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Refrigerate 2 days.
PIZZA DOUGH GENERATOR Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand, until very well mixed, but no further (3-4 minutes total). Dough should be somewhere between cottage cheese-y and smooth. (Window paning is PIZZA DOUGH GENERATOR Water: 58% (80F) Procedure: Put water in mixing bowl, add sugar and salt followed by the yeast suspension. Whisk together very briefly. Add the oil and whisk once again immediately followed by the flour. Stir the flour into the liquid until the flour is hydrated, this normally takes a few minutes. PIZZA DOUGH GENERATOR Method: Mix poolish and allow to ferment at 75F for 14 hours. Mix fermented poolish and remaining flour, water, yeast and salt for 8 minutes on low speed. Bulk for 3 hours and 45 minutes with 4 stretch and folds every 45 minutes. Scale, ball and let rest for 2 hours in 75degree environment.
PIZZA DOUGH GENERATOR 1 - Add salt & water in kneader bowl. Stir until salt completely dissolved. 2 - Add starter then add approximately half the sifted flour. 3 - Turn on kneader incorporating the dry ingredients completely. 4 – Then add remaining flour by evenly sprinkling flour very slowly. 5 - Mix until dough no longer sticks to the side of thebowl. 6 - Rest
PIZZA DOUGH GENERATOR 1) Preparation of the dough: Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g offlour until you
PIZZA DOUGH GENERATOR Instructions from the forum thread: Add water (at a temperature of 55 degrees F) to the mixer bowl of an electic stand mixer. Add the salt and sugar to the water and stir to fully dissolve, about one minute. Add the oil to the mixer bowl, followed by all of the flour. Use the mixer's flat beater attachment to combine all of the ingredients in PIZZA DOUGH GENERATOR Welcome to The Dough Generator! This is a tool that helps you to find dough recipes for the specific style of pizza that you are looking to try your hand at! Please remember that these recipes and workflow recommendations were created by many of the talented and dedicated pizza makers on the pizzamaking.com forum. PIZZA DOUGH GENERATOR Measure dry (no yeast). Measure wet (+ yeast). Mix wet to dissolve yeast. Dry into wet. Mix, on lowest speed, in a spiral mixer 7 minutes, scraping down sides every few minutes. Dough consistency should be between cottage cheese and smooth. Scale. Ball and place in PIZZA DOUGH GENERATOR Stir until mixed and let stand until foamy (about 10 minutes). Mix your flour & salt together in a separate container. Add 1 tbs of oil to the foamy mixture and follow with 3 cups of the flour/salt mixture. Turn on to speed #2 for 3 minutes. Then, begin gradually adding flour mixture at 1/4 cup amounts every 30 seconds or so until the dough PIZZA DOUGH GENERATOR Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers.Refrigerate 2 days.
PIZZA DOUGH GENERATOR Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand, until very well mixed, but no further (3-4 minutes total). Dough should be somewhere between cottage cheese-y and smooth. (Window paning is PIZZA DOUGH GENERATOR Water: 58% (80F) Procedure: Put water in mixing bowl, add sugar and salt followed by the yeast suspension. Whisk together very briefly. Add the oil and whisk once again immediately followed by the flour. Stir the flour into the liquid until the flour is hydrated, this normally takes a few minutes. PIZZA DOUGH GENERATOR Method: Mix poolish and allow to ferment at 75F for 14 hours. Mix fermented poolish and remaining flour, water, yeast and salt for 8 minutes on low speed. Bulk for 3 hours and 45 minutes with 4 stretch and folds every 45 minutes. Scale, ball and let rest for 2 hours in 75degree environment.
