There are two dishes that Stephen’s mother makes that he absolutely loves. One of them is Homemade Pizza. He’s wanted me to make it pretty much since we moved in together, but yeast is one of those ingredients I’ve always been scared to work with.
We invited some friends over, although I warned them that we may end up ordering out. One friend is on a gluten-free diet, which threw a little bit of a kink in the plans. Since each recipe makes two pizzas, I decided to make four pizzas, two batches, one with regular flour, one with gluten-free.
The first batch seemed to go all right – the dough turned out okay and rose well. The second batch, the gluten-free one, not so much. It was really sticky, so I kept adding more flour, until it seemed to have the same consistency as the first one. It’s a good thing I did the other one first, so I had an idea about how it was supposed to be.
With the regular dough, I made a pepperoni pizza and a ground beef and mushroom pizza. With the gluten free dough, I made a Caprese pizza (tomatoes, mozzerella, and basil) and a Greek pizza (kalamata olives, sundried tomatoes, and feta cheese).
All the pizzas came out very good, I’m happy to say!
The next night, since we had so many toppings leftover, I ended up making two more pizzas for Stephen and me, each half and half, the same toppings as the previous night. I felt much more comfortable making the pizzas – I don’t know why I’ve always been scared to work with yeast! At this point, bring on the bread! 🙂
I’m intentionally challenging myself in the kitchen, working with new ingredients, attempting more challenging dishes, and doing it all while grocery shopping in a foreign language. Read more about my Personal Kitchen Challenge here.