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The pizza dough — made from unbleached flour, filtered water, extra-virgin olive oil, salt, and a touch of sugar — goes through a 24-hour fermentation process that enhances flavor and makes ...
Tom Douglas (born August 2, 1958) is an American executive chef, restaurateur, author, and radio talk show host, and winner of the 1994 James Beard Award for Best Northwest Chef. In 2012 he also won the James Beard Award as Best Restaurateur. [ 1 ]
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In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml (1 ⁄ 4 cup) water at 40–45 °C ...
Paired with 'nduja, a peppery spreadable Italian sausage, the grilled cheese essentially becomes a spicy pizza. It's decadent for sure, but the spice of the 'nduja cuts through the richness of the ...
Serious Pie is a pizza chain with multiple locations in the Seattle metropolitan area. In Seattle , the business has operated in the Ballard , [ 2 ] Belltown and South Lake Union neighborhoods, [ 3 ] [ 4 ] and inside the Starbucks Reserve Roastery on Capitol Hill . [ 5 ]
Tip 3: Make as much as you can in advance. There are a few staples you won’t be able to prep ahead of time, like mashed potatoes or rolls. But stuffing, dessert, and casseroles can be prepared ...
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