Sunday, April 2, 2023




My wife found fresh pre-made pizza dough while shopping at a new market this past week. She said it looked and felt good picking it up from the cooler. Buck and a half.

The "feel" of the dough in the package was the first thing I noticed.

Last Sunday afternoon, I shaped the dough for the pizza pan noticing air bubbles roll out of the dough roll on the floured counter. She took on all the toppings responsibility. The dough was a little thicker than we prefer, but this pizza was a test case. 

Baked low in the oven at 450 degrees for 16 minutes. It was bubbling when we took it out of the oven. We waited the longest 5 minutes before slicing. 

I remarked that this may be the very best pizza I have had since my first slice of pizza when I was 16 years old at original Casa Mia in Aberdeen. Early 1960's.

"Her" put toppings all the way to the edge of the crust. Plenty of pepperoni, sliced olives and 2 layers of Mozzarella cheese.  Cheese fell from the first slice just like the photographs show in pizzeria photo covers.

The dough had chew and flavor. Slices held firm in our hands as opposed to ugly drooping. Two slices each filled us up. Leftover pizza Monday morning clicked all of the leftover pizza requirements.

Short version: no more searching for a good pizza joint. It is right here in our own Texas kitchen.

Pizza #2 last night

Dough stretched larger and edges rolled in. We prefer thin crust. A work in progress!! Not a "chunklet" of pizza #2 was left over.

Sailing Airspeed   Setting a Swell Anchor   Video


 Cabbage one of six


Peppers two of six

It appears that there will not be a "last frost" before Easter this year. 

Potatoes coming on and it appears there will be a fine crop when they mature. Waiting on squash to sprout, if they do. We'll see. There is plenty of time for starts and planting.

Promised Texas rain has yet to arrive. The day is still young.


Appreciate your visit. Have a blessed week. And yes, keep on keeping on!!


No comments:

Post a Comment