Welcome to the world baby McKenzie! And congratulations to mom, dad and the rest of the family. You're all in our prayers.
Update: I just spoke to Heather who said that McKenzie got out of shunt surgery about an our ago and is doing well!
~ BASIC PIZZA DOUGH ~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).
NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
11. FOR GF: Lightly top it with sweet or savory toppings of your choice.
12. Lightly top it with sweet or savory toppings of your choice.
12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
13. FOR GF: Follow the notes for this step.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
I just stopped into work for a few minutes... We have a huge meeting at 9:00 a.m. with the insurance agent, adjuster and fire inspector. I am nervous. These guys are trained to talk you into a corner so I am concerned.At this point there are a few things going on. There is talk from a couple different companies about gutting the whole house. I think we'll find out more today about that. There would be two reasons to gut the house. One is the smell is incredible! The washer was on fire and the plastic just spread throughout the house. The other reason is electrical. If the wiring is burnt throughout the house, then they have to re-wire the whole thing.If we could have a care package right now, it would include stuff for the kids to do...maybe word finds, puzzles, something to keep them occupied. I'm not sure what all we need right now.Here is what I'm feeling right now. I really feel at peace. I know that God protected us during that fire. So many terrible things could have happened but we got out of the house, none of our pictures were damaged, our animals are out. This is a huge inconvenience, and at times, totally overwhelming, but our family unit is strong right now. I would like prayer that our unit remains strong.
1 He who dwells in the shelter of the Most High
will rest in the shadow of the Almighty.
2 I will say of the LORD, "He is my refuge and my fortress,
my God, in whom I trust."
3 Surely he will save you from the fowler's snare
and from the deadly pestilence.
4 He will cover you with his feathers,
and under his wings you will find refuge;
his faithfulness will be your shield and rampart.
5 You will not fear the terror of night,
nor the arrow that flies by day,
6 nor the pestilence that stalks in the darkness,
nor the plague that destroys at midday.
7 A thousand may fall at your side,
ten thousand at your right hand,
but it will not come near you.
8 You will only observe with your eyes
and see the punishment of the wicked.
9 If you make the Most High your dwelling—
even the LORD, who is my refuge-
10 then no harm will befall you,
no disaster will come near your tent.
11 For he will command his angels concerning you
to guard you in all your ways;
12 they will lift you up in their hands,
so that you will not strike your foot against a stone.
13 You will tread upon the lion and the cobra;
you will trample the great lion and the serpent.
14 "Because he loves me," says the LORD, "I will rescue him;
I will protect him, for he acknowledges my name.
15 He will call upon me, and I will answer him;
I will be with him in trouble,
I will deliver him and honor him.
16 With long life will I satisfy him
and show him my salvation."
Discipleship is built entirely on the supernatural grace of God. Walking on water is easy to someone with impulsive boldness, but walking on dry land as a disciple of Jesus Christ is something altogether different. Peter walked on the water to go to Jesus, but he "followed Him at a distance" on dry land (Mark 14:54). We do not need the grace of God to withstand crises—human nature and pride are sufficient for us to face the stress and strain magnificently. But it does require the supernatural grace of God to live twenty-four hours of every day as a saint, going through drudgery, and living an ordinary, unnoticed, and ignored existence as a disciple of Jesus. It is ingrained in us that we have to do exceptional things for God—but we do not. We have to be exceptional in the ordinary things of life, and holy on the ordinary streets, among ordinary people—and this is not learned in five minutes.~Oswald Chambers
On another note, have you guys ever tried these?? They truly are wonderful. I would say they are almost as good as the chocolates that Reese gave me in Germany...close, but not quite!
On a serious note...please be praying for my sister. Today we go in for 3 or 4 more doctor appointments and find out how baby M is doing. My sister needs some peace, and so does our family. There is some family stuff going on that is not so fun. Lets just say, I'm taking a lot of work off my desk, my boss is going to give me his laptop for the day, and I'm going to hide in a corner of the hospital and work (at least when Bethany doesn't need me).
I will update you tomorrow evening (if my computer lets me) if it doesn't, I will update as soon as I can on Thursday.