#plus some stuff I’ve posted before and archived

[sanshiori]

For every one testament I draw I draw two casual testaments

[cementcornfield]

hello! i am incredibly new here to the joe’marr community and am finding it kind of difficult? to navigate the tags and um blogs because wow there is a lot of stuff outside of joe’marr in particular? but i see you primarily show up as a content blog for bengals and joe’marr friendly! would you mind recommending some joe’marr blogs and ways to navigate the tag for the ship? and also maybe some favorite fics of yours if you have any!

but thank you really for all the content i have scrolled through your joe’marr tag pretty religiously this past few days and kind of bummed i didn’t start liking them when the season started! hopefully i can watch them next season!

Hello!! ahhh how exciting, welcome to the fandom <3 <3. i truly do love when i see people going through my tags, it’s like hello!! i see you!! i’m glad you are enjoying the same things i’m particularly unhinged about! 

but i’m sure as you noticed, my blog is kind of a mess in terms of tagging 😔 whoops. i am just not organized at all, it’s a travesty. and i really try to avoid going into any of the big tags in the fandom (the joey b tag in particular is often a horrible place lmao.) so i’m afraid i can’t really help you tag-wise (i will say that you should make sure to search through both joe’marr and joemarr without the apostrophe, because people use both, and i think the apostrophe might actually mess things up on this broken-ass website lol). 

but i can definitely recommend some blogs and some fic i enjoy! 

blogs that approach joe’marr in a similar way to me: 

chasedeys - now if you want organization, cleo is way more on top of things than me, and has some FANTASTIC long rambling thoughts on our boys <3 

saviorified - combination of hockey and joe’marr/bengals stuff. kia's got great bits of analysis AND tremendous adorable fantastic art that you should definitely look through! 

always-silly-season - my dear wonderful friend annie who is more of a bball poster this time of year BUT is also an OG joe'marr blog. unmatched takes (plus her bball ships are also compelling!!)

agender-adrastea - nik keeps a great archive of joe’marr stuff on their blog and is also one of my favorite fic authors in the fandom! 

realtapiocafan - newer to the fandom but already knows everything to have ever happened in the lore lol. does a great job researching and presenting all of it for the fandom, an essential follow for the joe’marr lore enjoyer! 

cazluvsu - a bills bro, but also a fellow joe’marr poster! including this video that i am Obsessed with (among other great stuff!)

k8023 - more of a general bengals blog who posts a lot of the latest news in the fandom as well as cute joe’marr posts! 

chasing-clovers - always good for some good joe’marr analysis and moments! 

chase2pole - has lots of good clips and other joe'marr content for our general fandom uses!  

glittersgloom - actually more of a ravens fan (and has a lot of great info about that fandom and their different ship dynamics if you’re interested in exploring those! good stuff there honestly!) but has also lately been writing for joe’marr (again among many other great nfl ships!) and i really really love her writing :')

some fic to check out!

(it’s crazy how MUCH there is these days! i’ve said before but when i joined the fandom there were 2 (two!!) fics and now we’re at 83??? hell yeah!! i love all the fic authors for contributing truly i do, thank you!!)

keep them bright eyes focused on the coastline (waiting for you) - by the aforementioned glittersgloom, absolutely breathtaking MASTERPIECE of a joe’marr fic. and it’s 30k!!!

you look good in my shirt - a classic by nik, dealing with how they got to the point of joe wearing ja’marr’s jersey to the saints game 

run pass option - a smutty lil one-shot that i feel like really nails their dynamic (set when joe hurt his calf 2 years ago) 

so scarlet it was maroon - set after the afc championship loss :( :( sad but very sweet. 

even when the sun don't shine - dives into the tension/angst at the start of this season with ja’marr’s contract but with a nice happy ending <3

I don't want you like a bestfriend - this one is just super fun and porny and a great time all around lol. features jealous joe and desperate ja'marr (and even a bit of treymarr lol) which i’m alllll about. 

there’s lot more to check out, like i said, 83 fics! but these are just some that have stuck with me!!

[sunnirayss]

An Introduction... ⋆｡ﾟ☁︎｡⋆｡ ﾟ☾ ﾟ｡⋆

I've had this blog for like 8 years or so, but never actually posted my own content until this week. I may post more frequently going into next year (or not), but if I do it seems fitting to make a post formally introducing myself and this blog.

