Welcome to the GoFuckYourself.com - Adult Webmaster Forum forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact us. |
|
Discuss what's fucking going on, and which programs are best and worst. One-time "program" announcements from "established" webmasters are allowed. |
|
Thread Tools |
09-02-2014, 06:35 AM | #51 |
Affiliate
Industry Role:
Join Date: Oct 2002
Location: Icq: 94-399-723
Posts: 24,431
|
scaled down version by 37.5
400gr peeled tomatoes 1 onion 50gr butter 1.5 teaspoons sugar .5 teaspoons of salt (i would use more with so much sugar?) a bit black pepper 1/2 minced garlic 1.5 teaspoons basil no olive oil? do you fry the garlic in butter? also maybe the dough recipe would be appreciated |
09-02-2014, 07:01 AM | #52 | |
Clips still sell!
Industry Role:
Join Date: Jul 2012
Location: Crown Heights, Brooklyn
Posts: 1,708
|
Quote:
The smallest dough scale recipe I have is for 10 kilos: Flour 10 Kilos Water 5,700 Grams Sugar 200 Grams Salt 300 Grams Olive Oil 200 Grams Yeast 45 Grams (dry instant yeast) 1. Put water into the mixing bowl 2. Add the water and salt and whisk together well 3. Add all of the flour 4. Sprinkle yeast over the flour 5. Mix at LOW SPEED for 6 MINUTES ,or until all of the flour has been picked up into the dough 6. Add the oil and mix in for 1 MINUTES at LOW SPEED. 7. Next mix the dough at HIGH SPEED until it develops a smooth ,satiny appearance. 8. The dough temperature should be around 27c and 30c after mixing. 9. Immediately divide the dough into 770 gm each pieces and round into balls (for an 18 inch pizza) 10. Wipe the dough balls with pomace olive oil and each ball in a large round plastic Tupperware (or Chinese take-out bowl) with airtight cover 11. Place in refrigerator The dough balls will be ready to use after about 12 hours of refrigeration. Dough balls can be used up to 72 hours after refrigeration. BEFORE USING dough balls , remove from refrigerator 2 hours ahead or until dough reach es 10c ( dough surface temperature ) Unused dough can remain at room temperature for up to 6 hours after removal from refrigerator. And yes - we weigh the water, we don't measure it. 5.7 kilos of water (also known as 57% hydration) is low on the scale. You can use up to 65% hydration (or 6.5 kilos of water for every 10 kilos of flour) and not change anything else. I like my pizza crust to come out like Italian bread - that's why I use a lower hydration. |
|
09-02-2014, 07:31 AM | #53 |
Confirmed User
Industry Role:
Join Date: Sep 2013
Posts: 325
|
RandyRandy - thankyou VERY much for this info
Always like to try new recipes for my pizza cooking. |
09-02-2014, 07:53 AM | #54 | |
Pluto: Planet or Doggie
Industry Role:
Join Date: May 2014
Posts: 858
|
Quote:
__________________
Bored? Empireamateurs.com Want to make a boatload of cash? Click here and get started TODAY |
|