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Friday, September 17, 2010
No-Knead Pizza Dough (The Remix)
Many thought it was just too wet, sticky, and hard to work with. Personally, I didn't have an issue with it, but that's because I have lots of experience, and I know how to use extra flour and a light touch to form the pizzas without any major problems. Unfortunately, for most viewers that was not the case.
So I went back to the drawing board. This new and improved version is less sticky and much easier to work with, yet still produces a very nice pizza crust – flavorful, tender, with just the right amount of chewiness.
Of course the most important feature has not changed – you still don't knead it. There are plenty of websites out there that will explain, in excruciating detail, why exactly this works, but long story short, the tiny amount of yeast grows and ferments very slowly, and it's this long rising time that allows for the gluten strands to form.
Anyway, whether you tried the original no-knead pizza dough recipe and struggled with it, or you are attempting this for the first time, I'm confident you will be very happy with the results. Enjoy!
No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
171 comments:
- Carolyn™ said...
Just love the look of your dough :) Of course I just love pizza as well.
- September 17, 2010 at 1:18 AM
Does Chef John's voice remind anyone else of John Ratzenberger? ( Voice of Hamm in Toy story )Anyhow great recipe as always Chef John, you and A.B. are probably my favorite Chefs of all time.
- September 17, 2010 at 2:13 AM
Does Chef John's voice remind anyone else of John Ratzenberger? ( voice of Hamm in toy story ) Anyhow great recipe as always Chef John. You and A.B. are my favorite Chefs to watch.
- September 17, 2010 at 2:14 AM
Dear chef John,
I´m in love with your cookingstyle and presentations!!
P.S.-Still hope my english is pretty goed and you understand me!!I learned english at school 22 years ago and never exercised it!!till now,i found you!so,what do you have to say about it?shall i move to ...America?Joke!! - September 17, 2010 at 4:59 AM
Thanks for the updated recipe Chef! I really kneaded that. :)
- September 17, 2010 at 7:47 AM
Chef J
You had 4 pizza doughs, you cooked one and had 3 left,my question is (because I love pizza..and we are empty nester's)Is there a special way to freeze the other three.
thanks - September 17, 2010 at 8:05 AM
- 30 and Fun said...
I have seen hundreds of your videos and literally had no idea you had a cat.
- September 17, 2010 at 9:38 AM
- Jeni said...
I wouldn't think there would be any, but are there any issues with freezing this dough? I was eyeing up a pizza stone the other day and this recipe might just make me get it!
- September 17, 2010 at 9:51 AM
- Chef John said...
I'm sure you can freeze it, but I've never had any around that long. :-)
- September 17, 2010 at 11:00 AM
- Red said...
I don't have a scale, John... Will converting to cups still work? We usually just buy TJ's pizza dough (retails for about $2) and make pizza from there, but I wouldn't mind making my own dough :)
Also, can you up the wheat flour a bit without killing the elasticity? - September 17, 2010 at 12:03 PM
- Unknown said...
Awesome Chef John,
I know it is annoying to ask for this...but can you please post the volume amount of the flour for the fans who do not have a scale?
By the way, I froze the unused pizza dough(Trader Joe's) all the time and it works even better than the fresh one.
Thanks a lot. - September 17, 2010 at 12:07 PM
- Chef John said...
It's roughly 4 cups. I'm not sure about added more wheat flour, since i'm not a fan I've never tried.
- September 17, 2010 at 12:13 PM
- "Guppy" Honaker said...
- This comment has been removed by a blog administrator.
- September 17, 2010 at 1:07 PM
Thanks for this but I didn't have a problem with the first post. It was fantastic.
You're the best.
Jackie - September 17, 2010 at 1:16 PM
What is your cats name?
- September 17, 2010 at 4:52 PM
So why no pizza stone (or the Alton Brown equivalent, a quarry tile)? - September 17, 2010 at 9:23 PM
- Chef John said...
- September 17, 2010 at 11:39 PM
- Karen of Pinoy Recipe said...
Mr.John,would it be okay if I use 18oz of all-purpose flour instead of adding 2oz of wheat flour? I am going to try this tonight but I don't have wheat flour...
- September 18, 2010 at 8:25 PM
well, I am going to try this - BUT! I love love love the original version! Works every time and my friends rave about it (me too!) Thanks for leaving the other up. And I froze my dough, too. Works like a charm!
- September 18, 2010 at 8:50 PM
- Chef John said...
Yes you can! Enjoy!
- September 18, 2010 at 9:12 PM
- Karen of Pinoy Recipe said...
okay thanks, i will let you know by tomorrow how it turns out, thanks again :)
- September 18, 2010 at 10:06 PM
Unless, you are getting me fat because I try some of your recipes at home, you really need to post about some healthy stuff to balance out these days.
But I am glad I found this blog.
I use cookbooks rarely these times because there are so many great videos on the net (just tip your favourite food into youtube)
And the best is you get to see what you have to do while they are cooking it. When you cook after book recipes, often the result is not so satisfying.
Blogger like you make the world a better place- I mean a more delicious place, because everybody is able now to cook even complicated food.
I hope that a lot more people decide to cook for themselves and throw away their convenience foods.
Thank you! - September 19, 2010 at 4:14 AM
- rosemary said...
Love the bottom rack first then top later idea. You really know your thing.
- September 20, 2010 at 5:34 AM
I just love your pizza dough recipes. I usually make 2 or 3 times as much and freeze it. It freezes fine just in the zip lock bags.
- September 20, 2010 at 7:00 PM
- Gil said...
Hi Chef John,
I made this and it came out pretty good!
However, I still prefer your recipe for Wolfgang Puck's pizza dough... - September 22, 2010 at 1:26 PM
Hi Chef.
Great vid!
But I don't understand what's the added value in not kneeding your dough? Anyone with a little knowledge of bread baking knows how the gluten network in the dough arise (by kneeding.) I don't believe this method provides a good enough gluten development, the dough has risen because the yeast generates its carbon dioxide.
If i'm wrong please explain why, I'm very curious and eager to learn.
Btw, I have a very good stand mixer that does all the kneeding for me, so I really don't care about that. I just want to know the technology behind no-kneed dough.
Cheers from the Netherlands - September 23, 2010 at 7:39 PM
- Chef John said...
gluten is developed either by motion, time, or both. I don't have time to explain all the science, but it works!!
- September 24, 2010 at 3:18 PM
Chef John, can bread flour be substituted for all purpose flour? Also when you leave the light on in the oven won't that give extra heat and be a problem for the dough?
- September 26, 2010 at 11:28 AM
- Chef John said...
yes. and San Fran is always very chilly, and it doesnt give off much heat.
- September 26, 2010 at 9:40 PM
- Living in My Precious Memories said...
My dough is not sticky nor crumbly.. How can I make it look like yours before incubation?
- September 27, 2010 at 5:33 PM
- Living in My Precious Memories said...
My dough is not sticky nor crumbly.. How can I make it look like yours before incubation?
- September 27, 2010 at 5:33 PM
- Chef John said...
too sticky, more flour
too dry, more water
simple as that!
btw, if you use a scale it should be right on! - September 27, 2010 at 6:29 PM
- Unknown said...
Tried the original dough. The results were great- even sent a pizza to my neighbours.
Can we get the measured equivalents for the remix. I hate having to weigh the ingredients. It's one of the reasons I stopped baking!
Thanks again and keep up the good work - September 28, 2010 at 4:46 AM
- Chef John said...
just added the cups
- September 28, 2010 at 6:43 AM
Yippie!!! I love your original pizza dough recipe... it's my most successful pizza dough ever! I can't wait to try the new improved version.
- September 29, 2010 at 1:43 AM
- Living in My Precious Memories said...
Ok, so the first try was not so good because it didn't have enough water and it was a bit too 'heavy' (unlike the marshmallow consistency that you have, the whole-wheat in Holland looks different, Chef). Next I am planning to just use regular wheat flour. Can I just use half of the recipe tho?
- September 30, 2010 at 4:53 AM
- Chef John said...
make the recipe and freeze half!
- September 30, 2010 at 12:39 PM
- Fashionista said...
I am in love with you! *sob*...feeling emotional....now i do not need to complain on my death bed of not being able to make my very own pizza!
- October 21, 2010 at 5:07 PM
Thanks for the recipe!
