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DIY Peanut Butter Hack

Remember back when I Made Peanut Butter? Here’s an update!

First, I wasn’t processing it enough. My daughter pointed out we should run the food processor longer. That definitely helped make better and smoother peanut butter.

I had previously said:

I really just need to work out a scheme to get free nuts now and I’ll be all set!

I’ve not yet figured out how to get free peanuts, but I just got a 16 once container of peanuts for $2.09 USD from Aldi. Last time I bought on (a few months ago?) it was $2.19 USD. Still, not bad!

I’ve found 16 ounce containers of peanut butter for around $2 USD but they contain palm oil, or hydrogenated oil, or other additives that are not needed or desired.

To get natural peanut butter, free of additives, you’re probably looking at $6 to $10 (or more!) for a 16 ounce jar…

So yeah, if I can get a container of peanuts for around $2 then I’m getting a jar of all-natural (no additives) peanut butter for around $2, and that’s a good deal.

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Crumpets – First Attempt

Crumpets - First Attempt

I just returned from Scotland where I remembered my love of crumpets. Crumpets are much better than “English” muffins here in the states, but difficult to find in the shops. Trader Joe’s sells them, but most places do not.

Crumpets - First Attempt

I decided to use the Warburtons recipe which seemed a little weird compared to some of the others I’ve read. It also seems like there are a ton of different versions of crumpet recipes so I will need to explore others.

Crumpets - First Attempt

The final results were not amazing though… I think I had the heat too high, and I used olive oil instead of butter so the household vegan could try them as well.

Crumpets - First Attempt

Oh, I used these 3.5″ Wrenbury Crumpet Rings, which seemed to work quite well. Someone suggested not using rings at all, though I don’t know how that would work. If greased properly the rings slide right off the crumpet, which is what you want. I may need to find other uses for the rings in the kitchen.

So how do they taste? Well, I had one immediately and just had it plain (while I was making the second batch) and the consistency seemed right, though without a topping (butter or jam) the flavor was lacking. I made one a bit later by putting it in the toaster and then covering it with some Irish butter and hot damn it was good! I really need to perfect the holes in the future though to improve things.


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I Made Peanut Butter

Home made peanut butter in a food processor

We normally buy peanut butter because I use it for making granola bars, smoothies, and baked goods. I rarely just spread peanut butter on something and eat it. As I’ve been trying to be more and more aware of the foods we eat and what’s in them (and where they come from) I noticed the ingredients listed sugar and palm oil.

I know palm oil is a controversial ingredient so I did some searching and found this page on SKIPPY Natural Creamy Peanut Butter Spread. They claim it’s “the good palm oil” and okay, but why? And also, there’s added sugar. I’m sure there are reasons for this but I don’t think they are needed.

Home made peanut butter in a food processor

So I looked up “how to make peanut butter” and damn, it’s pretty simple. Peanuts and a food processor. You can add in some honey, oil, salt, or whatever and just blitz it. The instructions I found said it takes a bit of time to come together and look smooth and creamy, and it did. I also did end up adding just a bit of honey and some oil, thinking that would help mix it all up.

Home made peanut butter in a food processor

The process was simple though, and I started with a 16 ounce jar of dry roasted peanuts and ended with roughly 16 ounces of peanut butter. (Maths!) The cost of a jar of peanuts was pretty similar to the cost of a jar of peanut butter, so there’s not exactly a huge cost saving. It’s more about being able to make your own, knowing what goes into it, and buying one less thing. (Sort of, I still bought peanuts. I just need to find a source of free peanuts now!) Actually if I can buy bulk peanuts for cheaper I could potentially save a little bit of money. (But not time. That’s the tradeoff, right? Give Me Convenience or Give Me Death as the old saying goes.)

Home made peanut butter in a food processor

The one downside to this is that you are using a food processor to make peanut butter. First you need a food processor, and second you need to clean peanut butter out of the food processor. Peanut butter is sticky and messy and difficult to clean. So there is that, again, the time element.

