\u00a0 I love spending my days that way!<\/p>\nThis 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.\u00a0 Yikes! Recipe development = me in the kitchen making stuff and cooking all day long. \u00a0 I love spending my days that way!<\/p>\n
You guys, listen, Pizza Thursday was the worst pizza we have ever had.\u00a0 I wanted to cry.\u00a0 Oh man.\u00a0 It was edible but that’s about it.\u00a0 Well it looked pretty too I guess.<\/p>\n
But looks can be deceiving and it’s the what’s on the inside that counts.<\/p>\n The problem started with the dough.\u00a0 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?<\/p>\n Well I found out the problem and it’s the yeast!\u00a0 I bought this yeast because it was on clearance at Kroger so I thought what the heck.<\/p>\n 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.\u00a0 It felt really “loose” is the best way to describe it.\u00a0 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.<\/p>\n When I tried to roll it out it stuck to the rolling pin way too easily.\u00a0 Plus it stretched a little too easily.\u00a0 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.<\/p>\n Then it would break! And there were holes everywhere that I was constantly trying to patch up.<\/p>\n There was no way this would make it to the pizza stone so we had to go old school and use a baking sheet.<\/p>\n I pulled it out when it should have been done only to find that it was still not cooked.<\/p>\n ACK!<\/p>\n![\"\"](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/05\/OHC-05-20-10_pizza.jpg\" "\\"Pizza")
<\/a><\/p>\n\n
<\/p>\n