As much as I love Ken Forkish’s Flour Water Salt Yeast for making bread, I just never latched onto his pizza book in quite the same way. Maybe it was because I bought them so close together. Or maybe the detailed instructions felt like too much for a Friday night dinner (They really aren’t). It didn’t make sense, but either way, the book made its way to the basement shelves and stayed there.
This week, I’m giving it another shot with his 48-72 hour dough. So far, so good. The process is very similar so far to FWSY. The dough came together quickly without all the folding, just a countertop rise, shaping and into the fridge. Why did I think this was complicated?
I used to have this deal with myself: if I wanted something really indulgent, like french fries, cookies or ice cream, I could have it if I made it myself. Having kids torpedoed that rule, just no time to hand cut fries any time the craving strikes, but it has stuck around for pizza.
Ten years after moving here and we still haven’t found a local or convenient place that makes a reliable pie that we like. It’s cheaper, easier and tastier (sometimes healthier) to just make pizza at home.
I make a lot of pizza at home. I’ve gotten pretty good at it. Here are the most common things people ask about or should know if you want to make pizza at home.
You know if I’m leading with the junk drawer then it was a light day on the agenda in the Donohue household. With upcoming trips next week to both NYC (no kids!) and Chicago (with kids), we purposely decided to take it pretty easy. At least, I did. Michelle and I have very different views on taking it easy.
Basically, Michelle can’t do it. Unless she’s in Hawaii. Even then….. I, on the other hand, have no problem reading a book for 8 hours straight and ignoring the clutter for a time.
This is how we ended up purging all the junk drawers, cubbies, nooks, and closets that had sprung up around the house. C’mon admit, you too, have more than one!