Peter Reinhart's Napoletana Pizza Dough Recipe
Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
kronologi teknikal dan kehidupan nyata + maya
Khamis, 18 Ogos 2011
Algo Hex Iptables. wicked :D
Filtering Gmail/Facebook/Twitter with IPtables
In most cases port base filtering is an all or none approach. For example if you want to block a user from accessing a certain website, blocking that user’s access to port 80/443 outbound will stop them from accessing all websites not just that one. If you would like to get more granular then you would need some sort of web content filtering systems.
Good news is, if you are still using iptables you are now able to filter traffic destined to sites such as Facebook, Twitter, Gmail etc. You can accomplish this by using iptables to block a given hex string that will appear in the initial packet handshake. I first saw this technique being discussed in a full-disclouser posting and I figured it was worth trying out.
The tools of choice here is Ngrep (Network Grep) and IPTables .
Step one: Capture the X.509 certificate
You will be doing this by using ngrep:
[infolookup@Test ~]# ngrep -d eth2 -q -x ‘Twitter’
interface: eth2 (10.100.0.0/255.255.255.128)
match: Twitter
You will then notice the following output in your terminal:
T 199.59.148.11:443 -> 10.100.0.119:38414 [A]
Step two: Creating your IPtable rule
You will be building your rule based on the hex string obtained above.
Prior to applying the rule I able to run the following command:
[infolookup@Test]$ curl –connect-timeout 60 https://www.twitter.com/
301 Moved Permanently Moved Permanently
The document has moved here.
IPtable rules to use:
http://pastebin.com/1HQD017A
sudo iptables -I INPUT -m string –algo bm –hex-string ‘|303031163014060355040a140d547769747465722c20496e632e311c301a060355040b141354776974|’ -j DROP
sudo iptables -I INPUT -m string –algo bm –hex-string ‘|303031163014060355040a140d547769747465722c20496e632e311c301a060355040b141354776974|’ -j LOG
The first rule will drop the connection to twitter and the second rule will log the entry. If you take a look at your /var/log/message you will see the following entry over and over:Apr 7 00:05:11 Test kernel: [870656.036848] IN=eth2 OUT= MAC=00:50:56:b2:53:90:00:23:5e:a4:f2:bf:08:00 SRC=199.59.148.11 DST=10.100.0.119 LEN=1420 TOS=0×00 PREC=0×00 TTL=44 ID=58494 DF PROTO=TCP SPT=443 DPT=49542 WINDOW=23 RES=0×00 ACK URGP=0
Apr 7 00:05:19 Test kernel: [870664.675930] IN=eth2 OUT= MAC=00:50:56:b2:53:90:00:23:5e:a4:f2:bf:08:00 SRC=199.59.148.11 DST=10.100.0.119 LEN=1420 TOS=0×00 PREC=0×00 TTL=44 ID=58496 DF PROTO=TCP SPT=443 DPT=49542 WINDOW=23 RES=0×00 ACK URGP=0
If you try to access www.twitter.com you will get to the site, but when you try login the session will set there and just timeout.
[infolookup@Test]$ curl –connect-timeout 60 https://www.twitter.com/
curl: (35) SSL connect error
Note:
I was unable to use the following IPtable rule on a Ubuntu based system but it worked fine on my Fedora 14 test box. Also another thing to look out for is if you use too short of a hex string will will get an error the one I used was about 85 characters give or take.
Have fun filtering and post your comments about how you are currently using IPtables.
Selasa, 2 Ogos 2011
senangnyer hidup bila ada website cam ni
dulu terkial2 nak write .htacess bila dah dapat CIDR satu2 negara yang aku nak block dari dapat xs website aku ( China dan Russia) hehe. tapi skang dah senang bila ada http://www.countryipblocks.net . tima kasih sape yg buat website ni . anda memang best
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