On the left, balls of dough shaped with my left hand. On the right, balls of dough shaped at the same time with my right hand. They're a little bit rough, but workable. Monday is a slow day, and while Chef A went down to the basement to try to fix some broken chairs, I worked on my dough rolling technique. A 12" pie is 200 grams, cut with a bench scraper (seen above left) from a big blob poured out of the mixer. If you were to take this blob and bang it flat into a pizza, it would be uneven, unround and flat and crisp in one spot and bubbly and airy (and quick to burn) in another.
By rolling the dough into an orb, these things are smoothed out. The motion takes the dough around in a circle on the cold stone surface, with the edge of the hand closest to the surface tucking the bottom of the ball underneath itself, pulling and stretching the exposed surface of the ball into a smooth, even skin.
The evening rolled on, the timer failed, we burned a few sheets of slices. Life goes on.
ADDENDA
B stayed away from work today, so this morning we went to a nice coffee shop for a bagel, then wandered around the aisles of Pathmark together, gawking at the pancake-wrapped sausage on a stick and buying up stuff to make a big ol' Obama Mac n' Cheese thing tomorrow.
BREAKFAST: 10am, lox and cream cheese on a bagel, .75 bowl, hunger 4/5
AM SNACK: noon, half pint of cake batter-flavor B&J ice cream, .5 bowl, hunger 4/5
LUNCH: 4pm, parsnip soup & 1 slice of pizza, 1.5 bowl, hunger 4/5
PM SNACK: 7pm, black cherry soda, .5 bowl, hunger 4/5
DINNER: 9pm, small plate of spaghetti with meatball, water, 1 bowl, hunger 4/5
EVENING WATERING: 11:30pm, quart of water
Posts
No comments:
Post a Comment