Do I Still Got It?

This will surprise you. I decided to make a pizza for lunch.

I was annoyed that the last two were imperfect. I’m supposed to be telling other people how to do this, so I need to stay on top of my game. I might have told someone to toss a pizza crust with no fat in it, and when it looked funny, my grand reputation would have suffered.

I stuck some olive oil in the dough this time. I’m also going to try my trick of mixing part-skim and whole-milk cheeses, with the whole-milk cheese on the top to reduce burning. Wonder if that will work.

I wish I had Mike’s confidence with tossed crusts. He knows no fear. He throws them around like they stole something. But he had to eat maybe a ton of pizza to develop that skill.

He makes a really neat crust. I can’t remember whether I Youtubed it. His crust has a big roll around the outside, and the inside is a film. When it cooks, the inside part is very, very thin, but you get a big balloony handle to hold it with. I love that. Wimps who refuse to eat crust wouldn’t like it, but I do.

I also consulted my book for the sauce recipe. I’ve tried so many, they run together in my head.

I’ll let you know if it’s any good. I have done well with Sargento cheese in the past, but it was combined with toppings, and toppings make bad cheese seem better.

Catastrophe

I am starting to think this flour is just too low in gluten to form into a decent pizza. I bought all-purpose Martha White, figuring it would be good for biscuits. Ordinarily, all-purpose flour for biscuits makes a fine pizza, but this stuff may be too extreme. I can’t figure it out. The crust started holing on me at 10″.

I give up. I added a tablespoon of gluten to the next batch.

I made a few rolls with the failed dough. Very nice.