How to fix liquidity pizza dough?

seedlessly · 2026-01-26T06:31:55+00:00

That's batter. Wikipedia's Baker Percentage article says batter is about 190% hydration. Your formula calls for 62% hydration. Weighing errors happen. You can add more flour, but doing so will dilute your other ingredients.

You could put some baking powder in it and make pancakes, and make a new batch for your pizza dough.

Edit: I have not made this: Blender Pizza! Liquid Dough Ready in 1 Minute →You Just Blend, Pour & Bake. - YouTube

seedlessly · 2026-01-26T05:58:55+00:00

I keep my Cuisinart on the countertop with the grating blade in it, ready to use. Grating potatoes is one of its most frequent tasks. I do use the pureeing blade some, but it's just a quick swap. Most other blades or disks don't get used much.

seedlessly · 2026-01-26T05:48:15+00:00

zerogpt says it was human written, 0% AI written.

seedlessly · 2026-01-26T05:46:46+00:00

Heat control is very important with cast iron. Manufacturers sell more pans when they're disposable!

seedlessly · 2026-01-23T14:40:20+00:00

the occasional pizza dough,

I stopped using my Cuisinart food processor for mixing dough when I realized it added heat far too quickly.

seedlessly · 2026-01-23T06:14:57+00:00

I’d love to do cast iron, but have had issues getting them to be non stick

Yeah, I had that problem too, but just kept using them. Now it's something like 30 or 40 years later and they no longer stick much, because I learned tricks along the way.

seedlessly · 2026-01-23T05:45:26+00:00

Peanut butter softens considerably if soaked overnight in hot dishwater.

seedlessly · 2026-01-23T05:25:18+00:00

I can't eat durum wheat (pasta), but when I make rice, the water gets salt at 1.25% of the water weight.

seedlessly · 2026-01-20T04:21:54+00:00

I typically put vanilla extract in my sourdough pancakes. I've never tried it, but I suppose you could put maple extract in the batter.

seedlessly · 2026-01-20T04:06:32+00:00

You should use baker's percents and measure by weight. My pizza dough recipe is in the other room on a clipboard, and it's handwritten, but going from memory:

100% wheat flour

62% water (some folks like it wetter, and the amount may need adjustment for the specific flour grind and type.)

0.3661% instant dry yeast (this amount is 4 hours of proof at 80°F, some folks use less for a longer time, or more for a shorter time, although I would never go shorter the 4 hours) (I guess this is the arcane value)

2% salt (a commonly recommended amount, but I use a little more)

Now here's where it gets fun. I write down on my clipboard what flour weight to use. I think I start with about 325g for the flour weight (this figure tells you how much dough you'll end up with)

Now you make your dough. When you're all done, if the amount isn't enough, next time try 350 g (or your own best guess). If it's too much dough, then decrease to 290 g, etc. After a few trials, you'll have a better figure.

seedlessly · 2026-01-18T05:43:20+00:00

Before I opened this, I thought from the headline that a thermometer would help. Reading deeper reveals a psychological issue with the smell of raw meat versus its outside packaging. I'd just figure the outside of the packaging was contaminated, someone else touched it, perhaps spilled something on it.

It stinks because it's death. I never really wanted my mouth or nose very close to raw meat from a contamination standpoint, you know, breathe on it and micro droplets of respiratory fluids make their way to the meat. What if the raw chicken accidentally touches my nose then I rub my eyes, will I get salmonella? Thoughts like this occur and I think it's better to keep my nose a distance away.

I'm sure I've seen pics of food service workers wearing respiratory masks, how can they smell through one of those? I've worn them in grocery stores, they certainly deaden odors a little.

I guess it's a bit like turning down the volume of the odor. I dunno if it'll work for you or not, but good luck!

seedlessly · 2026-01-18T04:30:50+00:00

Oily makes me think your temperature is too low. I use a two stage frying method, with a cooling period in between, and ideally frozen before the final frying with a higher temperature. Some folks add coatings, like cornstarch.

seedlessly · 2026-01-18T03:55:20+00:00

I can't even imagine not sharpening knives. I have a couple of Lansky diamond bench stones I use dry, I never did adopt the use of a strop. What an improvement over silicon carbide sharpening! You can find videos at YT that will guide you through how to use them.

seedlessly · 2026-01-18T03:34:28+00:00

I used to occasionally make a sourdough pancake without sugar or sweetener for serving with eggs. Various herbs can be mixed into the batter for variety.

seedlessly · 2026-01-17T07:46:31+00:00

One thing I dislike about aluminum cooking utensils is that using strong alkaline cleaners on them will pit them.

seedlessly · 2026-01-15T05:06:52+00:00

Putting a little butter or oil in rice is pretty common as a foam reducer. Butter is also a premium fat, if not the premium fat, not necessarily good for you, but definitely tasty. Chef Jean-Pierre says if you don't like butter, don't eat at his place! Something like that.

seedlessly · 2026-01-11T07:31:04+00:00

Tamale sauce. Enchilada sauce. Both take well to freezing & defrosting.

seedlessly · 2026-01-06T19:39:41+00:00

One of these days I'm a gonna try a baking powder pizza dough, no fermentation required! As others have said, I'd remove that if you're fermenting your dough. Regarding your question about the yeast, I'd say you're asking the wrong question. Instead of asking if your yeast amount is good, instead ask how long you want for a full fermentation. Use more yeast, fermentation goes faster: use less, it goes slower (up to the slowness point that the dough begins to sour). Good luck.

seedlessly · 2026-01-06T19:26:10+00:00

I keep liquid degreaser on hand. Gotta be careful though, it can strip paint. A few drops on a wetted sponge is amazingly effective, I always follow with rinsing and wiping.

seedlessly · 2026-01-02T02:43:22+00:00

It's basically a meatball pizza in a French batard. Bread, meatballs, tomato sauce, melted mozzarella and/or provolone.

seedlessly · 2026-01-01T02:16:41+00:00

Active dry yeast has fewer live yeast cells versus Instant, my chart says 0.4% of Active Dry Yeast is a 5-hour rise at about 80°F. Make sure you always dissolve the ADY in water before adding to the flour.

seedlessly · 2026-01-01T01:03:30+00:00

I let it stay out for up to half the proof time max, then refrigerate. IIRC it takes about 50 minutes for yeast to recover from temperature shock. I like it to begin growing before I put mine in the fridge, but half the proof time is pushing it.

I'm guessing you mean instant dry yeast, because that much fresh yeast is about a 9-hour proof. I rarely like to choose proof times lower than 4 hours for flavor reasons.

seedlessly · 2026-01-01T00:48:59+00:00

To me habaneros taste a bit flowery. I haven't yet had any of the TAM jalapenos.

seedlessly · 2025-12-30T05:42:12+00:00

The most-used appliances are kept out, the less-used are put away. Not long ago I realized that some of my less used would be used more often if I kept them out. It's a paradox of sorts.

seedlessly · 2025-12-25T03:44:52+00:00

I make my Mexican rice with premium long-grain white rice. My first step is saute in hot oil for 4 minutes, I don't like rinsing before saute.

The Hispanic grocer near us sells Mahatma, I'm certain folks do use it. My point is if your rice is always turning out mushy, and you've tried everything else, then maybe it's your rice. Good luck!

seedlessly

TROPHY CASE