Home made peanut butter in a container

As I mentioned, I rarely just spread peanut butter on something, which is good, because I plan to keep this in the refrigerator. It should be fine in the cabinet but should last longer refrigerated. (Honestly this is the part I researched the least so if you have insights please share them.)

This method should work for any nut butter, so cashews or almonds might be worth trying in the future. I really just need to work out a scheme to get free nuts now and I’ll be all set!

Home made peanut butter in a container

Feel free to check out my Granola Bars v2 recipe. The page it is on has no ads, no tracking, no pop-ups, and none of the annoying shit most recipe sites tend to have.

Note: The second time I made this my daughter helped out, and she pointed out we should let the food processor run even longer, and we did, and the peanut butter was much smoother! Lesson learned.

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Pizza Advice

A friend asked me for some pizza advice, so I figured I would write up a whole post that everyone could read. Here it is! Warning: At the time of writing this I am ill, and my brain is a bit fuzzy, so if something doesn’t make sense please ask me about it. Second Warning: This is my own personal experience, others may have other experiences and disagree with what I say, but hey, that’s the Internet for you. Leave a comment if you’d like.

I started making my own pizza dough almost 20 years ago. The first 18 years of doing so were sort of crap. I mean, my pizzas were usually much better than a store-bought frozen pizzas but not as good as a nice pie from a decent restaurant. This year I have definitely made pizzas at home that are better than some pizza places I’ve gone to or got delivery from.

Here’s an old post about the dough recipe I used to use… I no longer do it that way, and this post will outline what I do now, along with some other handy tips. Two main things changed this year, a pizza steel and the way I make dough.

Back in Summer 2023 I noticed that one of the pizza places I loved was using “00 Caputo Pizza Flour” so I ordered some to use that for dough. It seemed better than All Purpose flour, but it was also expensive. The (slightly) higher quality did not justify the (much) higher price. So in December 2023 I got a book titled The Elements of Pizza which really did a great job of explaining everything about how to make pizza dough. I was also convinced by a friend to get a pizza steel. I thought about getting one before but kept thinking it wasn’t the right solution… I was very wrong.

Pizza Steel
The pizza steel was a game changer. My first issue with it was that you’re supposed to preheat it in the oven for 45 to 60 minutes. I figured that if I wanted pizza I wanted it done in an hour or so, and waiting nearly an hour to just preheat the oven seemed silly and wasteful.

I’m telling you now… if you want a good pizza crust in a standard home oven, get a pizza steel. I got a THERMICHEF Baking Steel (Factory 2nd). I got the 1/4″ 16″x16″ but if I did it again I would get a 20″x14″ because the 16″ just barely fits in the oven and slightly raises up on the back end of the oven rack. A 20″ wide would also allow for easier baking of two pizzas at a time. For my household specifically everyone gets their own dough and dresses their own pizza. They tend to be about 9″ to 10″ in diameter. If they are 9″ I can (just barely) fit two diagonally on the 14″x14″ which is handy… Otherwise if they are larger we just do one at a time since they bake in about 5 minutes. (A 20″ would allow for two 10″ pies side by side!) Whatever size you get, go for the 1/4″ thick piece.

I should mention at this point that I have a few friends that use outdoor pizza ovens, many of which burn wood, or use propane or whatever. For me, I do not want this. I don’t want to be running outdoors and back indoors to make pizzas… I don’t want to do it in the winter, and I don’t want to do it in the summer. Too cold or too hot. Not for me or the way our house and yard are setup.

The Books
The first book I got was The Elements of Pizza and reading it changed my approach to making pizza. It covers the tools you’ll need, and recipes, and history, and all sorts of other things. If I could recommend only one book, this would be it. There is one other book, The Pizza Bible. I don’t care for this one as much as the other book, but I think that’s mainly a stylistic thing. (I should do a full review at some point, but not in this post.)

