Wednesday, August 04, 2021

Pâte à pizza

I made pizza for lunch on Tuesday, as planned. The first step, of course, is to make the pâte (dough). I made a whole wheat dough using half whole wheat flour and half all-purpose flour. The all-purpose flour lightens the dough and helps with the rising. After about three hours of rising, I punched the dough down and kneaded it a little to redistribute the yeast. Next, I divided the dough into two pâtons (balls of dough) and let them rise for another hour.

One of two pâtons, risen and ready to go.

For toppings, we had a small portion of meat sauce left over from another meal in the fridge. I chopped up some leftover grilled zucchini and eggplant slices and a couple of ripe tomatoes from the garden. Ken grated some comté cheese. I added a few Greek-style black olives to the top.

Pizza #2, baked and served!

I don't roll out the crust like I used to do. I discovered that rolling the dough pushes the air out and makes for a rather thin, tough crust. Now I form the pizza discs by hand. It's a lot easier than I expected it to be. I make one pizza first and we split it. When it's gone, we take a break while I top and bake the second pizza. We served them with a red Bergerac. These were quite good, if I do say so myself.


  1. I can only imagine how good they taste. They’re always works of art. Do you toss the spinning crusts in the air? Is there video?

  2. Looks absolutely delicious! You and Ken could open your own restaurant just making some of your favorite fare.

  3. I don’t know about pizza one, but pizza two looks very appetizing

  4. Like Mitchell, this got me thinking of the NYC pizza parlors, with the dough being tossed in the air and landing on fists for stretching it, and all that. I imagine you didn't do the tossing, but I guess that's why they don't roll.

  5. I'm thinking like Mitchell had commented, "...always works of art." That artist part of you comes out obviously in your photographs but the styling on that pizza could win an award! Yum-Yum. Sometimes cold temperatures can be a good thing!

  6. mitch, if I attempted to toss the crust, we'd have to eat something else for lunch, then spend the afternoon cleaning up the mess.

    kiwi, too much work! LOL

    chm, they looked pretty much the same. :)

    judy, I'm reminded of the scene in "What's Up Doc" at the beginning of the movie. Streisand (whose character is named Judy) stops in front of a pizza parlor and watches the chef in the window toss the crust. At one point, after he tosses the crust, it doesn't come back down. That would probably happen to me.

    mary, sometimes, but I prefer them in winter. :)


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