I go by a few names but you can just call me Naj. I'm 22 and also genderfluid, so go ahead and use whatever pronouns you think fit best :)

I'm a reality shifter who also practices/has a great interest in all things:

manifestation

law of assumption/the teachings of Neville Goddard

lucid dreaming

astral projection

meditation

the void state

various kinds of witchcraft (especially chaos magick)

the occult

other esoteric and spiritual practices

I found shifting back in May 2022 but wouldn't actually make any progress until 2023 after looking into law of assumption.

I've already shifted and also plan on respawning in the not-so-distant future. I have a lot of DRs (like probably around 60+ at this point?) but my main ones are a waiting room and a better CR.

I will make the occasional posts, but expect a lot of reblogging (shifting/LOA stuff, fandom stuff, and cute animals).

My Boundaries (updated 2/27/2025)

Be kind, or at least respectful. If you wouldn't say it someone in real life, don't say it someone online.

Don't try to debunk or insult my beliefs, experiences, or practices. It doesn't make you sound smart, just like an asshole

DMs are currently closed.

Do not ask me to shift you, manifest for you, make you wake up in the void, or anything similar. I'm not going to spend my time or energy just manifesting things for complete strangers on the internet, and you shouldn't be depend on a complete stranger to make your dreams come true.

Do not ask me to somehow prove shifting/manifesting/etc to you. Even if I did, people would only focus on painting that proof as fabricated somehow and we'd be right back to where we started.

Do not ask for my takes on controversial shifting topics such as "race changing" or morality (shifting to "bad" DRs to do immoral things). Any debates on these topics quickly devolve into petty arguments and name calling from my experience, so there's zero point in trying since most people have already made up their minds (myself included).

All shifters are welcome, except anyone who wants to be judgemental. It makes zero sense to police what other people do in their own DRs, focus on your own!

Other Socials and Helpful Documents

Reddit: u/sunnirays

Spotify: naj cymin

I made a lot of posts on Reddit and before I left the shifting community, I compiled a document with links to the most helpful ones + plus some other resources that really helped me learn how to shift. Then I copied all of my posts into a seperate document in case something happens or people just want to read them offline.

You can find both in the pinned post on my Reddit and linked below:

dividers by @cafekitsune

[tameblog]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[winterfireice]

look at me posting a fanfic for the first time in months (also the first time this year so yay) anyway here is some Sophiana because when and doubt write random gay stuff for pride month.

story under the cut

Age 13

I’m walking through the pier with my family, it’s June 15th and my parents wanted to find somewhere to eat with a good vegetarian menu and outdoor seating. My brothers are playing some random game where they try to attach sticky notes to each other’s backs without the other noticing and my mom has tried to stop the game three separate times but since then has given up, they’re both being quiet and that seems to be all my parents care about. 

I on the other hand am window shopping. I’m looking at colorful beach bags and darkly-tinted sunglasses, I pass by all of them without a problem. The only thing that catches my eye is a flowy sundress that looks long enough to touch the floor even if I am wearing heels. But my attention is quickly taken away by a little piece of fabric on the counter. It has all the colors of the rainbow and a thin tan stick anchoring it into a pen cup. 

My mom notices me hanging behind and wraps an arm around my shoulders into some weird side hug and gives me a look I don’t know how to process. Just a second later Fitz, one of my brothers yells out because he finally notices there has been a bright green piece of paper stuck on the back since we left the house and Alvar has just been adding to the collection. Aka Fitz has been losing this made-up game since it started. 

The rest of my family’s attention is diverted to my brothers and even mine is taken away from the flag.

Age 14

I’m on a run with my brother Fitz’s best friend, Keefe. I hate running alone and he was the only one free so I asked him to go with me. My dad gave me an extra long look which I ignored, I’m pretty sure the majority of people we know think we are going to start dating since he’s only a year older than me, and were both single. Plus he’s been hanging out around our house a lot more, one of my friends said it's because he likes me but I’m pretty sure he likes my brother more. 

My side starts to cramp so I slow down waiting for the pain to subside and taking deep breaths. Keefe notices I’m no longer next to him and turns around to find me. He gives me a second to catch my breath and looks around, we are on a residential street a couple of blocks away from my house, and while there are a lot of trees providing shade the June heat is still beating down on us so much I can feel the sweat dripping down my neck. 

I’ve closed my eyes to try to get the sun out of them but when I open them I see Keefe’s head turned to one of the houses. I follow his gaze and see a flag hanging by someone’s front door, it's the same color pallet as the one I saw a year ago and I can see Keefe smile to himself before asking me if I’m ready to finish up our run.

Age 15

I’m on a picnic with one of my best friends, Sophie. She has pined up her long blonde hair to beat the heat of mid-June. She prepared the whole day, made little sandwiches, and packed different fruits and cookies, there are even some baked goods her mom taught her how to make.  