PIZZA DOUGH GENERATOR 1 - Add salt & water in kneader bowl. Stir until salt completely dissolved. 2 - Add starter then add approximately half the sifted flour. 3 - Turn on kneader incorporating the dry ingredients completely. 4 – Then add remaining flour by evenly sprinkling flour very slowly. 5 - Mix until dough no longer sticks to the side of thebowl. 6 - Rest
PIZZA DOUGH GENERATOR 1) Preparation of the dough: Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g offlour until you
PIZZA DOUGH GENERATOR Instructions from the forum thread: Add water (at a temperature of 55 degrees F) to the mixer bowl of an electic stand mixer. Add the salt and sugar to the water and stir to fully dissolve, about one minute. Add the oil to the mixer bowl, followed by all of the flour. Use the mixer's flat beater attachment to combine all of the ingredients in PIZZA DOUGH GENERATOR Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers.Refrigerate 2 days.
PIZZA DOUGH GENERATOR Water: 58% (80F) Procedure: Put water in mixing bowl, add sugar and salt followed by the yeast suspension. Whisk together very briefly. Add the oil and whisk once again immediately followed by the flour. Stir the flour into the liquid until the flour is hydrated, this normally takes a few minutes. PIZZA DOUGH GENERATOR 2) Put the water into the bowl of the stand mixer, add the salt, and, using a spoon or spatula, stir for about 30 seconds to a minute to dissolve the salt in the water. 3) Using the stir or 1 speed of the mixer, and with the dough hook attached, gradually add the flour mixture to the water in the bowl. PIZZA DOUGH GENERATOR Add the yeast to the flour in a bowl and stir. Put the water into the bowl of the stand mixer, add the salt and sugar. Stir for about a minute to dissolve the salt & sugar in the water. Using the stir speed of the mixer, gradually add the flour mixture to the water mixture. Once the flour has been taken up by the water and has formed a rough PIZZA DOUGH GENERATOR Per Andrew: If the weather is hot & humid, use very cold water. Otherwise, room temperature is OK. Throw the water in the mixer and add all ingredients but the flour. Stir well with a whisk until combined. Add the flour. Mix on low speed for 8 minutes. You now have the dough recipe for everyplace I've ever been. Including Lombardi's. PIZZA DOUGH GENERATOR I’m probably a little stiffer than 100%, but I doubt it is significant. 1) Dissolve the salt in the water. 2) Mix in the culture until it’s pretty well dissolved. I use a hand whisk and froth it up some too. 3) Quickly add about 2/3 of the flour and mix (I use a KitchenAid K5SS) until basically homogeneous. PIZZA DOUGH GENERATOR Mix well and leave on the countertop for approximately 12-14 hours. After the poolish is ready, mix the dough. Add the poolish and the remaining amounts of flour and water to the bowl of a stand mixer. Mix by hand or on low for just 30 seconds or so to incorporate the water into the flour a bit. PIZZA DOUGH GENERATOR Instructions from the forum thread: Place half of the total flour and all of the yeast in the bowl of an electric mixer. Add all of the water and mix with the dough hook (and a little manual coaxing) until thoroughly combined into a batter. Rest the dough a couple of minutes. Then add about half the remaining flour and mix for two minutes onlow.
PIZZA DOUGH GENERATOR Part I: Making the Dough. Measure the ADY and put it in a custard dish. Measure the water (100-110 degrees), then pour about 1.5 oz of it into the custard dish. PIZZA DOUGH GENERATOR Instructions from the forum thread: In a stand mixer (e.g., KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and add them to the mixer. Mix on low (speed 2) until most of the flour andwater have mixed
PIZZA DOUGH GENERATOR Welcome to The Dough Generator! This is a tool that helps you to find dough recipes for the specific style of pizza that you are looking to try your hand at! Please remember that these recipes and workflow recommendations were created by many of the talented and dedicated pizza makers on the pizzamaking.com forum. PIZZA DOUGH GENERATOR Measure dry (no yeast). Measure wet (+ yeast). Mix wet to dissolve yeast. Dry into wet. Mix, on lowest speed, in a spiral mixer 7 minutes, scraping down sides every few minutes. Dough consistency should be between cottage cheese and smooth. Scale. Ball and place in PIZZA DOUGH GENERATOR Method: Mix poolish and allow to ferment at 75F for 14 hours. Mix fermented poolish and remaining flour, water, yeast and salt for 8 minutes on low speed. Bulk for 3 hours and 45 minutes with 4 stretch and folds every 45 minutes. Scale, ball and let rest for 2 hours in 75degree environment.