Besides the books I joined a few pizza forums online, mostly Facebook groups, which can be filled with lots of useless posts but there are definitely gems and some useful comments. You can probably completely skip online forums and just use the book(s) but the online stuff does show the experience of normal people trying the same stuff you are trying, along with weird, stupid, and crazy stuff… some of which works!

There is also one app I will recommend, PizzApp+ from NFP Software (iOS, Android), which is a dough calculator. It’s handy if you want to adjust a recipe from the book to different sizes. I typically make 4 doughballs at a time, but you can scale a recipe up or down and it will calculate the ingredient amounts for you. I find it helpful.

If you hate apps there is an online Dough Calculator (which I have not used.) There’s also recipes at pizzamaking.com though again, I have not used them. They might be a good starting point if you’ve never made your own dough. Making pizza is very much about experimentation and trying things out to see what works… it’s like science!

Kitchen Scale
Speaking of ingredients, get a good kitchen scale. If you have one, it might suck. I got this Dual Platform Kitchen Scale because you need to weigh all the ingredients. No more teaspoons, tablespoons, and cups. Weigh stuff. It makes a huge difference. (You’ll also need to weigh your doughballs!) The scale I got can do 0.01 grams so it’s pretty precise for things like yeast, which sometimes call for very small amounts. Also, if you don’t have a kitchen thermometer, get one… you’ll need to measure the temperature of the water and sometimes the dough.

Container / Containers
Some of the recipes I read say “put each doughball on a dinner plate, wrap in plastic, and place in the refrigerator.” I don’t know about you, but I do not have room in the fridge for dinner plates. There are also large doughball containers but again, no room in my fridge. I ended up getting these Stackable Silicone Dough Proofing Containers. I like that they are silicone, they stack for storage, and they are just large enough for a single doughball. I hate the lids, they are almost useless. They just sort of rest on top of the containers. I typically hold the lid in place by wrapping plastic wrap around the whole thing. (And I reuse the plastic wrap each time.) You’ll need the containers because you should cold ferment the dough in the fridge for two to three days. I thought this was nutty when I read it, but it’s worth it.

See, in the old days I would bulk ferment the dough in a single ball in the oven with the proofing setting on for 60 to 90 minutes. I’d do 60 minutes because I hated waiting. My dough now takes days. So yeah, you need to plan ahead. But not days ahead, hopefully, because you can always toss a doughball in the freezer, take it out in the morning and have pizza for dinner. If you want pizza right now just go to Sendik’s or Metcalfe’s and grab a doughball in the refrigerated section. Give it an hour at room temperature then use it. You can also buy dough from Ian’s Pizza and other places. It’s probably really good dough, and if you bake it on a steel it will be better than a frozen pizza any day!

The Peel
A pizza peel is a giant spatula you’ll use to put the pizza on the steel and take it off. At first I used a flat cookie sheet but eventually I just lasercut a piece of 1/4″ Baltic Birch Plywood, sanded it down, and oiled it. There are also metal peels, some have holes, etc. I just made one, but again, you can use a cookie sheet if you have to.

Launching is the process of getting the unbaked pizza from the peel to the steel. If you don’t get it right you are fucked. So I just use parchment paper. Yeah, I cheat. I don’t care. Push out your dough and dress your pizza on parchment paper, slide the paper and pie onto the steel with your peel, and five minutes later pull it out. For a while I was pulling out the parchment paper after a few minutes, but I found it better to just leave it in there. If the pizza is in for five minutes don’t even bother pulling out the paper, as you need to open the oven to do so, and the heat will escape. Do I get a nice bottom? Yes. I also found it’s better to preheat the steel for closer to 60 minutes instead of 45. It does seem to make a noticable difference.

(I’m adding this note on parchment paper. Get a name brand, not the cheapest/generic brand. The better quality handles the high heat while the cheap stuff burns quite a bit.)

I should mention again, these are all just my experiences and others will have different experiences, and I welcome your input!

