How to make pizza dough from scratch the ME way
Posted: 04 March 2022
Step 1 – read through new recipe.
Step 2 – forget what you read.
Step 3 – get everything out.
Step 4 – rest.
Step 5 – remember the recipe is for four pizzas which you know you can’t manage, so decide to cut the recipe in fourths.
Step 6 – do the math with ME New Math. You all know it.
Step 7 – measure it all out and cover the bowl, done for the day.
Are you still with me?
Step 8 – mid morning, next day, read the next step of the recipe and realize you weren’t supposed to put the salt in because you have to proof the yeast first. But the water is already in and the 15 minute timer started.
Step 9 – rest, a bit defeated.
Step 10 – have a brilliant idea. Make a half recipe instead of 1/4. Add mixed flour from bowl and realize you just added more salt again.
Step 11 – light bulb moment; make the whole thing. Now though not sure how much I added of anything. New math is beginning to fail me; like it was ever not failing me.
Step 12 – add more flour, sugar and yeast kind of guessing at the amount after subtracting then adding backwards. Don’t ask. It’s possible with ME math.
Step 13 – reset the timer for the proofing.
Step 14 – have a lie down.
Step 15 – forget you have your science experiment.
Step 16 – after recovering from dizziness after rising too fast to race to the kitchen that’s 4 ft away, “yay! it’s proofed!” … and risen up the too small cup because it was supposed to be 1/4 the amount, over the sides and onto the counter.
Step 17 – scrape it into the bowl and add the rest of the flour that’s maybe the right amount and begin mixing. Hmmm, I’m sure I read that einkorn flour is a wetter dough. Ok, add more water. Then more water. Then more and ok, this kind of feels right. Einkorn isn’t as elastic because it’s low gluten.
Step 18 – read the instructions again for the next step. Whoops, olive oil was supposed to go in before kneading.
Step 19 – put dough back in bowl figuring I’ve already lost the flour and I’ve nothing to lose now. Stretch dough out and add oil. Knead again until it all feels incorporated. Phew!
Step 20 – put into bowl, cover with plastic, take a nap.
With reticence, I approach the bowl. It has risen its 30%. Still succeeding then!
Step 21 – read instructions. Cut and make 4 balls and place on cookie sheet. Set timer. Lay down.
Step 22 – fall asleep and some time later wake up and realize the alarm has not gone off. Check in with Alexa; no timer set. Oh, no! Forgot again to listen for her response. No idea how long it’s been but at least I turned the oven on so go for it.
Step 23 – pat dough out on flour dusted paper. Then remember you have to prepare the ingredients. Sigh. Ok. Get it done. Put it on the pizza. Transfer it to the stone in the oven. Set the timer for 13 minutes because the book says 15.
Step 24 – lie down of course! But, anxious, I check in with Alexa and at 10 minutes look in on it. Hmmm, browner than the photo. Pull it out to cool. Read the book again. Oh, on a stone it’s a lower temp. And not supposed to be on paper. And only 10 minutes. The paper is for cooking on a steel pan. Whoops.
Cut, eat. It’s not inedible. Call it a win. And three more not inedible doughs are in the freezer!
Cynthia Uribe (U.S.)
Seek life and living… then meet it.
Originally posted in the MEI Chat room on Facebook. The MEI Chat room is a Facebook group that utilizes the room feature allowing members to gather in video chats. See more HERE.
Cynthia lives, creates, and plays with her companion Molly who helps her keep her humor. Writing left her life along with gardening, baking, cooking, and many art interests when she became ill and very bedbound about 10 years ago. But all those are what helps her claw her way back to the living still. Writing is just now returning. Her most treasured is the last for her to regain. So she’s put together a space for it and it’s slowly growing.