Pizza and then off to Powell's

Today I am taking a trip to Portland to find the exact books I need to make my contract a total success I've already got my hands on a good number of books but finding recipes and history about a certain region can be a bit demanding. Anyways I'm off to get the key players and get ready this week is the real deal! Normandy here we come!


Oh and one more quick update:

Home made pizza (another fabulous dough based dinner)

here is my boy friend craddeling the prized whole wheat pizza dough that he made, with a little help from me :)

Pizza dough tips:

---the dough turns out well when made using both semolia flour and white or white flour. it gives the dough good texture.
---you want pizza dough to be moist. More so then regual dough, it will be easier to work with (just remember i don't mean the consistency of water... i did that once and learn my lesson)
---let the pizza dough rise, not only does this allow the dough to get larger and to active all the yeast but it also means it will be easier to work with, but dont let the dough over proof or it will fall and become hard to work with again... :)
---last but not lest remember that pizza dough is a little more forgiving then bread because you can cover it with all sorts of amazing things!

there is more to know about pizza dough for know this will get you started making a yummy dinner treat... even if pizza is not classified as French!