Pizzacapade

The saga of the pizza dough continues. I made what turned out to be a huge batch of pizza dough over the weekend to accommodate a party of possibly 10 ravenous amusement park revelers after a day at Children's Fairyland in Oakland.

Unfortunately, the recipe (which was from a chef who would have impressed the heck out of you had I been at liberty to share his name and his recipe) was in grams and somehow my online conversion counter screwed up. We ended up with an enormous bowl of thick, bubbly soup and had to resort to calling Extreme Pizza for a bailout of their raw dough. Long story short, everyone enjoyed their pizzas - happy ending.

Back to the soup - I kept adding flour to the mix, cup after cup, and letting it rise again until finally it was gatherable (is that a word?). That took two more days and four more flour additions. It made enough pizza dough to feed the entire army of Liechtenstein. Then rolled it out and topped it with simple ingredients, really more interested in the taste of the dough after all this effort than in the toppings.

It was pizza, no more and no less. It was good, maybe even very good, but stellar? Nope. I was expecting sourdough flavor after so much time rising and bubbling in the San Francisco bay air, but it was just good ol' pizza dough, nothin' fancy. I divided it into reasonable size portions and froze the rest - frankly, I'm a little tired of pizza right now - to top on some distant day.

Anyone need a little pizza dough to round out your week's menus? I have no idea how well it freezes - stay tuned for the final episode of the pizzacapade.