The Pizza Diaries
Saturday morning: I made a batch of pizza dough by dumping flour, yeast, salt, olive oil, bread flour, and 110 degree (F) water into the KitchenAid mixer (technically, the bowl), and watched the machine knead the dough for 10 minutes.
Saturday lunchtime: The dough tripled...no, quadrupled...because I forgot that I made pizza dough in the morning. I punched down the dough back to its original size, divided it into four pieces, saran-wrapped each piece, froze two, and refrigerated one. Then, I ate cereal or ate least craved cereal and ate something else.
Saturday nighttime: Pizza time! Pizza #1 had homemade pesto, mozzarella, and soppressata. Pizza #2 had tomato sauce, mozzarella, cheddar, soppressata, and early girl tomatoes. The early girl tomatoes were clutch and we wish we had added more.
Monday lunchtime: Chris ate cold, leftover pizza.
Tuesday night: Pizza time #2! Pesto, mozzarella, and soppressata.
Friday night (shown): Pizza time #3! Half pesto/half tomato sauce, cheap mozzarella from Target with cream cheese added, lots of early girl tomatoes, and pepperonis the diameter of my fist. Covered up the cheap mozzarella with parmigiano reggiano.
I wouldn't mind repeating this meal plan next week.