REFRIGERATED PIZZA DOUGH - PIZZA DOUGH
Refrigerated pizza dough - Commerical refrigerator - Discount built in refrigerators.
Refrigerated Pizza Dough
- (of food or drink) Chilled, esp. in a refrigerator
(refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
(refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
(of a vehicle or container) Used to keep or transport food or drink in a chilled condition
made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"
- Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
- Pizza (; ), in the US often called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
- Pizza is the third EP by Horse the Band, released September 5, 2006 through Koch Records. The EP was recorded in place of Horse the Band not finishing their time on The Stampeading Machines Tour.
- A dish of Italian origin consisting of a flat, round base of dough baked with a topping of tomato sauce and cheese, typically with added meat or vegetables
- Dough is a paste made out of any cereals (grains) or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items (e.g.
- A thick, malleable mixture of flour and liquid, used for baking into bread or pastry
- Money
- a flour mixture stiff enough to knead or roll
- boodle: informal terms for money
Dough: A Memoir
Mort Zachter's childhood revolved around a small, struggling shop on Manhattan's Lower East Side that sold bread and pastries. His was a classic story—a close-knit, hard-working family struggling to make it in America.
Only they were rich. Very rich.
At age thirty-six, after struggling to work his way though night school, Zachter discovered that his bachelor uncles, who ran the shop, had amassed millions of dollars in stocks and bonds. As he starts to clean out their apartment, Zachter discovers clues to their hidden lives that raise more questions than they answer. And in the end, he comes to realize that although he may not understand his family—and maybe never will—forgiveness and acceptance are what matter most.
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weighing and measuring my bread dough
so i can remember, here is my it-works-for-me sourdough oatmeal bread recipe, based loosely on the recycled grains bread from ‘Wild Fermentation’:
-- make a "sponge" (the bubbly starter for your bread) with 6 ounces (about a cup) of sourdough starter; 1 pound (3-4 cups) whole wheat flour, and 2 cups cooked oatmeal (or thick-cut oatmeal that's been soaked overnight). mix together and let sit, covered, in a bowl for 6-24 hours.
-- stir in white flour and one tablespoon of sea salt. I use around 1 1/2 pounds of flour, usually, to get it until it's not quite sticky any more.
-- knead on a floured surface until, when you poke it with a finger, it quickly regains its shape.
-- let rise for 2-8 hours
-- form into loaves and bake, starting at 425 for 15-25 minutes, and then reducing the temperature to 325-350 for about another hour, until bread sounds hollow when you tap it.
-- I usually save out some of the risen dough (wrapped and refrigerated) for pizza dough. it works great.
I soak about a cup and a half of oatmeal in hot milk (usually I bring milk to a simmer, then pour over oatmeal) for a few hours; then I mix with a cup and a half of starter (or thereabouts, probably a bit less), two cups of liquid and about two cups of whole wheat flour. I let this sit overnight or for several hours until it gets bubbly. then I add in salt (tablespoon or so), honey if I’m in the mood for it (1/4 to 1/2 cup), and sometimes cinnamon, and then I stir in more wheat flour until it becomes the right doughy consistency. then I knead for 5-10 minutes until it’s good and springy (I use the push-a-finger-in-and-when-the-dough-springs-back-it’s-good technique), let it rise for several more hours, proof and bake.
Yum-O Pizza
Rachel Ray's Carbonara Pizza. Recipe can be found here
Recipe courtesy of Rachael Ray.
1 refrigerated pizza dough, or one from your favorite pizza joint
Cornmeal, for sprinkling on pizza pan
Extra-virgin olive oil (EVOO), for drizzling
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated Romano or Parmigiano Reggiano cheese
1 large clove garlic, grated
Black pepper
2 large egg yolks, beaten
1-1/2 to 2 cups shredded provolone cheese
A handful of flat-leaf parsley, chopped
Preheat oven to 450°F. Roll out dough into a large, thin, round or rectangular shape. Scatter a little cornmeal on the pizza pan or baking sheet before placing rolled-out dough on it. Drizzle dough with EVOO and prick it with fork tines in a few places.
Place in oven and partially bake for 7-8 minutes. Drizzle EVOO in a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer to a bowl and cool. Brush the baked pizza crust with some of the grease from the skillet you cooked the pancetta in for a little extra flavor. (I skipped that step; extra grease not necessary) Add beaten egg yolks, ricotta, Romano, grated garlic and black pepper to a bowl and stir to combine.
Spread the ricotta cheese mixture out over the pizza crust, then top with provolone cheese.
Scatter the reserved pancetta all over and bake 12 minutes or until crust is crisp and the cheese is evenly golden on top. Scatter parsley over cooked pizza, cut into wedges and serve.
Yields 4 servings
refrigerated pizza dough
Bestselling author Janet Evanovich’s wildly entertaining Stephanie Plum series is top of the charts!
#1 New York Times * #1 Wall Street Journal
#1 Los Angeles Times * #1 Entertainment Weekly
#1 Publishers Weekly * #1 Dallas Morning News
#1 USA Today * #1 Booksense
THIS ONE’S DOUBLE THE FUN
Bounty hunter Stephanie Plum is still learning the ropes at her cousin Vinnie’s bail bond office, so when she sets out on the trail of Kenny Mancuso—a suspiciously wealthy, working-class Trenton boy who has just shot his best friend—the stakes are higher than ever. That Mancuso is distantly related to vice cop Joe Morelli—who is trying to beat Stephanie to the punch—only makes the hunt more thrilling. . . .
Taking pointers from her bounty hunter pal, Ranger, and using her pistol-packing Grandma Mazur as a decoy, Stephanie is soon closing in on her mark. But Morelli and his libido are worthy foes. And a more sinister kind of enemy has made his first move . . . and his next move might be Stephanie’s last.
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