Saturday, May 18 2013 11:59 PM EDT2013-05-19 03:59:26 GMT
A man was shot in the leg Saturday night inside of BREC's Hooper Road Park, according to the East Baton Rouge Parish Sheriff's Office. The injury is not considered life-threatening. The victim told investigatorsMore >>
A man was shot in the leg Saturday night inside of BREC's Hooper Road Park, according to the East Baton Rouge Parish Sheriff's Office. The injury is not considered life-threatening. More >>
Friday, May 17 2013 7:41 PM EDT2013-05-17 23:41:51 GMT
The director of the East Baton Rouge Companion Animal Alliance admits her city-parish shelter messed up big time Friday."We take full responsibility," Beth Brewster, CAA director "CAA takes full responsibilityMore >>
The director of the East Baton Rouge Companion Animal Alliance admits her city-parish shelter messed up big time Friday.More >>
Friday, May 17 2013 11:37 AM EDT2013-05-17 15:37:38 GMT
MANOR, TX (KEYE/CBS) – A weapons company began this week rolling out a groundbreaking "smart" rifle that can target and track a moving object from long distance. Trackingpoint began shipping the guns toMore >>
The rifle is precision guided with "lock and launch" technology similar to a fighter jet.More >>
Saturday, May 18 2013 9:39 PM EDT2013-05-19 01:39:50 GMT
A 12-year-old boy accidentally shot his 8-year-old brother in the shoulder Saturday afternoon, according to the East Baton Rouge Parish Sheriff's Office. The injury is not life-threatening. The accidentMore >>
A 12-year-old boy accidentally shot his 8-year-old brother in the shoulder Saturday afternoon.More >>
At the corner of Plank Rd. and Scenic Highway sits a Chevron gas station. It's off I-110 near Memorial Stadium. Around 10 p.m.Sunday, a family stopped here to get gas. "Upon our arrival, we located threeMore >>
A man said he, his wife and his daughter were all punched because they were in the "wrong neighborhood" when they stopped to get gas at night. More >>
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.
Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.