-=> Ben Collver wrote to Dave Drum <=-

 DD> But, I once had a braided stollen and it made such a nice looking
 DD> presentation that's the way I do mine.  Bv)=
 DD>       Title: Holiday Stollen

 BC> Thanks for the recipe.  I'll put it on my to-do list to try making
 BC> braided holiday stollen.  I've made braided challah in the past, and
 BC> was pleased with my results.

The process (braiding) is much the same.

 BC> I'm on the road.  A friend treated me to homemade pizza baked in a
 BC> cast iron frying pan.  It resulted in a thick, spongey crust that
 BC> soaked up oil from the frying pan.  It reminded me a little of the
 BC> deep dish pizza that they used to serve at Izzy's.

 BC> His pizza dough recipe went roughly like this.

 BC> 1 c Flour
 BC> 1 c Water (if i recall correctly)
 BC> 2 ts Yeast

I thought that looked like a *lot* of yeast. So, off to Bing I went to
find out how much volume is in tha 1/4 oz/7g envelope. Survey says it's
2 1/4 to 2 1/2 teqaspoons.

 BC> 1 ts Salt
 BC> 2 tb Olive oil; up to 4 tb

If you do sourdough this is a great recipe - similar to what my didter
in law uses. Me, I grab a "Papa Murphy's Take & Bake" and add extra meat
and cheeses before sliding it into the oven.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sourdough Pizza Dough
 Categories: Five, Breads 
      Yield: 3 crusts

      5 c  (500 g) 00 flour
  2 1/2 ts (15 g) kosher salt
  2 1/2 ts (7 1/2) g instant dry yeast
      1 tb (15 g) extra-virgin olive
           - oil
    1/4 c  + 2 tb (90 g) sourdough
           - starter, "fed" *

  In a large mixing bowl, combine the flour and salt.

  In a small mixing bowl, stir together 300 grams (about 1
  1/4 cups) lukewarm tap water, the instant dry yeast and
  the olive oil, then stir the sourdough starter into it
  and pour it into the bowl with the flour mixture. Knead
  with your hands until well combined, about 4 minutes,
  then let mixture rest for 15 minutes.

  Knead rested dough for 3 to 4 minutes. Cut into 3 equal
  pieces and shape each into a ball. Place on a heavily
  floured surface, cover with a dampened cloth and let
  rest and rise for 8 to 24 hours in the refrigerator.
  (Remove from refrigerator 30 to 45 minutes before you
  begin to shape it for pizza.)

  To make pizza, place each dough ball on a heavily
  floured surface and use your fingers to stretch it, then
  your hands to shape it into rounds or squares. Top and
  bake.

  * If you feed your starter regularly, you can use it in
  this recipe right out of the crock in which you store
  it. But if not, give the starter a feed of flour and
  water a few hours before you mix up the dough.

  Recipe from: Roberta's

  Adapted by: Sam Sifton

  Yield: 3 pizzas

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

... "Forget food for thought. Give me food for my belly." -- Jarod Kintz
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