Milk Street RecipesAsked Feb 15, 2021 by Lizabeth L.
Hi -
Many pizza recipes call for 00 flour but your dough calls for KA Bread flour. What's the advantage of the KA Bread flour over the 00?
Thanks!
Answered by Lynn Clark
Hi Lizabeth and Julie -
We called for bread flour (we like KA because it has a higher protein content, but any brand will work) in our pizza dough recipe because it's simply more widely available and versatile than 00 flour. The main difference in how it behaves is due to the exact type of wheat used and the grind size—American bread flour produces stretchier, chewier breads than Italian "00" bread flour. Flour labeled Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. It's available with several different levels of protein intended for different baking projects, just like American flours. American bread flour has a protein content similar to that of the Italian Caputo bread flour (King Arthur's regular bread flour actually gets a little bit higher even). Unfortunately, King Arthur doesn't specify the protein content of their 00 flour. Because of the fineness of their milling, they don't need quite as much water as an equivalent regular bread flour so you can't substitute one for the other without adjusting the water as well. Pizza made with 00 flour will produce great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and just a modicum of chew. Pizza made with regular bread flour won't produce a traditional Neapolitan pizza with a super-crisp, airy, and delicate crust, but the pizza it does produce is great for its own merits.
Hope that helps!
The Milk Street Team
Read MoreAsked Feb 15, 2021 by Lizabeth L.
Hi -
I waited for the dough to reach 75 degrees, but I am having trouble with stretching. I can stretch to about 8-9" and then I usually let the dough rest for about 10 minutes to relax and then stretch some more. I may have to do this twice to get to 12." Also, would be helpful to know whether you stretch just by pushing down on the dough from the center (flipping over once) or whether you also recommend the hanging method where you hold the handle and let gravity do the work.
Would really appreciate a whole video or step by step just on this topic.
Thanks!
Tiza London
Answered by Lynn Clark
Hi Tiza - You can watch Erika stretch the pizza dough for this recipe in this episode of the TV show. She does a great job of illustrating how it should be done. Good luck! https://www.177milkstreet.com/tv/pizza-and-pasta
Best, Lynn C.
Read MoreAsked Feb 03, 2021 by Patrick G.
We have made the pizza dough many times now and love it!!! Just wondering at what point in time could you freeze the dough? I would like to make triple batches and keep some in the freezer for using later.
Answered by Lynn Clark
Hi Patrick - I'm not sure which pizza dough you are referring to but, for our standard pizza dough recipe, following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 30, 2021 by Deborah S.
I am looking for the recipe for 'Ikarian braised pork". Deborah S.
Answered by Lynn Clark
Hi Deborah - Here is the recipe - Ikarian Braised Pork. Best, Lynn C.
Read MoreAsked Jan 28, 2021 by Shawn M.
On occasion I prefer to print out recipes (YES I belong on the insurance commercial about how not to become your parents!) Is there a way to do this?
Answered by Lynn Clark
Hi Shawn - If you are looking at the recipe on a laptop or desktop computer, there is a black and white button to the left of the ingredient list that says, "Print." If you're using a smartphone or iPad, you can simply print as you would any webpage or document from your phone. Hope that helps! Best, Lynn C.
Read MoreAsked Jan 27, 2021 by Patricia G.
I believe I saw Matthew Card making a Szechuan Pepper recipe with beef chunks but can't find the exact recipe. Anyone remember the exact title for this?
Answered by Lynn Clark
Hi Patricia - I \think\ it's this recipe for Taiwanese Beef Noodle Soup. I'm pretty sure this is the only recipe with both beef and Sichun peppercorns that we've done on the show. If it's not this one, let me know! Best, Lynn C.
Read MoreAsked Jan 25, 2021 by Jean D.
We do not have a grill; it would be helpful if you included broiler instructions (heat level and time, etc.)in recipes that can be adapted. This omission excludes me from trying many of your recipes.
Thanks,
Jean D.
Answered by Lynn Clark
Hi Justi - I don't know specifically how the broiler works with your electric oven, but most electric ovens have a broiler setting that heats an element at the top inside the oven. Good luck and enjoy the recipes! Best, Lynn C.
Read MoreAsked Jan 12, 2021 by Anthony M.
Can I use brown rice pasta as a substitute for regular pasta in Spaghetti Puttanesca
Answered by Lynn Clark
Hi Anthony - I would not substitute for gluten-free pasta in this particular dish. Since we use a smaller amount of water in order to use the pasta starch to thicken and concentrate the sauce I would be concerned that the rice pasta would get stuck together and become mushy. Generally speaking, gluten-free pasta is best when cooked in a lot of water (5-6 quarts) and stirred often to keep from sticking together. Also, there is some concern that there is arsenic present in rice so you'd want to drain the pasta and not use that water in your finished dish. Hope that helps! Best, Lynn C.
Read MoreAsked Dec 27, 2020 by Carrie G.
Hi, I see many recipes like this one https://www.177milkstreet.com/recipes/orecchiette-with-sausage-and-chard that call for "sweet or hot Italian sausage, casings removed". Since I always have ground sausage in the freezer, would that make for a decent substitute? Would I need to add any extra flavor to make the recipe work? My January goal is to use up everything in my fridge/freezer/pantry and do as little shopping as possible!
Thanks,
Carrie
Answered by April Dodd
Carrie - if you have ground sausage (i.e., sausage meat without a casing), then you are already one step ahead! You can go ahead and use that sausage (once thawed, of course), without needing to add any extra flavor. We simply give this recommendation to clarify that you don't want sliced or whole casing-bound sausage. - April D.
Read MoreAsked Dec 27, 2020 by Patricia M.
Am a longtime recovering alcoholic and thus don't keep any spirits around the house. Recently read a recipe for lemon couscous I want to try but it calls for 1/2 cup dry white wine. I know the alcohol burns off--that's not the point. I don't care to be around any spirits. Anybody got experience with a good substitute? Thanks for your time.
Answered by April Dodd
Patricia - you definitely have easy options to replace alcohol in the type of recipe you're referring to. (Is this a Milk Street recipe? I don't believe we use white wine in any of our couscous recipes, but please let me know if I'm mistaken.) As with any time we think about substitutions, the first step is to consider the work that the ingredient in question is doing. In this case, a dry white wine is contributing moisture content, plus a good amount of acidity and mild sweetness. So, for a substitution, you'll want something that does that same job. There is an easy option here: try 1/3 cup water, plus a couple of tablespoons of lemon juice or white wine vinegar, plus a teensy bit of honey whisked in, will be a perfect replacement. Give that a try and let us know how it comes out! - April D.
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