Wednesday, October 29, 2008

A Daring "Bakers" Challenge...


You know, I really miss making these dishes and the whole blogging thing every week. I'm trying to get back into the habit of "unbaking", but yeah..it just hasn't been working out. Ever since I switched my major to a double major (ND and French), and elected myself for a fin. aid that requires my GPA is stay above a 3.5, yeah...not happening. In between classes, work, homework and sleep..well, there just hasn't been much time for elaborate foods to be made. Such a shame.

Anywho, excuse my bitching, but I did find the time to make this pizza for October's Daring Bakers challenge. I DO bake, just not the food that I eat (as you know), so with their permission I created a raw pizza (despite it being spread out over a good week or so, with sprouting and whatnot). The pizza recipe supplied for the challenge was Peter Reinhart's "Pizza Napoletana" from his book, The Bread Baker's Apprentice. Lovely book, I must say, as it covers quite a bit of ground on deconstructing bread, from the raw grain to whichever way you choose to nuke the grain.

Back on to the pizza.
It turned out PRETTTTY bomb, but idk, I haven't tried too many GOOD raw pizzas, so yeah, aside from my own and the few available out yonder, i'm just going to assume that mine is the best.

Expensive as SHIIIT to make though, i'm not gonna lie..


The Daring Bakers blog that i'm on now (check it out, seriously, they've got some pretty talented people up on that business) asked for shots of "tossing" the dough...but..yeah...tried it, and for some reason raw pizza dough NOT made from flour just doesn't seem to want to be flipped...hence it exploding in my face after the first attempt, and then exploding everywhere else on the second. I should've taken a novelty shot, but I didn't really think to do it until literally just now.



Here are some other shots of the pizza




The pizza has a garlic and tarragon infused crust, which might I add, the son of a bitch took fucking 6 days to make. The sauce is an heirloom and plum tomato concoction, and the cheese is a combination of roughly 3 different types of nuts to play up the flavor a bit. I started off with maybe running with the idea of a margarita pizza, but then that morphed into a margarita/sun-dried tomato and chive type thing. Either way, it owned, and that's really all that matters.



Life has been interesting to say at the least. I haven't really been the happiest camper in the tent if you get my drift, and for some reason my ass has doubled in size over the last week. I don't mind it so much though, because booty is a good thing. Now just need to redistribute some of that goodness to the tah tahs and i'll be set.



Hope everyone is well.


Thanksgiving is just around the corner, and it's going to fucking OWNNN.
I'm making a massive raw feast, so look forward to that bitches.


also, I may or may not be making something in the spirit of halloweenie...so keep an eye out ;)