We have now reached the end of Cheesefare Week 2013, and with it, the end of Pizza Week. Given that there is traditionally a complete fast during the first three days of Great Lent, this will be my last food post until at least Wednesday night after Presanctified Liturgy. Maybe I’ll get some good pictures from the potluck.
Anyway. My last few pizzas from this weekend.
Those are some of the alfonso olives I marinated in olive oil and lemon juice a while back.
Now, the other day we celebrated my mom’s birthday, about a month late. At the very last minute, inspired by my Pizza Week blog posts, she asked to have a pizza party. She got a crust recipe and we made it gluten free…
It made a very firm dough. I’d like to note here, this seemed really off compared to the recipe I normally use, but it was supposed to be a dough you can use right away instead of waiting for it to rise. But there was something else strange. The next step was to simply “spread” the dough out in your pan, top it and bake at 350.
This dough was simply not spreadable. It took a lot of work to cover the pan. It took probably 15 minutes.
(By the way, my arms really are not that hairy in real life, I don’t know what’s going on in the picture!)
Daiya mozzarella. Again. So, I baked it like it said, but around the 25 minute mark I checked it, and the crust was really soft and seemed kind of doughy. So I raised the temperature and let it go another 10 minutes, and then…
the crust came out really, REALLY hard. Maybe if I had taken it out when it seemed doughy, it would’ve firmed up as it cooled. I dunno. Maybe I shouldn’t have used so much teff (but I have used it 1 for 1 when subbing it for flour in cookies, cake & pancakes). Mother said we could use it to sharpen our teeth. Still, we did eat most of the pizza.
Allow me to get a little off track, I just want to show my sister’s workmanship on the party decorations she made:
Now back to the pizza.
And that is it for Pizza Week 2013, I hope you all enjoyed. A blessed Lent to you all!