In fact, when we brought it in from the barbecue, it LOOKED great! It SMELLED great! It SOUNDED great when we were slicing it.
This thin crust was NOT by design. It was definitely a mistake and when our dinner isn’t exactly as we planned, we get cranky….
The weather has been lovely. We had a day or so of slightly unpleasant humid heat but now it’s a little bit cool, sunny and blissfully dry. We decided to cook pizza on the barbecue last night and at around noon or so, I made dough. It seemed a little stiffer than normal but I didn’t think there’d be a problem.
You’d think I’d have learned by now!
Because the night temperatures are still dropping to below 15C, the house is retaining the coolness for most of the day. And yesterday, it didn’t go much higher than 18C. Which means the dough didn’t rise as quickly as expected. Or as much.
And when it was time to shape the pizza, there were complaints: The dough is really stiff. Why is it so stiff? This is why you shouldn’t measure so exactly. You have to do it by feel. etc. etc. etc.
These days we are preferring pizza dough that has risen a bit more. We don’t want thin crust pizza….
So. Remind me. When the humidity is low, I should add more water to the dough. I should add water until the dough is the right consistency. Yes, that’s right. Maybe now that I’ve typed this, I’ll remember. I hope so….
The pizza stone we use in the barbecue is working fabulously though. And so is the superpeel. We love having two peels. We use the superpeel to put the pizza onto the stone and then the regular peel to remove it.
The only thing we have to remember about the superpeel is to make sure the pizza isn’t too wide for the pastry cloth. Or the stone. It was close last night. But, let’s play the Glad Game: getting the uncooked pizza from counter to hot stone didn’t end up being an issue at all.