Live Stoner Chat Live Stoner Chat - Apr-Jun '22

[420Forever]

Our favorite pizza dough recipe is
Metric measurements pizza dough ingredients:
METRIC measures - cups, grams (g), milliliters (ml).

825 grams plain fine flour
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix 2 parts of cold water to 1 part boiling water
* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)

I use this flour (before GF).

View attachment 1445312

and this method:



Bon Appetite!

boom! -> pizzascience ppp

 

[Mañ'O'Green]

I bet I have tried 50 different pizza dough recipes. Many are good. The one I listed is the hands down winner.

 

[Frank the Dank]

Our favorite pizza dough recipe is
Metric measurements pizza dough ingredients:
METRIC measures - cups, grams (g), milliliters (ml).

825 grams plain fine flour
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix 2 parts of cold water to 1 part boiling water
* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)

I use this flour (before GF).

View attachment 1445312

and this method:



Bon Appetite!

That’s very close to the recipe in the book I used….it makes less volume of dough, so the amounts are slightly different, and white sugar instead of brown…and a tablespoon of evoo.

 

[JP1]

Our favorite pizza dough recipe is
Metric measurements pizza dough ingredients:
METRIC measures - cups, grams (g), milliliters (ml).

825 grams plain fine flour
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix 2 parts of cold water to 1 part boiling water
* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)

I use this flour (before GF).

View attachment 1445312

and this method:



Bon Appetite!

Brown sugar pizza crust!?! Never heard of it but sounds fantastic. I make kinda desert style pizzas when the berries are ripe here with a thinned creamed cheese "sauce" with molasses, and a brown sugar crust might be right on with that. Totally gonna try to remember this when we're in season

 

[Fermented_Fruitz]

Found a chocolate cake on my way to get a piece of pie so had to have a slice!

 

[JP1]

Found a chocolate cake on my way to get a piece of pie so had to have a slice! View attachment 1445327View attachment 1445328

Hate it when I find a chocolate cake

 

[JP1]

 

[Cerebral Goo]

Be interesting to see what a pothead cop looks and acts like…

 

[Frank the Dank]

 

[Suki]

Same here man! No damn Hungry Man dinners in my freezer!

Sorry @420Forever I know you love a TV dinner or a frozen fish filet for din-din!

Making your own frozen dinners is the way to go, especially when navigating largely fluctuating energy and pain levels.