Sweet Home Chicago IV

The outlaws were in town last week so I didn’t have a chance to make a pizza. But it did give me plenty of time to think. The way I see it, I’ve been talking pretty big about using the biscuit method to make pizza dough. Looking at the recipe though, I’m not satisfied. It’s a bit of a Frankenstein. A well-intentioned Frankenstein to be sure, but I can’t shake the feeling that this biscuit/yeast dough hybrid I’ve been working with is somehow unnatural, and that if I pursue my experiment much further I’ll end up with a true monster that’ll start terrorizing the countryside, pitching helpless little girls down wells.

The wife says the hybrid was still too bready to be a real Gino’s crust anyway. So I’m putting my money where my mouth is and going over to a complete biscuit method approach: shortening, chemical leavening, the works. You can view the new recipe under the State of the Pizza header to the right.

There. I feel clean again. (But just so you know, if this works, next week I’ll be changing the fat from shortening to lard. Oh I’ll do it alright. And not a one of you can stop me! AHH HA HA HA HA HA HA HA!!!!!).

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