I'm late on posting this months Bread Baking Babes story - the other babes all posted on Friday. This was a recipe that called for a weekend day to bake, and mine just seem to fly by, with nothing accomplished in the end. I insisted that this would be the weekend to bake, and today was appointed the day.
Today I made my first Potato Pizza, two of my loves together in my kitchen at last - homemade pizza and potatos!
This is another wet dough, a dough that while it is mixing you cannot imagine it could become anything other than a big gloopy mess. But it did, sort of.
You must have a mixer for this, mixing time total is almost 30 minutes.
When the dough was finished it fell in sheets back into the bowl. It was quite beautiful; shiny and smooth looking. Silky.
Mine proofed a little longer than the 4 hours instructed. I had such hopes, it had risen and was full of bubbles.
This was where our problems started - we just could not get the dough to spread in the pan. We'd push it out, it would snap back. We let it sit and try again, nothing changed. We finally resigned ourselves that we wouldn't get the dough to fit the pan, let it sit for its final rising (during which I ran into the kitchen and tried to smoosh it out a couple more times), topped it with the thinly sliced onions, potatos and finely chopped fresh rosemary, and tossed it in the oven for cooking.
After 40 minutes, it looked pretty good. I wouldn't have minded a bit more color on the potatos, but the crust was getting pretty brown, so I thought its time should be up.
Ha ha, guess what happened next? That damn pizza was stuck solid to the pan! No amount of prying with spatulas, knives or fingers could loosen more than the barest edges of the crust. After working on it for ages we finally admitted defeat. That dough was not coming off anytime soon. I don't know why, it's a well used and well-taken-care-of pan. We oiled the bejeesus out of it.
So we nibbled on the couple of little pieces we were able to liberate. It was ok, although a little more bland that I had imagined. I pulled off as many of the potato and onion slices as I could (like I'd waste them!), and the pan is currently sitting on the kitchen counter as we figure out how to get thecement dough off the pan. I'll be dammed if we don't get it off; I bought that pan with a gift card at Williams Sonoma.
Go visit this months hostess Tanna's post for recipe links should you want to try this yourself.
Sigh.
Today I made my first Potato Pizza, two of my loves together in my kitchen at last - homemade pizza and potatos!
This is another wet dough, a dough that while it is mixing you cannot imagine it could become anything other than a big gloopy mess. But it did, sort of.
You must have a mixer for this, mixing time total is almost 30 minutes.
When the dough was finished it fell in sheets back into the bowl. It was quite beautiful; shiny and smooth looking. Silky.
Mine proofed a little longer than the 4 hours instructed. I had such hopes, it had risen and was full of bubbles.
This was where our problems started - we just could not get the dough to spread in the pan. We'd push it out, it would snap back. We let it sit and try again, nothing changed. We finally resigned ourselves that we wouldn't get the dough to fit the pan, let it sit for its final rising (during which I ran into the kitchen and tried to smoosh it out a couple more times), topped it with the thinly sliced onions, potatos and finely chopped fresh rosemary, and tossed it in the oven for cooking.
After 40 minutes, it looked pretty good. I wouldn't have minded a bit more color on the potatos, but the crust was getting pretty brown, so I thought its time should be up.
Ha ha, guess what happened next? That damn pizza was stuck solid to the pan! No amount of prying with spatulas, knives or fingers could loosen more than the barest edges of the crust. After working on it for ages we finally admitted defeat. That dough was not coming off anytime soon. I don't know why, it's a well used and well-taken-care-of pan. We oiled the bejeesus out of it.
So we nibbled on the couple of little pieces we were able to liberate. It was ok, although a little more bland that I had imagined. I pulled off as many of the potato and onion slices as I could (like I'd waste them!), and the pan is currently sitting on the kitchen counter as we figure out how to get the
Go visit this months hostess Tanna's post for recipe links should you want to try this yourself.
Sigh.
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