I won’t get too into ingredients, but remember when I mentioned “00” flour? If you like Napoletana style pizza it’s the right flour to use. But as I mentioned, it’s expensive, and from what I’ve read if you are not using a 900 degree oven it’s not worth it. I am using a 550 degree oven and I used to use All Purpose Flour but I mostly use Bread Flour now and I’ve been very pleased with the results. I get King Arthur Unbleached Bread Flour because it’s cheap, easy to find, and turns out pretty darn good!

Sauce… yeah. sometimes. I don’t really have a solid recommendation for sauce. The best advice I read was “do not overdo the sauce” so if you’re gonna do sauce keep it thin. Add seasoning on top of the sauce if you want. Oregano, black pepper, whatever. It’s up to you. The last jar I bought was from Trader Joe’s and it was fine. Sometimes you want a saucy pie. If we’ve got tomatoes in the house we’ll just do a bunch of thin slices in place of sauce. With an amazing crust you’d be surprised how much you don’t miss sauce when you throw some great toppings on a pie.

Cheese, yes! I am Wisconsinite, after all. That said, I tend to just buy a block of whatever mozzarella. No bags, always get a block and shred it or slice it. That’s just me though. Some people buy the expensive stuff, or other kinds of cheese, but I’m good with classic mozzarella. I’m not too fancy. As for all the other stuff we tend to do (turkey) pepperoni, black olives, mushrooms, etc. Dana can’t have onions and Madeline is vegan (the dough is vegan, btw) so again, everyone dresses their own pizza. Madeline uses a vegan cheese and tons of veggies on hers. Vegans, right!?

Okay, so that’s all I can think of right now. These are the things I learned this year… and I am still learning! I’ve done one pan pizza, or Detroit style, or Sicilian, or Grandma Pie, or whatever you call the one in the photo above. I’ll be making more of those in the future. They are a bit more work but damn, they are good!

So I didn’t really share a recipe, because it’s sort of difficult to do so. My most recent one makes 4 doughballs, each 250 grams. It has a 60% hydration and 3% salt, so that works out to 613g flour, 368g water at 90 degrees F, 18g of fine sea salt, and 1.3g of active dry yeast. I bulk ferment for about 3 or 4 hours (depending on how late I start and when I go to bed) and then form the individual balls and cold ferment in the fridge for 2 to 3 days. (You can do more, but after 4 it may affect the flavor a bit.)

So yeah, it’s hard to just write out the recipe without going into great details about how to do it all, and I’m getting tired because I am still sick and this post is way too long already! Again, I highly recommend The Elements of Pizza but you can probably find a ton of videos online by pizza people showing how to make things and sharing recipes. I’d say start there.

I really hope this post is useful to someone besides me… I like making pizza, but I’m also cheap, and there are some things to cut corners and costs on, but some things you really do need to knead. Ha, a joke! Good Luck, everyone!


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Pizza Napoletana

I’m here to (once again) share the progress of my pizza journey. Back in 2020 I shared the dough recipe I had been using for at least 10 years, and it’s okay but not amazing. There’s probably a number of things wrong with the recipe but it was still always better than frozen pizza.

Back in December of 2023 I got a book recommended by a friend, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home and I then got a pizza steel, and you can read about that in this pizza steel post.

For my birthday this year Dana asked me where I wanted to go so I did some searching and discovered we have a Pizzeria Napoletana certified restaurant right here in MilwaukeeSan Giorgio. So we went there! (All the photos in this post are from San Giorgio… these were not made by me!)

Was it good? Yes, it was damn good. There are only five certified Pizzeria Napoletana places in Wisconsin as of this writing. Two in Madison and two in Sheboygan(?). Oddly enough, I think I’ve been to one of the Sheboygan ones years ago. Anyway, San Giorgio in Milwaukee is not to be missed if you’re a fan of Napoletana style pies.

And hey, there are many different styles and it may not be what you like, but that soft pillowy crust is what I find really amazing, and it’s what I chase after in my pizza making. I am not at all interested in going the Ooni route with an outdoor woodburning oven, but between the book mentioned above and a pizza steel I think I can make some pretty decent pies. So far, so good!


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