May I know how long the pizza dough can be frozen up to? and what do I do if I take out from the freezer, defrost overnight?
Thanks a million! I'm going to try this as soon as I know what to do with the freezer question coz' I can't finish all of them for sure :P - October 27, 2010 at 4:28 PM
- Chef John said...
Not sure, maybe a few months? Yes, just leave out overnight.
- October 27, 2010 at 5:53 PM
- Sugar Fly said...
Chef J, this looks great! Unfortunately, I cannot find Active Dry Yeast where I live- only fresh 25g cubes. The brand is levital (www.levital.es). Will this work the same as Dry Active?
- October 29, 2010 at 8:29 AM
This looks awesome. Quick question, though, is kneading really very difficult? It's just that, I don't usually prepare my meals 20 hours ahead, and I was wondering if that much of a wait was really worth not kneading.
- October 29, 2010 at 6:01 PM
Hi Chef John,
When I put my oven on 550 degrees and place the pizza on the bottom rack for 3-4min, I get black burn spots on the bottom, particularly the crust which is sometimes not edible. The rest of the pizza is great though. Does that mean my sheet pan is suspect? Or is my oven just too hot? Or did I roll it out too thin? All of the above?
Thanks (and that's a big thanks... for teaching me how to cook),
Andrew - November 1, 2010 at 7:13 PM
- Chef John said...
could be all, but probably a too thin pan. just use less time on bottom.
- November 1, 2010 at 7:19 PM
thank you so much, for all the recipes
- November 11, 2010 at 2:44 PM
Chef John,
I'm cooking for 6-8 people this Friday so I was wondering if I could make two 16" pizzas with this recipe instead of 4 8" ones. If so, how long would you put the 16" on the bottom & the top?
Andrew - December 29, 2010 at 1:02 PM
- Chef John said...
sure! can't give exact time, but it would be just a couple minutes more.
- December 29, 2010 at 1:15 PM
Wondering what you use for sauce?
- December 31, 2010 at 4:58 PM
Hi, John I'm amazed of this recipe but I was wondering if I can use natural fresh yeast intead of what you used.
I don't know if you care about our comments or not but i wanna let you know that you have the best blog ever!! thanks - January 20, 2011 at 9:24 AM
- Chef John said...
I'm sure you can, but not sure of the amount. And, yes, I care about comments. :-). Thanks!!
- January 20, 2011 at 11:28 AM
Made this for the first time following the recipe to a T (starting with 2 C All Purpose and 1/4C Whole Wheat) I had to add more flour but it came out perfect! I like the way chef says to bake it on the btm first at 550. That really made the crust texture perfecto and nice to look at too. I am making it again this time with all bread flour (per Alton Brown's pizza flour recommendation)...we'll see how it goes! I like to put Provolone, Bruschetta, and Lentils on my pizza topped with Parmesean cheese, mmmmmm you gotta try it!
- January 29, 2011 at 1:25 PM
- Unknown said...
Chef John, thank you very much for this recipe..truly worth it to make. I also made the pizza sauce you posted a while back. You are one of my inspirations as I learn how to cook!
Can't wait to serve my family with this! =) - February 3, 2011 at 9:15 PM
Hi Chef John,
You inspired me to learn cooking, thank you sooo much :)
I just made my first pizza dough all went well
One problem though I only have one cheap home oven with top and bottom elements that can only reach 190C max
Is there any way to get around this and get a great result as yours?
Thank you I really appreciate your answer - February 27, 2011 at 12:55 PM
- Chef John said...
Sorry but you cant sub for heat! Should be ok, but not the same as higher heat and placing on the bottom.
- February 27, 2011 at 10:36 PM
Thank you for the response Chef
You're the best
I guess I'm gonna play around with the oven to find the right way to done my pizza :)
or... buy a better oven - February 28, 2011 at 12:16 AM
Hi Chef!
I made this dough for my Saturday lunch...it's awesome!!! Very light and yummy:) Thank you for sharing this experience!! - March 19, 2011 at 4:18 PM
- Chef John said...
my pleasure! thanks!
- March 19, 2011 at 4:20 PM
Luvvv your pizza dough!!! Even my picky grandson loves it!
- April 26, 2011 at 4:09 PM
- Chef At Home Paul said...
Is dry active yeast the same as the instant?? How does one behave differently that the other ?? Yhank you - Chef At Home Paul
- June 2, 2011 at 10:09 AM
- Chef At Home Paul said...
Should have asked this with my queation about the active vs, instant yeast. When is the best time to freeze the dough balls for future use - after you remove the dough from the first proof when cut into quarters or after the SRT and second 15 minute proof before rolling out? After freezing and defrosting, do you give it a second proof? Thanks for your answer to come
- June 2, 2011 at 11:11 AM
- Chef John said...
Not sure!
- June 2, 2011 at 12:45 PM
- Chef John said...
Thaw to room temp after freeze and use.
- June 2, 2011 at 1:37 PM
If i use a pizza stone, do i still have to use the bottom of the stove method?
- July 4, 2011 at 12:59 AM
- Chef John said...
- July 4, 2011 at 3:02 AM
Can I have the original recipe, can't seem to find the link! - July 27, 2011 at 11:42 AM
Hello chef John,
I doubled the recipe 6 times, and I used only 7 cups of water instead of 9 and added about a cup of flour (extra)
Help - July 27, 2011 at 12:34 PM
- Chef John said...
Just add the the extra water back in, and don't worry about the extra flour. Since you are not weighing the flour, you're going to be a little off one way or the other anyway.
- July 27, 2011 at 12:40 PM
Is it too late to add the water now?
(when I added the 7th cup the batter was like a cake batter, looks nothing like yours on the video, plus it doesn't hold its shape and a little runny and doesn't stay away from the edges of the bowl) - July 27, 2011 at 2:33 PM
- Chef John said...
Something is very wrong. Sounds like you need a lot more flour.
- July 27, 2011 at 2:35 PM
Exactly, I recalculated the ingredients and 12 cups of flour were missing. (12 out of 24 all purpose flour)
- July 27, 2011 at 5:56 PM
Hi, Chef,
I'm wondering if, instead of using flour to aid in spreading out the dough, can one use oil as in from a spray can to cover the work surface and dough? I mostly use oil when forming my dough. Thanks. Great site!!! - July 31, 2011 at 1:11 PM
- Unknown said...
Chef John,
I have a pizza stone but I am not smart enough to use it properly. Do I put the raw dough on the preheated stone and then build the pizza? Because every time I build the pizza I get stuck trying to figure out how to move the pizza onto the stone...
What temp should I use with the pizza stone? Bottom, top, or middle of the oven (gas oven)? - September 12, 2011 at 3:35 PM
- Chef John said...
Im not a fan of the pizza stone. I get much better results from my pan on the bottom of oven method. I've demo'd that in several pizza videos. Works great.
- September 12, 2011 at 11:28 PM
Hello, this is so easy to make, it's SO amazing! And since I'm from the Philippines whereas the weather is humid here, it took me only 3-4 hours to double the size of the dough. thank you very much CJ :-)
I hope you can have a video of calzone and stuffed chicken dinner roll.
pett - October 24, 2011 at 4:35 PM
- Lynn said...
Fabulous recipe and instructions for pizza dough. Easy and delicious. Thank you.
- October 31, 2011 at 8:18 PM
- Unknown said...
Chef John!!
Can I make this with all purpose flour only????
(Please say YES!!) - November 12, 2011 at 7:49 PM
- Chef John said...
Of course!!
- November 12, 2011 at 9:28 PM
- lisa0116 said...
Chef John, I made the No-Knead Pizza Dough yesterday according to the recipe you did a video for back on 12-8-2008. I just made the garlic/olive oil version you made today and it was fantastic!!! I have tried many other pizza dough recipes and they all failed. They were too bready!! I have been searching for years for an easy to make crispy/thin crust and this is it! I totally understood you when you said it would be sticky and that did not bother me at all. Was easy to work with after following your lead. Can't wait to try with other toppings. THANK YOU!! My hat is off to you dear sir!
Lisa in Atlanta - December 13, 2011 at 2:31 PM
If I want to make a triple batch of dough do I do three separate batches or one mega batch? Would a double batch of sauce work for that amount of dough? We're having a Winter Solistace party and thought little thin crusts would be a yummy starter. Thanks for your help!
- December 13, 2011 at 8:51 PM
- Chef John said...
