Wednesday, February 24, 2010
Tuesday, February 23, 2010
We started out making the pizza dough. There were 4 different types of flour (bread flour, Companion Bakery's "secret" flour, all-purpose flour and 00 flour), which we all used to make about 6 doughs (which each make 2 pizzas). Jessica and I had bread flour, which was pretty easy to work with (although I will say that she was much better at handling the dough than I was). We made a "mashed potatoes and gravy" style pit in the middle of our flour and dumped in the yeast/water/sugar combo. Add a dash of evoo and start to blend it all together, starting from the inside and working your way out.
Jessica got to run the tomatoes through a food mill to get them nice and smooth. And we had a world-class stir-master there to make sure that the sauce was properly stirred for the hour that it cooked. Hi Gerry!!
Once all our ingredients were prepared, it was time to start forming our pizza dough. Each dough ball was cut in half and ready to be stretched into the round flat pizza shape. We did this with our hands, not much tossing or flipping involved. Jessica was way better than I was. My pathetic attempt produced a pizza dough that had a couple holes in it and was a funky-looking shape (whatever, it still tasted good!), but Jessica's turned out lovely.