Saturday, June 13, 2009

There's a reason why chefs toss pizza dough...

Mmmm...the finished pizza.

For the past week, I've been dreaming and craving for cheese. Mac n' cheese, grilled cheese sandwich, and even a slab of cheese would make me happy. I decided today to make pizza to satisfy my cheese craving.

Drool once.

Drool again.

JSB and I made pizza dough from scratch and it turned out better than we expected. I decided to play safe and stretch the dough on a surface instead of tossing it.

My huge air pockets on the crust.

JSB preferred the more dangerous route of tossing the pizza. She did a pretty good job and it showed on the pizza.

JSB's perfect pizza crust -- the magic of tossing the pizza crust.
(JSB's picture)

As you can see, my dough crust shows all the air pockets from the yeast, but JSB's was dense, smooth, and perfect. Another lesson I learned was that a pizza stone or pizza baking pan is necessary. The pizza crust turned out wonderful, but the center of the pizza was soggy. Lessons for next time.

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