squashed and proofing

if i could make pizza all day, i think i would be a happy, happy girl. every step of the process is like magic. my favorite kind of dough to make is a napoletana style dough. from starting the dough to proofing the dough to finally the ultimate reward, eating the dough turned crust.

i have a “favorite” recipe for dough, but decided to try the “Best Pizza Dough Ever Recipe.” i mean, how can i not try a self proclaimed title? so, this evening i started the dough. i am so excited to see and taste the finished product.

comparing the first steps of “my favorite” to the “best” is like comparing apples to oranges. the concepts are the same, but the steps to the process (or proofing) are completely different. for starters, it calls for ice cold water, chilled flour and very little yeast that is stirred into the flour, not first activated. my “favorite” calls for 100°F water and activated yeast.

ever faithful mixer

as we speak, the “best” is proofing prettily in my fridge

pretty & proofing in the fridge

to say i’m excited is almost an understatement, so to hold me over until tomorrow when the dough is ready to be made into its destined pie, i focused on another obsession. yes. you guess it. butternut squash. this time i made “fries.”

fresh cut "fries"

butternut fries:

butternut squash sliced into thin straws
approximately 1 tablespoon EVOO
about 1/4 teaspoon sea salt
spread squash straws in a single layer on baking sheet, coat with olive oil and sprinkle with sea salt. place in preheated 400 degree oven and bake for about 10 minutes or until slightly browned.

squashed, faith


About faithbenitez

novice cook, expert food lover and day dreamer extraordinaire
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