Yesterday, my Aunt Susan came over for lunch. We had a great time, and she was very patient while I fought with my pizza. I found a great recipe for pizza dough in a Bon Appetite magazine article on pizza awhile back, which you can find here. I’ve used this recipe many times before, always with great success.
You can make the dough by hand, use the dough attachment on a food processor or stand-up mixer, or you can do it the way I do, throw it all into the bread-makers and hit the dough button. I know that this isn’t as old-fashioned as it could be, but it makes great dough and bread, and the mess is minimal.
It was pretty warm out, so I decided to save myself from a hot kitchen and bake the way women did before a/c, cook it outside! I love grilled pizza, and this is not the first time that I have done it. The cheese absorbs the smoke nicely, and you get the added bonus of not making the a/c work overtime to keep the house cool.
Unfortunately, my grill had other plans. After cooking for 20 minutes, I went outside to check on it, and discovered that the fire had gone down a bit. This meant that my pizza was rapidly growing, because yeast loves warm places, but not cooking. So, finally, I gave up and put it in the oven. It turned out a bit thicker crust than I had intended, but it still was quite tasty!
I’m always amazed at all that a woman must have had to do to make bread each day before conventional ovens. Maintaining an even temperature is not easy, and it is a lot of work to do that while kneading multiple loaves at once. It really does make me appreciate the fact that when one of my experiments goes wrong, it is relatively painless for me to fix.