![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
After many, many years (and re/creating the Millenium Pizza), I have decided to try making pizza again. Found a recipe, cross-referenced it for the basics, checked videos online. Sauce from half-scratch (reducing a can of diced tomatoes from Italy, with no other ingredients). Bought a basic (and cheap) stone, even.
Two different tries failed as the yeast would not activate at all, though each method was different than the instructions. (No, mixing the yeast in the flour then mixing in water does not magically activate the yeast.) Third time (and last of the dry packets), I probably let it rise too long before mixing in with the flour. Kneading was done within a bowl, not on a large surface (I don't have much counter space, and it doens't really work on wax paper taped to my table). Results were a little dense and not entirely doughy, and probably left to rise a little too long in the fridge.
First half was made into a margherita pizza, with Italian buffalo mozzarella (same price as the Canadian brands, so why not) and fresh-y basil leaves. It was more than edible, but not exactly a success. Mostly because I couldn't use the stone: not having a peel, I devised a method of delivering the pizza to the stone by building it on the back of a large flat aluminium pan. Unfloured. Facepalming ensued, and I basically had to cook it on that pan. On top of the useless stone.
A couple of days later, I used the rest of the dough to try my version of combination I often order, with ground beef instead of pepperoni (I find that cured meat burns my throat; I would have to look for all-beef). This time, I bought a peel, and cornmeal, and things were much easier. A little tastier, too; crust was very solid, but only because dense, and not rock-hard once cooled. Just very chewy.
Yay for delicious experimentations to perfect, of course. Though not for a few weeks, as paying for my new, progressive-lens glasses will significantly reduce my food budget until the end of the month. Though at least I still look nice, but dang, the headaches and dizziness are still there a week later. Good thing I knew to expect that.
Two different tries failed as the yeast would not activate at all, though each method was different than the instructions. (No, mixing the yeast in the flour then mixing in water does not magically activate the yeast.) Third time (and last of the dry packets), I probably let it rise too long before mixing in with the flour. Kneading was done within a bowl, not on a large surface (I don't have much counter space, and it doens't really work on wax paper taped to my table). Results were a little dense and not entirely doughy, and probably left to rise a little too long in the fridge.
First half was made into a margherita pizza, with Italian buffalo mozzarella (same price as the Canadian brands, so why not) and fresh-y basil leaves. It was more than edible, but not exactly a success. Mostly because I couldn't use the stone: not having a peel, I devised a method of delivering the pizza to the stone by building it on the back of a large flat aluminium pan. Unfloured. Facepalming ensued, and I basically had to cook it on that pan. On top of the useless stone.
A couple of days later, I used the rest of the dough to try my version of combination I often order, with ground beef instead of pepperoni (I find that cured meat burns my throat; I would have to look for all-beef). This time, I bought a peel, and cornmeal, and things were much easier. A little tastier, too; crust was very solid, but only because dense, and not rock-hard once cooled. Just very chewy.
Yay for delicious experimentations to perfect, of course. Though not for a few weeks, as paying for my new, progressive-lens glasses will significantly reduce my food budget until the end of the month. Though at least I still look nice, but dang, the headaches and dizziness are still there a week later. Good thing I knew to expect that.
