This afternoon Ken made the most exquisite pizza. The crust was wafer thin, no thinner, with a snap and a crunch that well surpasses any ‘gourmet’ pizza I’ve ever eaten, bar none. It was almost cracker like, yet with a taste of yeast and a ‘breadiness’ of any traditional crust and it was not the least bit dry.
Look at how incredibly thin the crust is. Amazing.
He’s been using and I’d say perfecting the CIA (Culinary Institute of America) recipe for pizza dough and has really learned to shape, roll, and stretch it to form ultra thin for me and for himself and a thicker, chewier version for the kids.
Today’s pizza toppings – Mine (above) : thin sliced red onion and kalamata olive.
Ken (immediately above) : sausage, pancetta, bleu cheese, and spring green onion.
Gregory: sausage and pancetta; Madeleine: 3 cheese (part skim mozzarella, fresh mozzarella, and bleu cheese).
Finally, there was crust dough left over today and thus Ken made 4 rolls. Can you say “Bacon Roll” UK style for breakfast? (Not for me, mind you, but for the boys!)