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omorkaThe new bread machine works! I tried it out tonight, but I didn't want to make a full loaf of bread (I'd never eat it all, and the Spouse is under the weather enough that he's not eating much at all). So instead I made pizza dough.
I thought I had a pizza pan, but I can't find it, and I remember it being fairly badly scratched, so perhaps I got rid of it somewhere along the way. So I made vaguely oblong pizzas on cookie sheets; one of them came out almost rectangular.
Oh, did I ever mention that my parents' traditional Sunday night dinner is a homemade pizza? They traditionally make it with a very specific set of ingredients, and I deliberately didn't use any of them.
Didn't matter. Apparently it's the crust that does it, and mine was, while not identical to theirs (I used olive oil, and I don't think they did), close enough in taste and texture to bring back slightly unpleasant memories. (Having said that, the pizza itself was decent.)
So, before I do that again:
1) Bake the damn thing longer than 12 minutes. Yes, that bakes it through and melts the cheese, but it still leaves the squishy part in the middle.
2) Roll out the dough a lot thinner next time and brush it all over with olive oil.
3) Add salt before the cheese next time.
4) Buy a better pizza pan. Preferably one with sides, so you can do deep dish.
5) Use at least some whole wheat flour in the dough if you're not also doing a foccacia bread.
6) In fact, buy a pizza stone and a peel while you're at it.
7) And for the gods' sakes buy a damn pizza cutter.
I thought I had a pizza pan, but I can't find it, and I remember it being fairly badly scratched, so perhaps I got rid of it somewhere along the way. So I made vaguely oblong pizzas on cookie sheets; one of them came out almost rectangular.
Oh, did I ever mention that my parents' traditional Sunday night dinner is a homemade pizza? They traditionally make it with a very specific set of ingredients, and I deliberately didn't use any of them.
Didn't matter. Apparently it's the crust that does it, and mine was, while not identical to theirs (I used olive oil, and I don't think they did), close enough in taste and texture to bring back slightly unpleasant memories. (Having said that, the pizza itself was decent.)
So, before I do that again:
1) Bake the damn thing longer than 12 minutes. Yes, that bakes it through and melts the cheese, but it still leaves the squishy part in the middle.
2) Roll out the dough a lot thinner next time and brush it all over with olive oil.
3) Add salt before the cheese next time.
4) Buy a better pizza pan. Preferably one with sides, so you can do deep dish.
5) Use at least some whole wheat flour in the dough if you're not also doing a foccacia bread.
6) In fact, buy a pizza stone and a peel while you're at it.
7) And for the gods' sakes buy a damn pizza cutter.
