In the weeks since our King Arthur Flour baking classes, I have fancied myself quite the baker making bread and rolls with ease. Since I made a pizza at King Arthur, I thought that making it at home would be a cinch. After the Boston Local Food Festival, we headed home exhausted and more than ready for a Saturday night at home for the first time in ages.
I found a recipe in the King Arthur Flour whole grains cookbook for a whole wheat herb pizza crust and got to work. Everything started out just fine. I followed the recipe and got my toppings together while the dough was rising.
Pizza sauce and olive oil from Lucini and locally made Mozzarella from the Mozzarella House
Rising dough with flecks of green basil to add some extra flavor to the pizza
And then it all went terribly wrong and it was all because this newbie baker does not own a rolling pin. A bottle of wine just doesn’t do the same thing. I rolled the dough as thin as I could get it, then pre-baked it, added the sauce and cheese, and returned it to the oven.
The dough, not rolled thinly enough, puffed up to the width of focaccia bread, and the mozzarella, too fresh maybe, turned the top of the pizza into a lake
It was still edible, and my husband said that he liked the bread-like quality. I think he was just being nice. We still had a relaxing night in, just without the delicious pizza I had planned on.
What is your latest kitchen fail?
I tried to write my response to the Marie Claire “Hunger Diaries” article last night but decided against posting. I don’t consider myself a healthy living blogger anymore for many reasons, just a food blogger who also happens to have a healthy, balanced life. I’ll leave it at that If you have any thoughts on the issue I am still interested in hearing them because the article and bloggers featured aside, I do think that readily available information via the internet comes with as many negatives as it does positives. It’s just what we do with them that matters.