Happy Easter!

What a gorgeous day it’s going to be as well! I will be spending it with my mom, and we will be eating…

PIZZA!

Happy Easter!

Yesterday’s 65% hydration pizza dough was such a success that my mom and I decided to repeat it again today to make sure it wasn’t a fluke! LOL

The lesser hydration amount made for a dough that was very easy to handle, and it had nice puffy and airy edges with a perfectly thin crust under the toppings.

Oh but let me tell you about the toppings! I use marinated artichoke hearts, sliced red onions, greek olives, and diced tomatoes…

and the magic ingredient that took the pizza from delicious to spectacular? Shaved garlic! That was an experiment for me. I recently purchased a garlic shaver and it’s one of the best things to grace my kitchen! The garlic is so paper thin that it seems to just melt into the food, leaving you with pure flavor. I didn’t know if it would burn up on the pizza, but it did not.

I am so excited about this that today’s toppings with be another experiment. I’m going to layer thinly sliced Yukon gold potatoes mixed with some freshly grated parmesan, shaved garlic, and rosemary. Potato pizza doesn’t typically have garlic in it, but I think it will be fabulous!

I got the yard mowed yesterday after my mom left. It was a little wild mowing the orchard that late in the day as that’s when the bees are heading back to the hives with their daily haul of pollen. I normally mow the orchard right after dawn, just for that reason. But no stings. Amazingly, I haven’t been stung yet this year. Did I just jinx myself?

CJ Tinkle

This Post Has 8 Comments

  1. montanaclarks

    OK, help me out here CJ–if I don’t want to use sourdough how would I keep the recipe proportions correct? I’m not the math whiz you are nor have I ever cooked using weighed ingredients–but I will start–I have a good kitchen scale.

    1. tinksquared

      Math whiz? Oh honey! LOLOLOL. When people ask me what I can’t do, I tell them, “MATH”.

      Just leave out the sourdough, and substitute with yeast. I highly recommend a bulk overnight proof on the counter, so just use 1/4 teaspoon of yeast. I usually mix my dough up in the afternoon, and do about 4 stretch and folds an hour to 45 minutes a part, then cover it and let it rest overnight. In the morning, I divide the dough in two halves and put in oiled containers in the fridge until 2 hours before I’m ready to bake. First hour is to come to room temp, 2nd hour is to let the gluten relax and shape.

      This make two BIG pizzas. Each pizza is enough for two people.

  2. Donna Rowe

    Sounds yummy!! Enjoy!

  3. PamO

    Enjoy your pizza with your Mom. Happy Easter. Enjoy.

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