Saturday, November 23, 2002


chicago pizza time

i hope you all remembered to check out the coffee kids documentary last night. really inspiring. in case you missed it, you might be able to get a copy from coffee kids with a donation or check your public tv listings to see when it will be rebroadcast.

bright but seriously windy day called for a chicago-style stuffed pizza. usually these are filled with spinach, but i always use swiss chard. less bitter.

for a change i also made the crust of cornmeal with semolina flour in place of the usual pizza flour. i wasn't too happy with this -- the dough was too soft, and seemed to cook a little more quickly than the regular dough. the bottom and flutes of the crust were a little overdone, which detracted from the effect. unless you're just a lover of semolina, i'm not sure i recommend this crust combination. avoid from my mistakes, ok?

but we live and learn. dear readers, if you make this wonderful pizza with a large amount of semolina in the dough, watch it carefully and pull it out 5 or so minutes early.

the problem with making pizza is that it really is an all-day activity; not that there's more than oh, 40 minutes work altogether, but you do have to hang around a bit to punch down the dough. unless of course you make it the evening before and let it rise in the fridge overnight.

i neglected to do this, so i lolled about home all day. just as well, since my regular 4pm yoga class has been cancelled. instead i did punk yogi j brown's open class cd. he doesn't seem to be selling these yet, which is a shame, because it presents his excellent and relaxing open program.

it's a mellow practice for those days when you want a full 75 mins. of yoga but don't feel in the mood for shiva rea's big vinyasa cd. . .or in my case, when you're making pizza and 75 mins. is exactly one rising of the dough. . .

posted by fortune | 7:24 PM | top | link to this | email this: | | | 0 comments