I’m back on the breadwagon!! Well, technically, it wasn’t bread this time around—which sort of made for a smooth transition back into the project. With the 90 degree weather behind us, I was more than willing to fire up the oven for a night of delicious pizza. Reinhart’s dough recipe is a little bit more time consuming than the recipe I’d been using in the past. It is a quick dough to make (flour, water, yeast, salt, oil, mix, done), but it had to sit in the refrigerator overnight. I divided the dough into 6 pieces and kept them in oiled tupperware containers, which was easy enough. You can also freeze the dough for later use, but I wasn’t sure how much we would need (I am a repeat offender when it comes to underestimating how much food will be enough), so I kept it all in the fridge.
Again, this pizza continued to require a lot of planning. I had to shape the dough into small discs 2 hours before assembling my pies.
After the 2 hours were up, it was time to shape the dough. I always start out pretty well when it comes to making pizzas, probably because my patience level is at its highest point. I tried tossing the dough into the air like the hardcore pizza guys do, but it didn’t really work out—probably because the dough ball was rather small to begin with. So, I mostly just stretched it out until it looked close to circular. I then added sauce (jarred—I’m not making dough AND sauce!), a packaged “six-cheese Italian blend,” some freshly-grated mozzarella, and a little bit of parmesan.
Eight to ten minutes in the oven and they came out like this:
I baked them on the back of a sheet pan instead of a pizza stone, because I still do not have a peel with which to slide the pizza on and off. Even on the baking sheet, I got a pretty nice crust.
And Michael made a pie too. This one has artichokes on it.
So, the first recipe after my hiatus came out rather well. And as I finish this post, I have another dough bubbling away in the kitchen. I’m totally on a role with this whole ‘not working’ thing!