PIZZA DOUGH GENERATOR Add the yeast to the flour in a bowl and stir. Put the water into the bowl of the stand mixer, add the salt and sugar. Stir for about a minute to dissolve the salt & sugar in the water. Using the stir speed of the mixer, gradually add the flour mixture to the water mixture. Once the flour has been taken up by the water and has formed a rough PIZZA DOUGH GENERATOR Mix well and leave on the countertop for approximately 12-14 hours. After the poolish is ready, mix the dough. Add the poolish and the remaining amounts of flour and water to the bowl of a stand mixer. Mix by hand or on low for just 30 seconds or so to incorporate the water into the flour a bit. PIZZA DOUGH GENERATOR Per Andrew: If the weather is hot & humid, use very cold water. Otherwise, room temperature is OK. Throw the water in the mixer and add all ingredients but the flour. Stir well with a whisk until combined. Add the flour. Mix on low speed for 8 minutes. You now have the dough recipe for everyplace I've ever been. Including Lombardi's. PIZZA DOUGH GENERATOR Stretching Steps. 1 - Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour. 2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted. 3 - Press fingertips into center and working toward the rim until skinis 10 inches round.
PIZZA DOUGH GENERATOR Instructions from the forum thread: Add water (at a temperature of 55 degrees F) to the mixer bowl of an electic stand mixer. Add the salt and sugar to the water and stir to fully dissolve, about one minute. Add the oil to the mixer bowl, followed by all of the flour. Use the mixer's flat beater attachment to combine all of the ingredients in PIZZA DOUGH GENERATOR DKM Thin Crust (Cracker Style) American. DKM's Famous Cracker Style Pizza Dough. Emergency Version of Lehmann NY Style. New York. A quick NY Style and also a good choice for one wishing to practice their dough stretching and tossing skills. Essen1's NY Style Pizza Dough. Chicago. Essen1's New PIZZA DOUGH GENERATOR Instructions from the forum thread: Place half of the total flour and all of the yeast in the bowl of an electric mixer. Add all of the water and mix with the dough hook (and a little manual coaxing) until thoroughly combined into a batter. Rest the dough a couple of minutes. Then add about half the remaining flour and mix for two minutes onlow.
PIZZA DOUGH GENERATOR Welcome to The Dough Generator! This is a tool that helps you to find dough recipes for the specific style of pizza that you are looking to try your hand at! Please remember that these recipes and workflow recommendations were created by many of the talented and dedicated pizza makers on the pizzamaking.com forum. PIZZA DOUGH GENERATOR Measure dry (no yeast). Measure wet (+ yeast). Mix wet to dissolve yeast. Dry into wet. Mix, on lowest speed, in a spiral mixer 7 minutes, scraping down sides every few minutes. Dough consistency should be between cottage cheese and smooth. Scale. Ball and place in PIZZA DOUGH GENERATOR Method: Mix poolish and allow to ferment at 75F for 14 hours. Mix fermented poolish and remaining flour, water, yeast and salt for 8 minutes on low speed. Bulk for 3 hours and 45 minutes with 4 stretch and folds every 45 minutes. Scale, ball and let rest for 2 hours in 75degree environment.
PIZZA DOUGH GENERATOR Add the yeast to the flour in a bowl and stir. Put the water into the bowl of the stand mixer, add the salt and sugar. Stir for about a minute to dissolve the salt & sugar in the water. Using the stir speed of the mixer, gradually add the flour mixture to the water mixture. Once the flour has been taken up by the water and has formed a rough PIZZA DOUGH GENERATOR Mix well and leave on the countertop for approximately 12-14 hours. After the poolish is ready, mix the dough. Add the poolish and the remaining amounts of flour and water to the bowl of a stand mixer. Mix by hand or on low for just 30 seconds or so to incorporate the water into the flour a bit. PIZZA DOUGH GENERATOR Per Andrew: If the weather is hot & humid, use very cold water. Otherwise, room temperature is OK. Throw the water in the mixer and add all ingredients but the flour. Stir well with a whisk until combined. Add the flour. Mix on low speed for 8 minutes. You now have the dough recipe for everyplace I've ever been. Including Lombardi's. PIZZA DOUGH GENERATOR Stretching Steps. 1 - Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour. 2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted. 3 - Press fingertips into center and working toward the rim until skinis 10 inches round.
