First time using “00” flour, prepared the dough and let it sit overnight. This is also called Italian flour” since it’s super finely ground.
I used this recipe:
2 HRS PLUS 24 HRS FOR RESTING
MAKES TWO 10″ – 12″ IN DIAMETER PIZZAS
250 grams King Arthur “Italian Style Flour’ (about 2 cups)
1/4 cup warm water
1/2 cup cool water
1/4 tsp Active Dry Yeast
1 tsp Fine Sea Salt
1/2 tsp Granulated Sugar
It was very easy to work with and you could literally roll it twice and then pick it up and spin it ,,done.
Next time I will use more dough for each pizza to make it thicker.
Used corn meal under the pizza so it would slide off nicely off the paddle into 500 degree oven with pizza stone.
This my first attempt at hand rolled bagels…they were delicious need work on the rolling and shaping technique.
Used this recipe :
There’s nothing like a good steak on a cold winters night to bring your mood up.
This is our ribeye done beautifully by a local butcher.
The Filet Magnon was outstanding, can’t wait to dig into this delicious grass fed steak, nothing but grass and a little grain, beautiful marbling.
Truth is you can’t get this kind of meat anywhere, we took great care of these animals and the end product speaks for itself. Knowing what is in your food is key these days.