I am not a baker.
I love cooking. For me sautés, pastas, salads, soups, & anything that excludes exact measuring & mixing, can be a culinarily creative and artistic experience. I love being able to improvise, adding a bit here, a bit there. A bit of this, a bit of that…the “Oh! I have some of this! Let’s put it in & see what happens!” This is not the same attitude with which one should approach a loaf of bread or a cake. So, when I approach baked goods, my care-free attitude towards the kitchen leads to many cookies stuck on trays & rolls which have no roll, but instead lay flat & blah in the oven. I have always felt that cooking is an art & baking is a science. However, I know that baking has many artistic values & that I am just a little bitter because the only artistic skill I posses relevant to baking is decorating boxed cup cakes. I must addmit some of the best thing happen when art & science lend themsevles to each other, take for example here & here.
Also, science in this case taste so good & is so rewardingly fresh when completed with success. So I decided to tackle my dough demons by starting simple. Last grocery trip I bought a bag of whole wheat flour in hopes that its presents in my pantry would inspire my inner betty crocker.
Monday morning it did. I went hunting & found this recipe for whole wheat pizza crust. Seemed easy enough, with only 6 ingredients & step by step instructions, so I went for it. & in less then 15 minutes I had finished the dough!
While at work I left the dough in the fridge & when I got home took it out for an hour to rise. We made a floured work space on the kitchen table &, cutting the dough in two, each made our own shells. (we used regular flour for rolling because the dough got a little sticky) Then we each topped our pizzas with fresh toppings & our favorite cheeses. It made compromising on dinner easy & fun.
In after 20 minutes in the oven we each had our own individual pizzas paired with a chopped celery and garden vegetable salad with lemon juice and vinaigrette dressing. The dough was delicious. It reminded us both of a whole wheat baguette, crispy on the outside & chewy on the inside. perfection. Each having our own pizza there was plenty of leftovers of course, which were easy to pack for work the next day (the pizza & crust were great cold too!)
While I’m still not convinced by my skills, giving lots of credit to the recipe’s simplicity, I now have a bit more confidence when turning the oven up & letting the yeast rise. Next time I’ll get all mad scientist on my crust & throw in some rosemary and cracked black pepper.
till next time-