Perry Mason, Recipe Detective

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[Perry Mason, Recipe Detective @AverageIowaGuy]

@Nogra3012 Sometimes German phrases say one thing in German, but look like they are saying something else in English.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@greg16676935420 Larry, Moe, Curley and Shemp.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@SantaDecides

[Perry Mason, Recipe Detective @AverageIowaGuy]

@F0ODHub OJ

[Perry Mason, Recipe Detective @AverageIowaGuy]

@oelma__ Cinnamon Rolls.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@Dominos_UK Very Stinky Undercarriage.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@_FoodieX I only eat raw fish. So no. Everything else on the plate looks top tier, except they probably fried the fries in the same oil so they stink like fish. Peas I guess.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@_we_love_food Mix without the goldfish and mini crackers. My depression era Grandma used to make it. Absolute bonkers good.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@SantaDecides Iowa Taco Pizza is much more useful.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@SantaDecides Ehh. Maybe one slice every now and again. It is refreshing. A combination with more use is Ham and Pickles. I can eat 2 slices of that.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@eatinerni B/C

[Perry Mason, Recipe Detective @AverageIowaGuy]

@_we_love_food The #5 Vito is tough to beat but I like both.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@food_eft What is the name of the game?

[Perry Mason, Recipe Detective @AverageIowaGuy]

@pandemona I was in the same guild on Mal’Ganis that Mia Rose was. Don’t google her. She played a Warlock and was insufferable. Plus she couldn’t play for shit.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@_we_love_food In my opinion only, the fried egg would be flipped to cook the yolk a little. Over Easy should looke like the one just next to it on the left. The over easy looks more like a fried egg.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@DouginME Well, you are right. I use grams for baking because getting into the weeds with 1/32 ounce etc. makes it more complicated.

[Perry Mason, Recipe Detective @AverageIowaGuy]

I scaled down the 80’s public school pizza for home use.

1980's Public School Pizza
Source: USDA Food and Nutrition Services - Program Aid Number 1731
"Quantity Recipes for School Food Services" - published 1988

Dough for One Half Sheet (12.25" X 17.25") Pan

AP Flour 100% 284 grams
Water 63% 179 grams
Yeast 1.7% 5 grams
Oil 4.5% 13 grams
Salt 0.4% 1 grams
Sugar 1.7% 5 grams

Dough for Two Half Sheet (12.25" X 17.25") Pans

AP Flour 100% 568 grams
Water 63% 358 grams
Yeast 1.7% 10 grams
Oil 4.5% 26 grams
Salt 0.4% 2 grams
Sugar 1.7% 10 grams

Dough ball weight - 492 grams

1. Dissolve yeast in water and let stand 5 minutes.
2. In a mixing bowl place the flour and form a well in the center.
3. Add water/yeast mixture, oil, salt and sugar and combine using the dough hook on low.
4. Knead for 15 minutes using the dough hook on medium speed.
5. Separate into two dough balls weighing ~492 grams each. Let rest 20 minutes.
6. Lightly oil 2 half sheet (12.25" X 17.25") pans.
7. Sprinkle each oiled pan with cornmeal.
8. Place a dough ball in the center of each half sheet. Roll out to 1/8th inch thick throughout, keeping the edges a little thicker than the center.
9. Top as desired (see below).
10. In a conventional oven, bake pizza at 475 degrees until crust is lightly browned - 15-18 minutes. If using a convection oven, bake at 450 degrees for about 15 minutes until crust is lightly browned.
11. Cut into 4X6 inch pieces by cutting down the center of the sheet pan lengthwise once (creates 6 inch long pieces). Then cut the short way every 4 inches (creates 4 inch wide pieces).

Sauce for 2 half sheet (12.25" X 17.25") Pizzas

Dehydrated onions 20 grams
Garlic powder 4 grams
Black pepper 2 grams
Tomato paste 288 grams
Water 602 grams
Basil 2 grams
Oregano 2 grams
Thyme 2 grams

1. Combine all ingredients and simmer for 15 minutes.

** The USDA recipe doesn't call for any salt or sugar. Depending on your taste buds and the brand of paste you are using you might want to add some. I used Contadina and it benefited from 2 t salt and 1.5T sugar. But that isn't the OG recipe.

