Thanks for the props, I will say it's been a fun week, more than anyone may know.
It's funny about the flour, when I started making pizza, you couldn't buy bread flour at the store.
Flour was just flour.
I learned when I was real small first from my (Italian) grandmother and great grandmother.
Nothing was ever said about different flours, flour was just flour. It was the stuff you didn't want to spill
on the floor because it was hard to clean up.
When I got to be a teenager, I had two choices self rising and all purpose.
I use all purpose flour and I would sift it to make it lighter, Grandma's trick. LOL
Then came these bread machines, and with the craze came the bread flour at the local store.
If it wasn't at the local store it never exsisted, because I never knew.
I would then switch to bread flour and would buy those little packets that made a loaf in a machine.
Now they sell bread flour in 5lbs bags. Hi Gluten?? Believe it or not, I learned that here.
Naive in all my years. Never read any books, never even thought to find answers.
What would grandma say if she was here? Flour is flour? or little Davey, you got to go and seek the answers
and stop being a ragamuffin.
What I do is I dip the measuring cup in the flour and shake the access off the top.
So its level, Then pour it in. I did this because I hate cleaning dishes, so why dirty something else.
I did it because I was never worried about being accurate. My late and loving grandmother
always used to tell me, Davey make your dough and in the end it should feel like a maidens breast.
I would ask her what's a maidens breast?
Type of chicken?? LOL!
So I always did it on feel, never really measured it.
About the way I mix things like I do, well my dad taught me how to make chocolate chip cookies.
Damn good cookies too!
He used Crisco instead of butter, the cookies always came out better, smoother.
While he mixed, he would add the sugar to the Crisco first then the eggs and vanilla, then
half the flour, salt, and baking soda, then add the rest of the flour a little at a time.
So thats sort of what I do with the pizza crust.
Add the water, yeast, sugar
Half the flour and salt. Sorry no vanilla
and the the rest of the flour a little at a time.
A little tid bit on the amount of sugar.
I have no idea how it came about.
I think I read a bread recipe way back and it may have called for like 6 tsp. of sugar.
Me not even thinking put 6 Table spoons in my pizza dough by mistake, never realizing it was a mistake.
So for years I put 6 Tbs in the dough, then I got to think, man, dipping your spoon 6 times in the sugar bag
is too much work, I found if I did this and put it into a measuring cup it was close to a 1/4 cup so being lazy I just
dipped the 1/4 cup in and shake it so its level or a little less then the rim because I didn't want to spill the sugar and make a mess.
It just became a trademark of the crust.
when you look, you say man that's a lot of sugar for crust.
But it really doesn't taste like it's a lot.
Many of my methods come from, never knowing the correct way. Being lazy
I was making pizza before books were focused on pizza.
Just recently I bought books and by looking for these books on the net I found this cool site.
I have learned a lot! in what a week or two since I've been here??
Everyone has great recipes. It's charlie and the chocolate factory! Pizza style!
I will say, something brought me here, Maybe Grandma, Maybe my Dad because I really believe what separates this dough is bread flour, since that's all I had at my disposal. Sugar because I couldn't read instructions, never found a bread that called for 6 Tbs. so what was I thinking??
and the friggin Crisco that I found right here and then BAM I thought of my dad and his cookies and said that's it!! I think someone uses Crisco in their Chicago style pizza dough?? The Crisco does something, I've noticed it. I used vegetable oil, then olive oil, peanut oil, corn oil, back to olive oil, canola oil, no oil. Everything except Crisco.
but it's that damn Crisco.
With that I knew I finally could put a final on the recipe.
Sorry for the long story, but its the truth, and to me it has a lot of memories, a lot of times of laughing.
Best pizza I ever made, I was tossing the dough, it hit the ceiling and stuck then dropped on the floor.
Me and my buddies were drunk as skunks, I was just looking at it on the floor and one of my buddies said pick it up and throw some sauce and cheese on it because he was starving. Don't ask me why but that was the best pizza I ever made. It tasted good, or maybe it was the beer?!
It was my perfect pizza, man that was 15 years ago, Wow! but I remember it like yesterday.
hmm, maybe a little grit is the trick? I don't think so. LOL