Saturday, March 16, 2013

Pizza Dough Demo

Last Saturday we attended a pizza dough demonstration at Little House Green Grocery. The dough master was Andrew Wisniewski of Tastebuds American Bistro. He reviewed the blooming of the yeast, use of bread flour due to gluten content, and the patient waiting a day or two to make the pizza. We then sampled a fresh pie from the portable oven.

Here is the photo sequence:










Each participant left with frozen Tastebuds dough to make their own pizza. We thawed it out and let it rise. While I could not make a perfectly round shape, I was able to feel the stretchiness of the gluten in the dough and could elongate the dough without creating holes. I made sauce with lots of garlic and basil and topped it with fresh mozzarella and Della Nonna sausage from Sausage Craft.

If you go to Tastebuds American Bistro Andrew will be happy to share his recipe, but be aware that his restaurant measures by weight instead of cups. The equivalents translation from professional setting to home kitchen may need some experimentation.

Thanks to both Tastebuds and Little House Green Grocery partnering to provide a delicious program!

Little House Green Grocery

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