salt
     1 tb King Arthur Easy Roll Dough
          - Improver or King Arthur
          - Baker's Special Dry Milk
     3 c  (319 g) King Arthur Italian-
          - Style Flour
   3/4 c  (170 g) lukewarm water
     2 tb (25g) olive oil

MMMMM-------------------------TOPPING--------------------------------
          Tomato or marinara sauce;
          - preferably homemade
          Freshly chopped garlic
          Sliced mozzarella cheese
          +=OR=+
          Grated/shredded Parmesan
          - or Romano cheese
          Fresh basil leaves; garnish
          - optional

 Weigh your flour; or measure it by gently spooning it
 into a cup, then sweeping off any excess. In a
 medium-sized mixing bowl (or in a bread machine set on
 the dough/manual cycle), stir together all of the
 ingredients, then knead for 5 minutes, or long enough to
 make a fairly firm yet supple dough.

 Divide the dough in half. Cover each half with lightly
 greased plastic wrap, and allow the dough to rest and
 relax for 15 minutes (or longer, for added flavor).

 Grease two sheets of parchment paper or waxed paper. Put
 a piece of dough on one piece of greased paper, then
 cover with the other piece of paper, greased side down.
 Roll the dough about 1/8" thick, making a circle (which
 may escape the confines of the paper), an oval, or
 whatever irregular shape you like. Let the dough rest in
 the paper for 5 minutes; this will help prevent it from
 shrinking. Repeat with the remaining piece of dough.

 Set the oven @ 425ºF/218ºC.

 If you have a pizza stone, place it on a lower rack. If
 you don't have a pizza stone, prepare two baking sheets
 or large round pizza pans by lightly greasing them, or
 lining with parchment. (Or, if you've rolled the dough
 between pieces of parchment rather than waxed paper, you
 can simply use these to line your pans.)

 If you're using a pan, transfer the dough, bottom piece
 of parchment and all, to the pan. If you're baking on a
 stone, remove the top piece of parchment, but leave the
 bottom piece. If you've used waxed paper, peel it off
 and discard it; it's not oven-safe like parchment is.

 While the oven is heating, let the dough rest, covered,
 for about 30 minutes; or for up to several hours, if you
 like a slightly thicker crust.

 Uncover the dough, and place it in the oven. After 5
 minutes, remove it from the oven, and top it with tomato
 sauce, garlic, and cheese.

 Return the pizza to the oven; bake for an additional 5
 minutes, then rotate the pans from top to bottom and
 back to front. Bake 5 minutes more, if necessary, or
 until the crust is brown.

 Remove the pizzas from the oven, and transfer them to a
 rack. Garnish with fresh basil leaves. Slice and serve.

 RECIPE FROM: https://www.kingarthurbaking.com

 Uncle Dirty Dave's Archives

MMMMM

... The four northern seasons: Winter, Spring, Summer, and Hunting.
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