Monday, February 6, 2012
Pizza dough: Take 1
Not wanting to waste any time with those New Year's goals, I jumped on the opportunity when chef-friend-Sherry asked me to come over and make pizza dough with her. Now, as a yeast-novice, I told her I wanted to observe her every move. However, like most of our cooking endeavors, we get to talking and before I know it, whatever "we" are making is done. Therefore I am considering this my "observation" round of dough making. I did take charge of the pizza building, however. We made the dough one night with the plans to use it the next day. So into the fridge it went until I needed it. The next day, realizing I'd been sent home with 3 mini dough balls and nothing but words of encouragement, I called back for more thorough instructions. I was told to let it sit out at room temperature for about an hour, then "punch" out the air before rolling it out. (Blood pressure rising..)
I got the idea to make "personal pan pizzas" so that there would be no disagreements between me and Chris as far as the ratio of sausage to mushrooms to sun dried tomatoes. Above is Chris' pizza masterpiece- topped with an abundance of every option I gave him: spinach marinated in olive oil and garlic, mushrooms, sausage, sun-dried tomatoes, Parmesan cheese and buffalo mozzarella cheese. Mine was similar, with more of an emphasis on the spinach and mushrooms. We were both very, very satisfied with our creations. This was evidenced by the fact that we communicated solely with happy noises throughout all of dinner- that sounded something like "oooohhh," "mmmmm," and "woooooww."
Attempt 2 will be taking place soon, with recipe to follow. But one recommendation from this experience: use 6 ounces of dough to make a personal pan pizza by pressing into a 9" round cake pan.