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As I bake my selfmade pizza, the perfume makes me consider my mother and Grandma Jennie. They all the time had staples like flour, sugar, yeast, vanilla extract, and olive oil of their kitchen. When I feel again on it, it’s superb the big variety of dishes they may make utilizing these staples. One of my favorites was pizza.
Grandma made her personal pizza dough. She by no means measured something when she baked or cooked; she simply knew how a lot of an ingredient so as to add from expertise. I can nonetheless see her with a giant mound of flour on her massive wood pasta board. She provides heat water and activated yeast, mixes it, kneads it by hand, and places the massive ball of dough in a bowl to rise, draping a dish towel excessive.
After the dough rises, Grandma places it on an oiled pan and punctiliously spreads the dough so it doesn’t tear. She tops it with tomato sauce — possibly recent basil or oregano, salt, and pepper — and mozzarella cheese and pops it within the oven. Delicious!
Sometimes, Grandma would use pizza dough to make a deal with she known as “pizza frita” (fried pizza). She fried little disks of the dough and lined them with powdered sugar. Piping scorching, they tasted higher than donuts or cake!
Unlike Mom and Grandma, I don’t bake typically sufficient to maintain my kitchen stocked with flour and yeast; it might simply go to waste. So, after I make pizza, I purchase the dough to make my crust. But I nonetheless make my toppings from scratch and I wish to experiment with the substances.
When I’ve leftovers, I’ll typically attempt to burn up them in my pizza topping. I’ve used leftover rooster, spinach, roasted peppers, and extra. Homemade pizza, what a scrumptious solution to reduce food waste!
