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cooking

Pi Day Follow-up pizza

It’s 3.14 – Happy Pi Day everyone!

In the spirit of science, and because I’m stuck at home, I did another iteration of my pizza recipe. The crust turned out exactly how I love it – golden and crispy. It’s kind of like like Detroit-style pizza but with less cheese.

Now I’m pizza’d out for a while. What have you been cooking lately? Leave me a comment and give me some ideas on what I should try next.

Categories
cooking

Pizza, a story in pictures

Simple Pizza Dough – Two Servings

  • Start by rubbing the pans with olive oil so you’ve got a place to put the dough when you’re done kneading it.
  • In a large bowl, measure out 1 cup of warm or room temperature water.
  • Add a large pinch of salt and mix until dissolved
  • Add in live yeast ~12oz
  • Slowly add in flour. The amount varies, but you’ll use 2-3 cups. Don’t measure it out in advance, just keep the container and a 1-cup scoop handy. Add in about a quarter cup at a time, making sure to get the liquid evenly distributed before adding more. You’re done when the dough is firm but sticky.
  • Divide the dough in half and knead to make the dough stiffen up. I don’t really know yet what the right amount of kneading is.
  • Roll each half of the dough into a ball, set it on your prepared pans, and cover. Let the dough rise for at least an hour.
  • When the dough is ready, preheat the oven to 450 F.
  • Rub some olive oil on your hands.
  • Flatten out your ball of dough, starting at the center and working outward – pushing the bubbles into the outer crust.
  • Rub the outer crust with olive oil and sprinkle with garlic powder or maybe sesame seeds.
  • Top the middle of the pizza with whatever you want.
  • Bake for ~25min, rotating the pizzas somewhere in there.

Categories
cooking

Tagliolini with Basil Kale Pesto

My first solo attempt at pasta went very well. For years I never even considered making fresh pasta because I assumed it was too much work. Not so! It’s really easy and totally worth it!