Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
wmn luv me walleye fearme

pizza crust questions

Recommended Posts

I have a pretty decent crust recipe i make on the weekends but was wondering how i can save the crust so i can maybe make it during the week. (it rises for an hour so to make it on a weeknight is pretty much impossible) Can I freeze the crust in a big ziplock (or food saver bag) before, or after it rises and put it in the fridge the day before?

Share this post


Link to post
Share on other sites

Do Not nuke the dough...it will mess up the rising process. I plop mine frozen into a lightly greased bowl and leave on the counter. Takes about 2-3 hours or so. I have seen no difference between frozen and fresh homemade pizza dough.

Share this post


Link to post
Share on other sites

Thanks Skitterpop, That's what I was trying to get at. Sounds to me like making fresh and thawing dough is kind of a draw, timewise. Plus, I'd think nuking the dough would probably kill the yeast. I guess I could see making frozen in Chefferys' case, where he's no doubt preparing other dishes, but at home, I believe I'd opt for fresh. Phred52

Share this post


Link to post
Share on other sites

Thanks for the advice, kind of allows me to make a bunch of dough at once and use it in the week. One last question if I take the frozen dough out in the morning and put it in the fridge would it be good to go when I got home from work do you think? And would I just open up the bag in the fridge, or take it out and put it in a bowl in the fridge. Thanks again ( I like making it fresh, but I know there is no way the wife and kid would wait until 8 to eat during the week)

Share this post


Link to post
Share on other sites

I would do it overnight, you need to put it in a bowl, in the refrig and it will only thaw. It still needs to rise at room temp--or --you can speed up process by turning oven on at 200, put a small pan of hotwater in oven and when it reaches 200- turn oven off & put dough in. Leave the water in so the yeast has warmth & moisture This will still take at least an hour depending how big a ball of dough you have.

Share this post


Link to post
Share on other sites

Actually, I think I'd put the dough in the fridge the night before to thaw, when you come home from work, just warm the oven a bit and turn it off, then with a shallow pan of now heated water in the bottom of the oven, put your bowl of dough on the top rack of the oven and let it rise in the warm, moist air. When I make fresh pizzas, I rise the dough in the oven that way. It works great! Phred52

Share this post


Link to post
Share on other sites

I freeze pizza dough all the time.The recipe I use makes to much for just my wife and I,so I freeze half of it.Make the dough as you always do.Then let it all rise for an hour or so.Then cut it in half and put it into a Pam sprayed zip lock and into the freezer.Make pizza out of the other half.

During the week when you want pizza,just take it out of the freezer and place into a bowl on the counter.Cover it.It will rise a second time.That second rise makes a very tender pizza crust......better than the first half.

I use a Pizza Hut clone recipe.....best I have found.Also make my own sauce.

Share this post


Link to post
Share on other sites

As said you can freeze the pizza dough.

If time is of the essence then you can save that time of thaw and rise. In fact it takes longer to thaw and rise then it does to start from scratch. If your looking to get home from work and have pizza quick and without the work, you can.

Make the dough let it rise once, knock it down, roll it out, bake it, let cool, wrap it, and then freeze it.

Come home, turn the over on, pull the crust out of the freezer, add your topping, and bake.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • I guess I started this thread but never gave model name lol. I have the cozyna model air fryer its been great unit and so far non stick surface has been holding up well in dishwasher after every use. Super easy clean up.
    • We really didn't shop around much.... Just bought one off of amazon with good reviews  
    • .... I knew that was coming the second I said "vacuum seal"
    • You could have just boiled them in the bag like Del does.....  
    • Anyone recommend a brand or model?
    • Ended up making some non-breaded steak cubes (aka "Chislic" here in SoDak) that turned out friggin awesome. I took a sirloin tip roast, trimmed it up, and cut it into 1" cubes. I then vacuum sealed them for 6 hrs in a little olive oil, worchester, garlic, and coarse black pepper. I sprinkled on a little lawry's before putting them in. I did two batches... one batch "medium well" for the wife and kids, and one batch medium rare for me. Medium well took 10 min, Medium rare was 6. Turned out awesome! Even the Medium well was still tender and juicy.
    • So what you're saying is if we ever hear him say "I'm going out to the garage to give my blade a love rub" we shouldn't be too worried?
    • I have had 2 of these for a year or so. They work great for fries, tator tots, onion rings, shrimp,chicken strips.and basically anything breaded when you buy it. And they don't need any oil. Only OK if you bread them yourself. For those I spray Pam on them. The only thing is breaded fish fillets are only so so. I still prefer deep frying them. Fish is the only thing I still deep fry. I indulge my self there. Just not as good as deep frying. Pretty much everything else I air fry.
    • You missed the part about "All my blades are hand rubbed with love" 
  • Our Sponsors