Grilled Chicken Bianca Pizza

Grilled Chicken Bianca Pizza

Note: 1) the pizza with more dough should have been baked longer, 2) either pizza may have been baked longer, 3) the pizza I remember in Berkley, California has a thick edge on the crust of the pizza; pizza from other places do not have a thick edge; this is the technique for making a thick edge on the crust

Original Proportions

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25% More Dough

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Bianca is an Italian word for something that is white. I am very excited by pizzas with white sauce. This pizza was very good! The book from Pizzacraft has great recipes for making pizza. This pizza is made with Alfredo sauce, a mixture of mozzarella and parmesan cheese, grilled chicken breasts, bacon, artichoke hearts, and basil.

I made the pizza with the original amount of dough, and with 25% more dough. The original pizza is lighter and more exciting. I am going to try adding 10% more dough because I want to attempt to put more dough in the middle. The size of the outer edges will be determined by the thickness of the dough when the dough is pressed into a disk. When adding more dough, the disk size must be the same thickness as the disk size of the original recipe to create similar pizzas.

Since the original pizza dough recipe is very exciting, I may not discover a better recipe than the original. A pizza with a lot of toppings must be pushed off the peel onto the stone. This is difficult. Baking the crust before putting the toppings on a heavy pizza may be desirable. I will have to find a video that demonstrates how people use a peel.

Original Proportions

25% More Dough

Download The Recipes:

Pizzacraft Thin Crust Pizza Dough

White Sauce

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 3, 23.

Pizzacraft Thin Crust Pizza Dough

Pizzacraft Thin Crust Pizza Dough

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Note: 1) I use the highest temperature of my oven to bake pizza with this stone and these rocks, 2) to make more dough multiply each value (in grams) by 1.20 (20%), 1.25 (25%), 1.50 (50%)…

Pizzacraft gave me the answer. I wanted the answer. When people give me the answer, I am able to enjoy myself. I remember learning to program and solve problems at a university. The professor was very good and shared the best information with people. Changing myself to have the ability to solve problems was terrible. When I buy the answer, and when I see the ideas that I want to know without having to solve a problem, I am usually very very excited. I have had the resources to enjoy solving problems. This book has the best recipes!

Pizzacraft Thin Crust Pizza Dough
The adapted recipe is for making a single 10 inch crust
Ingredients For The Adapted Recipe

  • 1/2 cup water (115 g, 80%)
  • 1 cup + 2 tablespoons + 1/2 tablespoon all-purpose flour (144 g, 100%)
  • 1/4 + 1/16 teaspoon yeast (1.75 g, 1%)
  • 3/4 teaspoon corn/olive oil (3 g, 2%)
  • 3/4 teaspoon Diamond kosher salt (3 g, 2%)

Ingredients For The Original Recipe

  • 4 cups all-purpose flour
  • 2 1/4 teaspoon yeast
  • 1 tablespoon olive oil
  • 1 3/4 cup warm water
  • 1 tablespoon kosher salt

Instructions

  • Put everything but the flour in a bowl
  • Add the flour to the mixture gradually while mixing the dough with a spoon
  • Knead the dough for 5-10 minutes
  • Put the dough on a floured surface (since the dough is sticky, put flour on the surface of the dough, then the dough will not stick to hands)
  • Shape the dough to make a rectangle and fold the rectangle into a letter from side to side and from top to bottom
  • Let the dough rise in an oiled bowl for about 1 hour
  • Put the dough on a floured surface
  • Shape the dough to make a rectangle and fold the rectangle into a letter from side to side and top to bottom
  • Shape the dough into a boule (ball)
  • Let the dough rest for 20 minutes
  • Shape the dough by pressing on it to make a 6 inch circle
  • Lift the circle of dough from the floured surface and turn the dough in your hands, permitting gravity to stretch the dough, use the thumbs to create a 1 inch wide (or greater) edge on the dough
  • Stretch the dough with knuckles to create a 9 or 10 inch crust
  • Bake the dough for about 20 minutes at 400°F/204°C (this amount of time browns the bottom of the pizza and browning bread adds flavor and texture to the bread)(this amount of time makes the crust “crispy”)

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 3

Baking A Pizza From The Store

Making Thin Crust Pizza Dough

Download The Recipe:

Pizzacraft Thin Crust Pizza Dough

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 3.

Snap’s American Bread

Snap’s American Bread

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Note: 1) this bread is flavored with butter, the butter adds an exciting flavor to the bread

Here is my new bread recipe. This is great bread. I was proud because I knew that I had witnessed the creator work though my vulnerable hands when I tasted this bread (8; I knew I was important because the creator visited me (8. This is great bread! I have a new technique for making bread. Because I noticed that the dough is different based on how the liquid is added to the flour, I added the flour to the liquid. Putting all of the liquids in the mixing bowl first works well. I only have to use the dough hook when I use this technique. I am not excited when I use the dough hook when I add the liquid to the flour.

