In high school, I used to pierce my own ears.
I’d bust in to my mother’s sewing kit, burn the needle with a lighter and then dip it in rubbing alcohol (safety first!) and go to town.
It was a practice that annoyed my mother endlessly, but seeing as it was a relatively harmless act of rebellion, she chose to ignore it. If you look closely at my ears, you can still see 6 holes in each lobe that I recklessly punched in.
I also dyed my hair blond.
I wore silver reflective sneakers.
I heavily rimmed my eyes every day with dark black eyeliner.
This all, at the time, seemed like a spectacularly good idea. I was young. What the hell did I know?
Now, I know better. The nose may be pierced, but I only have one hole in each ear. My hair is a normal, natural color. My shoes are fabulous and my make up…well, you know about me and my makeup.
But I have not learned all of life’s lessons, by a long shot.
A few weeks back I attempted to make a pizza dough…using all whole wheat flour. Something in the back of my mind told me this was a bad idea, but I forged ahead.
Yeah, it was a mess, a total mess. I should have known better. The crust crumbled and deteriorated…I was kicking myself for not only screwing it up, but making a rookie mistake.
So, three weeks later, I tackled pizza crust again, and victory was mine. Now, I have made pizza crust before, but it was the “quick” kind. This crust does need more than 35 minutes to rise, but if you have the time, it is worth it. It is a no knead recipe so it is is painfully easy; there really is no excuse not to try this at least once. Nothing really beats a pizza straight out of the oven…it is hot, fresh and way cheaper than delivery. I topped mine with a quick sauce I threw together, mozzarella, parmesan, caramelized onions, chicken sausage and artichoke hearts. I am currently entangled in a torrid love affair with artichokes and adding them to a pizza is my idea of heaven. Wine and pizza for lunch on my lazy Fridays off? Nothing could be better.
Lesson learned and I am all the better for it.
No Knead Pizza Crust
From Steamy Kitchen
2 3/4 cups lukewarm water
1 1/2 tbl granulated yeast
1 1/2 tbl salt
1 tbl sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Sauce and toppings
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container
2. Mix in the flour without kneading, using a large wooden spoon.
3. Cover (not airtight) and allow to rest at room temperature for about 2 hours. I took Jaden’s suggetion (she writes Steamy Kitchen) and let is sit over night in the fridge to let the flavors develop. I took it out the next day, let it come to room temperature and then rolled it out.
4. Preheat oven to 450 and place a cookie sheet in the oven to heat. On a floured surface, roll out dough. Spray sheet with Pam or oil it and prinkle with cornmeal if you have it on hand. Move dough to preheated sheet (it may tear a little; just pinch it together.) Brush with olive oil and add sauce and toppings. Bake for about 20 minutes.
Note: I halved this recipe for one pizza crust…
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