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Jun. 19th, 2011 05:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
athenaltenaThe other day when I was out getting groceries I was frustrated that I couldn't find any yeast since one place that has it was closed and it was out of stock at the other places I usually go, so I went into a little Italian grocery shop I'd never been in to see if they had it. I wandered around confused for a few minutes until I asked one of the guys working there where it was, and he pointed me to a packet of it. Turns out the reason I couldn't find it was because it was all in Italian, which I can't read.
It was a good thing I asked too since he said there were two types on the shelf, one was for pizza dough and breads and the other was for sweet things and tasted like vanilla, and as he put it "I've never met anyone who likes vanilla pizza." I considered countering that I'm sure someone would (Hell, I've seen pizzas with potato chips on them) but I kept my mouth shut. I also made sure that the instructions for it were the standard ones for yeast (put in water that's about 105 degrees for five minutes, stir until it bubbles) just so there were no preventable screw ups.
In that same shop I was amused that the guys behind the counter were singing along to a Dep Leppard song (I think it was "Love Bites") and arguing about who sounded most like Joe Elliot. The great part was all of them had really thick Italian accents.
So with yeast in hand I started this recipe again, but let it rise for more time this time. I took some pictures right after I put it in the pan so it can rise a bit more before it goes in the oven.
The little turtle candle was making sure I did everything right. Not visible is Thomas watching me do it with a "Can I have some of that?" look on his face (answer: No). I also added a little bit of whole wheat flour to this batch to see how it turns out. I've discovered that whole wheat flour can be too heavy if you use too much and things won't rise like they're supposed to, so I've been experimenting with various amounts. I think this one ending up being 2 cups regular flour and 3/4 cup whole wheat. We'll see how it turns out.
It was a good thing I asked too since he said there were two types on the shelf, one was for pizza dough and breads and the other was for sweet things and tasted like vanilla, and as he put it "I've never met anyone who likes vanilla pizza." I considered countering that I'm sure someone would (Hell, I've seen pizzas with potato chips on them) but I kept my mouth shut. I also made sure that the instructions for it were the standard ones for yeast (put in water that's about 105 degrees for five minutes, stir until it bubbles) just so there were no preventable screw ups.
In that same shop I was amused that the guys behind the counter were singing along to a Dep Leppard song (I think it was "Love Bites") and arguing about who sounded most like Joe Elliot. The great part was all of them had really thick Italian accents.
So with yeast in hand I started this recipe again, but let it rise for more time this time. I took some pictures right after I put it in the pan so it can rise a bit more before it goes in the oven.
The little turtle candle was making sure I did everything right. Not visible is Thomas watching me do it with a "Can I have some of that?" look on his face (answer: No). I also added a little bit of whole wheat flour to this batch to see how it turns out. I've discovered that whole wheat flour can be too heavy if you use too much and things won't rise like they're supposed to, so I've been experimenting with various amounts. I think this one ending up being 2 cups regular flour and 3/4 cup whole wheat. We'll see how it turns out.
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Date: 2011-06-20 10:45 am (UTC)