Pizza DOugh
My first attempt at pizza dough is a memory I’ll never forget. With my parents away on holiday, I had the house to myself and a best friend by my side.
We thought, “How hard can it be to make our own pizza?”
Spoiler alert: we were about to learn, the hard way…
We had planned to fire up the Xbox, grab some beers, and play FIFA all night, but somewhere along the way, we forgot how hungry one can get. By the time evening rolled in, we were starving, and that’s when our brilliant idea hit: let’s make our own pizzas. It was a chilly autumn night, and neither of us felt like venturing out. Ordering pizza in Venlo back then? Forget it—it wasn’t even a thing yet. (Yes, this story is that ancient.)
So, what did we need? I remembered something about olive oil, flour, and yeast… Somewhere. We started hunting for a pizza dough recipe first going through my parents’ cookbooks, then venturing onto the internet. Terms like “flour hydration” were completely foreign to us.
We eventually found what seemed like a decent recipe and of course, we tried to even “improve” it. The result? A greasy clump of flour, salt, sugar, yeast… and just four tablespoons of water.
We popped it into a bowl, crossed our fingers, and waited for it to rise. After a brief moment of hope, we had to admit defeat. Thirty minutes of troubleshooting later, we finally spotted our mistake and started over, this time sticking to the recipe which yielded much better results.
By the time our pizzas were ready, it was around midnight. And yes, they were delicious. I won’t be giving you that original recipe today, I’ve got a better, more foolproof version for you, and this one doesn’t need sugar and has proper flour hydration…
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