The two of us are leaning against a huge oak tree in the park and watching the neighborhood kids fly kites and chase each other around the other trees. 

“Ooo look a rainbow!” Sophie gasps and points past some clouds on the other side of the park. She pulls out her phone and I notice her lock screen has a photo of her holding two little flags, one is rainbow and the other is a combination of pinks and oranges, she swipes away the photo as she opens her camera to take a photo of the rainbow and I can't ignore the butterflies fluttering in my stomach.

Age 16

It’s June and I’m sitting in my room with my brother, his boyfriend, and my girlfriend. We’re getting ready for a parade that Sophie and Keefe heard about. Soph is using her phone as a mirror since all the other ones in my room are currently being used but before she opened her camera I saw her newest lock screen which is a photo of the two of us holding up a pride flag just like the one she got me a couple of months ago that sits in an old cup on my desk that I use to hold my pens.

But hey, it's just a cute little flag.

[fynnsmarvelrecs]

So this is my first attempt at a Rec list! It is WinterIron and I think I’ve got a decent mix of short and long fics, fluff and angst, sad and happy. Please bear (Bare?) with me if the formatting on this list is weird, this is my first time posting anything like this. A lot is under the cut so I don't clog peoples feeds.

Truth Serum Doesn't Discriminate

 By: SummerRoses0612

Word Count:   8,809

Great if you like emotionally dense and harder topic fics. MIND THE TAGS!!!!!

The Avengers have never been a family, no matter what they advertise to the world. What happens when the truth isn't anything like it seems? Or The one where Tony Stark gets drugged with truth serum and the Avengers realize they never even cared to look behind the masks the engineer wore.

Talk Dirty To Me

Finely Honed (jaqen_hgar)

Word Count:  2,255

Such a fun fic! its lighthearted but not so far into crack that you can’t take it seriously 

Imagine Bucky is smitten with Tony at first sight but Tony's not single. Bucky copes by telling Natasha about all the dirty things he wants to do to Tony in Russian. After Tony's dumped, Bucky still talks about him in Russian only now it's half dirty and half romantic. Natasha finally gets fed up with the morons and says something to Tony in Russian, who replies back (in front of Bucky), because oops, he's fluent and understood all the conversations before. AND Bucky and Natasha talking in Russian about how much Bucky loooves Tony without realizing that Tony speaks Russian as well. Being the kind of person he was now, Bucky had crossed happy endings, fairness, and a whole mess of other things off of his list of beliefs since HYDRA got their hooks in him. Shoving the disappointment down wasn’t even that hard. He’d had plenty of practice. It was just… “What a shame,” he sighed in Russian as Tony walked past, giving them a wave over his shoulder as he headed into the kitchen. “The things I would do to that ass.”

speak my language

imposterhuman

Word Count:  2,181

I’ve got a thing for polygot Tony fics and you can strip that out of my cold dead hands lol. Also oblivious Buck is always a plus

5 times tony pretended not to understand bucky + 1 time bucky realized it ft. pining in foreign languages

Cuddle Duty

Finely Honed (jaqen_hgar)

Word Count:  3,126

This is so fluffy and full of pining but not angsty enough to be a hard read! Such a good quick feel good fic to read!

Sleep-deprived Tony is a cuddle monster that glomps onto the first person he finds. Bucky has a crush on Tony and tries to always make sure he is the first person sleep-deprived Tony finds, thinking a cuddle session is the only time he'll get to have the genius in his arms. The one thing no one had felt the need to warn him about was also the only thing for which he’d have actually appreciated a heads up. Tony liked to cuddle. Looking at him, you wouldn’t have pegged him as the cuddly type. Nothing about him looked cuddly. He wouldn’t let people hand him stuff, even with his improved mood he hung back half the time, as if he wasn’t part of the team. The other half he got so in your face some of them might have missed the hanging back. Nothing prepared him for the sight of a zombie-like Tony staggering into the common area and latching onto Clint (of all people!) like a limpet.

Bad Days

NotEvenCloseToStraight

Word Count:  1,975

This is so cute and I love fics that personify the Winter Soldier as dfferent fRom Bucky.

