It is finally spring and time for pizza! At the beginning of a pizza party is the dough mixing time. I have one baking book with a whole chapter devoted to The Good Dough. What it should feel like, smell like, how wet or loose you dough should be. After lots of pizza prep days, I make dough entirely by feel. I know it needs to be a little stiff and dry to come off the peel and into the oven successfully.
I buy bread flour in twenty five pound bags from Sam's Club, the higher protein content is a must. Yeast and a little sugar, a good blop of olive oil and salt. Some sourdough adds a nice flavor and softer texture. Sometimes I add some rye flour for flavor. Nice warm water and lots of kneading.
I have been asked for a recipe, and I have written down approximate measurements, but it is really more of a feel. How much of each ingredient I add depends on the weather and how the flour and dough feels. It also depends on my mood, sometimes you just want to do something different!
You do yeast breads so very well. You know I love to mess in the kitchen, but not so much with yeast. Mrs. Rhodes frozen rolls are my friend. Sad.
ReplyDeleteUncle Ken told us a story about great-grandma Sara Eberhart who could bake pie crust, rolls and bread, that would melt in your mouth, all from scratch. She too would go by feel and never used a measuring spoon. Pretty impressive, if you ask me, both of you. I love your guys' pizza, it's the best. Wish we could party with you!
ReplyDeleteI wish we were there too. Happy Birthday, Kyle!
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