You can do a big one. And yes should b enough sauce. Enjoy.
- December 14, 2011 at 2:23 AM
- Anita and Craig Berglund said...
Chef John, we love you! We told you last year about how your knead less dough changed our lives! May sound a bit dramatic but seriously, before we discovered your site, we were wasting money on store bough bread and were unable to make home made pizza. So again, thanks so much. We love your food blog and videos and so you can know just how much we love your videos and food blog, check out our latest video and blog entry. It just worked out that Food Wishes was given credit more than a couple of times. So we thought you would want to know about it!! http://walkingwayoverrated.blogspot.com/2011/12/easy-pizza-making-time.html
Merry Christmas Chef John!
Anita and Craig - December 16, 2011 at 5:10 PM
I know this is super old but just out of curiosity. I bought a pizza pan with the holes on the bottom like you had in your first pizza demo. Is there any reason why you stopped using it?
- January 11, 2012 at 4:40 AM
Hey Chef, I know that this is an old post, but I thought that you should know that the list of ingredients says to use 1 1/4 tsp salt, but, in the video, you say to use 1 1/2 tsp. Which is the correct amount?
- February 8, 2012 at 8:54 PM
- Chef John said...
I think 1 1/2 is right.
- February 8, 2012 at 9:27 PM
- Hudoo said...
Dear Chef John,
Thank you Thank you Thank you !
I tried making it today and i kept it rising for almost 8 hrs only in warmed oven and it tasted PERFECT; am so in luv with it .. and all your recipes .. your amazing chef. keep up the good recipes ;) - February 10, 2012 at 2:15 PM
Instead of using the suger could i use 1tsp of honey?
- February 16, 2012 at 1:07 AM
- Chef John said...
- February 16, 2012 at 1:44 AM
You call for dry active yeast... would it differ is I use instant yeast?
- March 5, 2012 at 11:51 PM
- Chef John said...
Sorry, not much of a baker, and I've never used instant, so not sure!
- March 5, 2012 at 11:52 PM
- Roberto said...
There may be no shame in using a rolling pin; however, here in Italy at least one type of pizza must be shaped entirely by hand. The DOC (Denominazione di origine controllata) for wine has an equilivant for food; DOP (Denominazione di Origine Protetta). These regulations lay out the rules for protecting the quality of Italian classics such as Borolo wine, Parmigiano-Reggiano cheese, Prosciutto di Parma ham, etc.
Pizza Napoletana has it's own DOP, which you can read about here:
http://www.pizzanapoletana.org/images/file/disciplinare%202008%20UK.pdf and you will see that rolling pins are prohibited.
However, I nearly always use a rolling pin since I'm not a professional. I also cook my pizzas on a (well preheated)baking stone in my outdoor gas BBQ grill which can get much hotter than my home oven and it's easier than my outdoor wood fired pizza oven. Sometimes I put wood chips into a foil pouch (with one small hole) and toss that on the gas burner. I add the pizza just as the wood starts to smoke. It simulates the irreplaceable flavor of a genuine wood oven quite well. - March 9, 2012 at 3:01 AM
- Gretchen in NOLA said...
Had to type out the instructions for myself, so I thought it might be helpful to others if I posted it here:
No-Knead Pizza Dough Ingredients:
2 oz whole wheat flour
16 oz all-purpose flour
*about 4 cups total
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsps olive oil
1 1/2 cups warm water, if possible, use bottled water as chlorinated water can retard the yeast growth
cornmeal as needed
Note: Rising times will vary based on the temperature. It should probably go at least 14 hours to develop enough gluten, but could take as long as 24 hours to double in size.
Mix together flours, yeast, salt, sugar and olive oil, add hot, not scalding water, and mix vigorously about 4 mins. until dough pulls away from the side of the bowl. Cover bowl with plastic wrap, place in UNLIT oven with the light on for 18-20 hours, until it's just about doubled in size. It's gonna be all bubbly, and smell yeasty. Flour your board, pour dough out onto the board, and flour the top of dough and your hands. Pat the dough out to a sort of rectangle shape to make it easier to cut it into four equal pieces. After you've done that, form it into a ball, add flour if it's still too sticky, then do the *R-SAT, Rotate, Stretch and Tuck. Slowly rotate the dough ball around with your hands while you stretch the dough from the top down underneath, tucking it under with your fingers. *you may want to actually refer again to the video to do this part.* Keep rotating 5 or 6 times, feels awesome. If using immediately, cover with a towel for about 15 minutes to rest, or if saving for later, put in a Ziploc bag and refrigerate for up to 2 or 3 days. After it rests, put little flour on, and pat it down a little with your fingers, then roll it out which is easier than trying to spin it or stretch it out by hand. Roll out to about a 9 inch pizza. Take a sheet pan, and sprinkle with a little bit of cornmeal and lay your dough down and top it. Don't overdo the toppings; good pizza is an exercise in restraint. Heat oven to 550 F or as hot as your oven will go, and place the pizza on the bottom of the oven (not bottom rack, bottom of oven) for about 4 minutes, then move to the middle of the oven for 5 or 6 more minutes, until cheese is melted, bottom a little charred. Let cool a couple of minutes, 3rd degree burns from molten cheese leave scars. - April 4, 2012 at 1:20 PM
- Namyaw said...
Made this recipe today and it was great. Very nice texture to the dough. I like your method of putting the pizza on the bottom I used a pizza stone on the bottom rack and then after the crust was cooked put the pizza on the top rack to cook the cheese. It seemed to work out well. Thanks for all the videos.
- April 20, 2012 at 10:39 PM
I've got a question.
A while ago I've had from a pizzeria and I've noticed that there was an extremely thin and crusty dough, like 1/10 of an Inch with a really airy, semihollow, amazingly crunchy crust and that's what I want to achieve. Can you give any tip on how to get it more like this? - April 29, 2012 at 8:09 PM
What temperature should the oven be while the dough is in the oven for the 14-24 hours? The lowest temp possible?
- May 12, 2012 at 8:46 PM
- Chef John said...
the oven is not on.
- May 12, 2012 at 10:03 PM
- Jana said...
Hey Chef John - I've been reading/watching your blog for a while now and love it. This is my first post. I just made the dough and did a breakfast pizza with it. Came out delish. 2 Questions - my dough started shrinking up and didn't stay as large as I had rolled it out. Do you have any tips to keep it rolled out? Also, got a large air bubble from cooking - any tips for minimizing air bubbles? Thanks.
- May 20, 2012 at 1:18 PM
- Chef John said...
No tricks, but you can pop the bubbles with a knife as it cooks. I just roll it out a few times, and it stays thinner each time you do.
- May 20, 2012 at 1:57 PM
Chef John, I just want to shoot you a thank you for this recipe - and baking technique. It never fails me! I've turned a good friend on to this as well as a nephew.
You've changed my homemade pizza experience 100%!
Mike - May 31, 2012 at 12:29 PM
Hi Chef John, I love your cooking videos and they turn out amazing when I give them a try. I wanted to ask you a question regarding this recipe though and I'd really appreciate it if you could take the time out to answer my doubt. Why is it that here you want us to let the dough rest for 18 hours, but a lot of other people suggest only 2-4 hours? Won't resting the dough for 18 hours overgrow the dough? Thanks a lot, and again love your recipes, keep cooking, and as alway, ENJOY! :)
- June 3, 2012 at 1:21 PM
- Chef John said...
Because it's a no-knead recipe. Needs time to develop gluten. That's also why tiny amount of yeast.
- June 3, 2012 at 1:39 PM
I discovered that in a pinch, you can use Cream of Wheat instead of corn meal. Sounds a little weird but it worked just great.
- June 5, 2012 at 10:01 PM
Just made this..really good even though I got nowhere near the 3 cups of flour in without adding more water. 5 on floor and about 8-10 in the middle for perfect crust for my oven. It was so good, I am making the remaining 2 pizza crust and eating them tonight too...4 8" za's for a 145 lbs. guy equals it must me good.
- June 14, 2012 at 11:15 PM
- Unknown said...
Dear Chef
This seems like a wonderful recipe and I am going to try it pronto.. but I wanted to know if I can leave the oven light off. this is because I live in a place where there are frequent power fluctuations and outages. But the weather is really warm.. tropical. So maybe I don't need the light.
you have a very clear way of demonstrating the methods.