Prompt: Bucky likes Tony, but is too scared to tell him. What he doesn't know is that every time he has a "winter soldier" moment, he is constantly protecting tony and not letting anyone near him, so tony already knows that Bucky likes him ("genius, remember?"). Bucky finally gets up the courage to talk to Tony, only for Tony to tell him what's been going on and he's been waiting for Bucky to be comfortable enough to actually tell him. Happy ending! I've been on a winter soldier binge (thanks to the alpha WS you did!!) and I just love the thought of Ws being triggered in the tower and while everyone is creating a perimeter etc Tony walks in sleep deprived and due to how adorable he looks Ws aggressively cuddles and protects this sleepy cuteness! ******** A quick fic of Tony enjoying how beefy Bucky is ********* Bucky panicking bc he can feel the WS creeping in & the team being shocked at how the WS in basically in love with Tony & how he is protective of him

Four Strings and Second Chances

Vashoth

Word Count:  35,439

This is legitimately one of the best WinterIron fics I’ve ever read and I want the entirety of it engraved on my gravestone lol

It was reluctance to let one of his finest inventions ever out of his grasp that made him take a couple days over a week to send the arm to Pepper’s office. But all things considered, Tony figured that sending finest prosthetic that had ever come into existence--literally grasping an olive branch--was one of the classiest gifts he’d ever given. He’d included a note and everything. ‘Barnes, Can help with installation. Or not. Up to you. --Stark'

Such Sweet Revenge

ali_aliska

Word Count:  167,714

I think this might be the best fic I’ve read to date to be honest with you. Its so so good!

When the Rogues are back in the States after being pardoned, the New Avengers want nothing to do with them and as far as Tony is concerned, if he never speaks to them again, it'll be too soon. After all, he didn't spend the last year putting himself (and his family) back together only for his former co-workers to ruin all of his hard work. But then he gets a hand-written letter from the Winter Soldier himself, apologizing for the events that transpired and an off-handed comment from Rhodey about Rogers failing to take care of an obviously miserable Bucky Barnes sets in motion Tony's new, oh-so-evil plan to get some payback. After all, what better revenge than to steal the Winter Soldier away from his best friend? The only problem: Tony sucks at being vengeful, but apparently he's an expert at inadvertently falling in love.

So that’s It for now. Make sure to leave your authors Kudos and comments! If anyone has any pairings they want to see, suggestions on improving formatting, or anything else let me know. :) Until Next Time, Fynn.

[historicallyaccuratecheese]

Very Important Blog Update, Please Read if you Have the Time!

For a while, this blog that I've been running has kind of had a...primary goal, so to speak. That goal has been to write massive, long-form essay posts about my time listening to The Magnus Archives. Going forward, I'd...like to change my approach to how I utilize this blog, and explain what I mean under the cut. (Also, sorry if this is a bit short and scattered and all over the place and if the stuff I'm insinuating kind of flip-flops as the post progresses, I'm writing this in a bit of a hurry, but hopefully it'll make sense by the end.)

So…I’m gonna be honest with everyone. As much as I hate to say it…my tma hyperfixation has kind of slipped recently. Is this for any particular reason? No, I still think the show is absolutely brilliant. Does this mean I don’t plan to ever finish it or talk about it on this blog ever again? Fuck no! But…this does kind of mean that when I come back to posting about the podcast is…indeterminate until I find both the time and energy to rekindle my fixation on it…and given where I’m at in life at the moment it’s kind of hard to tell when that will be, although I hope it won’t be too long from now.

I’m really really sorry to break this news to anyone who’s been following my posts, especially after such a long time of absolutely nothing, but…this is just kind of the way my head works I guess. I sustain a massive interest in something, then it fizzles out for like…two to six months and then comes back in full force. I still love tma and want to see it through to the end, and for all I know I could start posting about it again as soon as like…two weeks from now. But…I unfortunately can’t make any promises when considering how my academic life is in a really stressful period at the moment, and how there’s just other stuff that’s taken over my brain for the time being.

And on that note, I just wanted to make sure…are people who have been following me for tma like…happy to read stuff about other things I’m into? Because like, this blog has primarily been focused on tma for most of its life and I understand that’s what a lot of people have come here for, but like…I don’t know, I initially made this blog as a way to talk about all of my interests (and to escape the constantly sinking ship that is twitter.com but that’s another story), and then tma just…conveniently became the thing I ended up talking about the most, but…I’d like to talk about other stuff if people are up for it!

Some things I might want to talk about are Hollow Knight, Undertale/Deltarune, and then…whatever else happens to come up or resurface in my brain at the moment! I’m actually hoping to get into Ace Attorney in the coming weeks when things settle down slightly for me, I’ve never really delved into the series before (other than playing through most of the first game but that was a good few years ago and I don’t remember much other than really liking it), but after catching glimpses of a…certain person known for creating some very good fan dubs live-blogging their experience with the games, I thought…”sure, why not?” And besides, I’d like it if I could appeal to a wider audience and meet some more people who are into the same things as me, especially since it’s been such a delight hearing from other people who are into tma, plus it would be nice to start…you know, actually speaking my mind here again instead of just Reblogging most of the time like I have these past few months.

