I make this recipe multiple times per week. I routinely let my dough rest for an hour and it improves the flavor - just add a bit of oil to coat the dough. On days that I really plan ahead and let the dough rise even longer - say 4 hours on the counter top or up to 24hours in the fridge my husband and I are AMAZED by the texture and airy-ness that develops. Sure the Reynolds parchment gets dark brown and brittle at 500degrees, but it makes pizza making so much easier.
Recipe: Homemade Thin Crust Pizza
|7/13/12 11:59 AM|
Thank you for posts on this topic. Blindness is in my future and I would love to learn kitchen workarounds from others rather than stumbling through on my own.
Cooking Without Sight: Tips from Masterchef Contestant Christine Ha and Other Blind Chefs
|6/22/12 3:00 PM|
Oh, I have a chofu and love it. I wish I had the tub pictured above - at the moment I have the budget version of a stock tank with cedar planks around the outside. Just remember to throw a few sticks of cedar into the heater before you take a dip, the smell is amazing. And don't worry, you won't miss having bubbles.
How To Assemble a Cedar Hot Tub & Chofu Wood Stove
|6/4/12 3:31 PM|