Jon Stewart on Chicago vs. NYC pizza

[Darkhorse]

http://www.basilandfig.com/05/2011/ques ... h-part-ii/

This is the Julia Child recipe I use. It's very easy if you've got a mixer with a dough hook.

[Spider]

@Dude

You should really talk to Exploited about pizza. He's a black belt.

But for dough its just flour, water, salt, yeast, olive oil.

Get one of those little yeast packets, pour it into a cup of warm water in a big bowl. Wait 5 minutes. Then add just under 3 cups of flour, more or less to suit you. I like dough as hydrated as possible, but it should clean the bowl, and not be a pain to work with. Add half a teaspoon of salt, and a couple teaspoons of olive oil. More oil won't hurt. Mix it all up really well. Knead it by hand for 10 minutes or so. Or just toss it all in a stand mixed with a hook and let it do all the work while you drink beer. Work it more for chewier crust, less for lighter crust. Let it rise till doubled, punch it down, let it rest, stretch or roll it into whatever shape. Add toppings, etc.

You can do this the day before and let it sit in the fridge. Just let it come back up to temperature when you pull it out before using.

[Darkhorse]

I precook the dough on a pizza stone in the oven without any toppings, then I take it out, put my toppings on it and grill it. This gives me a nice crunchy crust, but you need to precook the toppings because it only stays on the grill long enough to warm it all up and melt the cheese.

[Winchester]

Pizzas are like women. There hardly isn't a fresh baked variety that isn't worth the effort to acquire and savor and when you're truly desperate even those in the frozen aisle will do.

[Spider]

[Darkhorse]

[Winchester]

[Mo~]

[broken robot]

It's about 50 here, a bit chilly.

I've paid my dues growing up with lake effect snow.

[exploited]