Red Red Wine

This week was birthday week here at the HQ for Mr. Scott.  For the next couple of weeks (until my birthday) I am referring to him as “my old man” because both of us are in a new age bracket this year.

Exciting (please note the sarcasm.).

With birthday week comes a special pizza! I decided to play around with the crust a little bit and see what would happen if I mixed in some butter, garlic, and red wine.

I did orginally think that the wine would turn the pizza more of a pinkish color but maybe that’s because I didn’t use a bunch of it, only a little splash.  I added the wine in place of adding in water when I added more flour to the bloomed yeast.  I also used melted butter and about 3 cloves of chopped garlic that got added in place of the olive oil.

Earlier in the week (For Zombie Appreciation Day) we had pasta with a homemade meat sauce.  I had leftovers of the sauce that I purposely saved for pizza.

Since the sauce was a bit heavier and had a ton of flavor I kept things simple with the toppings.

  • Basic dough recipe (with the modifications mentioned above)
  • Homemade meat sauce
  • Shredded mozzarella cheese
  • Chopped broccoli
  • Banana peppers

The crust was alright.  Alright in the sense that it tasted like a regular crust.  No wine notes and I could not pick up the garlic and butter.  That’s best left brushed on before baking and not actually incorporated into the crust.

That’s how cooking is, it’s all about experiments and finding out what works and what doesn’t.

How did this week treat you?


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