Cookaholics Bulletin Board

I'm too impatient to wait for the finger stretch most of the time. But then, pizza is often a weekday meal here ...

Josh,

Boy, that is lazy.

It takes all of about a minute to stretch dough. When I worked at the Biltmore I learned to toss (and became pretty darn good at it), but I find this dough a little too soft to toss, so I stretch across my knuckles.

Amy

Amy,

Yes, but in order to finger-stretch, you have to wait to relax the dough, twice. Once after flattening it into a disk, and once after the first stretch. If I use my french rolling pin and some short flour, I can mostly ignore the relaxing period.

I actually took a lesson from a champion Neopolitan pizza maker (as in, 2nd place Napoli 2003), so I know how to do it. But most of the time I'm too lazy.

Well, la de da...

You know, you're not the only one who can tease.

Amy

Heh. Am I channeling MJ?

It was at a county fair, or all things. The Sonoma-Marin County Fair used to have really good cooking demos (they don't anymore, I don't know why). I actually learned a bit in the 40-minute lesson, particularly in how to make a "proper" Margherita. Improved my pizza making quite a bit. As someone said above, it's all "less is more" for the topping ingredients.

You should have called Patti and Keith!

Amy

Amy,

Who and who?

Hotcookin (Patti) and her husband Keith. You met Patti when we met up at the farmer's market.

Amy

Oh, them!

I didn't connect that. Wonder if she's still on this board ... she hasn't posted in a month.

This thread prompted me to dig out BBA. I've been baking up a storm with it. First, Portugese Sweet Bread. Had that for breakfast as French toast yesterday. I just took Vienna bread out of the oven, and Pugliese is going in now.

Once I get going, there's no stopping me! (Oh wait, I have to go back to work tomorrow.)