/ck/ - Food & Cooking

[Anonymous No.6349479]

Pizza dough.....

how do you guys make yours? I have this recipe I want to try tonight. All suggestions welcome.

1 1/2 cups warm water, about 70°F
1 (1/4-ounce) envelope active dry yeast
1/4 cup extra-virgin olive oil, plus more for greasing as needed
4 1/2 cups all-purpose or "00" flour, plus more as needed
1 teaspoon kosher salt

[Anonymous No.6349505]

>>6349479
Screw pizza dough. What is pictured and where do I get it?

[Anonymous No.6349510]

>>6349505
Poutine, a Canadian food item of fries, gravy, and cheese curds.

[179jfkla !!tdkKJx01k7C No.6349513]

>>6349505
Looks like Poutine, its a Canadian thing made with cheese curds, fries, and gravy. I've seen it at a few places in the US, but its mostly associated with Canada. Not sure where you'd find it assuming you're not in the US or Canada

[Anonymous No.6349517]

>>6349513
you can make it with fresh Wisconsin cheese curds, on fries, topped with a brown gravy, usually from beef or chicken stock.

I mountain bike in quebec all summer, and the chalets have the best fucking poutine

[Anonymous No.6349530]

>>6349479
asks about pizza. thread is about poutine....kek

[Anonymous No.6349538]

I personally do high hydration (65-70%-ish) and no-knead method with an overnight proofing.

Look up Jim Lahey's method or Kenji Lopez-alt's pan pizza recipe.

[Anonymous No.6349558]

>>6349517

yeah and they don't use Wisconsin cheese

[Anonymous No.6349570]

>>6349558
ya, they dont in quebec. But in the states, if you want to make it, wisconsin cheese curds are okay to use.

[Anonymous No.6349576]

>>6349538
no fucking way you mean this guy makes pizza dough now!

[Anonymous No.6349578]

>>6349538
oh, you meant this guy. : (

[Anonymous No.6349580]

>>6349576
>>6349578
they are both Kermit the frog lookin mothafucka's

[Anonymous No.6349586]

>>6349576
fuckin lahey

[Anonymous No.6349591]

>>6349586
Fuck me. this is great.