Sun&Soil
Well-known member
Sounds and looks delicious to me. Munchies or not, I want to eat half of that pie so bad!
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This and that
- Thread starter Timj
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mike-or-ozzy
Well-known member
Timj
Well-known member
Thanks @mike-or-ozzy . Sadly, no delivery available.
Hasch
learning and laughing
Oook. Being a German and loving Italien food I know Pizza and I know Sauerkraut and sausage.
But combining that
As llong as you like it though...
Bon appetit
Timj
Well-known member
I'm also German. I make pizza almost every week from scratch. When a friend first mentioned the combination, I too was skeptical. But, once I tried it I was pleasantly surprised how good it tastes.Oook. Being a German and loving Italien food I know Pizza and I know Sauerkraut and sausage.
But combining that
As llong as you like it though...
Bon appetit
Timj
Well-known member
I don't use a recipe for that pizza. I make my own crust. I use a small amount of tomato sauce then add about 2 cups of fresh shredded mozzarella cheese. I then add about 2 cups of well drained then patted dry Sauerkraut on top. Then 1/2 pound of your favorite bratwurst. I top that with a 1/4 cup of fresh shredded parmesan cheese. Finally, I make a dry herb blend of 1 teaspoon of fennel seed and a 1/4 teaspoon of oregano. I crush that to a powder in my mortar and pestle and top the pizza with it just before it goes in the oven at 500 degrees f for 10-12 minutes.Making pizza from scratch
Mh, so you care to devulge your secret recipe?
Regular yeast dough I assume?
What then?
Frohe Weihnachten everyone
Merry Christmas to everyone here on ICMAG.
Oook. Being a German and loving Italien food I know Pizza and I know Sauerkraut and sausage.
But combining that
As llong as you like it though...
Bon appetit
Looks delicious! Never tried sourcraut, that would be good I bet with the brautwurst! Thanks for the recipe! How do you make your bread?????
I actually make pot-pie pizza for every meal made in the cast iron skillet with lid on medum low/ simmer heat. I do a dough batch with 1/3/4 cups whole wheat organic flour, 1/4-1/3 cup hulled hemp seed, fast rising yeast, 1-2 tbsp organic olive oil, and 1 cup water.
I knead as much flour into the dough as I can, divide it in 2 and put it on the pan. Its good to let it sit and rise for a minute before cooking.
I top with about 1/2-1 cup crushed tomatoes or whole tomatoes from the garden. Top heavy layer of org chickpeas, org black or pinto bean, roasted meat if desired, org green beans or peas, org corn, organic white cheddar, and whatever spices you want. I always use italian spice as a base.
Merry Christmas! Need to get that dough recipe, I'm actually looking for bread recipes. Making pan bread with my pizza dough for Christmas dinner later today.
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Timj
Well-known member
Thanks pipeline. Yes, I make my own breads. There is a thread here on ICMAG I have contributed to. Your dough recipe is a bit different from my 1 hour pizza dough recipe. Your dish looks delicious.
Looks delicious! Never tried sourcraut, that would be good I bet with the brautwurst! Thanks for the recipe! How do you make your bread?????
I actually make pot-pie pizza for every meal made in the cast iron skillet with lid on medum low/ simmer heat. I do a dough batch with 1/3/4 cups whole wheat organic flour, 1/4-1/3 cup hulled hemp seed, fast rising yeast, 1-2 tbsp organic olive oil, and 1 cup water.
I knead as much flour into the dough as I can, divide it in 2 and put it on the pan. Its good to let it sit and rise for a minute before cooking.
I top with about 1/2 cup crushed tomatoes or whole tomatoes from the garden. Top heavy layer of org chickpeas, org black or pinto bean, roasted meat if desired, org green beans or peas, org corn, organic white cheddar, and whatever spices you want. I always use italian spice as a base.
Merry Christmas! Need to get that dough recipe, I'm actually looking for bread recipes. Making pan bread with my pizza dough for Christmas dinner later today.
Here's the Pizza dough recipe I use. It makes a single 14" pizza.
300 gram bread flour
1/2 teaspoon sugar
1 teaspoon dry active yeast
1 cup warm water
Mix this together.
