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| Baking Our Way Through The Year Ahead |
For what, I am oft unsure. But after decades of turning down carbs, of declaring a war against cheese, of craving veggies over salty at first glance, well? It appears I’ve changed my mind, and very much so.
Just this week, I have pulled the following from my oven: a lovely Margherita, lightly browned and rising inches beyond its’ stone girdle. A smooth, decadent tomato-less, a pint of macerated onions nearby for glazing. An egg and bacon honey pizza with hand-cut mozzarella, packed lovingly into a convection oven with a baking stone.
In truth, I can’t tell you what’s come over me. I can only tell you that my mixing bowl once reserved for an occasional hand-kneading of bread now has deep scratches from dripping whisks, metal mixers, golden tasting spoons.
I can only tell you, too, that I plan to never stop.
12 cakes, pizzas. One per month, although I’ve admittedly been “testing” roughly three a week. I’ll save my favorites for you, my leftovers for (very pleased) neighbors.
The first crowdpleaser is up next week, and in preparation, here are a few supplies I’ve been ever-reliant on since this phase (obsession?) sparked last month:
Four months ago, I didn’t own a pizza stone. (Fun fact: it is not an unlikely experience to see Martin mixing pizza dough by hand.) And yet: is this newfound hobby just a phase? He doesn't want to use a pricy stand mixer in the name of a 4-minute time savings?
Short answer: nope.
For the novice bakers out there, here’s all I’ve needed to dip my oven mitts into the world of pizza, pizza, glorious pizza:
Don’t ever let anyone tell you baking requires schmancy supplies. Just add parchment paper, deal?
Up next week: triple-layer jam and frosting cake, or more aptly named – The Thank-Your-Weary-Home-School-Teacher-Cake. Best served with a side of hugs and plastic forks.
But first, a reminder for us all — May we be ever-surprised by our own capacity for change.
Here’s to rolling out the dough, every last bit of it.
