Here’s an experiment. Buy more flour. Forget my 2:1 unbleached to whole wheat ratio. Jim doesn’t come home from work until nearly 10:00.
So we ordered pickup at what some call the second best burger joint in the US. Tonight I took the covered bowl out of the refrigerator and am going to try to rise it again and make the rest of the toppings in a while. It didn’t smell like it fermented too much.
For about a year I’ve been making pizza dough with that ratio, as the whole wheat tends to make the dough more malleable and forgiving, and it’s also healthier!
For toppings I do not use any tomato sauce, but we like sauteed mushrooms, sauteed peppers, pepperoni and Cappiello mozz cheese that I freeze for 15 minutes before shredding. Top it with microplaned fresh Parm and bake for 10-12 minutes at 450 that there’s a great pizza.
I told you that a lot of leaves were taken off the trees behind us, courtesy of Ike, so now we have a downtown view again. Sounds like the grackles have taken up residence again. I’d rather have them a few feet up on the roof. Once you have one grackle you have 1,000 and they’re very noisy. You can’t walk below them because they’ll go potty on you. Nobody told me I’d have to deal with these critters in Texas!
Don’t worry. I’m an animal lover. One clang of pot lids or a water cannon shower should do it for the next six months. Good #s today, the kitty-lovers must be out! Dee
Cooking with Dee 