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Joe Flacco

DeVito52 said:
Okay, so let’s talk some recipe particulars:

  • YEAST. I use active-dry yeast. It’s important to get the water temperature right so your yeast will bloom, but not too hot it kills it. I like using an instant read thermometer to ensure it’s just right.
  • You don’t have to use a stand mixer. I included directions for by-hand as well. When you’re kneading the dough (with or without a mixer) it’s done when it’s a bit sticky but not enough to totally coat your hands. 3 cups of all purpose flour is perfect and what I always use.
  • If your house is super cold it might take longer to rise, just for planning sake.
  • If you’re making this gluten-free, know that the dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.
  • On baking: if you want that crunchy bottom crust it is SUPER IMPORTANT that your oven be HOT HOT HOT (450-500°F) and that you preheat your pan. Put the pan in the oven to preheat while the oven heats. Make your pizza on a parchment paper then carefully transfer it to the hot pan (on the parchment). It’ll sear the bottom to give it a browned and crunchier feel than if you just put the dough on the pan and bake it.
This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust can be made thick or thin or personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with whatever you like for the best dinner (or even dessert).

Prep Time 10 minutes

Cook Time 10 minutes

Servings 8 servings

Calories 211 kcal

Author Dorothy Kern

Instructions
  1. Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.

  2. Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.

  3. By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.

  4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.

  5. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.

  6. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.

  7. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired (use this pizza sauce). Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful - pan is HOT). Cook until the cheese is melted and crust is slightly browned.
Recipe Notes
Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.

Gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won't rise and will have a slightly different texture.

Thick crust pizza: this pizza dough recipe makes one 12" puffy chewy crust.

Thin crust: Cut the dough into two pieces and make two 12" thin crusts.

Cut the dough into 4-6 pieces for PERSONALpizzas!

Breadsticks? NO PROBLEM. Flatten the dough then slice into sticks.

Nutrition Facts

The ULTIMATE Pizza Dough Recipe

Amount Per Serving (1 /8th)

Calories 211 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Sodium 285mg 12%

Total Carbohydrates 35g 12%

Dietary Fiber 2g 8%

Sugars 2g

Protein 5g 10%
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Did you steal this from Flacco's phone because it's a truly elite pizza recipe
 
I like Napoli style Pizza, so I use King Arthur Bread Flour.
10.5 oz King Arthur Bread flour 6.5 oz water (Flour and water is weighed out on kitchen scale) 1tsp active dry yeast 1 1/2 tsp salt 1 1/2 tsp sugar 1 tbsp olive oil
let yeast, warm water, and sugar rise for ten minutes in mixer, than add salt and olive oil, than flour all at once. Turn on kitchenaid mixer three minutes on first speed than six minutes on second speed. Form dough ball than coat with a couple drops of olive oil, same with bowl to keep dough from sticking.
Refrigerate at least two days covered in bowl, but best results so far with six day rise.
500 degree oven with Pizza stone.
This is Flaccos fav pizza style, and he never uses a rolling pin. Its Big Mudder hand tossed.
 
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Also, the number one reason for Hvac call for service is a faulty ten dollar capacitor. Always keep one around for spare, save a couple hundred bucks.
For gas furnace, a part that lasts five years or less is the ignitor, another cheap part that has two wires clipped to it and one screw holding it in place.
Both jobs take less than ten minutes and easy do it yourselfers.
YouTube it.
Flacco told me.
 
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another blocked video. I wanted to post this here in case some haven't viewed and because I am pretty critical of Flacco at times. It can't be seen on YouTube. as long as this link works, it should be available to view here.
 
Edgar said:
another blocked video. I wanted to post this here in case some haven't viewed and because I am pretty critical of Flacco at times. It can't be seen on YouTube. as long as this link works, it should be available to view here.
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It’s a shame when you are paying for the all22 yet still have the videos blocked. Damn copyright laws
 
RavensMania said:
It’s a shame when you are paying for the all22 yet still have the videos blocked. Damn copyright laws
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The more I think about it, I am going about this posting of videos in a really ham handed and willy nilly way. I don't know why I never even considered this stuff as copyright protected. I should have but for some reason, it never even occurred to me.
 
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hmmmm....!!!
 
This is why Joe was so good under Kubiak. I feel like Kubiak is the only OC that truly played to Joe's strengths.
 
RaineV1 said:
This is why Joe was so good under Kubiak. I feel like Kubiak is the only OC that truly played to Joe's strengths.
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He is indeed. He understood that if you get Flacco going on bootlegs he's almost impossible to completely stop. I feel like Marty and Greg have been adapting and we are now playing to the strengths of Joe. They've quietly been really good this year.

