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[Flysmallie]

4 minutes ago, ness said:

 I know the 'rules' say never roll out this kind of dough, but I have done that before and you can still get a nice edge.

Rules are for schmucks!

Yeah the rules say you should never roll pizza dough. But I can't toss well. Plus the absolute best pizza place I have ever been rolls their dough. Their is an art to rolling it. You don't want to destroy it with a roller, just roll it enough to get the thickness you want and then leave it alone. I also don't use the handles while rolling. Just one hand in the center of the roller to judge and control the pressure. It doesn't take much.

 

[rps]

Three comments on pizza dough:

First, my wife has perfected a dough she makes in the morning and allows to rise all day. She had to experiment some with reduced yeast to do this, but the flavor of a slow rise is superior.

Second, it's a yeast dough. Roll, press, or spin does not change that. My wife presses the dough out to fill the pan we use, then we let it rise a short time before dressing and baking. Unlike Ness, we are thin crust fans.

Third, my rolling pin has no handles. You use the palms of both hands to guide and roll.

[ness]

Mine's sposta be thin crust, just not at the edge.

The whole 'rule' about not using a rolling pin is about not deflating and flattening the outer edge so you get that little puffy ring around the perimeter. I have found, at least with my fairly wet dough, that it will still puff if it gets rolled out.

I don't toss, I hang it over the backs of my knuckles and let it sag down and stretch that way.

[Chief Grey Bear]

Boy this crust making is pretty technical. I'm taking my handles off. Which anymore I only use it for rolling burger to make hamburgers. 

Randy -- I noticed you used a canned enchilada sauce. I started making my own a few years ago and haven't looked back. I thought I'd share with you and everyone the recipe I use. 

1 TBS Oil

3 TBS Chili Seasoning (I prefer Williams)

2TBS Flour

1-15oz Can Tomato Sauce

1 1/2 c Chicken Broth

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

1 1/4 tsp Cumin 

1/2 tsp salt

 

Heat oil, add Chili seasoning and flour. Mix well.  It will be very dry. Add Tomato sauce, mix well. Add remaining ingredients and simmer 15 minutes. 

 

[ness]

I've made it with kinda like that just chili powder (not a seasoning mix -- interesting!) and the other stuff. I've also made it with store bought and homegrown dried chiles. But there are some pretty good canned ones out there too....

[rps]

https://www.cooksillustrated.com/equipment_reviews/1381-rolling-pins

[rps]

3 hours ago, Chief Grey Bear said:

Boy this crust making is pretty technical. I'm taking my handles off. Which anymore I only use it for rolling burger to make hamburgers. 

Randy -- I noticed you used a canned enchilada sauce. I started making my own a few years ago and haven't looked back. I thought I'd share with you and everyone the recipe I use. 

1 TBS Oil

3 TBS Chili Seasoning (I prefer Williams)

2TBS Flour

1-15oz Can Tomato Sauce

1 1/2 c Chicken Broth

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

1 1/4 tsp Cumin 

1/2 tsp salt

 

Heat oil, add Chili seasoning and flour. Mix well.  It will be very dry. Add Tomato sauce, mix well. Add remaining ingredients and simmer 15 minutes. 

 

I am positive that is a great recipe. In a casserole like I posted, it would be pearls before swine.

[Chief Grey Bear]

22 minutes ago, ness said:

I've made it with kinda like that just chili powder (not a seasoning mix -- interesting!) and the other stuff. I've also made it with store bought and homegrown dried chiles. But there are some pretty good canned ones out there too....

 

12 minutes ago, rps said:

I am positive that is a great recipe. In a casserole like I posted, it would be pearls before swine.

I have nothing against canned sauces. 

In fact, that sauce in a can of Ravioli's? I've tried to duplicate that and haven't got it to suit me. I'm going to have to try putting a beef bullion cube in the next batch. 

[Flysmallie]

My two oldest begged for pizza. There were a whole list of issues with that. I only had 90 minutes. I was not going to the store. I had no prepared pizza crust.

90 minutes? 

Challenge accepted. 

Touchdown in their eyes.

 

[MOPanfisher]

Got some pretty grill marks on them venison loin pieces.  Couldn't resist a little meat porn.