Basically, the crux of the post is that…I don’t really want to treat this blog like some sort of big, exclusively tma-focused project anymore. I already have enough big projects, especially of the essay variety, to do for class. I will still definitely listen to and talk about tma when I next get a good chance and the motivation to, and try to inform people about my thoughts and my experience, and hope to do so very soon, but…I don’t really want that to just be it anymore, and…yeah, I think I might just need to put this series I’ve been doing to rest.

Like, I’ve tried to rework my format into something a bit more easy to manage, but…if I’m being real, treating a leisurely activity as a task to complete just isn’t it, and if I’m to get back into it at all I think that I might just need to enjoy it on my own terms. In fact, unless I get a sudden spark of motivation to do so, or...until they stop being a thing I have to do against my will for a while, I don't think I'll be planning any long-form essay posts for the time being, because like I said, I'm already doing quite a bit of that for school. I want both listening to tma and running this blog to be something I do for my own pleasure first and foremost, because...I could really use that right now. I don't want to get too into personal details here, but I've honestly been lacking motivation to touch any of my hobbies recently, so...I feel like I should just do something that's more easy on myself and relaxing during my free time, and hopefully that'll get me in high and passionate spirits once again. And hey, I'm sure I'll eventually come up with some new idea for a project one day, and something tma-related is absolutely on the table, although...I might make dedicated blogs for those projects just in case.

But with all of that being said...I do still value the opinions of everyone who's been following my tma posts. I've had a great time reading the comments that everyone's made and it's extremely cathartic to make people happy with my own creations, but...I just want to make sure that people would be open to other stuff. Obviously, I don't want to pressure anyone, like, don't feel obligated to comment about posts on a fandom you're not a part of just to make me feel better, but as long as people are willing to hear me out with whatever I make next, and don't expect this to be a blog that is primarily focused on one thing (other than...my brain, I guess?), then I will be extremely happy and never ask anyone for anything ever again.

Well uh...that's about it I guess. Like I said, I'm sorry if this is a little bit jumbled and all over the place, but hopefully I got my point across. Going forward...well, I don't really have much of a plan for the most part, other than to post about whatever the fuck I feel like, I guess. I'll keep this post pinned for the time being, but I think that after I start building up a wider repetoire of topics to talk about, I'll make a pinned post that acts as both an introduction to my blog, and links all of the tags for my various fandoms. I also plan to eventually upload my magnus posts to Ao3 (I am so sorry to the anon who asked me about that I know it has been a while), and...might make a dedicated blog to act as an archive (pun very much intended) for them? I don't know, that's a pretty big maybe at the moment. And uh...once again, all the thanks in the world to everyone who followed my tma posts as they came out, it was a wonderful experience, and I hope you're open to whatever I make next. And...while I can't promise that I'll post about every thought I have on every tma episode going forward...you bet your ass I will have some things to say after MAG 200 (and probably TmagP 90...whenever that comes out.) Well uh...bye, I'm going to do some studying and then continue my replay of Deltarune Chapter 2 (where I will be reacquianted with Queen who is the best character ever made and no I will not be taking criticism.)

[freneticfloetry]

20 Questions for Fic Writers

Will I ever get enough of these? No? Thanks to @liminalmemories21, @strandnreyes, @welcometololaland, and @reyesstrand for the tags!

1. How many works do you have on AO3?

45. RIP to the lost works of my OG fandom, published on a ship board/archive that no longer exists. (I still have most of them, they just won’t be seeing the light of day. Like ever.)

2. What’s your total AO3 word count?

368,184. (Again, RIP to all those now-unpublished words — with them I’d be somewhere around 800k.)

3. What fandoms do you write for?

LOL So glad this question is phrased the way it is. Right now, I’m only actively writing in 911 Lone Star fandom, though I have a WIP in Magicians fandom that I fully intend to finish. Historically, I’ve written in about 40 fandoms (36 on AO3), most with a single fic. Thanks, Yuletide!

4. What are your top 5 fics by kudos?

Ashes and Flame (Every You and Every Me), The Hunger Games Trilogy (I get a kudos email for this one at least five times a week. How are people still finding and reading this little fic?)

