Remember when I said I couldn’t wait to make pizza dough again? I take it back.
Yep, you heard me right.. I TAKE IT BACK!
It felt like fall in my ‘hood yesterday and that means that I felt like cooking. Somehow fall weather = the desire for nice cooking smells in my house. Random connection? Maybe, I don’t know.
Anyway, PB mentioned oh-so-casually that the pizza I made a few days ago simply didn’t taste right the next day when heated up. Of course, that is not. good. as there is nothing better than heating up a leftover piece of pizza the following day. That’s what all the hard work is for right?
Yesterday I decided to try the recipe again, this time making a classic cheese pizza: WF canned tomato sauce (no time for homemade tomato sauce during the week wa wa) and a bit of shredded mozzarella. I followed the directions to a T and even read all of the tips, but yet again the pizza is just not right. The pizza stone and high temp (450 degrees) helped with making the edges crispy, but the bottom of the main part was doughy still but not in a good way, and my dough never rose to twice its size. Any tips on this one?
Oh, and I burned my wrist taking the stone out of the oven. It would have been totally worth it, IF the pizza had been delicious. It was just… blah. And of course I couldn’t just tell you about the burn, have to show you too (and yes, I just took the pic with my iPhone at my desk at work).
Anyone else totally mess up a recipe before?