Comments on: Recovery

By: klasiktatlar

klasiktatlar — Wed, 10 Dec 2008 18:31:21 +0000

your blog is very good…

Why, thanks.

By: Luna

Luna — Tue, 02 Dec 2008 15:11:01 +0000

The trick to doing whole wheat pizza dough is to add gluten to the mix. Whole wheat doesn’t have much gluten in it, unlike white, and that’s what makes the dough stretchy. Even if you do half wheat, half white, it’s best to add a teaspoon or so just to compensate for the wheat half.

Ah, super helpful. Thanks Luna.

By: Malnurtured Snay

Malnurtured Snay — Thu, 27 Nov 2008 17:53:51 +0000

Lisa’s talking about “spinning” the dough in the air, like you might see in New York-style pizzerias. You start by “stretching” the dough — putting the patty on a flour covered surface, and putting both hands on the dough so that the space between them looks like a triangle. Depending on your technique, you pull the dough with one hand, while keeping the other in place to form a crust. After you’ve, eh, tripled? the “footprint” of the dough, you catch the crust with one hand and “flip” it into the air, which continues to increase the “footprint.” Once you’ve got it the size you want, you put in on a screen or a peel (depending on if you’ve got a conveyor or brick-oven), sauce, top, and cook.

The first time I tried spinning a pizza dough, it landed on the girl standing next to me. She wasn’t wearing a hat, and apparently had quite a bit of trouble getting the dough out. Whoops.

Ha. Well, you have to make some mistakes along the way, ya know?

By: fattylumpa

fattylumpa — Wed, 26 Nov 2008 03:43:07 +0000

I would like to eat my way through that pizza, right to the Le Creuset lurking in the background, and then dry hump it (and you) into submission.

Perhaps a threeway with you, the Le Creuset and the pizza?

By: barbara

barbara — Wed, 26 Nov 2008 01:28:45 +0000

Looks like a fabulous pizza! I had the same problem with whole wheat flour when I used it for empanadas. I resorted to white flour and no more problems. Maybe whole wheat is over-rated!

I bet white whole wheat may be a good alternative…hmmm.

By: lacochran

lacochran — Tue, 25 Nov 2008 22:06:51 +0000

Good for you for figuring it out. Not everyone does.

Thanks for sharing the pizza crust info, too. Looks fab!

I am not saying I have it all figured out, but I am getting there.

By: Arjewtino

Arjewtino — Tue, 25 Nov 2008 20:54:22 +0000

I gave myself a tattoo in high school.

Then I realized a penned drawing of Woody Woodpecker does not count as an official tattoo.

Was it on your ankle? Those were all the rage for your generation.

By: Doug

Doug — Tue, 25 Nov 2008 18:52:41 +0000

And what great hair and makeup you have, Ms. Lem. Aren’t you italian? Should this pizza making thing be instinctive?

Oh, and thanks for mentioning your burning loins in my blog today, the last time you spoke about them my traffic increased like 562%. Apparently your loins have a following in this town haha *ducks and runs*

My loins have a following in every town, darling.

I am 50/50 French and Polish. That means I am dumb and uptight…a brutal combo.

By: Jon

Jon — Tue, 25 Nov 2008 18:24:55 +0000

The fact that you were able to tie together teenage rebellion with a pizza making disaster is somewhat stunning, in my opinion. You raised the bar pretty high though – next time I’m going to expect a story about your first bloody nose connected with a story about how the lobster you were going to use in the ceviche got up and told you he had so much life left in him.

One of these days I am gonna run out of ideas on how to tie these stories together and I am gonna be SCREWED.

By: apollocreed

apollocreed — Tue, 25 Nov 2008 17:20:16 +0000

Pictures please.

Uh, yeah…no. But thanks for asking.