Comments on: No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Jul 2015 18:52:26 +0000 hourly 1 http://wordpress.org/?v=4.2.3 By: kiki http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-1092556 Wed, 22 May 2013 06:13:23 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-1092556 Hi, have tried this recipe and when I kept it for a night in refrigerator, I got a very delicious pizza, crunchy but moist inside. The half of the dough I kept in in refrigerator and I used it 4 days later, but the result is quite dissappointing, it was so hard to bite. I am sure I have done exactly the sam just like the first half. So I am wondering is this dough really can be kept in refrigerator for days?

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By: Marisa http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-1085316 Mon, 30 Jul 2012 20:52:58 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-1085316 this looks absolutely amazing. will definitely be trying asap! we’ve been making pizza on the bbq lately (although i broke my pizza stone that way) and the best way to get the pizza on the hot stone without taking it out of the oven (or off the bbq)is parchment paper! you can take your time creating the perfect pizza and when ready it slides on the paper right onto the stone. also makes clean up easy 😉

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By: SteamyKitchen http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-307719 Fri, 15 Jul 2011 11:08:06 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-307719 mmmmyum….thanks for the tips!

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By: Mikey Angel http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-307559 Fri, 15 Jul 2011 05:22:36 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-307559 I do a few things to this recipe:

• I sear the pear before baking so they caramelize in the oven.
• I soften the gorgonzola further with homemade crème fraiche. brush garlic olive oil and spread cheese down. Parmesan and pears go down next with a small touch of parm on top to help hold the pears down. Bake (optional terragon…just a little, trust me).
• Arugula top with chopped roasted pecans and walnuts. Drizzle lightly with EVOO.

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By: Susan http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-179944 Sat, 23 Oct 2010 00:33:15 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-179944 Delicious! And it smells good! I even made the flatbread a little more healthy by using half flour and half whole wheat flour and a little ground flax seed. It was a beautiful dough with the specks from the flax. I’m thinking about making this again with granny smith apple in place of the pear – just for grins…

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By: Rasa Rosa http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-157455 Fri, 16 Jul 2010 01:01:50 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-157455 I tried this last week and the results were fantastic. How could something so simple and fast to make be so yummy! I started out making naan bread as a pizza base, got frusrated TWICE with poor results. Thank god for this recipe 😀

http://rasa-rosa.blogspot.com/2010/07/inaan-or-ipizza.html

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By: Tonia http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-87354 Sun, 17 May 2009 03:56:25 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-87354 Just made this dough and needed to add almost 1 cup extra water and still have a fairly stiff dough. . .isn’t the dough supposed to be more “liquid”? I know it’s going to work fine, but just curious. . .

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By: Jon http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-82961 Sat, 25 Apr 2009 19:38:42 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-82961 This book is a winner, thanks for the tip! My only problem is I have turned myself into a pizza snob.

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By: Jeff Hertzberg http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-31995 Tue, 06 May 2008 21:20:58 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-31995 Sorry, should have been clearer: same measure of yeast, whether its Instant” or not. Jeff

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By: Jeff Hertzberg http://steamykitchen.com/274-no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan.html/comment-page-2#comment-31994 Tue, 06 May 2008 21:20:02 +0000 http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/#comment-31994 Rafael: Hi, I’m Jeff Hertzberg, one of the co-authors of “Artisan Bread in Five Minutes a Day” (from where Jaden adapted the dough recipe). Our intention in the book was for people to make a large quantity of dough and store it for up to two weeks in the fridge. Given that long storage time, it doesn’t matter whether you use ordinary granulated yeast or what is labeled as “Instant Yeast.” They’re interchangeable for our purposes. Instant yeast is likely to be ready a little faster on that first day, in case you’re using it on the day you mix it.

Come visit us on http://www.artisanbreadinfive.com and post into any of the “Comments” fields if you have questions.

Thanks, Jeff Hertzberg

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