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Download The Recipe:

Snap’s American Bread

Chili 9000 – Very Very Exciting

Chili 9000 – Very Very Exciting

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I was making a simple dinner with Jacques Pépin when I realized that this may be the most exciting chili that I have eaten. This is very good. This recipe requires Chili 9000 chili powder from Penzeys. In the future, I plan on using traditional chili powder. I want to believe that the proportions for the spices in this recipe will work with any chili powder. If the results are as exciting when I use Chili 9000, I will have created a great recipe! Jacques Pépin created the original recipe that I used to make this recipe.

Exciting Chili

Ingredients

  • 1 pound ground turkey
  • 6 (15 ounce) cans kidney beans
  • 2 cups yellow onions, medium dice
  • 2 tablespoons garlic paste (from a garlic press)
  • 3/4 cup scallions, chopped
  • 2 jalapeño chili peppers, small dice
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) diced tomatoes in sauce
  • 2 tablespoons chili powder (Penzeys Chili 9000)
  • 1 tablespoon + 3/4 teaspoon unsweetened cocoa powder
  • 1 3/4 teaspoons ground cumin
  • 2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon black pepper
  • 4 teaspoons Diamond kosher salt
  • 2 bay leaves
  • 2 tablespoons corn oil
  • 1 quart (4 cups) water

Variations

  • Thicken and add flavor with 1-2 tablespoons corn meal or maseca

Instructions

  • Prepare the vegetables
  • Prepare the spices or seasonings
  • In a pot, brown the ground turkey
  • Sweat the vegetables with the turkey for about 10 minutes
  • Add the spices while sweating the vegetables after about 7 minutes
  • Add the beans
  • Add the water
  • Boil
  • Simmer for 30 minutes
  • Put in serving bowls
  • Serve after permitting the chili to cool for about 10 minutes

Download The Recipe:

Exciting Chili

1. Episode 217: Game Day Pressure,” KQED, accessed August 5, 2017, http://www.kqed.org/w/morefastfoodmyway/episode217.html.
2. Chili Con Carne Of Jacques Pépin,” Snap’s Blog, accessed August 5, 2017, https://timothysnapmassey.wordpress.com/2017/03/29/chili-con-carne-of-jacques-pepin/.

Deep Dish Pizza With A Sourdough Crust

Deep Dish Pizza With A Sourdough Crust

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I have perfected the appearance of my deep dish pizza. This sourdough bread dough has the perfect texture for making a pizza crust. Sourdough pizza crusts may not be ideal for pizza because the flavor of the crust is very different, but the pizza was still very good. I believe that I should enter the test kitchen to finish my project. I baked this pizza in a cast iron pan in an oven with the stones and rocks from my blog post Basic French Bread Recipe Using Contemporary Techniques Inspired By Thomas Keller. I will also have to perfect the proportions of the ingredients in my pizza sauce. I put a note for my current proportions at the top of the recipe. From observing many recipes, an Italian pizza is made without curiosity. Italian tomatoes make a great sauce. The crust recipe may be made with flour with less gluten. I flavored my favorite crust with butter.

Download The Recipe:

Thomas Keller’s Sourdough Bread

Pizza Sauce

Flavoring Vegetable Broth Or Consommé For Ramen With Tien Tsin Chili Peppers And Szechuan Peppercorns

Flavoring Vegetable Broth Or Consommé For Ramen With Tien Tsin Chili Peppers And Szechuan Peppercorns

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Seasoned vegetable consommé is venomous! Chicken poached in consommé is my very favorite. This recipe is from my blog post Ramen In Szechwan Chicken Consommé & Boiled Chicken Salad Sandwiches On Sourdough. In this blog post, I used vegetable consommé and Tien Tsin chili peppers [1]. I also ground the Szechuan peppercorns. The chili peppers add heat to the consommé, but they do not add a lot of flavor. The ground peppercorns add a course flavor to the consommé. Since vegetable consommé is not as exciting as chicken consommé, I had to add more flavor using sesame oil, fish sauce, rice vinegar, and granulated sugar. Soy sauce may also be exciting. Someone should consider substituting the sugar with brown sugar, honey, or some other sweetener. 1 tablespoon of fish sauce for every quart of consommé is probably a good proportion. When someone adds sesame oil to something without cooking it, the flavor is very strong. Brown sugar is probably more pleasing with these ingredients. Next time, I will add 2 star anises to every quart of consommé.

Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

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Note: 1) adding bacon or using bacon grease seems very desirable

I could not resist the temptation to cook okra this weekend. This Cajun corn maque choux [1][2] recipe was adapted from a recipe in a Southern Living cookbook on frying. If I remember correctly, the cookbook does not include recipes or information on deep frying. In this cookbook, fried chicken is fried in a cast iron skillet. A similar recipe for maque choux from Southern Living is available on the internet.

Cajun food can be difficult to make because finding the right sausage and seasonings can be difficult. I made this with corn, okra, tomatoes, ancho peppers and salt. I sweat the vegetables in vegetable oil for about 15 minutes. After about 10 minutes, I added the seasonings. Before removing the vegetables from the pan, I added some butter. This is probably not necessary. Tony Chachere seasonings work well when making maque choux. I made the scrambled eggs from my blog post Thomas Keller’s Scrambled Eggs by substituting crème fraiche with mayonnaise. These eggs were very exciting.

Download The Recipe:

Cajun Corn Maque Choux

Thomas Keller’s Scrambled Eggs