Oh, crap. i wanted to post this strangely amazing and easy pizza dough recipe on here for cooking with metachat but i realized it's cobbled together from a bunch of other recipes so i have to mentally reconstruct it first.
The fact that it worked well without a pizza oven, pizza stone or pizza pan and i put everything from curry to quickly marinated veggies on it with great results may make it worth it.
Maybe i should reconstruct the eyerollingly good cookie recipe as well.
i thought baking would make me measure. i was wrong.

I haven't seen Bromwell High, but I would like the strangely amazing and easy pizza dough recipe plz. TY.

If non whole flour wasn't such a bad thing-- but i did make this good spelt bread...
oh my withered brain--
kitty!

Trying not to think too hard, i think it went something like this (for lack of a mixer), it was a combination of these four recipes and the no knead bread that went a little something like this:
i read the recipes and when i was trying a variation of the bread dough with spelt i decided to try pizza dough for the first time.
Visual memory says roughly:
3 1/2 to 4 cups flour
2 teaspoons yeast
2 teaspoons salt

Mix it all up very well.

Then add:
and a bit less than 2 cups of cold water.

Mix it very well into a big ball of wet dough. i just used my handy all purpose spatula and a big mixing bowl and had at it.
Let it rest for a bit, tidying up time, from maybe five to ten minutes, then add:

1/4 cup olive oil
1/2 cup flour
i think i added a bunch of fresh cracked pepper as well and would have added any herbs i had i on hand

It's the opposite of no knead as you need to beat the crap out of it to form the gluten, but as it turns out, you don't have to beat it like it owes you big time mafia knee capping money so much as a reminding a dim drunk paddling.

This is where it gets a bit hazy, after a good paddling.

It should have formed the semblance of dough that clings to itself more than the bowl. And then i let it sit covered with plastic wrap and a towel in a warm place for several hours, until it was convenient to check on it.

Now i can't be sure if i'm confusing it with the bread i was making at the time so
IF:
there were bubbles were all over the top of the dough, then i added

1 cup flour

then beat the crap out of it again

OR
let's say it was two to four hours, then it rose double it size and i beat the crap out of it again.

If that bubble step doesn't occur, just skip that part, i must have, but you have to let it rise and knead it or just beat the crap out of it like i did.

This is when a normal person with a good mixer or bread maker might probably flour the counter, and cut it up into sections they would then ball up and freeze or store in the fridge for future use.
i whacked the whole thing covered in the fridge at least over night.

Leaving it to rest in the fridge is important.
I'm pretty sure you can leave in in there for at least up to three days.
A normal person would have separated it into balls of four or six that they oiled and put in separate plastic bags.
i just ripped off wads of dough, kneaded then a little on a floured surface and stretched then out to fit the pans i had.
You should lightly oil the pans before laying in the dough.

In one i put what remained of a curried ground turkey potato pea thing i had made that is dead simple. The other i covered in a mixture of thinly sliced peppers, tomatoes and onions mixed in a garlic olive oil and vinegar with salt, pepper and basil.

Preheat your oven on the highest setting it has, mine only goes up to maybe 550. Bake for maybe 15 to 20 minutes, you may want to check it after ten. i then added an additional few minutes under the broiler.

If you have a pizza stone, pizza pan or higher temperatures, i'm sure it comes out even better but i was shocked at how good it was. i did it pretty damn thin although there was no way i could achieve a fine new york thin crust or a gourmet wood burner but by simply making a thicker layer of dough and adding more oil one could make a puffier crusted variety of the pan sort. The crust does puff up some quite deliciously and you don't want to leave bones, but you also probably don't want to top it deeply or leave big edges, although it can take a good covering if you really want to. In the next few days i added dabs of cheese and herbs over other oiled vegetables and it was great every time, in that eyes want to stare gloriosuly at the back of your head kind of way, which was maybe a starch coma or something, but the best has to be the curry one as the dough became a kind of naan sustitute.

Personally, i wouldn't trust me until i tried it again, as recipes are experiments and experiments are only valid when repeated successfully, but peruse the posted recipes and make up your own mind and/or recipe. You'll never have to be disappointed by crap delivery again.

heh. I may try this when I get back... but I'm not sure this qualifies as "easy" - at least not in my easybakeuniverse of easy, which has never actually included making bread from scratch (except cornbread! and bananabread! and gingerbread!), or knowing quite how to pound the gluten stuff and all that. :)

Clarification: i think i let it sit and get bubbly over several hours, like four to eight and all typos should be obvious.
And when i say "beating the crap out of it" i just mean me giving it a good solid mixing together with my spatula.
i use to cook for people who paid me to do it, was really into food and was considered quite good at it, and while it's been coming back to me in bits and bursts, it's more like a dance step or musical phrase you have to do for it to come back, so i think i can get it in action once again and actually pay attention instead of letting it play. But seriously, just mess around with those recipes or the bones of this one. i never bothered with much baking besides cookies before and i've surprised at how forgiving basic dough and cakes are.


Plus smacking all kinds of leftovers and oddities on dough is the ossem.
Imagine me me as a little kitty like the one above with a kid voice quietly, gravely proclaiming "it's the ossem".

