Sunday, April 06, 2003


pizza returns. . .

so things have been a bit unsettled around here at bccy since i was without the precious pizza flour for 2 weeks. however, today the traditional sunday night pizza returned. . .with a twist.

on whim, instead of concocting my usual flour mixture of first clear flour and an ultra-high-protein professional-type pizza flour, i ordered the king arthur pizza flour mixture. it contains durum flour as well as what was for me a surprise ingredient, chemical leaven -- baking powder. and apparently no malt!

i was worried it wouldn't have the ultra-chewy texture with the crispy exterior mr. right prefers. but after making the dough in the usual way (it required a little less water) with this new flour, he reported that he actually preferred the taste of the pizza pre-blend.

however, due to the chemical leavening, it rose a little extra in the oven; it was thicker and tad breadier than my usual, but browned very nicely. i also personally thought the chemical leavening gave the crust a sort of biscuit-y flavor!

but hey, whatever mr. right wants, he shall have. so now i have to find a way to roll this dough extra-thin without tearing to make up for the super-boost of the chemical leaven. . .hmmm . . .must think. . .

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