Lost in Translation, The Losers

Deck the Halls with Daddy Issues, pre-film Avengers MCU

Big Girl Pants, New Girl

Shells of a Long-Ago Lifetime (Faces That Once Were Mine Mix), Supernatural

5. Do you respond to comments? Why or why not?

99.9% of the time, absolutely. Comments are my biggest motivation — the serotonin section fuels my muse. If people take the time to tell me they read and enjoyed a fic (especially if they tell me why), I like to at least thank them for that. There have been times when Real Life has been Happening A Lot and comments on the more popular stuff have gotten by me, and I feel weird about going back months after the fact to respond — that Hunger Games fic, for instance, has a couple pages of unanswered comments.

6. What is the fic you wrote with the angstiest ending?

Posted, probably Of All Our Yesterdays. I am typically an Angst with a Happy Ending writer without fail, but the boys of the Black Dagger Brotherhood don’t do typical happy, and Phury is lowkey the angstiest of the bunch.

7. What’s the fic you wrote with the happiest ending?

I’m actually gonna say scenes from an unfinished story, because I think Quentin Coldwater having this happy ending, the way this one happens, is the biggest fuck you to show canon and its creators that I could possibly craft.

8. Do you get hate on fics?

I recently got my first hate comment! I posted about it, but I’ve also left it up in all its glory.

9. Do you write smut? If so, what kind?

I do now! Not that I haven’t in the past — I wrote several het scenes for my very first ship, and Quentin and Eliot had some delightful married kitchen sex we picked up right in the middle in What Baking Can Do — but I feel like Tarlos has really helped me unleash my inner smut writer. My smut from Carlos’ POV has a lot of feelings (LOL), but the stuff I’m writing from TK’s POV is a little sillier and dirtier and more fun. With feelings.

10. Do you write crossovers? What’s the craziest one you’ve written?

I do love me a good crossover. Outside of canons I’ve crossed that exist in the same universe (We Are the Ones We Have Been Waiting For, in Jessica Jones/Luke Cage fandom, plus And to All a Goodnight, for two Jennifer Crusie books), I once wrote tens of thousands of words of a ridiculously plot-heavy Roswell/Angel crossover that will forever hold a soft spot in my heart, a randomly cracky and super angsty Supernatural/Grey’s Anatomy, and a minor character-focused Supernatural/Sarah Connor Chronicles, Requiem, that I still sort of love a lot.

11. Have you ever had a fic stolen?

That Hunger Games fic has been swiped a few times. Weird.

12. Have you ever had a fic translated?

Again, the Hunger Games fic — it exists somewhere on the internet in Dutch. And that one, the SPN/TSCC crossover, and an old Dexter fic, Dinner and a Show, have been podficed.

13. Have you ever co-written a fic before?

I have! An old friend and I once cowrote ~25k of our idea of fluff, which was basically hijinks, smut, and torturing our leading man with a boom box and Billy Joel.

14. What’s your all-time favorite ship?

For ships that I’ve written… Hmm. I think, before I wrote to build a home, I would’ve said it was a tossup between Tarlos, Queliot, Chlollie, and Jules/Robin from Troubleshooters, but now there’s just no contest. Weewoo Husbands for the win. For ships in general, Tarlos still tops the list, alongside the ones I mentioned, the OT3 (Eliot/Hardison/Parker), Arthur/Eames, Phedre/Joscelin from the Kushiel’s Legacy books, Frank/Karen from the Netflix Marvelverse, Aidan/Sally from Being Human US, and my MCU crack cube of Steve/Nat/Bucky/Sam.

15. What’s a WIP you want to finish but doubt you ever will?

God, this is such a throwback, but it’s probably Adagio in B-Flat, the Sherlock music porn murder mystery I half wrote and got hopelessly blocked on.

16. What are your writing strengths?

Dialogue, I’d say, especially banter. And understanding characters, I guess? I’m good at making characters sound like themselves, whether they’re speaking or internalizing. And, I’m now proud to say, plot. That’s something I wouldn’t have dared to claim this time ten years ago.

17. What are your writing weaknesses?

Oof. Brevity. I have completely lost the ability to write short (and, by extension, to the point). I’m also the slowest writer in the world, thanks to my tendency to edit every sentence within an inch of its life.

18. Thoughts on writing dialogue in another language in fic?

My Lone Star mutuals are laughing right now. Clearly I hate it. 😊 I’ve written three fics that feature Spanish, two sort of significantly, and all my old Firefly fics have some Mandarin in there somewhere.

19. First fandom you wrote for?

OG Roswell. So much OG Roswell. Michael/Liz, specifically, with a side of Kyle/Isabel.