Muna - June 21, 2012 at 12:47 PM
- Chef John said...
you don't need the light if its warm :)
- June 21, 2012 at 12:54 PM
Complete success! This recipe is fantastic even though I intended to put my little balls of dough in the fridge, and forgot and left them sitting out for another 24 hrs. Combined this with the pizza sauce recipe with the hidden little fishes. Tried to contain myself and not oversauce or overcheese. Did, however, use greasy pepperoni, 'cause there's no accounting for the taste of teenagers!
- June 23, 2012 at 6:25 PM
is wheat flour a must.what if i don't have wheat flour?
- July 5, 2012 at 4:31 AM
made this for the first time last night . use high protein flour , 18oz of it . it turned out perfect .
thanks for a great recipe! - July 6, 2012 at 10:40 PM
You may recall I asked about the sheet pan vs. pizza stone in another posting. I have to admit I had my doubts but I've tried the sheet pan for baking the pizza and produces an orders of magnitude better product than the stone.
You've won a convert. My pizza stones are going out into the garden. . .
BTW, I've made your dough recipe with one modification: instead of whole wheat flour, I use masa harina. - July 10, 2012 at 9:01 PM
- Patrick said...
I can't seem to find cornmeal anywhere, can I just use the leftover wheat flour or plain white flour to prevent the pizza from sticking when I bake it?
- July 29, 2012 at 1:52 PM
- Chef John said...
not same b/c its the course grains that prevent the sticking. If u use non-stick pan it work be ok probably.
- July 29, 2012 at 2:14 PM
I made your dough and grilled it along with your sauce. It is unbelievable on the grill as we always do it that way...crunchy but soft in the middle. Just place ingred. backwards. Unbelievable flavor! There is no end to pizza...feta, spinach, pesto, pepperoni, onions, peppers, just go light on ingredients. Amaaaaziing!!! Leave it to Chef John! Thanks
- September 12, 2012 at 10:19 PM
Hey Chef John:
Putting either of my pans on the bottom of the oven deforms them temporarily (the pan rises diagonally) and smokes up my kitchen. One of them was fairly pricey so I'm not sure what's up.
What would you say is the next best alternative?
- 550 for 8-10 minutes on the lowest rack? On the middle rack? Or something else?
I'm aiming to get the bottom dark but I don't think I will continue with the bottom of the oven method in the future (with the oven and these pizza pans that I own).
Andrew - September 24, 2012 at 8:44 AM
- Chef John said...
That means they are poorly made pans! Get a real professional half sheet pam from a restaurant supply store or online. Doesn't matter where in oven you bake. It's the direct contact that makes the crisp crust.
- September 24, 2012 at 10:25 AM
- JohnRZ2 said...
Are you sure about the measurements? My dough was more solid than it was sticky ... before the warming in the oven (pre-rolling for pizza)
- October 25, 2012 at 4:42 PM
- Chef John said...
Yes, very sure.
- October 25, 2012 at 4:43 PM
- JohnRZ2 said...
- This comment has been removed by the author.
- October 25, 2012 at 4:44 PM
- JohnRZ2 said...
- This comment has been removed by the author.
- October 25, 2012 at 4:44 PM
- JohnRZ2 said...
I just checked the dough (it's about 4 hours in the oven - with the light on), there is no yeast(y) smell. So I'm wondering if the yeast package was too old (I bought it - a few weeks ago - bottled yeast). Or perhaps the water was too hot (my method of heat testing was to put my finger in it and it was warm but not too hot). In any case, I'll go ahead and make my pizza and see tomorrow after 18 hours how the dough is. Your recipes have always been bang-on, so it must be a mistake I'm making somewhere undetected.
- October 25, 2012 at 9:05 PM
- JohnRZ2 said...
Kudos to you - this recipe worked. The gluten didn't appear to come out(while in incubation) as it did on your video, only when I took it out, it was soft, smooth and almost exactly like what was shown on the video. I guess I overreacted and was worried!
- October 26, 2012 at 4:03 PM
- shtank said...
Chef John,
This is an amazing dough recipe. I actually used a pizza stone and it came out crispy, chewy and probably better than any gourmet pizza I ever had. I also used your original sauce recipe (the one without the anchovies). Really delicious.
P.S. Can you please make a full sourdough video? Too hard to keep track with the sequential vids you have for it. Thanks! - November 1, 2012 at 7:56 PM
I am confused. On your list of ingredients you have have 2 oz whole wheat flour and 16 oz all-purpose flour and then you are basically saying about 4 cups total. But 18 oz is not close to 4 cups. Did I miss something here?
There is 16 oz in 2 cups. I want to just use all purpose flour, how much should I use?? - November 7, 2012 at 8:50 PM
- Chef John said...
You are confusing weight and volume! A cup of lead and a cup of popcorn do not weigh the same. A cup is 8 fluid ounces (volume), but a cup of flour weighs about 4.25 ounces.
- November 7, 2012 at 10:59 PM
Thank You
- November 8, 2012 at 5:13 PM
- Jacque said...
Best dough ever!
- November 14, 2012 at 3:50 PM
- Xandrios said...
Would using beer instead of (part of) the water work with this recipe? I have used beer in "normal" pizza dough recipes before and very much like the flavour.
Would the yeast in the beer influence the fermentation process in this recipe though? - January 13, 2013 at 2:31 PM
- Chef John said...
some beer should be fine!
- January 13, 2013 at 6:47 PM
- CFTM001 said...
Hey Chef John!
I am spreading the word about you in the Greater Hartford (CT) area. You are revolutionary!
Quick question - I used enriched flour. Is this bad? I wanted to do everything perfectly; I even added bottled water rather than tap water.
David - February 11, 2013 at 11:52 AM
- CFTM001 said...
Hey Chef John!
I am spreading the word about you in the Greater Hartford (CT) area. You are revolutionary!
Quick question - I used enriched flour. Is this bad? I wanted to do everything perfectly; I even added bottled water rather than tap water.
David - February 11, 2013 at 11:52 AM
- Chef John said...
Not sure what enriched flour is, but will probably work. Why not just use regular flour? Also stop using bottled water. You're over thinking this stuff. ;)
- February 11, 2013 at 11:55 AM
- Stare at the Sun said...
Made this last night! It was a hit! My 3 family members and I each made a personalized pizza. The dough was ah-mazing! Never buying frozen pizzas again! Love how easy the dough was to shape. I used bread crumbs instead of cornmeal because I didn't have any at home and it worked out great! Thanks chef John!
- February 22, 2013 at 4:42 PM
- Unknown said...
Chef John- What would be a good substitute for the corn meal? Could i just use a little olive oil or vegetable oil to brush the baking sheet? Or maybe some flour?
- April 22, 2013 at 6:01 PM
- Chef John said...
The cornmeal is grittier, so it helps it not stuck. I never do without so not sure if it works for you.
- April 22, 2013 at 6:05 PM
- Mariana said...
Chef John, i've just tried this at home and it was THE BEST homemade pizza dough EVER! i would even say it`s fool proof, considering i am not that good at cooking. Thank you very much for all your videos! You are AWSOME! Best wishes from Brazil!
- May 4, 2013 at 8:02 PM
- cookingmama said...
I am not sure if I am reading this right but can you please clarify the amount of flour that is needed.
4 oz of wheat flour
16oz of all purpose flour
is only about 2 1/2 cups total...
I don't understand the where you are getting 4 cups from
thanks - May 15, 2013 at 10:11 PM
- Chef John said...
You are confusing weight and volume. A cup of flour weighs about 4.25 ounces, not 8 oz (that's its volume)
- May 15, 2013 at 10:15 PM
- Unknown said...
Hello, chef John. Awesome recipe, just made some pizza yesterday and it turned out just great. I have a question - what if I freeze the dough? Is it going to be usable after unfreezing? I freeze pie dough without a problem, but how about this one?
Keep up the great work. Good day! - May 22, 2013 at 3:29 AM
- cookingmama said...
Hi..I love your pizza recipe, but I am not able to get the crust as crispy as I would like. I bake it in a 550 oven for 8-10 minutes and use cornmeal on the bottom of the pan. Any other suggestions...thanks
- July 1, 2013 at 7:53 PM
- Chef John said...
Thin crust only has to do with how thin you roll or stretch the dough. Just make yours thinner to start with.
- July 1, 2013 at 9:04 PM
- Aulia Alyda said...
