Pita Pizza

The 5 trays of dough held over to age were made two days ago (instead of one, since the restaurant was closed over Thanksgiving). To test the flavor, Chef R and I stretched a dough partially and popped it in the oven. Because there was no topping on it at all, and no docking or pricking, the thing swelled up just like a pita -- after all, the word 'pizza' is a derivative of that much older word. Funny to see such a direct illustration. The bread was more tangy and yeasty, but still very appealing.

According to Chef R, the day after Thanksgiving was very busy, but by 8pm (usually the beginning of the rush), business trickled to a halt and Chef R even called the house phone just to test to make sure it was working. I left three hours early.

ADDENDA:
I still haven't been given a straight answer if I'll be continuing after tomorrow. I'm definitely not feeling like a particularly valued member of the team -- I guess the future will be written tomorrow, as my externship hours for c-school will be complete.

BREAKFAST: 11:15am, organic chex with good milk, .75 bowl, hunger 4/5
Woke up late, with less than hour to get out to the restaurant.

PM SNACK: 3:30pm, flourless chocolate cake, .25 bowl, hunger 4/5

LUNCH: 5:30pm, slice with onion and mushroom, rootbeer, 1 bowl, hunger 4/5

DINNER: 9pm, pizza with moz, thin sliced red potatoes, parm, caramelized onions, sausage, rosemary, black pepper, soda, 1.25 bowl, hunger 4/5

EVENING WATERING: 11pm, quart