tag:blogger.com,1999:blog-7173052990851751381.post3033679181193597738..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: No-Knead Mania Makes Previously Posted Pizza Dough a DinosaurChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-7173052990851751381.post-79722539757257298682015-07-13T21:28:26.237-04:002015-07-13T21:28:26.237-04:00Have done this on the grill with mixed results, mo...Have done this on the grill with mixed results, mostly good out weighing bad. The plan now is to try it on the sidewalk as it's about a zillion degrees in New Orleans right now. Gretchenhttps://www.blogger.com/profile/17062597786745469693noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44313111818553461082012-02-26T22:13:44.030-05:002012-02-26T22:13:44.030-05:00Yes! They are the same. The gas isn't on.Yes! They are the same. The gas isn't on.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46728208221679559022012-02-26T21:39:25.299-05:002012-02-26T21:39:25.299-05:00You said to leave it in the oven for the 12 hrs. I...You said to leave it in the oven for the 12 hrs. Is this because you have a gas oven and its always warm? - and if I have an electric oven, could I just leave the light on to get the same "warming" effect?Valeriehttps://www.blogger.com/profile/11135667589622007867noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18488499883695936192011-10-17T07:40:45.487-04:002011-10-17T07:40:45.487-04:00thank you for replying.
pettthank you for replying.<br />pettAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77522418782656935332011-10-13T09:33:19.828-04:002011-10-13T09:33:19.828-04:00Yes!Yes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78551300595658553092011-10-13T05:00:06.248-04:002011-10-13T05:00:06.248-04:00hello, can i also use this no knead dough pizza re...hello, can i also use this no knead dough pizza recipe for my calzone? thank you very much, you're such a BIG help. good dayAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58178919213542297072010-12-22T23:40:01.926-05:002010-12-22T23:40:01.926-05:00sure!sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28671369031230699272010-12-22T23:35:14.050-05:002010-12-22T23:35:14.050-05:00would it be alright if we use Aioli insted of garl...would it be alright if we use Aioli insted of garlic plaineVito Cericnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16859212646367118612010-10-23T14:20:22.731-04:002010-10-23T14:20:22.731-04:00thanks!! you made my day!!thanks!! you made my day!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23139957564305217702010-10-23T13:43:42.110-04:002010-10-23T13:43:42.110-04:00A New Born Bread maker!
Wow, Chef John....thanks ...A New Born Bread maker!<br /><br />Wow, Chef John....thanks so much for your incredible teaching videos. I have always wanted to make home made bread but have a neuromuscular disorder called Spinal Muscular Atrophy type 3. Well, it means that I was born with it and my muscles have slowly weakened throughout my 44 years and I can't lift my arms at all or walk. No big deal because knew what was coming and my hands work enough so I can do what I love, to draw and make jewelry. It used to be baking and cooking too but my husband who also uses a wheelchair full time who has "normal" muscles has taken on the cooking duties under my direction (mostly).<br /><br />We just had a blast trying your no- knead bread and now pizza and bread dough and setting off our screeching smoke detector because there was too much cornmeal in our 550 degree oven for the pizza dough!! I was happy to know the alarm works!<br />Can't hear anything right now, but it works!!<br /><br />Anyhoo, even when I was stronger, I was never ever able to make bread due to the strength needed for kneading! I was a home- Ec major in high school, loved sewing and cooking. <br /><br />...so to discover a no knead possibility was a blessing you can't imagine. Last week when I first saw your no knead recipe and discovered your blog (I am addicted to your cooking videos by the way) was so excited I told my husband to by giant jrs of yeast, bags of flour and last Friday, I made the Ciabatta bread recipe, BY MYSELF!!!<br /><br /> it was so easy I could even stir the dough batter myself! No husbandry assistance except to get it on the pan and put it in the oven and such! I even played with the recipe by throwing in ground and whole flax and this week I added more flax and some olive oil and more whole wheat. It has to rise for one more hour, but if I remember, and it works, I will photograph it and send you my flax whole wheat version!!<br /><br />Thank you again, I love the way you talk and explain things and for introducing me to the most rewarding cooking experience I have ever had. Me, able to make bread and pizza dough!! ..watch of kneadless world, here I come.<br /><br />Keep posting your wonderful videos with informative but not dry commentary!!!<br /><br />We love you Chef John! <br />Anita and Craig Berglund in Thunder Bay, Ontario Canadawww.abergiecreation.etsy.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58420037222656752402010-10-12T23:51:55.885-04:002010-10-12T23:51:55.885-04:00Once again, another great recipe technique.
