Hi, All. I'm a first class petty officer in the Navy, I custom paint motorcycles on the side, and I do a rather large amount of the cooking for our family..
I'm in the curiosity stage of this syndrome. My wife is an excellent baker and I am learning at a rapid clip..I've got to where I can make pretty good pizza in our convection oven, but I'm considering building a stone oven..I do
alot of BBQ and roast fowl, so the oven justifies itself neatly..plus I may be able to scrounge most of the materials locally...
I tried the pizza dough recipe last night..I think it needs a little more flour,
or less liquid..but I like the recipe..I have been using the basic lean dough recipe used by the Culinary Institute of America...I think I prefer the lighter dough...makes crunchier crust...
heh..made a gorgonzola cheese pizza last night...
I'm in the curiosity stage of this syndrome. My wife is an excellent baker and I am learning at a rapid clip..I've got to where I can make pretty good pizza in our convection oven, but I'm considering building a stone oven..I do
alot of BBQ and roast fowl, so the oven justifies itself neatly..plus I may be able to scrounge most of the materials locally...
I tried the pizza dough recipe last night..I think it needs a little more flour,
or less liquid..but I like the recipe..I have been using the basic lean dough recipe used by the Culinary Institute of America...I think I prefer the lighter dough...makes crunchier crust...
heh..made a gorgonzola cheese pizza last night...
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