After making dozens of pizzas over the past several months, I have discovered there are a few things that can affect how the dough rises. If the humidity is high the dough can be a bit sticky requiring a little extra flour. If it is a hot day the dough rises faster. There are other things such as too much sugar or salt, old yeast, etc. Here is what a two-hour rise should look like.
But there is one thing I don’t have to worry about…the cat! We are a household of cat lovers. During our almost 40 years of marriage, we have had at least one or more cats at a time. The kitty that we have now is named Miss Cali.
We rescued her at the age of eight and she is now almost thirteen. She is very sweet and well mannered. She has never jumped on the countertops or the table. So, when I ran across this picture I had to laugh and be thankful I don’t have to worry about this affecting the rising of my dough.
Thursday Doughday: I think Matthew and his roommate intentionally let bananas go bad so they can be made into banana muffins. Since I didn’t have a full bag of anything, we mixed up the add-ins: mini-chocolate chips, butterscotch chips, Heath chips and pecans.
Friday Pieday: The next few weeks are going to be Friday ‘Fruit’ Pieday…so today is Roasted Grape & Sopressata Pizza…pan crust topped with ricotta cheese with lemon zest, shaved Parmesan, red & green grapes roasted with olive oil, fresh rosemary & oregano, sopressata, mozzarella and garnished with a drizzle of honey and fresh oregano.
Sunday’s Creation: Steak, Blue Cheese & Vidalia Onion Pizza inspired by one last jar of my homemade Vidalia Onion Jam and leftover steak…pan crust topped with my jam, blue cheese, parmesan, steak, Vidalia onion, Gypsy peppers (from our garden), mozzarella and garnished with a drizzle of Vidalia Onion dressing.
Next week I need to use up some of our jalapeños…we’ve had lots of rain and they are coming on fast and furious. Have a great week…