(no subject)

[madbaker]

I enjoy making pizza. I need to take some time to make 37 batches (in a row!) and learn how to properly stretch out a crust. Currently I cheat and use a rolling pin.
Last night's dinner - and today's breakfast, in approximate order from the base:
house-made sourdough crust
house-made tomato paste with herbs from the yard
house-cured duck proscuitto
mozzarella
arugula

If I had a microwave, I might try making mozzarella again for pizzas.

What I'm reading: Jeff Somers, Terminal State

Comments

YUM!

[dave-orphal.livejournal.com]

Sounds great!

BTW - what time are you coming over today?

Re: YUM!

[madbaker.livejournal.com]

I'm hoping to leave work by 3 PM. I'll call your cell when I'm heading out.

Re: YUM!

[dave-orphal.livejournal.com]

Don't feel like you have to rush -- I wont be able to leave Oakland until 3:30 and I still have to pack a bag, which wont take more than 10 minutes....

[helblonde.livejournal.com]

moriven used to be a pizza professional. I'm sure he'd be willing to share his experience in stretching crust. He can toss them, too, though he says that is mostly done for show. Perhaps you gents could book a baking day here some time soon.

[madbaker.livejournal.com]

I'd love to take you up on that!

[dame-cordelia.livejournal.com]

Thanks for giving me tastes of the ham, prosciutto, etc. Saturday. They were so good!

I haven't tried to make mozzarella in ages. How do you make it with a microwave? That technique's new to me.

[madbaker.livejournal.com]

There's a recipe in Ricki Carroll's Home Cheesemaking book for a shortcut mozzarella in a microwave. It's not as good as a traditional mozzarella, but it is a lot quicker and easier for a neophyte (like me).