Dinner Tonight 10-27-14

I’m writing to you in a freshly made bed with a huge comfy sweatshirt on. One of The Chef’s sweatshirts. There is a magnificent feeling of crawling into a bed with freshly washed sheets. What feeling is that? I feel like there’s not even a word that properly describes.

It’s similar to the feeling of sinking your teeth into a slice of pizza. I’m not talking about the mass chain pizza slices. I’m talking about great pizza. There has only been a few times in my life where I have felt such utter blissful indulgence when biting into a pizza, and tonight was one of them.

I made an accelerated version of artisan bread dough/pizza dough, where I put
2 2/3 cup of warm water
1 Tbsp (yes Tablespoon) of active dry yeast
6 cups of bread flour
1 Tbsp salt

I let it rise for 1 1/2- 2 hours for the first rise. Quartered it off, used one quarter for the pizza and froze the rest in their sections.
2nd rise for 1 1/2 hours.
Preheat the oven for an hour with your pizza stones/unglazed quarry tiles in for the preheat.

The Chef made this exquisite masterpiece tonight with a garlic butter sauce, fresh mozzarella, and Brussles sprouts, broccoli, and pepperoni for toppings. We’ve made this pizza before and it’s always been a knockout but tonight he completely outdid himself.

If I was a rich girl, I would be opening up a pizzeria tomorrow so I could let you try a slice. The only enjoyment about being full, was the reminder that leftovers would be available for lunch tomorrow.

I’m just sorry you won’t be there.

Not really. More for me.

-The Wife- IMG_4510.JPG

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