Log in

No account? Create an account

Previous Entry | Next Entry


My First Pizza

I made my first pizza today! It was fairly straightforward; the only unexpectedly awkward part was trying to evenly distribute tomato paste over the slippery surface of olive-oiled dough. Also, the suggestion to use corn meal to keep the wheat dough from sticking to the baking tray means it is suitable for people with neither wheat nor corn allergies in its current form. Toppings were tomato paste with basil and oregano, fresh mozzarella, a Welsh cheddar from last week’s Real Food Festival, grilled artichokes, and fresh wild garlic leaves donated by my considerate next-door neighbor*.

* Source of last week’s wild garlic flowers which we deep-fried with tempura batter.



May. 11th, 2011 09:41 pm (UTC)
It was tasty! The dough recipe made twice as much as I needed, so I have another of them cooling down for another day to look forward to.
May. 13th, 2011 08:49 am (UTC)
I tend to make a double batch of dough and freeze half; I find the frozen dough makes even better pizza, as long as it's properly defrosted.
May. 13th, 2011 10:13 am (UTC)
Thank you for the advice! It's a useful quantity to make, following the directions, since the double batch uses exactly one of the yeast sachets.
May. 13th, 2011 10:25 am (UTC)
Out of interest, which recipe are you using? I find a 3:2 mix of plain flour to strong bread flour gives me good results.
May. 13th, 2011 10:31 am (UTC)
For my first attempt, I used the Joy of Cooking recipe. 3.5 cups of all-purpose flour, 2 tablespoons of olive oil, and yeast in a cup-and-a-half of warm water. I think that may have been all the ingredients.

But I have all sorts of other flours in the house I could make use of.
May. 13th, 2011 10:33 am (UTC)
Interesting - I'll have to try it with just plain flour to see what the difference is.
May. 13th, 2011 10:39 am (UTC)
I'll often go with Joy of Cooking recipes as a starting place for the mainstream version of a new-to-me recipe as I can count on them to work. Once I know what I'm doing, then it's easier to branch out and try other variations!