[ SECRET POST #3430 ]

[case]

⌈ Secret Post #3430 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.
[A Game of Thrones, Brienne of Tarth/Tormund Giantsbane]


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02.
[Lupita Nyong'o]


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03.
[Tolkien/Lord of the Rings]


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04.
[Doctor Thorne miniseries, based on the book by Anthony Trollope]


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05.
[Top Row (L-R): Orihara Izaya (Durarara!!), Akashi Seijuurou (Kuroko no Basuke), Levi (Shingeki no Kyojin), Free Cell (Phi Brain), Choromatsu (Osomatsu-san)
Bottom Row (L-R): Satomi Riou (Hakkenden), Kusatsu Kinshirou (Boueibu), Souma Hiroomi (Working!!), Takeda Ittetsu (Haikyuu!!), Natsume Takashi (Natsume Yuujinchou)]


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06.
[Star Trek: Deep Space Nine]


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07.
[The Night Manager]


















Notes:

Secrets Left to Post: 01 pages, 14 secrets from Secret Submission Post #490.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ], [ 1 2 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Pizza

[(Anonymous)]

Do you have a crust recipe to share?

Re: Pizza

[herpymcderp]

I mostly eyeball it, actually. If I had to guess it'd be around 1/3 cup of warm water (maybe slightly more) to around a teaspoon of quick rise yeast, and a teaspoon of sugar for quicker activation.

Then after the yeast is active, around a cup of AP flour and a few generous pinches of salt. Sometimes I'll add in a table spoon of ground flax seed at this stage if I've got it (for health benefits). I'll add about a scant tablespoon of olive oil if I have it, otherwise I skip the oil.

Knead until smooth and very elastic, adding flour until the dough is just past sticking to hands/counter. If there was too much flour to begin with, knead in water until the dough doesn't tear when formed into a ball.

Rest 10-15 minutes to relax gluten, then toss into a semi-thin crust. Bake on a pizza stone that has come to temp in a 450F oven, but do not overbrown! This crust is best when you think it's slightly underdone, as the edge will come out very soft and supple like the inside of French bread. If you do not own a pizza stone, bake at closer to 400F so the bottom has time to cook. Makes one large pizza.

Re: Pizza

[(Anonymous)]

ty!