Pizza and wasting beer
I’ve been a little obsessed with pizza lately, but it’s been really hot here. Like 111 degrees F hot for a few days, and it is hard to get motivated to cook on days that hot. I will note though: a cold beer sure is delicious when it’s hot oustide.
So, Sunday was the first day we’ve really cooked in a while. Unforutanately, I had to work, so Sean said he would throw together the pizza dough for me. Also unfortunately, one of my coworkers recommended using porter in the pizza dough instead of water. Luckily for us, Sean made the dough as I suggested and made a second dough with porter. Because the dough with the porter: EPIC FAIL. What a waste of good beer!
To make a long story short, when I got home form work on Sunday at about 8:00, we lit the barbecue to grill our pizzas. There was enough dough for 4 pizzas, so I started with one half of the original recipe, and one half of the one with the porter, and dumped the other two halves in the fridge for a later date.
The first pizza spent two minutes on the barbecue before catching on fire. I hear about people grilling pizzas all the time, but we have already burnt two pizzas on our grill. I’m starting to think this “grilling pizzas” thing is some sort of “urban legend.”
So, pizza number two, was an attempt with the porter. The dough was flat, dense, and would not stretch. I struggled with it for a few minutes, and then threw it, and it’s ugly twin sister, in the trash.
At this point I turned on the oven, which I should have done in the first place, but was loath to do so because of the oppressive heat. Lucky for me it wasn’t such a factor at 10 at night. When we finally did eat, at close to 11, the pizza was delicious. I just think that from now on I might stick to recipes from reliable sources, and not some dude who’s diet consists mainly of beer. *
The toppings included: mozzarella, red onion, red bell pepper, brown mushrooms, salami, spicy soppresetta, and that old tomato sauce that is so simple and sooooooo good.
In the end I sprinkled the fourth pizza with fresh parmigiano reggiano, and served it with a little arugula salad, with sliced onions, lemon juice, olive oil, salt and pepper, and ricotta salata. And, a tasty glass of Walker’s Reserve, the aforementioned porter. It was delicious.
And all was good in the world again.
* I am a huge advocate of beer, and food, but not people who don’t really eat any food and just replace those missing calories with beer. I’m just sayin’.