As ...Once again, another great recipe technique. <br /><br />As the previous poster said, if you are ever in Boise, I'll buy you a 40! <br /><br />sUnknownhttps://www.blogger.com/profile/11051140503434434080noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72396620409096929012010-09-03T09:26:24.162-04:002010-09-03T09:26:24.162-04:00So, I tried this recipe last night and it didn'...So, I tried this recipe last night and it didn't come out at all this morning (didn't rise and the dough stayed incredibly sticky no matter how much extra flour I added) :( Not happy. But I want to try again - - is it ok to let the dough rise/sit for 6 hours instead of 12? I want to make pizza tonight with the family and we have limited time . . . suggestions?LaBellaFifinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24633577180092593392010-08-25T14:15:44.004-04:002010-08-25T14:15:44.004-04:00I made the no knead pizza two days ago, with some ...I made the no knead pizza two days ago, with some roasted then smashed plum tomatoes and Provalone cheese. It was very nice, my first successful at home pizza!<br /> But I only used half the dough. Last night I took one of the remaining quarters of dough from the fridge, let it come up to room temp then rolled it out in to a square about 8 x 10, then cut it into 8 strips, brushed with egg wash and sprinkled either sesame seeds or poppy seeds on the strips placed on a baking pan about 2" apart, then baked using the pizza instructions though keeping a careful watch time wise. I ended up with some very tasty, nicely chewy breadsticks for dinner that night to go with a garden grown salad.<br /> Thanks for this recipe!newmoonhttp://newmooncollections.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6075029408974164212010-06-09T19:27:18.042-04:002010-06-09T19:27:18.042-04:00sorry, but I'm not much of a baking expert, so...sorry, but I'm not much of a baking expert, so you better post that question to a bread site for better info. I've only made it as shown. Good luck!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89206475912795970692010-06-09T19:03:32.962-04:002010-06-09T19:03:32.962-04:00Hey Chef John-
If I were to use a much higher ...Hey Chef John-<br /> If I were to use a much higher wheat flour : AP flour ratio (or 100% wheat flour) do you think it would radically change the flavor and texture profiles of this dough to the point that it wouldn't be good? I'm trying to adjust to a diabetes-friendly eating style... Thanks!<br /><br />I'm thinking about trying this dough to make strombolis/calzones...Jonathan in FLnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46035423124167351452010-06-04T14:28:08.574-04:002010-06-04T14:28:08.574-04:00I just tried this and it is awesome!! I cooked it ...I just tried this and it is awesome!! I cooked it on a pizza stone at 450 degrees. Crispy, chewy and thin just the way that I like it. Many thanks for this awesome blog Chef.JD Houkhttps://www.blogger.com/profile/06581402500174010853noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79577876720682854922010-04-08T12:35:27.112-04:002010-04-08T12:35:27.112-04:00Thanks, that's what I thought would happen. J...Thanks, that's what I thought would happen. Just had a wierd experiance with someone elses recipe in my early experiments. Really excited to try this out!fillyvhttps://www.blogger.com/profile/02276237015603038317noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75102917372722228902010-04-08T12:04:37.122-04:002010-04-08T12:04:37.122-04:00the flour will cook in the oven, so im not sure wh...the flour will cook in the oven, so im not sure what you mean exactly. Once the dough is made, the two recipes are the same for making the pizza. The no- knead is much stickier and softer of a dough, so you need flour to help form the pizza.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42686237254266798662010-04-08T11:57:24.964-04:002010-04-08T11:57:24.964-04:00Hello Chef John.
Dude your pizza recipe rule...Hello Chef John. <br /><br /> Dude your pizza recipe rules! I havn't tried the no Knead Dough, but I plan on making it tonight. Then making pizza tomarrow. I do have a question. One thing that I loved about your original recipe was that i didn't need to over flour the dough before I baked it. I really don't like haveing a mouth full of loose flour after each bit. Since I'll have to use a flour before baking will this be an issue? And if so is there a way to slove this? Thanks man!fillyvhttps://www.blogger.com/profile/02276237015603038317noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65569114001583419102010-03-27T13:16:05.599-04:002010-03-27T13:16:05.599-04:00no, sorry, there are no baking powder pizza dough ...no, sorry, there are no baking powder pizza dough recipes ;-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44176062226949213732010-03-27T09:12:09.644-04:002010-03-27T09:12:09.644-04:00Hi Chef John!
Thanks for posting tis amazing recip...Hi Chef John!<br />Thanks for posting tis amazing recipe! I have a problem here, can i use baking soda instead of yeast and if i did that do i follow the same steps?Amanda~ ^^https://www.blogger.com/profile/06000118782975528420noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81293239178098496542010-03-23T00:08:34.668-04:002010-03-23T00:08:34.668-04:00ok, youre on!ok, youre on!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35220566766694921792010-03-22T23:26:45.039-04:002010-03-22T23:26:45.039-04:00CHEF JOHN! YR THE MAN! THE NO-KNEAD RECIPE WORKED ...CHEF JOHN! YR THE MAN! THE NO-KNEAD RECIPE WORKED GREAT. IF I EVER SEE YOU IN OAKLAND, I WANNA BUY YOU A 40oz!Unknownhttps://www.blogger.com/profile/06166030103551794520noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62093777691887634772009-10-22T13:02:21.336-04:002009-10-22T13:02:21.336-04:00How about using beer instead of water?!?! I use a ...How about using beer instead of water?!?! I use a nice flavourful ale. You can really taste it in the finished product!Miss Mnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2012866315383455562009-09-09T22:19:33.065-04:002009-09-09T22:19:33.065-04:00This dough makes fantastic pizza. But the best thi...This dough makes fantastic pizza. But the best thing is you can make it in the morning before you leave for work or school and come back and it ready. I really appreciate this recipe as a busy student that loves great food!Nicolenoreply@blogger.com