Then we can all report our weird new pizza toppings.
Wild, wild mushrooms.

Hi Eth,
I haven't seen that tv show, but I'm making Swedish meatballs for supper and watching Mythbusters all day.

Hi Taz,
I wish it were Saturday instead of Sunday.

i've never had swedish meatballs or been inside an ikea.
How does one make them and would they be good on pizza dough?

Ikea Swedish meatballs are delightfully gross.

I make the right köttbullar however which are just delightful.

You take a pound or two of ground beef, and a lesser amount of ground veal and/or ground pork (a ratio of about 2 parts ground beef to the other ground meats) and then you dice a big onion and brown/carmelize it in a pan. Mix your meats, a couple of slices of bread and an egg or two (be conservative and then add more if you want, basically you want a fairly sticky meat mush when you are done). Add plenty of fresh ground pepper, a couple of tea spoons of powdered nutmeg (do it in increments so as not to overnutmeg) and then clip your fingernails and really mush it up with the onions. Then make golfball sized balls and cook them in a pan, cast iron by preference. Serve with boiled red potatoes and gravy if you like (My gandma didn't allow gravy but I'm enjoying a rebellion right now).

Isn't there some Swedish gravy sauce? Made of lye and cod or something whitish?
Can't wait for the Wino's Hand Squished Balls entry on the blog.

i have to make up my mind to finish off this guacamole or just stop it.
i think it's obvious which side will win.

Gravy is considered luxurious and possibly Norwegian by my grandmother (actually my Mormor to be precise), and properly made you really don't need gravy for the meatballs to be fairly juicy BUT everything is better with gravy.

bromwell high is good shit. iirc google video has a couple episodes

Oh goody. i dinna know what chance i had of catching them on bbcamerica.
And wino, if you should some type of recipe so your Divine Balls can go with Wino Sauce.

yay! Divine Balls in Wino Sauce! On strangely amazing and easy pizza! Viva the Svenska.

Amending the recipe as a version with left over beef, thinly sliced onions, garlic, tomatoes, and smoky mozzarella has turned out quite well.

3 to 3 1/2 cups flour
2 teaspoons yeast
2 teaspoons salt

Mix it all up very well.

Then add:
and a bit less than 2 cups of cold water.

Mix it very well into a big ball of wet dough. i used my handy all purpose spatula and a big mixing bowl and had at it, mixing all ingredients very well.
Let it rest for a bit, tidying up time, from maybe five to ten minutes, then add:

1/4 cup olive oil
1/2 cup flour
Add any herbs and spices wanted at this point.

It's the opposite of no knead as you need to beat the crap out of it to form the gluten, but as it turns out, you don't have to beat it like it owes you big time mafia knee capping money so much as a reminding a dim drunk paddling.

It should have formed the semblance of dough that clings to itself more than the bowl. And then i let it sit covered with plastic wrap and a towel in a warm place for around 2 hours, give or take an hour, until it was convenient to check on it.

When there are bubbles were all over the top of the dough, add:

1/2 cup flour

then beat the crap out of it again

Let it rise, covered again, until double its size, once again around two in a warm place, then beat the crap out of it again.

This is when a normal person with a good mixer or bread maker might probably flour the counter, and cut it up into sections they would then ball up and freeze or store in the fridge for future use.
i whacked the whole thing covered in the fridge at least over night.

Leaving it to rest in the fridge is important.
I'm pretty sure you can leave in in there for at least up to three days.
A normal person would have separated it into balls of four or six that they oiled and put in separate plastic bags.
i just rip off wads of dough, kneaded out a little on a floured surface and stretched mostly with the aid of gravity out to fit the pans available.
You should lightly oil the pans before laying in the dough.

In one i put what remained of a curried ground turkey potato pea thing i had made that is dead simple. The other i covered in a mixture of thinly sliced peppers, tomatoes and onions mixed in a garlic olive oil and vinegar with salt, pepper and basil.

Preheat your oven on the highest setting it has, mine only goes up to maybe 550. Bake for around 15 minutes, you want may to check it after ten. i then added an additional few minutes under the broiler.

If you have a pizza stone, pizza pan or higher temperatures, i'm sure it comes out even better but i was shocked at how good it was. i did it pretty damn thin although there was no way i could achieve a fine new york thin crust or a gourmet wood burner but by simply making a thicker layer of dough and adding more oil one could make a puffier crusted variety of the pan sort. The crust does puff up some quite deliciously, but you also probably don't want to top it deeply or leave big edges, although it can take a good covering if you really want to. In the next few days i added dabs of cheese and herbs over other oiled vegetables and it was great every time, in that eyes want to stare gloriosuly at the back of your head kind of way, which was maybe a starch coma or something, but the best has to be the curry one as the dough became a kind of naan sustitute.

Why someone doesn't just sell frozen pizza dough and make a killing is beyond me.
Now i have a question for anyone who might be a baker or be experienced in baking.
The main reason that i do it this way, instead of they way one is suppose to make it, is that i have very little space and don't really want to make or clean a big floury doughy mess. This way, instead of lots of kneading, i make it all in one bowl without having to do much else until i remove the amount for a pie.
Is this additional bubbly stage really worth it or doing anything in particular beyond what i think it is?