Pizza Disaster Reclaimed +Wellness Tip

Life is hard; food doesn't have to be #148 [vol4, 10.2]

Last week I shared excitement for an outdoor pizza party and fall recipes. I tried *new to me* 00 flour and a new recipe for guests. Don’t follow my example. Use tried and true for guests.

I used King Arthur 00 flour, which is used by pizzerias everywhere, and the no knead bread recipe on bag. King Arthur is reputable for their products AND recipes so I felt pretty confident.

I’m not sure what happened. I multiplied amounts x5 (used weighted amounts). The dough looked not very firm after the long fermentation but still hopeful it would be ok. 

It was a mess and the wettest dough I’ve ever used. I added a lot of flour just to be able to shape balls for crusts. I used the dough because 15 people were coming for pizza and no plan B. 

My guests didn’t seem to mind but the pizza making process took a lot longer. Usually when we do parties I let people roll out/shape the dough. This dough was too difficult because it was so sticky. So I shaped them all as we put them in the oven, which delayed the fully belly sensation.

As this mess transpired, I wished to be friends with Alexandra Stafford in real life so I could have called! Would she have just kept adding more flour & working it in?

Alexandra ANSWERED!

Allow a Fan Girl moment. I emailed her about this mess in response to a mass email about her new pizza book, which I’ve been waiting for with bated breath. It was sort of a Hail Mary, not really expecting an answer and simultaneously hoping for insight.

She kindly responded:

Regarding 00 flour, I have had similar experiences — it creates a much wetter dough because it doesn't absorb as much water. I tell people who want to use 00 flour in the recipe on my blog to hold back 50 grams of water (or more) to start and add more in slowly if the dough is too stiff.

In my book, I suggest bread flour and AP flour (King Arthur Flour - KAF) for my Neapolitan style doughs and pan pizza doughs, and I use 00 flour in my thin-crust dough, but it's a lower hydration — 70%.

I love how 00 flour creates such an extensible dough, but I do find it tricky to work with and so prefer using it in lower-hydration doughs.

In the future if that were to happen, I would have added more flour immediately upon mixing the dough, but it's so hard to know what to do in those situations — all flours absorb water differently. 

If you wanted to use the KAF recipe again, I would lower the amount of water so that the hydration is 70%. I also cook my pizzas in my outdoor oven at a slightly lower temperature (650ºF-750ºF) for a slightly longer period of time: 2.5-3 minute (as opposed to 90 seconds at 850ºF). 

Hope that helps!!

I *think* she has an Ooni Oven, not sure which model. I have a Big Horn from Amazon, which is still on sale for $150.

About the Book & Preordering

Alexandra is to be trusted. I love how she tests recipes, knows the quirky nuances of all the things (she’s culinary school trained) then comments on them (but not so much it’s overwhelming.) Frequently I link to her recipes, especially her mother’s easiest no-knead bread that bakes in a bowl.

Like her blog, the pizza recipes are arranged seasonally and each pizza is paired with a salad. To end on a sweet note, there are also a handful of simple desserts to choose from. Eek!

Making great pizza isn’t complicated (unless you’re inexperienced!) Whether using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough. Alexandra has the experience and love of dough.

Pizza Night is 52 seasonal pizzas: four simple doughs—thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)—and easy techniques for perfecting your crust. Make dough the same day or ahead; pizza-making adapts to busy schedules and tastes and requires little in special equipment.

Don’t hesitate to pre-order this book. I’m confident it will be beautiful as well as helpful. If pizza dough has ever made you cuss scratch your head this book will solve the mysteries. When pre-ordering from Amazon, you get the lowest price even as prices fluctuate over the weeks until publishing. Choose your book seller here.

History of Israel

I’m teaching a middle school world history class at our homeschool co-op that meets one day a week. We’re rapidly covering From Adam to Us. We’ve discussed ancient world powers: Egypt, Assyria, Babylon, Persia, Greeks and Romans. Coincidentally, this week we are focused on Israel and even more specifically Jesus’s lifetime.

Usually I’m not one interested in current events. Quite frankly the media causes anxiety for me. But with the Israeli War in full effect, I decided to plunge in and understand more in order to bring an overview for the middle schoolers.

Another mom reminded me of Al Mohler’s Briefing. He’s the president of The Southern Baptist Theological Seminary and decidedly conservative with a biblical worldview. His podcasts are knowledgeable without being too heady. Listen on his website or wherever you listen to podcasts. I found Tuesday’s podcast particularly helpful: This is Not Just About Israel: An Attack on Israel is an Attack on Western Civilization and the Rule of Law.

Cold/ Flu SeasonTip

When my family starts to feel poorly, one of our first actions is to take a bath with a cup or more of epsom salt. The chemical name is magnesium sulfate. Every cell in our bodies need magnesium to operate and Americans are woefully deficient in magnesium.

The skin is our largest organ and absorbs magnesium while soaking in the tub.

If you have small children and are bathing them (as opposed to showers), keep a tub of epsom salt nearby and add a handful of epsom salt with each bath. It will help combat the perpetual runny noses!

Eating Together

Our church has a long history of sharing suppers on Wednesday nights. Just before the pandemic, the tradition paused because the moveable walls were breaking with each set-up. We renovated this summer and last night was our first Wednesday night back.

Normally the church charges a small fee (cheaper than going out to eat) but the first two weeks have been sponsored by generous donors to get people back in the habit of coming. As you know, it’s nice for someone else to cook for you after a long day!

One of my friends commented that a beautiful result of the dinner is for generations to mingle. Usually we keep to like minded or same age groups. But when eating with 300 people it is very likely to get to know someone you don’t normally hang with.

Last night was so fun. And I didn’t have to think about food!

On the Homefront

our bookcases

A year ago my dad extended our bookshelves that flank the chimney. Last week we finally had them painted. There was an orange undertone on this brick which didn’t look right with our oak floors. Anyway, we painted and I LOVE IT. The room feels calmer.

Life is hard; food doesn’t have to be.

Julie