Quality Control. As If We Need An Excuse. #fritz

 

 

 

 

 

 

 

 

 

 

It's cold and rainy today, and this time of year, as the nights grow longer and the day grows shorter, nothing beats a bit of heat in the place and maybe the smell of something wonderful coming from the kitchen. 

(As if we need an excuse. -- ed.)

Here at #superdough we like to do a bit of quality control. Basically, we bring a doughball home and do pizza, bread, buns, whatever. I have been thinking to fold one in half and pinch the edges, bake or deep-try that, the dough would make a good panzerotti.

Other uses include cinnamon bread, twisty bread, garlic bread, any kind of quick bread from frozen dough. The boss does submarine rolls, although she says hamburger rolls are hard. I really haven't tried that.

This 12" pizza uses ten ounces or half of a twenty-ounce doughball.

The tomato sauce is $0.99, no-name sauce, we are trying Bellitalia Pizzeria Smoked Bacon, in addition to the usual sliced pepperoni, shredded mozzarella, finely-chopped onion, green pepper, and whatever else we can find to throw on there. We got that on special at Food Basics for $3.49. With the cheese and pepperoni both running at $4.99 for 150-grams or so, the goal is to get four good pizzas for maybe a little over twenty bucks.

The actual doughballs are worth maybe $2.50 if anyone were to inquire. Half of that is $1.25, although at some point estimating two slices off of a $0.26 onion enters the area of rapidly diminishing returns and who cares anyways? We are not accountants, although some things are good to know.

Spread the sauce out to the edge. That is 10-oz. #superdough

 

I didn’t like the look of the mushrooms today. We will try again tomorrow. Also, olives—some people don’t like them, but they do add some additional nuances to the dish.

I really haven’t done the arugula and goat’s cheese, dill pickle and bologna sort of thing, but one wonders sometimes. Even I can admit that.

We do put a bit of parsley on there, mostly for the photos, and of course black pepper, one of the most important spices in the world. Salt to taste, crack the tab on the cold beer, which we get for a little over two bucks and you really got something.

The pan is first sprayed with a good non-stick cooking spray. The dough is thawed, floured, rolled and ultimately achieves its thin, plastic form in the following way: I pick it up and hang it vertically, letting the force of gravity pull it down, making it thinner.

I rotate that round and round and let it just pull on itself...sure beats tossing it at the ceiling, which is fairly low in this place.

This one was actually larger than the 12” pan it went into. 

As you can see, the recipe rises well, and very quickly in an oven preheated to 500 F. I pulled it out after nine and a half minutes and had it on the coffee table in ten and a half—

A moment or two to post that to social media, and then it's time to indulge one's pizza fantasy.

Oh.

There’s leftovers and everything.

 

#fritz