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

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

Navajo Tacos

Navajo Tacos

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These are great! I talked about Navajo tacos in my blog post Fried Scones. They are served at some state fairs. Traditional Navajo cuisine may include stew made with rabbit meat. I have traveled through the Navajo reservation in New Mexico, Arizona, and Utah. I have driven through places in each state near the four corners, including Colorado. I remember seeing a red star over Gallop, New Mexico. A main road that travels through the reservation was once called 666. I have eaten fried bread with hot peanut butter at the home of a Navajo family in Arizona. I spent a lot of time in this part of America when I was young. I have backpacked many times in the deserts near the Navajo reservation.

This was made by smothering fried scones with taco meat, pinto beans, lettuce, tomatoes, cheese, and sour cream. Some Navajo people may call the scones fried bread. The middles of the pieces of dough will not cook if they are too thick. The dough from my recipe for Fried Scones should make 6 large pieces of fried bread.

Cherry Jam

Cherry Jam

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I have a category dedicated to learning how to make jam. The basic idea is to heat fruit and sugar in a saucepan. Some fruits do not contain a lot of “gelatin.” Apples have a lot of pectin. Pectin is the gelatin in fruit. When in doubt, add an apple to the jam. This jam was made with 5 cups of cherries, 1 cup of sugar, and 1 apple. After boiling the mixture, I simmered it for about 40 minutes. A lot of foam will float on top of the jam when the heat should be lowered to someplace between low and medium-low.

This is low-sugar jam. The flavor is not intense. Low-sugar jams should not be associated with diabetes or special diets. Low-sugar jams are pleasing on things that are already sweet. They are also more expensive because more fruit is required to make an equal amount of high-sugar jam. The flavor of this jam on sourdough with butter is great. The cherries have a complex flavor that is very pleasing. I used unsalted butter.

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

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Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette

I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.

(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough

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Gadgets: A Salad Spinner And An Egg Slicer

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