How to top one half sheet (12.25" X 17.25") Cheese Pizza

1. Over the bare dough, sprinkle 170 grams of mozarella cheese.
2. Spread 2 cups of sauce over the cheese.
3. Sprinkle 400 grams of cheese over sauce.
4. Bake as directed.

How to top one half sheet (12.25" X 17.25") hamburger pizza

Ground beef 360 grams
Dehydrated onion 10 grams
Garlic powder 2 grams

1. Brown the ground beef with the onion and garlic powder.
2. Mix the ground beef with 2 cups of sauce.
3. Over the bare dough, sprinkle 170 grams of mozarella cheese.
4. Spread ground meat/sauce mixture over the cheese.
5. Sprinkle 400 grams of cheese over meat/sauce.
6. Bake as directed.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@mambatuley @_we_love_food Yep.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@iowahawkblog https://t.co/rOWAcO9ais

[Perry Mason, Recipe Detective @AverageIowaGuy]

I scaled down the 80’s public school pizza for home use.

1980's Public School Pizza
Source: USDA Food and Nutrition Services - Program Aid Number 1731
"Quantity Recipes for School Food Services" - published 1988

Dough for One Half Sheet (12.25" X 17.25") Pan

AP Flour 100% 284 grams
Water 63% 179 grams
Yeast 1.7% 5 grams
Oil 4.5% 13 grams
Salt 0.4% 1 grams
Sugar 1.7% 5 grams

Dough for Two Half Sheet (12.25" X 17.25") Pans

AP Flour 100% 568 grams
Water 63% 358 grams
Yeast 1.7% 10 grams
Oil 4.5% 26 grams
Salt 0.4% 2 grams
Sugar 1.7% 10 grams

Dough ball weight - 492 grams

1. Dissolve yeast in water and let stand 5 minutes.
2. In a mixing bowl place the flour and form a well in the center.
3. Add water/yeast mixture, oil, salt and sugar and combine using the dough hook on low.
4. Knead for 15 minutes using the dough hook on medium speed.
5. Separate into two dough balls weighing ~492 grams each. Let rest 20 minutes.
6. Lightly oil 2 half sheet (12.25" X 17.25") pans.
7. Sprinkle each oiled pan with cornmeal.
8. Place a dough ball in the center of each half sheet. Roll out to 1/8th inch thick throughout, keeping the edges a little thicker than the center.
9. Top as desired (see below).
10. In a conventional oven, bake pizza at 475 degrees until crust is lightly browned - 15-18 minutes. If using a convection oven, bake at 450 degrees for about 15 minutes until crust is lightly browned.
11. Cut into 4X6 inch pieces by cutting down the center of the sheet pan lengthwise once (creates 6 inch long pieces). Then cut the short way every 4 inches (creates 4 inch wide pieces).

Sauce for 2 half sheet (12.25" X 17.25") Pizzas

Dehydrated onions 20 grams
Garlic powder 4 grams
Black pepper 2 grams
Tomato paste 288 grams
Water 602 grams
Basil 2 grams
Oregano 2 grams
Thyme 2 grams

1. Combine all ingredients and simmer for 15 minutes.

** The USDA recipe doesn't call for any salt or sugar. Depending on your taste buds and the brand of paste you are using you might want to add some. I used Contadina and it benefited from 2 t salt and 1.5T sugar. But that isn't the OG recipe.

How to top one half sheet (12.25" X 17.25") Cheese Pizza

1. Over the bare dough, sprinkle 170 grams of mozarella cheese.
2. Spread 2 cups of sauce over the cheese.
3. Sprinkle 400 grams of cheese over sauce.
4. Bake as directed.

How to top one half sheet (12.25" X 17.25") hamburger pizza

Ground beef 360 grams
Dehydrated onion 10 grams
Garlic powder 2 grams

1. Brown the ground beef with the onion and garlic powder.
2. Mix the ground beef with 2 cups of sauce.
3. Over the bare dough, sprinkle 170 grams of mozarella cheese.
4. Spread ground meat/sauce mixture over the cheese.
5. Sprinkle 400 grams of cheese over meat/sauce.
6. Bake as directed.

[Perry Mason, Recipe Detective @AverageIowaGuy]

@iowahawkblog Most definitely. Happy Joes Pizza and Ice Cream Parlor. Casey’s has a decent one but half the time they don’t put on the chips. Godfathers has a good one.