If I were as serious about pizza as I believed then I needed to make the extra effort in using a quality dough that meets all the qualifications I expect. It rises pretty well, and bakes nicely, but it’s lacks depth in flavor. It’s what I would call Shopping Mall pizza dough. It’s BASIC! It’s processed fast and with as little cost as possible. Most of the local pizzerias make dough as a means to an end. They always looked a bit taken aback when I’d ask, and weren’t usually prepared to sell it that way, but it would always work out in my favor and I could buy a few rounds of doughs for a buck or two. I started buying fresh dough from local pizzerias. Then I learned a shortcut thanks to something I watched on TV. Who knows if I would still want it so far into the future. When I was younger, preparing a recipe a day or two before I get to eat it seemed like a gamble to me. I’m not sure why I was avoiding what I would later realize is a pretty easy overnight process, but I still didn’t want to deal with tending to a recipe more than a few hours. The toughness of the dough after thaw can lead to over stretching and rolling as well. The freezing process tends to kill the rise and it really affects the flavor. Better, but not quite good enough either. They didn’t have the crisp exterior and the soft inside. They were always too dry, too processed tasting. They never quite met my mother’s match though. Eventually, I moved up to the fancier versions and dressing them up even further with dried herbs or peppers. I spent years working with the classic Jiffy box blend. When I first started making pizza, like so many, I purchased instant mixes from the grocery. The real art from pizza comes from it’s canvas and that’s what I want to focus on here. We all have our favorites and it’s really up to you. There are so many options from simple to complex when it comes to pizza toppings so let loose and dream big. It can be served hot, reheated, and served again. That’s where pizza performs mightily with its spongy bread crust and all the powerful flavors piled on top of it. The items that have the strength to balance out the drinks being shared. It’s the more substantial items that offer the challenges now. By now, we have a couple of stand-bys with assorted nut mixes, sandwiches, certain cheeses and meats, and Rice Krispies treats (always a winner!). We always want to go above and beyond with what we prepare but sometimes our ideas are limited by a short serve life. Nowadays, specifically for cocktail and dinner parties.Īs anyone knows when planning a party, you want easy food that is simple to serve, easy to prepare and clean up, and most of all, keep without spoiling too quickly. Now that I’m an adult, I end up making homemade pizza quite a few times a year. I certainly understand now why it ended up being such a rare occasion for her. Plus, with 3 sons and our father, you had to make quite a few pizzas to meet our hungry demands. Looking back, I’m not sure she was doing anything difficult, but she preferred to make the dough from scratch, and that would end up being a two-day process for someone that worked every day and cooked for her family every night. This caused my brothers and I to plead for it all the time using birthdays and accomplishments as a justification in hopes of convincing her. It was one of the first things I learned to make from my mother, who would only make it every once in a great while. Making pizza is one of the great joys of cooking for me.
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