- This comment has been removed by the author.
- July 15, 2013 at 3:38 PM
- Chef John said...
Sorry, but I don't understand!
- July 15, 2013 at 7:12 PM
- MrsAmyHardy said...
You said to cover the dough with a towel for 15 mins before baking, I am guessing a wet towel? Directly On the dough? Or over the bowl? Do I also cover the dough that I also intend to put in the fridge prior to putting it in?
- August 22, 2013 at 6:34 PM
- Chef John said...
No a dry floured towel. Doesn't matter if you're gonna refrigerate.
- August 22, 2013 at 11:20 PM
- MrsAmyHardy said...
Wow... The pizza was really great. Loved it. Definitely buying fresh mozzarella from now on! Makes a world of difference. The crust was perfect. Oh, and for those of you that haven't cleaned your ovens in a while.. Turning it up to 550 "might" smoke up your kitchen ;)
- August 27, 2013 at 12:13 PM
- husain q said...
hi, after doing exactly what you said, and after 16 hours i got very sticky dough and it lacked the thickness needed to work with, very loose.
i'm wondering what i did wrong and how to fix it - September 11, 2013 at 5:12 AM
- Chef John said...
The dough is very sticky, so you need lots of flour when working it. You can a little extra in the beginning also. Dough is not an exact science, and u have a adjust.
- September 11, 2013 at 12:57 PM
Hi Chef John! I'm so looking forward to trying this grand dough recipe (and sauce). My husband has been softly suggesting for years for me to try. You have given me the confidence to do!! Is the pan you are using a commercial grade pan or just a basic cookie sheet? Thanks for response.
- September 12, 2013 at 2:37 PM
- Chef John said...
It is a commercial grade half-sheet pan! Ideally you need something a little thicker and studier than a cookie pan.
- September 12, 2013 at 2:58 PM
- J6U said...
Ok, so I did a little math, the cup units for the all-purpose flour are ~900 mL (888.8mL)
As for the Whole Wheat Flour, the cup units for it are ~100 mL. (111.1mL)
Ratio: 9:1
All Purpose Flour: Whole Wheat Flour - September 19, 2013 at 1:50 AM
- Paula said...
I don't have an oven light so is there a better way to let it rise. Could u let it rise in the refrigerator?
- October 22, 2013 at 4:34 PM
- Unknown said...
For those of you who own and use a peel and pizza stone here is tip to slide your pie off the peel and onto the stone. Use a pinching action to lift an edge of the pie off the peel then blow a puff or two of air under the pie. Do this just before going to the oven. The pie will then glide off your peel. Works every time!
- October 23, 2013 at 8:25 PM
- The Heimish Chef said...
To all those who asked why you would want a no-knead dough when you have a stand mixer that does the kneading for you: The reason to use this method over a recipe that uses a traditional (i.e. an entire envelope of yeast, 2-3 hours total rise time, etc.) technique is that this method develops a lot more flavor than those recipes. The flavor development (in the form of alcohol) that you get with this method is incomparable to the relatively bland traditional bread recipes. In fact, Chef John mentions leaving the dough in the fridge after the initial 14-20 hours. I suggest you do that for 1-3 days making the total time on this recipe 1-4 days. The slow fermentation in the fridge develops flavor, and I actually feel like the dough becomes easier to work with as well. Just take it out a half hour to an hour before baking. If you have a pizza stone, preheat the oven as high as it will go about an hour before. I have made Chef John's recipe dozens of times along with the pizza sauce (hide the little fish). It is a classic in my home and it is probably the best pizza I have ever eaten.
- November 6, 2013 at 6:32 PM
- Unknown said...
Chef John, I am a new fan of yours. I live in the Philippines and room temperature here is 30°C (or about 86°F). My recipe is successful using your 3cups and not this 4cups(remix). I placed them in the refrigerator where it is cooler 15°C (60°F). My question is would this no knead recipe be possible at our room temperature? What's your take on this? should I try to reduce the time like 9hours? Won't the dough go stale? Thanks! Hope to hear from you.
- November 14, 2013 at 2:51 AM
- Chef John said...
Sorry, I'm not sure at that temperature! I would have to test. Why not just try it and see?
- November 14, 2013 at 12:51 PM
- Unknown said...
Hello Chef John, from your new fan. I did try your no knead on our room temperature and it came out fine, after 6 hours (86 degrees F) I am afraid anything longer will make it deflate itself. So I just cooked it and the dough is very soft and fluffy and chewy. Thank you so much. YOu have answered most of my kitchen problems and because of you, my kids enjoy my cooking more! Bless your heart. :-)
- November 19, 2013 at 9:25 AM
- Unknown said...
I just pulled my batch of no-nead pizza dough from my oven where it has been developing for the last 22 hours. I followed the instructions using measure by volume, not weight as I don't own a kitchen scale, and the results I got are now in my kitchen trash can. Wet, sticky mess that I found to be very disappointing as Chef John is someone who I greatly admire for all the tips and help he puts forward. So, my advice to others...don't attempt this recipe unless you own a kitchen scale to measure the ingredients. ;-(
- November 24, 2013 at 9:03 AM
- Chef John said...
Why did you give up?! All you have to do is add more flour until you can work with it! Most people that make this recipe don't use a scale either, and it comes out fine, or they simply adjust. You never need to throw away a too wet dough since all it needs is more flour. Even with a scale dough is not an exact science, and you will always need to tweak.
- November 24, 2013 at 11:25 PM
- Unknown said...
Thanks for your reply and encouragement Chef John, and I haven't given up and in fact tried the recipe again. FYI, I've made pizza dough before in a bread machine and just wasn't familiar with the feel of hand made dough. Anyway, converted ounces to cups in your recipe ( 2 oz = .47 cups, 16 oz = 3.63 cups) and made another no-knead batch. In the oven with light on for 18 hours and my results were similar to the last time, but with a little flour all experience the dough came out beautiful. As its 7:30 am I haven't tried making a pizza...that will come later but I'm sure it'll be the best I've ever made. Thanks Chef John!
- November 25, 2013 at 7:29 AM
- Unknown said...
Gerry try to halve the quantities so you can have a feel of it if it is first time and if it fails, you dont waste as much and you can try again. I did use measuring cups and never bothered to use my kitchen scale as I find it cumbersome. You remind me of myself but I never throw stuff until I finished to the end, which means I will cook it and if it proved to be inedible, then and only then will I throw it - that is if my dogs will not show interest in it first. :-). Hope you give it another try.
- November 25, 2013 at 8:46 AM
- Janiepie said...
I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks
- February 7, 2014 at 3:56 PM
- Janiepie said...
I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks
- February 7, 2014 at 3:57 PM
- Chef John said...
No! ;)
- February 7, 2014 at 3:58 PM
- Unknown said...
Thanks Chef John for this awesome pizza recipe! I tried it out a few days ago and I can say with heart and soul: I will never buy or order pizza ever again. The whole family loves it, my friends say the pizzas look great and they bet they taste just as good. Thank you again,
Cheers from Hungary! - May 19, 2014 at 9:02 AM
- aunt choody said...
I love this recipe. We make this every Friday with your pizza sauce recipe and the results are always stellar. Thanks for sharing!
- September 18, 2014 at 8:58 PM
- aijiko said...
My husband hated "homemade" pizza. So those family sessions of making pizza were usually done when he wasn't around. But then I started making it with your dough and sauce recipe and, once I got him to try it, he loved it! So, Thank You! P.S. Just a tip for forming the pizza: Pressing and rolling it was just too frustrating for me and tossing is well beyond my skill set. I found that holding up the ball in steering wheel fashion and turning it, letting gravity stretch it, was the most effective method for me.
- November 26, 2014 at 4:41 PM
- Senyth said...
Hi Chef John,
Thank you so much for this recipe. I'd like to divide the dough in 3 parts instead of 4 for 12-inch pizzas. At what setting and how long should I bake these in? Thanks. - December 15, 2014 at 12:18 AM
- Chef John said...
Everything should be about the same! Bake until they look done!
- December 16, 2014 at 12:52 AM
- Michele Cryan said...
- This comment has been removed by the author.
- January 21, 2015 at 1:25 PM
- dreamzzzz said...
Hi Chef John,
Have tried quiet a few of your recipes. Enjoy the way you do your videos.
