Sunday, May 16, 2021

The Pizza Pause

So back when this “Covid” thing started up, certain grocery items disappeared from the store shelves and stayed away longer than I expected. Without going into to much detail, I stopped making my “world famous” pizza, and even when those ingredients were made readily available, I just didn’t feel in the mood.

Well baby, I’m back in the mood again.

Interestingly enough, I’m using the oven from the new range that I bought last summer. I had only used it a couple of times prior, so I’m still working out that “new oven smell”. (And yes, I followed the manufacturers instructions when I got it, and ran it for however many hours on high to burn off the machining oil. I don’t bake in the full size oven all that much, so it still lingers, OK?)

Anyway, the first couple of pies were “pretty good”, but this last pie was almost what I have come to expect from my traditional hand tossed. Quick joke: Pizza is like sex: When it’s good, it’s really good. When it’s bad, it’s still “pretty good”.

So as some of you might recall from ancient history, I used to deliver for Dominoes and got a fair bit of training in the art of pie making. While I never actually worked that position, I was good enough to take the helm in a pinch. Over the years I learned how to make my own pizza dough from scratch, and as you can plainly see, I can still make a decent looking pie.

So achievement re-unlocked! While good pepperoni is still too damn expensive at the moment, a cheese pizza can be a treat as well. Once you know how to make it, it really isn’t that much work, but it still is a thing of beauty when it comes out of the oven.


Sorry I was late getting the this week’s content up. Been real busy. Thanks for all the contributions to the
submission page. It has really helped out.



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