Research Never Stops

It’s the Sabbath, but a man still has to eat, so I am going to make another pizza. I think the combination of part-skim mozzarella with a little provolone may be a smart idea. And I’m going to try it with supermarket cheese. In the past, I’ve gotten good results with Sargento shredded cheese, so I picked up some Sargento mozzarella and some sliced Land O’ Lakes provolone.

I had a problem with my pizza yesterday. I now hand-toss my crusts, even though I’m terrible at it. They tend to be thinner than rolled crusts. The one I made yesterday wasn’t thick enough to resist being pressed into the screen, so it stuck in places, and I had to rip it a little to move it to the stone. I lost a fair amount of the pie, but it was still excellent. In fact, the areas where the peel shoved cheese under the pie during the tearing were especially good.

I’m not completely sure the thinness of the crust was the problem; I inadvertently used a clean screen, and they tend to stick. The best ones have grease baked onto them.

Mike is having some kind of hideous food orgy today. I blocked out the memory of most of the things he told me he was fixing. I remember this phrase: “my theme is bacon.”

He said he’d send photos.