Re: Official OS BBQ/Grilling Thread
Here's a quick recipe I used for the dough . Super simple, but a pain to do with the mixer I have and have no access to a stand mixer.
4 cups of flour. Bread flour preferably, but all-purpose flour works just fine (I used all purpose today as we have no bread flour atm)
1.5 cups of warm water (put it in the microwave for a few if your faucet doesn't get warm enough. Like 110 farenheit-ish)
1 tbsp active dry yeast (otherwise if you just get packets, 1 packet of active dry yeast)
1 tsp sugar
2 tsp salt
2 tbsp olive oil
Just grab a mixing bowl and put in the flour, salt, sugar & yeast. Get it mixed in a bit, then while still mixing add in the warm water and olive oil.
Eventually the dough should be a ball and to a point where it's sticky, but when you pull your fingers apart you don't get clumps pulling off the dough and sticking to your finger. If it's too sticky, mix in more flour. If it's too dry and not sticky at all, add in more warm water little by little.
Once it's in a nice ball and done mixing, I transfer mine to another bowl that is lightly coated on the inside with olive oil. Cover with plastic wrap (some use a warm damp towel) and let sit in a warm place for an hour. For mine (since our apartment is nice and cool, I turned the oven on preheat for 5 minutes then turned it off and let the bowl sit in the oven.
This recipe will give you enough for 2-3 pizzas depending on how big you make the pizza. I take the extra dough and wrap it tightly in plastic wrap then tinfoil and stick the extra in the freezer. The fridge works if you plan on using it within the next 24h.
Then, flatten it out on a pizza stone (or whatever you are gonna cook it on) and use enough flour on the surface of the stone so it doesn't stick. Brush the top with a light coat of olive oil, and make whatever pizza you want.
In total, it takes about 20 minutes to make the dough and the pizza, it's just the hour wait in between them that makes it a bit longer.
Of course, this is just a basic dough recipe for pizzas. Once you get it down it's best to add herbs and spices to the dough mix to your tastes.
I don't do much. After I cover the flattened dough in olive oil, I grind a decent amount of pepper on it. I then do the sauce/toppings and use Italian seasoning over it all to bring out a bit more flavor.
Mine baked for probably about 12 minutes on 450, and came out with a super crispy crust and a nice fluffy, dough-y inside.
Here's a quick recipe I used for the dough . Super simple, but a pain to do with the mixer I have and have no access to a stand mixer.
4 cups of flour. Bread flour preferably, but all-purpose flour works just fine (I used all purpose today as we have no bread flour atm)
1.5 cups of warm water (put it in the microwave for a few if your faucet doesn't get warm enough. Like 110 farenheit-ish)
1 tbsp active dry yeast (otherwise if you just get packets, 1 packet of active dry yeast)
1 tsp sugar
2 tsp salt
2 tbsp olive oil
Just grab a mixing bowl and put in the flour, salt, sugar & yeast. Get it mixed in a bit, then while still mixing add in the warm water and olive oil.
Eventually the dough should be a ball and to a point where it's sticky, but when you pull your fingers apart you don't get clumps pulling off the dough and sticking to your finger. If it's too sticky, mix in more flour. If it's too dry and not sticky at all, add in more warm water little by little.
Once it's in a nice ball and done mixing, I transfer mine to another bowl that is lightly coated on the inside with olive oil. Cover with plastic wrap (some use a warm damp towel) and let sit in a warm place for an hour. For mine (since our apartment is nice and cool, I turned the oven on preheat for 5 minutes then turned it off and let the bowl sit in the oven.
This recipe will give you enough for 2-3 pizzas depending on how big you make the pizza. I take the extra dough and wrap it tightly in plastic wrap then tinfoil and stick the extra in the freezer. The fridge works if you plan on using it within the next 24h.
Then, flatten it out on a pizza stone (or whatever you are gonna cook it on) and use enough flour on the surface of the stone so it doesn't stick. Brush the top with a light coat of olive oil, and make whatever pizza you want.
In total, it takes about 20 minutes to make the dough and the pizza, it's just the hour wait in between them that makes it a bit longer.
Of course, this is just a basic dough recipe for pizzas. Once you get it down it's best to add herbs and spices to the dough mix to your tastes.
I don't do much. After I cover the flattened dough in olive oil, I grind a decent amount of pepper on it. I then do the sauce/toppings and use Italian seasoning over it all to bring out a bit more flavor.
Mine baked for probably about 12 minutes on 450, and came out with a super crispy crust and a nice fluffy, dough-y inside.
instead, I cooked in a tomato/chicken stock broth with green peppers, potatoes, and peas. In the Philippines we call it Afritada. 
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