Do you think if I put the pizza dough on cast iron grill pan and put in the oven it will be fine? - April 5, 2016 at 11:26 AM
- Unknown said...
Oh man. I do alot of baking. I have tried many different recipes for pizza dough. I have to say this is absolutely the best I have had in a long time. Thanks so much! BTW I am also a big fan of your no knead ciabatta bread as well! Thanks and condolences.
- June 14, 2016 at 7:12 PM
- Unknown said...
Hello Chef,
I am new to cooking, although I can make some pretty good but simple dishes. I bought a stone pizza maker made by Bella. I had problems with the dough sticking to everything! Could it be that I bought bad dough at Safeway? Please help! Thanks Rich. - January 21, 2017 at 7:22 PM
- Steve said...
- This comment has been removed by the author.
- March 21, 2018 at 5:24 PM


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subset: commoncrawl


text:
July 04, 2013
Fabulous Crab, Asparagus & Feta Quiche
made with
Pura Vida! Famous Original Recipe
What's not to like about a really good quiche, right? Flaky crust, rich ingredients, a perfect mix of flavors. Here's a great one incorporating our Famous Original Recipe.
Note: If you're not into making your own crust ~ or if you just don't have time ~ this recipe works just fine with a store-bought one.
Yields 1 9-inch quiche; serves 6 to 8
For the crust
4-1/2 oz. (1 cup) unbleached all-purpose flour
2 tsp granulated sugar
1/2 tsp. kosher salt
4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
1 large egg yolk
2 Tbs. cold whole milk
For the filling
8 large egg yolks
1 cup heavy cream
1 cup whole milk
1 tsp. chopped fresh thyme
2 Tbs. thinly sliced fresh chives
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup crumbled feta
1/4 cup diced red onion
1/3 cup cooked, sliced asparagus (steam, roast, or grill, then slice into 1/2-inch pieces)
1/3 cup cooked crabmeat (cut or pull into bite-size pieces)
2-4 teaspoons Pura Vida! Famous Original Recipe, or to taste)
Make and blind bake the crust
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.
On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that's about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
Refrigerate for at least 1 hour to allow the dough to relax before baking.
Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350 degrees F.
Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it's getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.
Make the filling and bake the quiche
In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
Position a rack in the center of the oven and heat the oven to 325 degrees F.
Put the blind-baked crust on the rimmed baking sheet and scatter the feta, asparagus, crabmeat, and red onion over the bottom, being sure they are evenly distributed. Sprinkle the Pura Vida! Famous Original Recipe on top of the ingredients. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325 degrees F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.
Make-Ahead Tips: The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.
The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.
The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350-degree F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.
Read more →


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Up 18-14 on the road in the howling 50-mile an hour southeastern Colorado winds, the Bulldogs had to punt.
Dove Creek quarterback/punter Dalton Randolph kicked the ball deep and then was leveled by a Granada Bobcat. Despite no roughing-the-punter call, Granada was pinned deep at its own 5 with three minutes left in the fourth quarter.
The Bulldogs defense had dominated its 8-man quarterfinal playoff game Saturday afternoon. With the Bobcats on their end of the field and with a backup QB, first-year Dove Creek coach Shane Baughman was feeling good about a trip to the semifinals.
The way we were stopping them on defense, we were shutting them down, he said. There was no reason to change anything.
However, Bulldogs players, coaches and fans excitement would soon turn to sorrow.
Three Granada fourth down conversions later, the visiting No. 8-seed Bulldogs found themselves down 20-18 with less than a minute to go.
Dalton Randolph and the offense moved the football to midfield. But unfortunately, the Bulldogs and their season ran out of time. The 16-seed Granada Bobcats pulled off another upset. This time, in controversial fashion, as Dove Creek fell, 20-18.
A heartbreaker to say the least, Baughman said. We doubled them in first downs. Its one of those games where youre really irritated. It was a bad deal.
The irritation stems from Granadas game winning drive. The Bobcats (7-4) converted a 50-yard, fourth down pass to the Dove Creek (7-3) 45. Facing another fourth down, the Bulldogs were flagged for a 15-yard pass interference penalty that gave Granada a first down at the 30.
We werent anywhere near the guy, said Baughman about the penalty.
The Bobcats faced fourth down again. Their QB was in the shotgun, took the snap and scrambled looking for an open receiver. With the pass-rush closing in, Granadas QB got a block and scampered 30 yards to the end zone for the go-ahead score. But the referees did not initially signal a TD.
We had a guy get blasted in the back, and their quarterback ran in for a touchdown and they didnt call a clip, Baughman said.
The game officials huddled to discuss the play. To the delight of the home fans, the refs eventually ruled the play a touchdown for Granada.
When Dove Creek got the ball back, time would run out on the Bulldogs stellar season.
Some positive news, our kids played their hearts out, Baughman said. They had 11 seniors to our three. Our little guys stuck their nose in there and played their hearts out.
Dove Creek returns a lot of experience for next season. But seniors Cole Baughman, Tyler Ebberts and Randolph will be very difficult to replace.
Tyler and Cole will be tough to replace, especially on the defensive side of the ball. That will be the toughest to replace, coach Baughman said But, we have a good core of juniors coming back. If they can work hard in the offseason, we can be really competitive.
Sophomore tailback Chance Randolph will continue to carry the rock next year and backup freshman QB Jordan Ernst will become the starter.
He throws a good ball, he just needs to get bigger and stronger. Hes a great athlete, Shane Baughman said about Ernst, who recorded a sack in the game.
Dalton Randolph was 12-of-22 passing for 148 yards, three TDs (one rushing) and an interception. The senior also rushed 31 times for 120 yards. On defense, Dalton Randolph recorded a team high 13 tackles and tallied two sacks. Ebberts caught six passes for 118 yards with two TDs at tight end. Junior Dillon Daves had 11 tackles, while Cole Baughman came up with nine stops.
Id like to thank everybody for supporting the team this year with the coaching transition, said Shane Baughman about taking over as head coach in place of longtime coach Kenneth Soper. We wouldnt have had the success we did without all that help.
Now that Shane Baughmans first season as a head high school football coach is in the books, he feels things will only get better.
Next season will be a lot easier, the coach said. Everything I did this year, was a brand new process. We have a great group of kids coming back that will make the transition easier. That sophomore season, they say its as tough as the first one, but I think it will be easier for me.
Notes: Granada plays Saturday at 12-seed Fowler (8-3) at 1 p.m. No. 2 Hoehne (11-0) hosts No. 6 Walsh (10-1) Saturday afternoon at 1. Granada is 3-0 against Dove Creek all-time in the 8-man playoffs.
[email protected].


text:
Publishing and Speaking
From Library Success: A Best Practices Wiki
Tips for Publishing in Library-Related Journals
- Communities Finding collaborators, mentors, and support - email lists, groups, journal clubs and reading rooms
- Research and Writing Committees
- Advice on publishing in journals
- Peer Review
Tips for Speaking at Conferences/Getting Speaking Engagements
1. Publish a book.
2. Write and submit articles to print and on-line publications.
3. Submit press releases.
4. Advertise in publications your target audience reads.
5. Create a blog on your topic and updated regularly.
Tips for Speaking at Conferences
- Stick to the time limit you have been given at all costs. Conference programmes have very tight schedules, and running over time is one of the number 1 complaints people make about conferences (besides air-conditioning).
- Practice, practice and practice again, out loud if possible if you are not accustomed to speaking for a long time regularly.
- Archive your presentation file and your notes online - so many presentation files are meaningless outside the context of the talk.
- Got a special need, whether mobility, drink preference, or staging requirements? Tell the organisers, and tell them early in case additional equipment needs to be hired.
See Also
- Conference Speaking: I Have a Little List Walt Crawford, Cites & Insights 7, Number 2: February 2007
- Excellent overview of the whole presentation process, from planning, negotiating, and perspective on the experience fo speaking.
- Ten tips for presenters Jessamyn West, Librarian.net 25 September 2006. Excellent list of tips for preparing for talks.
- Better Beginnings: how to start a presentation, book, article... Kathy Sierra, Creating Passionate Users, October 22 2006
Forms of Writing
- Text and Academic Authors Association Support for all forms of academic writing and writers, including textbooks.
- Bauman M G. 2003, Textbook Writing 101 The Chronicle of Higher Education, July 14. An amusing take on the ins and outs of writing a textbook.
