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fandomhigh2024-05-14 07:19 am
carbsliftthespirit) wrote in fandomhigh2024-05-14 07:19 am
Make Your Own Pizza!, Monday, Period 2
Once the class had assembled in the home ec room, Raiden greeted them all with, "Good morning, everyone, and welcome to Make Your Own Pizza!, the class where we, uh, make our own pizza." Obviously. "I'm Raiden, and if you're wondering about my qualifications, I run the pizza parlor in town and have been a big fan of pizza since it was invented." Possibly its biggest fan, lbr. "For those of you who aren't familiar with pizza, first off, I'm sorry about your lives thus far, and second: pizza is a kind of flatbread, invented in the country of Italy. It's usually round, and these days most commonly topped with a tomato-based sauce, mozzarella cheese, and a variety of optional toppings like meats and vegetables--but there are loads of other options out there, and I encourage creativity, so please, don't feel trapped by those rules. There are no rules in my kitchen other than 'try not to hurt yourself or someone else' and 'don't steal the measuring spoons.'" Maybe that one was just for Castor.
"Before we get started, why doesn't everybody introduce themselves, tell me where you're from, and what your favorite kind of pizza is if you have one, and what your cooking experience level is like if you don't."
"This week we're going to get started with making the dough for our crust. The recipe I've selected is really good for beginners because it's really flexible: it'll work with bread flour or all purpose flour, and it has a couple of options for mix-ins for additional flavor right in the dough. Neat, right?" Raiden thought it was, anyway. "Also, depending on what works best for you, you can make the dough by hand or in a stand mixer. Sometimes I like to knead by hand--it's kinda relaxing--but sometimes I use the mixer so I can do other stuff while the dough works. There's no wrong answer."
Raiden proceeded to demonstrate how to get the dough started in the mixer before he walked everyone through how to make it by hand, wrapping up by telling them, "Now it's your turn! Your dough will need to rise before it can be used, and we don't have time during today's class, so I'm going to wrap it up and freeze it for you--and yes, you can freeze pizza dough! Those little yeasty friends will just come right on back to life when it thaws out--and we'll pull it out and use it when we actually make pizzas. For now, I've got ahandwavey assortment of your more typical pizzas from the shop for you guys to try out, in case you aren't familiar with it yet."
"Before we get started, why doesn't everybody introduce themselves, tell me where you're from, and what your favorite kind of pizza is if you have one, and what your cooking experience level is like if you don't."
"This week we're going to get started with making the dough for our crust. The recipe I've selected is really good for beginners because it's really flexible: it'll work with bread flour or all purpose flour, and it has a couple of options for mix-ins for additional flavor right in the dough. Neat, right?" Raiden thought it was, anyway. "Also, depending on what works best for you, you can make the dough by hand or in a stand mixer. Sometimes I like to knead by hand--it's kinda relaxing--but sometimes I use the mixer so I can do other stuff while the dough works. There's no wrong answer."
Raiden proceeded to demonstrate how to get the dough started in the mixer before he walked everyone through how to make it by hand, wrapping up by telling them, "Now it's your turn! Your dough will need to rise before it can be used, and we don't have time during today's class, so I'm going to wrap it up and freeze it for you--and yes, you can freeze pizza dough! Those little yeasty friends will just come right on back to life when it thaws out--and we'll pull it out and use it when we actually make pizzas. For now, I've got a
Re: Introduce Yourselves!