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Pizza night in the Bayou (recipe added in OP) Login/Join 
Slayer of Agapanthus


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Looks delicious. That reminds me that Pizza Rustica is on the 'To Do' list....

https://youtu.be/YdVGV8V3YIU


"It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre.
 
Posts: 6057 | Location: Central Texas | Registered: September 14, 2003Reply With QuoteReport This Post
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Recipe added in OP


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Posts: 6340 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009Reply With QuoteReport This Post
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Picture of 229DAK
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Can you please post the recipe for the sauce, too?

Also, what size/diameter dish is that?


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“A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.”
-- Mark Twain, 1902
 
Posts: 9484 | Location: Northern Virginia | Registered: November 04, 2005Reply With QuoteReport This Post
Green grass and
high tides
Picture of old rugged cross
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That's a Pie! Smile



"Practice like you want to play in the game"
 
Posts: 20079 | Registered: September 21, 2005Reply With QuoteReport This Post
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quote:
Originally posted by 229DAK:
Can you please post the recipe for the sauce, too?

Also, what size/diameter dish is that?


Recipe added
I made a 12”

350g for 8.5” pie
680-700g for 12”


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Live today as if it may be your last and learn today as if you will live forever
 
Posts: 6340 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009Reply With QuoteReport This Post
Equal Opportunity Mocker
Picture of slabsides45
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Please be gentle, but... what's poolish?


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Posts: 6393 | Location: Mogadishu on the Mississippi | Registered: February 26, 2009Reply With QuoteReport This Post
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quote:
Originally posted by slabsides45:
Please be gentle, but... what's poolish?


Poolish is a preferment that adds depth of flavor, lessens the proof time of final dough, jumpstarts the fermenting process of the yeast

Dissolve yeast in the water then add flour. Let sit loosely covered for 12-18hrs

There are other preferments when baking besides Poolish but it’s the easiest. Think of it basically as a sourdough kind of starter

Does it make the dough process much longer, absolutely, but the final outcome is well worth it adding flavor


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Live today as if it may be your last and learn today as if you will live forever
 
Posts: 6340 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009Reply With QuoteReport This Post
hello darkness
my old friend
Picture of gw3971
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That pizza looks great! Thanks for posting the recipe. Will give it a shot this weekend! This forum needs a foods/recipe section!
 
Posts: 7753 | Location: West Jordan, Utah | Registered: June 19, 2007Reply With QuoteReport This Post
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