This week has just flown by! I’ve been so busy with errands and other such things that I haven’t really had time to sit at the computer to do blog work or work on recipe development. Yikes! Recipe development = me in the kitchen making stuff and cooking all day long. I love spending my days that way!
You guys, listen, Pizza Thursday was the worst pizza we have ever had. I wanted to cry. Oh man. It was edible but that’s about it. Well it looked pretty too I guess.
- Spelt Crust
- Pizza Sauce (Scott’s Side)
- Spinach and sundried tomato dip (My Side)
- Shredded moz and asiago
- Shredded Zucchini
- Shredded Carrot
- Banana Peppers
- Chopped Artichoke
- Canadian Bacon (Scott’s Side)
But looks can be deceiving and it’s the what’s on the inside that counts.
The problem started with the dough. If you remember last week I said my dough was acting funny and I wasn’t sure what the reason was, it was either too humid, or it was the buffalo sauce I had added to the dough?
Well I found out the problem and it’s the yeast! I bought this yeast because it was on clearance at Kroger so I thought what the heck.
Yes well now I know why it was on clearance.
My dough was again really sticky to the touch and it didn’t want to stay together. It felt really “loose” is the best way to describe it. When you’ve made tons of dough you get a feel for how it’s supposed to be and know immediately when something is off.
When I tried to roll it out it stuck to the rolling pin way too easily. Plus it stretched a little too easily. Like I could just hold onto a piece and pull it as far as I wanted it to go without it giving any kind of resistance.
Then it would break! And there were holes everywhere that I was constantly trying to patch up.
There was no way this would make it to the pizza stone so we had to go old school and use a baking sheet.
I pulled it out when it should have been done only to find that it was still not cooked.
I put it back in and after 45 minutes (!!) at 425 degrees, it was cooked enough that I could handle it. But it still never really cooked entirely and the middled pieces were totally inedible. Just dough that never set or cooked through. You win some and you lose some. Cooking is always an adventure and sometimes you fail. It happens to everybody.
Man what a bummer though! I won’t be using that yeast again, jeeze! Which is Red Star if you’re wondering. I’m sticking with Fleischman’s, they have not steered me wrong!
I consoled myself with some wine, Mocha Fudge SO Delicious Ice Cream, and Dancing with the Stars because now I’m addicted. Other than Deadliest Catch, that’s the only reality TV I watch. SO Delicious just might be my new favorite ice cream next to banana soft serve of course! The mocha fudge is amazing!