Daring Bakers: Pizza
Here are my four little pre-pizzas, ready to go into the fridge, rise, and become grown up pizzas by way of hand tossing. How exciting!!!
The next day....
Oh, wait. They feel quite stringy. Oh, dear, this tossing thing is not working out, despite watching three "Sexy Pizza Toss" u-tube clips.
So... one of the pizzas became a pizza roll, OK? All those holes didn't matter once it was rolled up into a long tube filled with cheese and sauce. The other three pizzas were treated with tender loving car, and yielded stunningly crunchy, crusty results.
I bought ingredients for two kinds of pizzas:
1. traditional (OK, when I say traditional I mean dandelion pizza sauce, organic mozzarella, and marinated artichoke salad)
2. Brussels Sprouts with Gruyere cheese. I sauteed the sprouts with some garlic, shallots, and onion, then tossed them on some pizza with a mixture of gruyere and cheddar cheeses.
I recommend, at the recommendation of my dad who is always on the hunt for efficiency and cool gadgets, using kitchen shears to cut your pizza. Here's why:
1. Shears can cut on any surface.
2. Shears can cut around big chunks of topping.
3. Shears come apart and go into the dishywasher. :)
Don't the sprouts look good? Lurking in the background you will see the aforementioned pizza roll, which looks a bit unwieldy but tasted fabulously doughy and cheesy.
Finally, thanks to Diana Ecker for taking lovely photographs. You can see more of her work here.