PIZZA DOUGH GENERATOR Instructions from the forum thread: Add water (at a temperature of 55 degrees F) to the mixer bowl of an electic stand mixer. Add the salt and sugar to the water and stir to fully dissolve, about one minute. Add the oil to the mixer bowl, followed by all of the flour. Use the mixer's flat beater attachment to combine all of the ingredients in PIZZA DOUGH GENERATOR DKM Thin Crust (Cracker Style) American. DKM's Famous Cracker Style Pizza Dough. Emergency Version of Lehmann NY Style. New York. A quick NY Style and also a good choice for one wishing to practice their dough stretching and tossing skills. Essen1's NY Style Pizza Dough. Chicago. Essen1's New PIZZA DOUGH GENERATOR Instructions from the forum thread: Place half of the total flour and all of the yeast in the bowl of an electric mixer. Add all of the water and mix with the dough hook (and a little manual coaxing) until thoroughly combined into a batter. Rest the dough a couple of minutes. Then add about half the remaining flour and mix for two minutes onlow.
PIZZA DOUGH GENERATOR 1) Preparation of the dough: Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g offlour until you
PIZZA DOUGH GENERATOR Water: 58% (80F) Procedure: Put water in mixing bowl, add sugar and salt followed by the yeast suspension. Whisk together very briefly. Add the oil and whisk once again immediately followed by the flour. Stir the flour into the liquid until the flour is hydrated, this normally takes a few minutes. PIZZA DOUGH GENERATOR Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers.Refrigerate 2 days.
PIZZA DOUGH GENERATOR 1 - Add salt & water in kneader bowl. Stir until salt completely dissolved. 2 - Add starter then add approximately half the sifted flour. 3 - Turn on kneader incorporating the dry ingredients completely. 4 – Then add remaining flour by evenly sprinkling flour very slowly. 5 - Mix until dough no longer sticks to the side of thebowl. 6 - Rest
PIZZA DOUGH GENERATOR DKM Thin Crust (Cracker Style) American. DKM's Famous Cracker Style Pizza Dough. Emergency Version of Lehmann NY Style. New York. A quick NY Style and also a good choice for one wishing to practice their dough stretching and tossing skills. Essen1's NY Style Pizza Dough. Chicago. Essen1's New PIZZA DOUGH GENERATOR 2) Put the water into the bowl of the stand mixer, add the salt, and, using a spoon or spatula, stir for about 30 seconds to a minute to dissolve the salt in the water. 3) Using the stir or 1 speed of the mixer, and with the dough hook attached, gradually add the flour mixture to the water in the bowl. PIZZA DOUGH GENERATOR DKM Thin Crust (Cracker Style) Standard Home Oven. DKM's Famous Cracker Style Pizza Dough. Emergency Version of Lehmann NY Style. Standard Home Oven. A quick NY Style and also a good choice for one wishing to practice their dough stretching and tossing skills. Essen1's NY Style Pizza Dough. Standard Home Oven. PIZZA DOUGH GENERATOR I’m probably a little stiffer than 100%, but I doubt it is significant. 1) Dissolve the salt in the water. 2) Mix in the culture until it’s pretty well dissolved. I use a hand whisk and froth it up some too. 3) Quickly add about 2/3 of the flour and mix (I use a KitchenAid K5SS) until basically homogeneous. PIZZA DOUGH GENERATOR In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat moist and smooth, not sticky. Form the dough into a ball and place into a bowl. PIZZA DOUGH GENERATOR Instructions from the forum thread: In a stand mixer (e.g., KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and add them to the mixer. Mix on low (speed 2) until most of the flour andwater have mixed
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