If we win this game vs. Pittsburgh, we might be the best team in the conference once we get back to full health. This head to toe might be the most talented squad Harbaugh has ever had. I honestly picked us to lose vs. Cinci because growing pains were inevitable with this team, especially on the offense, but Martindale is new too. Marty and Roman have finally seemed to figure out that the best way to get the best out of Joe is to get him going early, and teams are eventually going to have to game plan for him first rather than Collins(like they've appeared to have been doing). Combine that Brown inevitably going to RT and Hurst going back to LG and the running game will open up again.

This is not the same Flacco or same Ravens from 2015-2017. He keeps this shit up he's staying another year.
 
Lost_In_Translation said:
He is indeed. He understood that if you get Flacco going on bootlegs he's almost impossible to completely stop. I feel like Marty and Greg have been adapting and we are now playing to the strengths of Joe. They've quietly been really good this year.

If we win this game vs. Pittsburgh, we might be the best team in the conference once we get back to full health. This head to toe might be the most talented squad Harbaugh has ever had. I honestly picked us to lose vs. Cinci because growing pains were inevitable with this team, especially on the offense, but Martindale is new too. Marty and Roman have finally seemed to figure out that the best way to get the best out of Joe is to get him going early, and teams are eventually going to have to game plan for him first rather than Collins(like they've appeared to have been doing). Combine that Brown inevitably going to RT and Hurst going back to LG and the running game will open up again.

This is not the same Flacco or same Ravens from 2015-2017. He keeps this shit up he's staying another year.
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He's surely staying another year if he gets us to the playoffs. In fact that may be optimal from the Ravens point of view too. I truly believe if Lamar Jackson is given a couple of years to develop and learn behind Flacco he'll be off to the races in 2020. But, for that to happen Flacco needs to play really well this year.
 
Ellicottraven said:
He's surely staying another year if he gets us to the playoffs. In fact that may be optimal from the Ravens point of view too. I truly believe if Lamar Jackson is given a couple of years to develop and learn behind Flacco he'll be off to the races in 2020. But, for that to happen Flacco needs to play really well this year.
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FWIW, it took Aaron Rodgers three years to replace Farve as GB's starting QB. I know Farve is a three time MVP winner consectutively but he had a string of pretty bad seasons prior to Aarod's arrival and was pretty bad after he come to the scene. It took until the time he finally retired for the Packers to place Aaron Rodgers as their starting QB and he probably could have kept going if he wanted to. FWIW, Aaron was a really good prospect and till this day no one knows how he fell from No.1 to No.24 and Lamar isn't close to the prospect that Aaron was.

I think Joe can stay here for as long as he decides to. The Ravens gave up a 2nd round pick and got Lamar at pick 32 and if there was an opportunity for it, they probably could've waited until their 2nd round pick to take Lamar. It's not like they traded up and give up a future 1st in the process.
 
Lost_In_Translation said:
He is indeed. He understood that if you get Flacco going on bootlegs he's almost impossible to completely stop. I feel like Marty and Greg have been adapting and we are now playing to the strengths of Joe. They've quietly been really good this year.

If we win this game vs. Pittsburgh, we might be the best team in the conference once we get back to full health. This head to toe might be the most talented squad Harbaugh has ever had. I honestly picked us to lose vs. Cinci because growing pains were inevitable with this team, especially on the offense, but Martindale is new too. Marty and Roman have finally seemed to figure out that the best way to get the best out of Joe is to get him going early, and teams are eventually going to have to game plan for him first rather than Collins(like they've appeared to have been doing). Combine that Brown inevitably going to RT and Hurst going back to LG and the running game will open up again.

This is not the same Flacco or same Ravens from 2015-2017. He keeps this shit up he's staying another year.
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I've always been hyped for this year for a long time. I imagined that this would be the year that we would compete again. With that said, I have to see more before I buy into the idea that this is Harbaugh's best team. Offensively I would have to go for the 2012 team. As far as pass catchers go that was a great group of receivers to go along with an amazing return game spearheaded by a solid #3 WR in Jacoby Jones who was another deep threat. Ray Rice was also the best three down back in the league and was in my opinion the best scrimmage back in the league. It was a talented group just didn't have a good offensive philosophy behind it until the post-season.

I'm really excited, not only do I think we can win the division with this team, but legitemitely there's issues all around the AFC atm. Jacksonville doesn't have an offense and Bortles is their QB, New England is having issues with their defense and that's going to be a problem for them for the rest of the year, and Pittsburgh's defense is a big problem for them as well and they're not in the best situation depth wise.

I've always envision 2018 being the year that we make a comeback and with Joe playing the way he is now, I honestly think we have a legit shot at winning the AFC.
 
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