Pizza FTW, But Oatmeal Fail
I have been making a ton of my own pizza’s recently and I’m trying to make them better and better every time. I’m leaning toward the Neapolitan style pizza, well at least for the toppings, I have yet to perfect a Neapolitan crust.
The first two pizzas, I did not like the crust very much. I thought it was a good recipe because I had used it before, but it turns out that it was just not good at all. Okay, that’s a lie, the texture and the ‘thinness’ of the crust was excellent, I just did not enjoy the flavor. It was too…flour tasting? I don’t know, whatever the flavor was, it just stood out too much and did not go with the flavor of the rest of the pizza.
I made those two pizzas about a month ago. The third pizza was made just the other night and I was obviously going to use a different dough recipe. We bought yeast at the grocery store that is specific for pizza dough, so I figured I might as well just use the recipe that was on the back of the package. I didn’t even have to wait for the dough to rise, that’s why it’s special pizza yeast.
The key to making good homemade pizza is using fresh mozzarella cheese, not the bagged pre-shredded stuff! I sliced up the mozzarella and placed it all over the pizza and then I topped it with grated Romano cheese and it comes out looking like this. Mmmmmm, so good!
Here is the dough recipe I used:
- 1 3/4 – 2 1/4 cups Flour
- 1 envelope of Fleischmann’s Pizza Yeast
- 1 1/2 tsp. sugar
- 3/4 tsp. salt
- 2/3 cup very warm tap water
- 3 tbsp. oil
Preheat oven to 425 degrees.
Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add water and oil. Mix together until well blended; about 1 minute.
Add gradually, 1/2 cup flour until soft dough ball is formed; will be slightly sticky. Add additional flour if need to form dough ball.
Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, press dough out to fill greased pizza pan, OR roll dough to a 12 inch circle and transfer to greased pizza pan.
Top as desired with pizza sauce, toppings and cheese.
Bake on bottom oven rack for 15-20 minutes until cheese is bubbly and crust is brown.
I made oatmeal this morning for breakfast and I thought it was going to be delicious because it looked pretty good, right?
I was excited to write about this Coconut Blueberry Almond Oatmeal , but then it turned out to be a huge failure. The main reason is that the oats I am using are the 1-minute Quaker oats and those never taste that good. They are the only thing I have in my cabinet right now and I’ve made good oatmeal with them before so I was expecting a lot more. I generally like my oatmeal thick and this was was pretty dang thick!
The consistency was off and the flavor was very bland. It wasn’t sweet enough, even though I added a good drizzle of honey. The only good part about it was the almonds. After they sat in the oatmeal for a few minutes, they softened up and they were perfectly delicious in my mouth. Oh well, better luck next time.
