Sunday the 13th
Dammit. Today I was hoping to be able to fill you in on my 00 flour findings. Sadly things didn't go accordingly to plan. Last night I made Pizza dough using my favourite dough recipe for "New York Style" pizza: 1 pound flour, teaspoon dried yeast, half teaspoon of salt, half a pint of warm water and a table spoon of olive oil. It makes a tasty and manageable dough.As usual I put the oven on for a few minutes to make it warm, then turned the oven off and left the dough in it to rise for an hour or so. Forty five minutes later I turned my attention to the topping, which would be a jar of passatta (reduced by half with added garlic and salt), buffalo mozerella, and roasted cherry tomatoes. Sadly, when I went to pre-heat the oven for the tomatoes, I forgot my pizza dough was in there. In its place was a half baked loaf of bread. Dammit.
I faired a bit better with the pasta, but the problem is I struggle with my little work surface getting it thin enough. Time to bite the bullet and get a pasta machine to roll it out good and proper.
This post would be longer and more interesting and better written, but the person next to me is eating an apple, so I must leave now.
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