Now to add some flavor
Add 2 tablespoons of olive oil on top of your dough
Add 7 grams of salt on top of your oily dough.
Now let the flour absorb the water for 15 minutes.
Once the 15 minutes is up mix the oil and salt into the dough.
Then cover and give the dough 1 hour to rise.
It's then ready to make your pizza. This is a wet dough. I use olive oil on my hands and turn the dough out onto a piece of parchment paper cut to a 14" diameter. I place my parchment paper on a flat air-bake cookie pan. I push the dough out to fit the parchment paper and then top it.
I use the air bake sheet as a peel to move the pizza to the pizza stone I have in my preheated oven.
Merry Christmas my friend.
Old Piney
Well-known member
So I'm actually not so sure they are sweet bees I been searching high and low. Apparently there are over 4000 kinds of native bees in North America. I'm thinking of reaching out to native bee organization for ID.
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Timj
Well-known member
It's really easy. As with any wet topping I drain the liquid in a strainer and then use folded over paper towels to force out most of the remaining liquid. I like my sauerkraut to have a similar feel to shredded cheese when I use it as a topping. It is not wet at all when it is used in this way. But, you still get a punch of sauerkraut flavor from it. HTH
Merry Christmas my friend.
Timj
Well-known member
There are a couple of very good photo identification apps. for your phone that might help with identifying the bee species. Similar to Plantnet that helps with plant identification. I haven't used any myself so I can't make any suggestions.
Thats sweet, thanks for the recipe, I bet that is really good dough. Will have to try a touch of honey or sugar and work more wet with adding oil and salt like you did and give it time to rise.
Dad makes grandma's recipe cressant dinner rolls. They are a process, but end up being melt in your mouth delicious and goes so well with dinner. We call them butter horns, its tradition from dad's side of the family who run a dairy farm.
Dad makes grandma's recipe cressant dinner rolls. They are a process, but end up being melt in your mouth delicious and goes so well with dinner. We call them butter horns, its tradition from dad's side of the family who run a dairy farm.
Timj
Well-known member
Once you make that recipe a few times it becomes much easier than it looks being written.
Merry Christmas my friend 
The babes keep packing it on.
The babes keep packing it on.
Timj
Well-known member
Merry Christmas my friend!
I fear I've got a few more plants going to early again. LOL the 8 white square pots were planned to be the next set, but they exploded in the late heat wave we got and won't veg to march so I can get 5 of them in the empty patio SIPs and let them flower.
They'll need the skirts cleaned up so I might as well do another round of clones rather than just trash all of them lower branches.
I'm to use to my 4 harvests a year and dialing down to two I've not got down smooth yet. The no veg shed and inground winter veg is all to new.
Merry Christmas, brothers. Good to see green leaves and growing plants. Christ keeps His plants well watered, and their leaves are green.
When dad mixes the buterhorn dough, its the stickiest. Thats just how you make it, but the wet dough rises better than dry. Bread is fun, such an artform. There is a bakery here, called Singing Crust Bakery, that has gourmet pasteries and bread. One of my friends at church had a plate of assorted breads from them, it was neat to see what you can do with bread.
They need to get some hemp seed in there, no substitute for hemp seed!
Jeremiah 17: 7-8 NKJV
“Blessed is the man who trusts in the Lord,
And whose hope is the Lord.
8 For he shall be like a tree planted by the waters,
Which spreads out its roots by the river,
And will not [c]fear when heat comes;
But its leaf will be green,
And will not be anxious in the year of drought,
Nor will cease from yielding fruit.
When dad mixes the buterhorn dough, its the stickiest. Thats just how you make it, but the wet dough rises better than dry. Bread is fun, such an artform. There is a bakery here, called Singing Crust Bakery, that has gourmet pasteries and bread. One of my friends at church had a plate of assorted breads from them, it was neat to see what you can do with bread.
They need to get some hemp seed in there, no substitute for hemp seed!
Jeremiah 17: 7-8 NKJV
“Blessed is the man who trusts in the Lord,
And whose hope is the Lord.
8 For he shall be like a tree planted by the waters,
Which spreads out its roots by the river,
And will not [c]fear when heat comes;
But its leaf will be green,
And will not be anxious in the year of drought,
Nor will cease from yielding fruit.
