My cooking slowed down yesterday, the second day of the storm; I spent some time enjoying some of the things I made the day before. This is a loaf of 100% whole wheat bread I made to enjoy with yesterday's chicken soup. I have come to love the recipe from the King Arthur Flour Whole Grain Cookbook.
I made another pizza using some of that batch of pizza dough. My shaping technique still needs work. I'm beginning to think that a key to success, is starting with a perfectly uniformly shaped, symmetric dough. The pizza needs to be of uniform thickness but I keep getting blobs around the edge and thin spots in the middle. I think those blobs are the inevitable outcome of the misshapenness of the dough with which I start. Perhaps those beautiful domes waiting on the racks in New Jersey pizza parlors have a practical as well as aesthetic purpose.
And I finished off the evening with a little popcorn.