- Henry C M. 2002, Birth of a textbook Chemical and Engineering News, v 80, no. 26, pp. 22-25. The experience of four first-time textbook authors in Chemistry, with good general advice for all disciplines.
- Varian H R. 2001, What I've Learned about Writing Economics April 17. Includes advice on writing textbooks from an outcomes-based approach.
- Lepionka, M E. 2008, Writing and developing your college textbook, Second edition: A comprehensive guide to textbook authorship and higher education publishing. Gloucester, Mass.: Atlantic Path Publishing.
- 24 weeks to a finished book ALA Editions, describes the book publishing timeline.
Blogs/Websites to Watch
- A Library Writer's Blog "Calls for papers, presentations, participation, reviewers, and other notices," maintained by Corey Seeman.
- Beyond the Job lists calls for papers for journals and conferences in the US and overseas
Negotiating Contracts
- Licensing of Electronic Content A backgrounder from the ACRL Scholarly Communication Toolkit on bundle licenses, alternatives and resources for further exploration.
- You Can Change a Contract by Lisa Janicke Hinchliffe at ACRLog. Discusses the ACRL Scholarly Communication Toolkit and ideas on how to negotiate better contracts with publishers.
Negotiating Copyright and Open Access Licenses
- SHERPA RoMEO Copyright policies of most academic publishers. Includes pre-print, self-archiving, and Open Access policies.
- SPARC Author Addendum "a legal instrument that modifies the publisher's agreement and allows you to keep key rights to your articles"
- Coleman, Anita (2006) Self-Archiving and the Copyright Transfer Agreements of ISI-Ranked Library and Information Science Journals. DLIST
- Discusses copyright transfer policies of ISI ranked journals in LIS
- See also: subject Scholarly Communication DLIST
Specific Blog Posts/Articles to Check Out
- Publish, Don't Perish Rachel Singer Gordon's column on writing for the profession for Emerald
Specific Publishing Opportunities
Listings of calls for papers for conferences and journals
- A Library Writer's Blog
- The Researching Librarian
- Beyond the Job
Other specific writing opportunities
- Library Student Journal, Editors' Blog
- "LSJ will feature original work by masters and PhD students at the ALA-accredited schools in North America and their peers internationally. It will be a showcase for the talents of the best LIS students and it will be a forum for discussing issues of current concern to future professionals in the field."
- Journal of Web Librarianship
- "JWL seeks both practical communications and original, scholarly research about relevant topics in web librarianship. New authors are encouraged to submit manuscripts."
- Thinking About Presenting at Conference?
- How to pitch a program or topic for ALA's Annual and Midwinter meetings.
Reworking Papers
- The Thrill Of Victory…The Agony Of Defeat Steven Bell.
- Advice on retooling conference proposals or papers if you are rejected (happens to everyone!)


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New $100 Bills Coming in October
Get ready to throw away all those ratty old Benjamins that are just laying around your house—the newly designed $100 bill will be going into circulation in October.
(Just kidding about throwing away the old ones. They'll still be recognized as legal tender.)
The bill bearing the face of Benjamin Franklin is the world's most frequently counterfeited piece of U.S. currency, due in large part to the proliferation of hard-to-identify fakes coming out of North Korea. These phony bills, called "supernotes," are extremely difficult for anyone other than an expert to spot. The new design hopes to thwart that.
Some new features on the upcoming bills include:
- a blue, three-dimensional security ribbon ingrained in the note itself, as opposed to printed on
- moving images of bells and the number 100 (moving as you change your viewing angle, that is)
- a second security strip that becomes visible only at a certain angle
We would show you a picture of one of the new bills, but that would ruin the whole surprise, wouldn't it? You're just going to have to wait till October.


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From the kitchen of One Perfect Bite...This lovely salad is perfect to serve with summer's al fresco meals and I wanted you to have the recipe for it well in advance of the 4th of July holiday. It's very easy to prepare and it adds a lovely brightness to any meal where it is served. While the various element of the salad can be assembled early in the day, they should be combined and dressed just prior to serving. The salad is best served icy cold and, for optimal visual effect, you'll want to use the yellow tomatoes called for in the recipe.
Watermelon and Tomato Salad ...from the kitchen of One Perfect Bite adapted from a recipe developed for Taste of Home Magazine
Salad Dressing
1-1/2 tablespoons lime juice
1 tablespoons white balsamic vinegar
1 tablespoons olive oil
1 tablespoons honey
1 small mango, peeled and chopped
1/2 teaspoon grated lime peel
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
4 cups cubed seedless watermelon
3/4 pound yellow tomatoes, coarsely chopped (about 3 medium)
3/4 pounds red tomatoes, coarsely chopped (about 3 medium)
1 small sweet onion, thinly sliced and separated into rings
1/3 cup minced fresh cilantro
1) For dressing, place lime juice, white balsamic vinegar, olive oil, honey, mango, lime peel, salt
and pepper in a blender; cover and process until pureed.
2) In a large bowl, combine watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon. Yield: 6 servings.
One Year Ago Today: Apple Raisin Chutney
Two Years Ago Today: Arista - Tuscan Herbed Pork Loin
You might also enjoy these recipes:
Watermelon Salad with Grapefruit-Mint Vinaigrette - Confections of a Foodie Bride
Minty Peach and Watermelon Salad with Feta - What's for Lunch, Honey?
Minty Watermelon Salad - Never Enough Thyme
Watermelon Salad - Life's Ambrosia
Watermelon Salad with Rose and Mint Syrup - Technicolor Kitchen


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About 2 years back, I read this article on Michael Degusta's personal blog. It was a revelation. Michael ripped the Android ecosystem apart with a simple chart. The chart converted me from an Android user to an iPhone user. I hope this chart helps other folks make an informed decision when their next smartphone upgrade is due.
Charts like this do great in certain areas of the web, but it's too simplistic. First, it does not take into account that many core aspects of Android are updated through Google Play, such as Chrome, Gmail, Maps, the keyboard, and so on. Whereas iOS needs an entire update to fix a small bug in, say, Maps – Android does not. Many core parts that require an entire OS update for iOS are updated weekly on Android.
Second, it does not mention that even though older iPhone models get the latest version of iOS, some functionality of these latest versions is disabled due to marketing, and in some cases due to hardware constraints (if you were to believe Apple, that is).
Third and foremost, though: I'm betting each and every one of those devices has at least an Android 4.2 or 4.3 release (and some have 4.4 too, like my Find 5) from, for instance, CyanogenMod – and countless other ROM makers. Installing a custom ROM is one of the strengths of Android, and not nearly as hard or difficult as some make it out to be. If your iPhone becomes unsupported or really slow due to iOS7 – you're screwed. You have no other options. If Samsung's TouchWiz crap makes your Galaxy slow, run out and get a quality phone install a custom ROM.
I see this all the time: people ignoring core strengths of Android because they don't understand them or because they don't belong to their interests – "this is just for nerds and geeks, so it's irrelevant!" Take discussions about application on iOS and Android, for instance; those arguing in favour of iOS routinely ignore that Android has access to types of applications iOS users could only dream of. If you leave those out, it's easy to make Android's application offering look weaker. The same happens when looking at Android and updates.
All this doesn't negate the fact that updates are by far Android's weakest link, although not nearly as much of an issue as it used to be during the gingerbread days. Moving more and more parts of Android to Play will eventually all but solve the issue completely.


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30 days return policy
Return & Exchange
We are sorry that you are not satisfied with the items you received, please contact us by email firstname.lastname@example.com in 30 days since you receive the items. We gladly accept returns and exchanges within 30 days of receipts if the items meet the following conditions. We'll get back you in 48 hours after receiving your email.
Return & Exchange Conditions
- You have 30 days to checked if the items have quality defect. Please contact our customer service by email in 30 days since you receive the items.
- You need to send us the photos of items, so that our customer service team can have an assessment and provide further support.
- Items must be unused and in the same condition that you received it. We do not accept items that's worn, washed or altered.
- We accept the returns only under the conditions that the product has major quality defect, or items do not fit well.
- Items must be shipped back to the address provided by customer service, NOT the address on the original packing.
- We do not offer Freight To Collect (FTC) service for the packages returned to us. The returns will be made at your own cost. You will need to return the item to our warehouse in China with tracking number.
