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[WILLIAM <billymegab AT yahoo.com>]

Stop it Gene,
   
  It's bad for my keyboard when I drool all over it in the morning!  Makes 
the wait till lunch almost unendurable!  

Gene GeRue <genegerue AT ruralize.com> wrote:
  
>Gene, this is just up your alley. I heard on the news that the most recent
>edition of the Farmer's Almanac has a pizza lovers guide ranking people by
>the toppings they order.

Anybody have a copy? I just can't wait to read who I am, currently 
preferring, after the thick homemade sauce heavily laced with garlic, 
a layer of mozzarella, broccoli, onion, mushrooms, mixed four kinds 
of cheese, sweet peppers, shrimp and black olives. One of the 
reasons I pre-bake my freshly-ground whole wheat skins is they need 
to be strong to hold up the inch-to-inch-and-a-half of toppings.


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Subject: Re: [Homestead] Heartwood pizza dough procedure
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Thanks!
It sounds like the workings of a good cook.
As soon as some ground meat arrives, I'll probably be trying to imitate you.
On the other hand, I may just try a "veggie lovers" version.

>>Please share your recipe for the crust with the list!
>
>I suspect I am undependable for recipes--much too casual about amounts.
>
>Fill mixing bowl full of hot water. For just the two of us I grind
>one cup and a bit of wheat berries pretty fine. Dump the water from
>the bowl, dry, pour in some olive oil. In about a half cup of hot
>water I put some honey and stir it. Dump that in the bowl, add flour
>a bit at a time and mix into the water. When I figure the temperature
>of the water is down where it won't hurt the yeast I dump in probably
>one or two spoons of yeast; I just shake it out of the bottle. Add
>about a heaping tablespoon of wheat gluten. Keep adding flour until
>it gets too chunky and stops mixing well, then dump it onto the
>floured countertop. Normal kneading procedure until the dough feels
>right, then shape it into a ball. The bowl has been cleaned and again
>is full of hot water. Dump it out, dry, pour some olive oil in, swish
>it around. Toss the dough ball in, swish around in the oil, turn it
>over, swish again, cover the bowl with plastic wrap and put on the
>stone in the gas oven where the pilot light keeps things pretty warm.
>After the dough has risen I dump it back onto the floured counter and
>push it into the size I want. Sometimes I use a stone roller but
>usually I push it out with my hands. I roll the edges up with my
>hands to help keep the goodies from falling off. Put the skin on the
>pizza peel and slide onto the oven stone. Turn oven on to four
>hundred and set the timer for twelve minutes. The dough does a second
>rise until the temp rises enough to kill the yeast, then bakes.