 PART 3 IN A 7-PART SERIES Welcome to the third point of focus for pursuing pizza perfection (knowing, of course, that perfection is unattainable). This part of the process can get people all worked up. I’m not sure why. I suspect it has something to do with a) our trust in machines, and b) the distrust of our innate abilities, which those machines have beaten into us.
Since we’ve already focused on 1) Style Of Pizza and 2) The Oven, it’s time to focus on 3) Making Dough. This is all going to sound insanely simple. Ya know why? Because it is. It's so simple, it freaks people out. And I will freely admit this: since focusing on this part of the process more, my pizza has improved considerably. And it almost happened by a glorious accident. My stand mixer was in storage and I couldn't get to it.
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 PART 2 IN A 7-PART SERIES.
Maybe you’ve seen the photo: a picture of what looks like The Charcoal-Tortured Dough Monster That Ate Naples. In the twisted wreckage of this pile of alternately half-baked and black-scorched pizza ingredients is a substance formerly known as cheese, some reddish, sauce-like protoplasm, and the scant remains of an unidentifiable cased meat product, all of it looking amoeba-like and desperate to escape the camera’s eye. And there’s the post that goes with it: “What am I doing wrong!? I just got my oven and I can’t get it hot enough and I’m making ugly, deformed pizza and I’ve thrown away nine of them this weekend alone and I hate life! Help me.” Welcome to Pizza Social meeting the lack of focus. |
AuthorBlaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? Archives
March 2023
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