Again

[ithildin]

We went back to Zion again today, this time with my brother, since we're the one's with the park pass. And my camera appears to be working again - Glenn thinks it was my batter recharger that was on the fritz - so I took lots of autumn photos. And with photos, maybe conjured_1 will have the visual evidence necessary to answer her question from last week [g] In the visitor center, Nin found me another book to go with my collection, this time a Pipe Spring Pioneer Cookbook.

I had such a craving for homemade pizza that guess what we're having tonight? Even if it will be late seeing as the dough has at least another hour to rise.

Had something of an ATF fusion story (isn't that what they call stories that aren't crossovers, but kinda are, except different? I've had a few people try and explain the concept to me, but I'm still not sure I get it!) idea at some point before I woke up/was waking up. Will probably never write it, but it's rattling around in my brain.

Gave myself quite a nasty burn last night making dinner, and it hurts a lot today /whine.

Comments

[det-munch.livejournal.com]

when you make pizza, do you make the dough too? A while back my sister and I bought dough from our grocery store (they make fresh pizza for the read to eat section so you can buy dough, sauce etc) but we couldn't get it to stay rolled out, it kept shrinking back :( Tips please?

[ithildyn.livejournal.com]

Yeah, that's a problem I have when I make my dough. It has something to do with the amount of protein/gluten in the flour. I've started buying Italian style flour, which works like a dream. It has a much lower protein count. I've heard Fleishmans is now making 'pizza yeast' which makes a more relaxed dough. There's also this product (http://www.kingarthurflour.com/shop/items/easy-roll-dough-improver-12-oz) that might help.

I've never used premade dough, so I can't be of any help there, I'm afraid. Other than one of the tips I've heard for rolling out pizza dough is to roll it out, then let it rest for five min. then roll again. Supposedly, it will make the dough more pliable.

[det-munch.livejournal.com]

yeah, I thought it was something they did to the dough because I recall hearing about the protein etc. but wasn't sure if something else could have caused it or if there was a way to resolve it. Maybe it was just a bad bunch of dough, I should try again sometime.