This month’s Daring Bakers challenge was to make pizza dough like a real Pizzaiolo. We were to actually spin and toss our pizza dough and snap an image of the action.
Well, all set and ready and hubby to take the action shots … but I could never get my dough airbound. Hubby felt sorry for me and thought it looked easy so he took a stab at it too. Half-an-hour later and cornmeal all over the counter and floor, no pictures and both of us still working the dough – no pics and no closer to finishing our pizza dough!
We finally shaped the dough and baked. When I make pizza, I usually make deep dish with another recipe that I must admit … I like a lot better than the one we used here.
Although I probably would not use this recipe again, I had a lot of fun with my husband and we both made a big mess of things and he had me laughing most of the way through as he got very serious and in to the dough tossing process. It was fun adding the toppings to our own and then comparing and competing for the better one.
RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.