20. Favorite fic you’ve written?

It almost feels like cheating, since it’s my most recent fic (and the only one I’ve published so far in my current fandom), but I’m so stupidly proud of to build a home. Carlos is such a touchstone character for me that writing him was oddly therapeutic. And I think I’ve said this before, but writing the two of them together was like the evolution of the clarity I found writing Queliot, which was the first time I’d really explored a ship in fic where I loved both halves of the pairing even close to equally — it helped me unearth my Carlos and who he is in my heart, but it also helped me uncover the true depth of my love for TK.

No pressure tagging @orchidscript, @heartstringsduet, @never-blooms, @rmd-writes, @walkinginland, @paperstorm, @mixtapestar, @catanisspicy, and @alrightbuckaroo!

[an-average-simp]

Hey all!

I'm in search of a beta reader (or multiple readers) to read over some fics I'm currently working on.

My main problem is I get so caught up in making sure the wording is right that I get myself stuck and I can't find anyone there to help me out when I need it whenever I change something but have second thoughts.

I currently have fics in progress for Better Call Saul, Doc Ock (Alfred Molina), Joker (2019), Chicago P.D. , and House M.D. Right now I'm bouncing back and forth on the Chicago P.D. and House M.D. .

I'm linking what I've already posted for my Doc Ock fic so you can get an idea of my writing style :3

Must be comfortable with:

-Smutt/nsfw

-Talk about mental illness

-Small hints to ED

-Body Dysphoria

-Mentions of

-SA and R@pe

-PTSD

-Anxiety

I know it's a lot of heavy stuff but I hope can find someone who would be able help me out anyway or at least point me to someone/somewhere that can :,)

thanks in advance <3

==== Sample: ====

<a href="https://archiveofourown.org/works/36449731"><strong>The Brown Bear and His Field Mouse</strong></a> (5738 words) by <a href="https://archiveofourown.org/users/DrOttoSimplify"><strong>DrOttoSimplify</strong></a><br />Chapters: 4/?<br />Fandom: <a href="https://archiveofourown.org/tags/Marvel%20Cinematic%20Universe">Marvel Cinematic Universe</a>, <a href="https://archiveofourown.org/tags/Spider-Man%20-%20All%20Media%20Types">Spider-Man - All Media Types</a>, <a href="https://archiveofourown.org/tags/Spider-Man%20(Movies%20-%20Raimi)">Spider-Man (Movies - Raimi)</a><br />Rating: Teen And Up Audiences<br />Warnings: No Archive Warnings Apply<br />Characters: Haley Samuels, Otto Octavius, Kat (pet cat), Eliza "Liz/Lizzie" McKinley<br />Additional Tags: Fluff and Smut, Humor, Dark Comedy, Triggers, Mental Health Issues, Body Image, Body Dysphoria, Phobias, plus size<br />Summary: <p>After losing her university's financial aid, Liz is now faced with the obstacle of getting a job. </p><p>But this is New York City, nothing is ever that simple.</p><p>=====<br />SAMPLE:<br />=====</p><p>I’ve never felt so small in my life while standing before the intimidating Oscorp center tower. Looking back at the hastily scribbled directions hoping for a miracle that would send me somewhere less…overbearing. No luck. This was the right place. Letting out a slight shaky sigh in hopes of releasing some of this building anxiety I shoved the note into a small pocket in my skirt. </p><p>“You need the money. You need the money. You need the money.” I took one last look at the very top of the sprawling building. “Let’s do this.”</p>

[braindead-birdy]

Hey all!

I'm in search of a beta reader (or multiple readers) to read over some fics I'm currently working on.

My main problem is I get so caught up in making sure the wording is right that I get myself stuck and I can't find anyone there to help me out when I need it whenever I change something but have second thoughts.

I currently have fics in progress for Better Call Saul, Doc Ock (Alfred Molina), Joker (2019), Chicago P.D. , and House M.D. So preferably I could have someone who would be willing to read over each of these whenever I need it? Right now I'm bouncing back and forth on the Chicago P.D. and House M.D. .

