Great Way To Start The Weekend: Pizza Dough(p)

Man, did I suffer a Cuisinfart today!

My son wants to make pizza this evening so I threw some dough together using the dough blade in my Cuisinart which is usually a no-brainer, kudo-collecting methodology.

Anyway, the dough ball refuses to pull off of the sides. I hear those ugly sounds you hear from the lawnmower when a cat has gotten tangled up in the blade. I smell that awful motor-is-burning-out smell. I sense the strain in the machine which screams out, "Shut me off, fool!!"

Well, I remove my dough and complete it manually and then take a look at my Cuisinart. Inside the dough blade hollow there is a "gasket" or "sheathing" of perfectly formed, rubbery dough. It looked like it belonged there. Ditto elsewhere in the housing of the unit itself.

The last time I used the unit, I had made strudel dough and then gave it the usual immaculate cleaning job. I imagine this time I may have put in too much liquid which then caused a wet paste to creep under the blade and subsequently flow into every possible opening. This paste, aided by the heat, turned to glue and gooped up the unit. I really don't know.

I guess there is a reason for that Liquid Maximum Fill Line on the bowl after all.

Yikes, Gary!

But let us know how the pizza turns out. I love love love pizza!!

Gary, for what it's worth, never try and put a cat in your Cuisinart either.

rwj

OK, we need to teach you the wet dough method.

The Stud Muffin speaks.

rwj

[Jenise]

The Stud Muffin speaks.

rwj

Just 260 more posts, and you can be Stud Muffin Jr.

The Stud Muffin speaks.

rwj

Just 260 more posts, and you can be Stud Muffin Jr.

Very funny Ms. Beans-in-her-Soup-with-Meat-and-Spices.

Have you re-read post #2 in the Chili thread yet?

rwj

I have indeed, but it never seems to get corrected. You know, you CAN use the "edit" function on your own posts.

OK, we need to teach you the wet dough method.

Wet dough method? I've never made pizza dough in a hot tub before.

OK, we need to teach you the wet dough method.

you probably should post that as an RC - just for the sake of your legacy.
It is a very, very good dough.

I'm still laughing about two guys named Barlettano and Tomasso asking a Jew about pizza.

The recipe has actually changed a bit. I'll try to get it written up and posted.

I have indeed, but it never seems to get corrected. You know, you CAN use the "edit" function on your own posts.

Stuart, I did use the edit button. It used to be correct, now it is perfect.

rwj

I'm still laughing about two guys named Barlettano and Tomasso asking a Jew about pizza.

The recipe has actually changed a bit. I'll try to get it written up and posted.

Who knows? Maybe there was a Italian in your great great great grandfather's employ, and, well, you know how friendly we can be with the ladies of the household......
Do the right thing, and I'll share my recipe for gefilte fish and chopped liver.

My wife still uses your old recipe for pizza - it's good, really good, but the crust comes just a bit too crackery to edge into sublime, for this taster. I'm sure it's a function of the flour she's using. What I want, is crispiness, yet at the same time, chewiness just under the crispiness. Like a football defense, it should bend, not break.
I know you discussed the new and improved recipe with her at the offline, but apparently she doesn't remember it.
Let's remedy that, shall we?

I'm still laughing about two guys named Barlettano and Tomasso asking a Jew about pizza.

I was asking about the hot tub.

The recipe has actually changed a bit. I'll try to get it written up and posted.

Always glad to listen though. My best pizza dough recipe I derived about 30 years ago in Germany. My first ex-wife's uncle, Hans Müller, a Bavarian baker and pastry chef who later developed an allergy to flour, became a tour bus driver and ran off with a tourist back to Bavaria leaving well overweight Tante Margot to stew in her juices, taught me about letting the dough proof in the fridge. That's the best thing you can do for a dough when you got time.

My wife still uses your old recipe for pizza - it's good, really good, but the crust comes just a bit too crackery to edge into sublime, for this taster.

I get the same result if I use too much liquid and let the dough proof twice. Certain folks like it that way.

What the heck are we all doing up so early? And talking about pizza dough no less.