I have been inspired by pictures on FB of people baking bread during lockdown. I was unable to find any yeast in stores or online until a few weeks ago, so now I am diving in hands first. I have always been intimidated by the yeast baking process. I did some research and kept coming up with 00 flour is great for pizza dough. So many recipes called for mixers, but I really wanted to get my hands into the dough (speaking in baking terms, not accounting). I went with a hand knead recipe.
Attempt #1: I read the recipe over and over and kept double checking to make sure I did not screw up. I probably looked like I was procrastinating, but I had no confidence on my first attempt. the dough was a tad sticky but I was afraid to over knead too much flour in. I'll admit I was a tad stressed and during the second rest, I retreated to the patio to have a glass of wine and relax. When I came back, Art had already attempted to hand shape, top and bake the pizza. The shape was not great, but he managed to transfer the sticky pie without dumping on the floor or the bottom of the oven. The pie was good, but not great. I am not sure if it was the 00 flour, the fact that it was slightly underdone, or the fact that the dough was sticky (not enough flour ?).
Attempt #2: This time I used standard flour and felt free to add extra flour if needed. I was much more confident and kneaded away as long as I felt it took to make it smooth. Art wanted to help, so I suggested he rolled the dough instead of hand shaping and it got quite thin. It never got elastic. The transfer went fine with plenty of cornmeal. It came out pretty good and the crust was just crispy enough. I can not believe how easy it is to make your own dough.
Tonight I plan to try flatbread. Pictures to follow.