I'm linking what I've already posted for my Doc Ock fic so you can get an idea of my writing style :3

Must be comfortable with:

-Smutt/nsfw

-Talk about mental illness

-Small hints to ED

-Body Dysphoria

-Mentions of

-SA and R@pe

-PTSD

-Anxiety

I know it's a lot of heavy stuff but I hope I can find someone who would be able help me out anyway or at least point me to someone/somewhere that can :,)

thanks in advance <3

The Brown Bear and His Field Mouse (5738 words) by DrOttoSimplify Chapters: 4/? Fandom: Marvel Cinematic Universe, Spider-Man - All Media Types, Spider-Man (Movies - Raimi) Rating: Teen And Up Audiences Warnings: No Archive Warnings Apply Characters: Haley Samuels, Otto Octavius, Kat (pet cat), Eliza "Liz/Lizzie" McKinley Additional Tags: Fluff and Smut, Humor, Dark Comedy, Triggers, Mental Health Issues, Body Image, Body Dysphoria, Phobias, plus size Summary: After losing her university's financial aid, Liz is now faced with the obstacle of getting a job. But this is New York City, nothing is ever that simple. ===== SAMPLE: ===== I’ve never felt so small in my life while standing before the intimidating Oscorp center tower. Looking back at the hastily scribbled directions hoping for a miracle that would send me somewhere less…overbearing. No luck. This was the right place. Letting out a slight shaky sigh in hopes of releasing some of this building anxiety I shoved the note into a small pocket in my skirt. “You need the money. You need the money. You need the money.” I took one last look at the very top of the sprawling building. “Let’s do this.”

[ramestoryworld]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[alexha2210]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[angusstory]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[tumibaba]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[romaleen]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link

[monaleen101]

Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery! 15 Minute Pizza with Sauce, Mozzarella, Basil, Pine Nuts, and pillow of Cream Cheese I’ve been on a mission of sorts the past couple of months; I’ve go so many great recipes lost in the archives from 5-15+ years ago that needed work. Google has changed expectations on the size of images we include and too many of my posts still have paltry images that are less than 700 pixels wide and not their ‘preference’ now which is 1200 pixels wide. As a result many great recipes were getting ignored like this one for 15-Minute Beer Pizza Dough. Most of the posts are older than this one that I first made five years ago at the start of Covid. I was determined to create a recipe to make homemade pizza making easier. The result is this 15-Minute Beer Pizza Dough. Want to save this recipe? Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! The reasoning at the time was clear…no one was delivering pizza and my neighborhood was desperate; I thought I could devise something easy and fast and this was the result. It might be five years ago, and pizza delivery is back on track but still…I love this more. I was inspired to share it again today when I received a sweet comment today on Pinterest from Jodi, “This was such a good crust! Made 3 excellent pizza’s. Thanks so much for this recipe.” From Five Years Ago In the past I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time. A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching. A local pizza shop sells dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though. So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough. Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we have loved since arriving in Denver; using beer with yeast in it as the rising ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that same thing with a bit more yeast and accomplish a 15-Minute Beer Pizza Dough? Well, by George, I think I have done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! Using beer was great, not just for leavening either; it is important as a leavening agent but impacts flavor in a good way. I also upped the flavor of the crust with the 15-Minute Beer Pizza Dough; I’ve always wondered why that part that is left without sauce couldn’t be a bit tastier so I decided to add garlic powder, olive oil, and honey to the basics of flour, beer, sugar, salt, and yeast. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients were added was in keeping with the flavor profile I was after. I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy. So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results with a 15-Minute Beer Pizza Dough after freezing the dough. The good news is yes, and yes. My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully. For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise. I’ll do a separate post soon for another pizza I made using 15-Minute Beer Pizza Dough for the Spinach, Mushroom, Artichoke, and Bacon Pizza we loved. Clearly it’s evident why I won’t be ordering pizza delivery any more, isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love. A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic. I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust. Jalapeno and Cream Cheese Pizza with Bacon Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit. Lobster Bisque Sauce, Bacon, Mushrooms, and Asparagus Tips using Fifteen Minute Pizza Dough This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter. I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did! PIN IT! ’15 Minute Beer Pizza Dough’ 15 Minute Beer Pizza Dough Barb Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise. 4.55 from 50 or more votes Prep Time 20 minutes minsCook Time 15 minutes minsTotal Time 35 minutes mins Course PizzaCuisine American, Italian Servings 16 ServingsCalories 253 kcal Crust3-4 cups all-purpose flour Start with three and add more as necessary4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons2 teaspoons sugar1 ½ teaspoons salt½ teaspoon garlic powder1 ⅓ cup beer heated to 120° to 130° F – I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.2 tablespoons honey2 tablespoons olive oil dividedToppingsOlive Oil2-3 cups Mozzarella cheese ShreddedAssorted toppings of your choice Preheat oven to 425°F.Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12″ pizza.Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), on greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.Add your favorite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve. If you don’t have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon. To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza. Nutrition Facts15 Minute Beer Pizza DoughAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet. Keyword beer, pizza, quick pizza dough Source link