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Day 154 of 365 (Year Three)
One of Savanah's (and mine) favorite foods is pizza. About every other week we pick a night and after Karate we swing by the Pizza Palace (our favorite pizza place) and pick up a half pep half beef pizza and a chicken salad sub (for Kathy). When I was working we used to do this once a week, but with things being what they are we had to cut back a bit, much to Savanah's displeasure. Hopefully we'll be back to our regular schedule here in the next few weeks.
It was pizza night & he begged to do the cheese. He has a thing for shredded cheese. Can't pass a bag without taking out a handful. There are times that I wish we used our video camera. He was doing the swirling cheese dropping motion that all good chefs have mastered. But his swirling motions were contained within an inch. We're lucky that there were two of us helping. If not, we would have had a Lite Sauce with Cheese on an 1/64th Pizza.
I think everyone that was there now wants a pizza oven.
Pics from the awesome pizza night at Miles B's house, prior to Edge of the Web 2008.
Quick pizza sauce, grana Padano cheese, fresh mozzarella, Vermont Smoke & Cure pepperoni, candied jalapeños.
Tried some shortening in the crust to see if that would tenderize it a bit. Not really. Still chewy. Going to try backing down on the amount of semolina flour in the dough. This one was a touch thicker than No. 3, and it has some pizza bubbles, more than I'd gotten before. I kind of like them, but docking the dough is also an option to consider.
Also weighed the sauce for the first time in this series. Need to keep track to maintain consistency. This is the second time I weighed the cheese. I may bump up the amount of cheese. Though I do think as-is, it's got a decent enough amount.
I've been reading Ken Forkish's "Flour, Water, Salt, Yeast" lately, though, and in it he talks about pushing bread-baking variables to the extremes and past them — to see how far you can take things before they break. Once you understand that, you can back down and adjust your techniques as needed. But it's important to know how far you can take things so that you have the knowledge to tweak variables as needed. With that in mind, I may push some limits on cheese and sauce amounts, just to see how much of each make for a great-tasting pie.
Girl Slice has a tendency to get grumpy when she hasn't been fed — like a Tamagotchi. I always make one plain pizza for her first, to keep "Tamagrouchy" at bay, and then get on to the business of experiementing with toppings that might not go over as well.
My shipment of King Arthur Sir Lancelot flour came in today, so I made pizza dough tonight. I'm probably the worst at using the scientific method to find out what's wrong with my pizza. I don't really "control" for anything, changing the dough recipe, flour, kneading technique, and/or cooking method (any or all of those) from one pizza night to the next. Here, I'm using the Jeff Varasano dough recipe with KASL flour. I'll probably do the skillet-broiler method for cooking.
* Not pictured.
I needed a pizza peal do I made one. Not quite as elegant as I'd envisioned, but it's gonna work. #pizzanight🍕 via Instagram ift.tt/1NVc7e0
The crust really did not brown on this one. At all. Thinks it's a combination of A) not much time for fermentation and B) didn't have stone hot enough.