So I was just talking to David Van Buskirk about living and learning. For example, I pointed out that I had learned to poke holes in the pizza dough before putting it on the pizza stone, so that it doesn’t puff up like a sopaipilla. However, this time, today, I put that thoroughly poked dough in the oven on a pre-heated pizza stone (five minutes after sharing my wisdom with David) and it puffed up into a nearly 360 degree ball. The picture up top is after I ran to get my camera and the crust had significantly deflated. I laughed out loud. I have now learned that if you poke it on one side, but the other side is cooking on a very hot surface, it will puff up entirely. But it will de-puff and make a gorgeous crust. Whaddya know.
I am laughing. and I still count you as a credible source for all matters kitchen related.
katy,
do you cook your pizza dough before you put toppings on it?
mines never puffed up like that before. wondering what kind of recipe/how much yeast you use??
love ya. sooo excited about the opportunity for you to play at the slow/local food dinner. oh amazing!!!!
Sharon, I’ve tried making pizza dough about ten ways now- someday, I will make it as good as Salim at Italia Pizza. Maybe. This was a whole wheat, and I kind of threw it together the other day- it was enough for two, so this was the leftover dough in the fridge. I do bake the crust first, or it’s gooshy. Then I top it and bake it again.
Love you too- you gonna see Kenny this week? Over the Rhine will be at Blueberry Hill.
David, I knocked on your door ’cause it was so funny, but I think you were gone. Lesson: don’t listen to Katy’s wisdom. It only goes so far.