- We do not accept returned items that are sent back by you directly without contacting us before.
For more details about shipping fee, how to return, return conditions. Please refer to our refund policy.


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» Site Navigation» Stats
Welcome to our newest member, RX48
» Online Users: 6650 members and 665 guests
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text:
Press Release RSS Feed (opens in new window) Event RSS Feed (opens in new window) Presentation RSS Feed (opens in new window) SEC Filing RSS Feed (opens in new window)
Really Simple Syndication (RSS) is a technology that allows you to receive updated news from preferred websites, which are sent directly to the user's news reader. This includes the headlines, summaries and links to the full article on the website.
RSS is an easy way to be notified about updated content on a website. Instead of having to visit a particular website, RSS will automatically send a notification when the subscribed section has been updated.
To subscribe to an RSS feed, select the location of the website of interest and click the small orange button (these buttons usually only exist on the Events, Press Releases, and Presentations) to subscribe to the RSS feed. Next, simply follow the instructions for the particular RSS reader being used.
To opt-in for investor email alerts, please enter your email address in the field below and select at least one alert option. After submitting your request, you will receive an activation email to the requested email address. You must click the activation link in order to complete your subscription. You can sign up for additional alert options at any time.
At Aflac Incorporated, we promise to treat your data with respect and will not share your information with any third party. You can unsubscribe to any of the investor alerts you are subscribed to by visiting the 'unsubscribe' section below. If you experience any issues with this process, please contact us for further assistance.
By providing your email address below, you are providing consent to Aflac Incorporated to send you the requested Investor Email Alert updates.
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My mother had always said that her father didn't serve in either of the world wars. The stories I remember were that he was too young in the First World War and too old in the Second World War, and that he was a farmer and needed at home to grow food. He was born in late December 1900, and was a farmer and grazier all his life, so I accepted these stories without question.
There was also a story about how he had to go to help search for the Japanese that broke out of the camp at Cowra during World War II. I don't know if he ever found any; probably not or it would have been more of a story.
Yesterday I was searching the NameSearch at the National Archives of Australia website for others of the same surname and there he was:
My grandfather is the last one. As you can see by the lack of an icon in the "Digitised item" column, it hasn't been digitised yet. If it had been I would be able to see, and download, the images of each page in the file straight away. I can pay $16.50 to have it digitised early, before its 'turn', or $25 to have it digitised and colour photocopies sent to me.
I've paid the $16.50, and now I wait. It may take up to 90 days for a file which is "Not yet examined", but I can't imagine there will be anything in there that would cause it to be restricted once it has been examined.
If only I'd searched earlier! Why didn't I? I think because I accepted what my mother told me. I don't always believe what people tell me, but parents are different. Of course, my mother also told me that the Easons came from Wales and I have proven that they came from County Tyrone in what is now Northern Ireland. Talking about her own father is different, I guess.
So the lesson for today is – If there's an index, search it! What have you got to lose?


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Product Details
Lexus LS600h 2008, 18" Remanufactured 9 Turbine-Spoke Alloy Factory Wheel by Replace®. Size: 18" x 7.5". Bolt Pattern: 5 x 120mm. Offset: 32mm. Scraped, scuffed, bent, dented, or otherwise damaged wheels can detract from the appearance of a nice vehicle, but more importantly, can cause an unsafe driving condition. Damaged wheels may not hold air and can cause unsafe vehicle handling. If you're in need of a replacement alloy wheel, don't pay the high price at the dealer. Replace has remanufactured factory alloy wheels that meet or exceed new factory wheel standards. A Replace remanufactured factory alloy wheel will appear and function the same as a new wheel for much less cash, and it carries a limited lifetime warranty.
- Center caps and lug nuts are not included with wheel purchases.
- Original factory wheel remanufactured to meet or exceed new wheel standards
- Same quality as new OE (original equipment) for less money
- Direct replacement, will match your existing wheels in every way
- Accommodates OE center cap and lug nuts
- Remanufactured using the latest and most modern reconditioning techniques
- Reconditioning process ISO 9001:2000 Certified
- Meets or exceeds SAE (Society of Automotive Engineers) and ASTM (American Society for Testing and Materials) wheel testing standards
- Wheels and remanufacturing facilities periodically inspected to ensure the highest quality standards are maintained
- Backed by a limited lifetime warranty
You accidentally hit a curb or other obstacle and bend, dent, or abrade one of your vehicle's factory alloy wheels. Such damage is not only unsightly, it can be dangerous. A damaged wheel may not allow the wheel to stay seated on the bead and it may not hold air. A bent or dented wheel may not enable the tire to track properly, upsetting vehicle handling, and this kind of damage can also cause a bothersome vibration which can also wear suspension and driveline parts. But a new replacement wheel from the dealer is very expensive! Don't drive with a damaged wheel because of high dealer prices, not when you can get a factory remanufactured wheel from Replace. A Replace remanufactured factory alloy wheel is indistinguishable from a new wheel, and it will take a much smaller bite out of your wallet.
Replace carefully inspects all received factory alloy wheels to make sure they're repairable within their safety standards. Any wheel with damage that compromises the structural integrity, such as severe dents, elongated lug holes, or outer diameter defects, is rejected. This screening process ensures Replace remanufactured alloy wheels will meet or exceed industry safety standards. If accepted, the alloy wheel is straightened to tolerances tighter than specified by the OEM (original equipment manufacturer) to ensure a smooth ride, and all gouges are welded and hand detailed to exact specifications. The old wheel finish and any contaminants are removed, leaving bare metal. The applicable finish is then applied, including powder coating or liquid painting. If polishing is required, not only the face of the wheel but the entire barrel will be polished using state-of-the-art equipment. A final step of powder or liquid clear coat is applied and baked on for long lasting durability.
Replace wheels are remanufactured to meet or exceed SAE and ASTM wheel testing standards. To ensure this, wheels are periodically selected at random and tested. The Radial Fatigue Test stresses the wheel with a heavier than normal load in a straight line simulation, while the Rotary Fatigue Test stresses the wheel with a heavier than normal load in a cornering situation. Replace remanufactured alloy wheels exceed the standards for these tests and perform better than brand new wheels. The Side Impact Test simulates impacting/curbing wheels at high speed. Replace wheels met the standards for this test and equaled the performance of new wheels.
Replace Remanufactured Alloy Wheels are guaranteed to be free of defects in materials and workmanship for as long as the original purchaser owns the vehicle on which the wheel is installed.
Replace® is dedicated to providing original equipment (OE) quality body parts and lights without the high OE price. Rather than deal with so-called "universal" parts that may or may not fit your vehicle, Replace sells only parts that have OE quality fit, function and appearance. They believe such parts should be affordable so you can repair your vehicle to its former state, restoring your pride of ownership and preserving its resale value. With Replace parts you can just say no to high dealer prices.


text:
Full Time Optical Assistant - Specsavers Bootle
Let us develop your career and take you further- previous experience for this role is essential. Full time positions available.
Join our team in Bootle , as an Optical Assistant, and you'll discover why at Specsavers, we pride ourselves on providing the foundation for exciting, long-term careers – a home where your previous optical expertise will be truly valued and where you'll be given the opportunity to thrive. With a business that's constantly expanding, both in the UK and abroad, the opportunities to expand your knowledge base and develop a career have never looked better.
As an Optical Assistant, you'll make sure every customer gets a great experience when they come into our store. It means listening to what they want, explaining our offers and products, and dispensing single vision, bifocal and varifocal lenses. You'll work to NHS guidelines (as well as our own high standards), give good, clear advice and make a positive impression, thanks to your polite and professional approach.
To secure this role you will need previous experience as either an optical assistant or dispensing assistant and have a real passion for providing fantastic customer care.
We'll continue to develop and expand your knowledge of vision problems, eyecare and our products You've already demonstrated that you're a natural when it comes to customer care, you're articulate, good with people with an organised approach and always happy to help, so you'll fit right in as a valuable member of our friendly store team, joining a business that's going places.
For more information or to apply, please contact Gaynor Crausby at Specsavers Recruitment Service on 01566 770 128 or email@example.com


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text: We apologize. We are having technical issues with our comment sections and fan community and it is temporarily unavailable. We are actively working on these issues and hope to have it up and running soon. We are also working on enhancements to provide a better forum for our fans. We appreciate your patience and apologize for the inconvenience.