Experiment

Tonight’s dinner was an experiment and when I told my family those words, it was followed by a great big “UGH!”.  I made a back-up dinner for just in case.  However, the back-up wasn’t needed!  I had one last batch of bread dough that was spiced with rosemary and thyme in the refrigerator, left over Tomato soup (see earlier post on Comfort Food), pepperoni, a small can of black olives and a blend of mozzarella and provolone cheese.  Sounds like a pizza to me!  I have never made my own pizza crust but I had an idea as to how it was done (my flirting with the cooks at Pizza Hut when I was a waitress there forever ago has finally paid off!).  So, I took my bread dough out of the fridge and floured my board and spread my dough out into a rectangular pizza like shape.  I lightly spread my tomato soup on the dough and began to sprinkle it with the blended cheeses.  I lovingly placed each pepperoni and black olive over the top and placed it on a hot cast iron slab at 450 degrees for 10 minutes.  I watched as it grew (forgot to poke holes in the crust) and melted and I smelled and smelled all of the delightful smells!  I pulled it out and sprinkled a little bit of red pepper flakes and garlic salt over the top.  Eager to please the “ughers” I cut an itty bitty corner off and took a bite.  Delightful, yeasty, crunchy, yumminess!  I even enjoyed tolerated the black olives and I’m a huge hater of those evil little things,  I only put them on there for the hubby.

Let me share with you my bread dough recipe.  For Christmas my mom got me the recipe book “Artisan Bread in Five Minutes a Day”  I always have dough in the refrigerator.

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

I encourage you to buy the book as it’s full of ideas!

In case you were wondering what the just in case dinner was, it was a frozen pizza.

Thanks for stopping by!

Dee

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