It'sPizzaPizza!
Mr. Hawthorne wanted pizza the other night
and as you know,
Mr. Hawthorne gets what he wants.
Our pizzas are usually collaborations.
He wanted a thin and crispy crust,
so I made the crust
and he did the toppings.
That way he gets to take
all the credit for his pizza.
He's such a credit whore.
I poured my yeast packet into 1/2 cup of warm water ...
... rinsed out the yeast packet
with a little more warm water
to get it all out ...
After about 5-10 minutes,
the mixture becomes bubbly.
It has "proofed."
That means the yeast is active.
If your mixture doesn't get poufy,
throw it out.
The yeast is bad.
Please don't be intimidated by bread dough.
Just jump in and do it.
If the dough is too sticky,
sprinkle in more flour.
If it's too stiff,
add a little oil.
It's a balance and it's not difficult.
I always let my dough rest about 5-10 minutes
before continuing,
or in this case,
turning it over to Mr. Hawthorne.
... and slowly started pressing out his dough.
When I do this,
I press it out a bit,
let it rest,
then press again, pushing from the center to the outside,
rest, and push.
... and baking until nicely browned.
Mr. Hawthorne prepared the rest
of the pizza while I did nothing.
... sauteed them.
Salt after you saute
not before or during.
Salting brings out the moisture in the shrooms
and they'll steam instead of saute.
Set aside.
Mr. Hawthorne always likes to put a
layer of cheese on the bottom first.
And Mr. H. is semi-ho'ing his pizza.
He poured a can of tomato sauce over top.
Onion rings on.
Black olives.
Some Brie and goat cheese.
Oh ... that little baggie
is full of oregano.
Really.
It's oregano.
2 comments:
If you ate all the pizza and a half gallon of Cherry Garcia, it wasn't oregano...
Uh oh ...
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