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Bread ICU Conclusion: Fruition or Failure? | Gourmet Gastronomer

Bread ICU Conclusion: Fruition or Failure?

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Submitted by sarabeth on Thu, 01/22/2009 - 22:53
in
When last I left you, the bread dough was rising nicely.  So far everything looked good, but the big question was "How would the bread taste after we baked it?" By the time we finished nourishing the dough back to health, it was WAY beyond my normal dinner hour and my stomach was letting me know!  But all we had was rising bread dough, what could we make for dinner? "Lemme see what I have in the pantry" Danny ventured.  "Onions, garlic, sausage, . . . we can make PIZZA.  Caramelized onions, garlic, and sausage pizza." "Oh, yum" I thought as I grabbed a can of pureed tomatoes. "You can grab some fresh oregano from the 'rainforest' for the sauce" Danny mentioned nonchalantly.  (He has a bit of garden space between two of his rooms which he refers to as the rainforest.) Onions were caramelizing, garlic was minced, sausage was browning, sauce was simmering, now how does one shape a formless mass of dough into the familiar pizza crust everyone man, woman and child recognizes?  We found out the answer: carefully!  Sure the guys at the pizzeria can toss a pie in the air seemingly effortlessly, but we can tell you from firsthand knowledge, they must have to practice that skill in the back for months before they're ready to show off.  We were able to stumble through the pizza dough shaping and began piling it with toppings. I had snagged bits of sausage and onions before we topped the pizza.  They were delicious, especially since it was coming on 9pm and we were still cooking dinner.  Now just 15-20 minutes in the oven and we'd have our finished product.  Would the pizza be worth all the effort, or should I have just eaten my share of the toppings pre-bake? What do you think? img_6526 It was delicious!

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