This week’s recipe was the Triple Treat Onion Galette. A onion and garlic pie if you will. I know promised to follow the recipe exactly as shown but I didn’t. I didn’t have onions or garlic or scallions. Flour has become a precious commodity and making something my garlic allergy daughter can’t eat and son won’t eat seemed like a waste of flour. So I made pizza dough. It is galette shaped. And that is all I have to say about that. When I had high tea at the Grand Floridian eons ago, I had an onion tart that was delicious. It was a savoury jamy tart and I quite liked it. I imagine this gallet would be similar but on a larger scale. So maybe one day I will make it when I have an abundance of supplies, but for now, I am not risking it.
Instead we decided we wanted pizza and by we I mean my adult children, more specifically, my son. This was where I would spend my precious flour.
I normally make pizza by pouring in a bottle of beer instead of yeast. It is an easy way to get a rise and is quick. We don’t have any beer left and the liquor stores are closed so I made pizza crust the old fashion way, with yeast. I searched the Bon Appétit website searching for BA’s best pizza dough but found this one instead. I had all the ingredients, I read through the instructions and it said I could make the night before and keep it in the fridge. Perfect! That way we could have pizza for family movie night, a long ago tradition we had when the kids were younger. We would make homemade pizza watch a movie, have half-time (a tradition that dates back to family night movies with my dad. At the half-way mark, he would pause the movie, we would get snacks, do any business we needed to and then settle back into the movie, something I continued with my kids. They got to pick their treat, usually root beer and cream soda, popcorn or chips, smarties and reese peanut butter cups.)
The pizza dough was easy especially since I have been watching copious amounts of bread dough videos. Shout Out to Everyday Food, Oh Yum, Preppy Kitchen and my beloved Bon Appétit! I learned that my Kitchen Aid will knead the dough….wait…I have been kneading my bread by hand forever. I rarely used my dough hook before and now I know how to use it properly.
The dough was so lovely it brought a tear to my eye.
After the dough is mixed and is a shaggy ball, begin kneading. Normally I did this by hand to feel the dough, but the dough hook gives me a better result. It takes about 10 minutes of kneading with the dough hook and gradually adding flour about a tablespoon at a time until the dough climbs up the hook and is tacky, not sticky. This was the loveliest kneaded bread I have ever produced.
I stuck it in the fridge over night and it doubled in size. Normally I would prove it for an hour in the warming oven or a warm spot.
I split the dough in half and formed a circle with my hands, just like they do at Panago Pizza. I made the circle too big, next time I will measure. I preheated my pizza stones and placed the dough on the hot stone. I moved quickly to add the sauce toppings and cheese. Baked it for about 10 minute snad then rotated top for bottom to get even browning.
My kids said, and one is a pizza tasting expert, “this was the best crust they ever had”.
Now I just need to perfect the sauce.
What are you guys stress baking this week?