Whew! I've just barely made the cut off for this month's Daring Bakers challenge, Bake Your Pizzas Like A Real Pizzaiolo using a pizza dough recipe from “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Steve actually got me this book for Christmas this year, and I pour over the recipes trying to decide what I can make, and quite honestly, what I have time to make. The recipes definitely take a lot of pre-planning - it's not the book I'd turn to when in need of something quick 'n' easy, but this is a great place to turn to for technique and the background to bread making.
One piece of this month's challenge was to toss the pizza dough like a pro...or something like that. I definitely tossed the dough, but I can't say it landed where it should have! And, overall, if there's one recipe that Peter Reinhart gives in this book that anyone can handle, the pizza dough recipe is as accessible as it can get. I cheated and cut out one of the additional rises and I can't say we noticed the difference.
Steve and I make pizza almost once a week...we rotate from "Pizza Monday" all the way through "Pizza Thursday" depending on what the week brings for us, and our staple is our whole wheat pizza that we love so much, piled on with toppings including chicken sausage, roasted garlic, mozzarella, and extra veggies for Steve. I dare you to break away from ordering out and have a pizza night at your house, whole wheat or white, whatever you have a taste for. Not only is it easy to make, it's also much easier on your wallet...no delivery charges :)
4 comments:
I had the same problems when I tossed my dough. :) Your pizza looks wonderful!
Great toss pic! I probably would do this again, I really enjoyed this challenge!
Mama Mia what a Pizza! I've got to say, Noli's on Kedzie & Lawrence is so yummy that until we move (or they close down) it's going to be a long time before we attempt to make our own dough. But...perhaps if we had the right teacher?
Nice toss ... very well done!
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