I have all manner of projects that I work on. Caramel making, cheese making, dyeing/spinning/crocheting wool, I’ll get focused on regional cuisine… just stuff that I do. There’s a subset of these projects that is special to me. I call them my ‘beginning-to-end’ projects, these are the projects where I try to have my hand in as many steps as possible. I can crochet something with yarn, or I can crochet something with yarn I dyed or I can crochet something with yarn that I spun and dyed myself. In the future I will crochet something using yarn that came from an animal I raised and I will process the fleece and dye and spin it up and I can even use a pattern of my own making. I have a few crochet projects in the dye/spin/crochet bin and I will probably post those later.
I set a beginning to end cooking goal for myself a couple years ago. I decided that one day I would make a pizza with a homemade crust, homemade sauce, homemade sausage and homemade mozzarella. I did it! I finally made my super pizza!
Will start off with a few criticisms because if there is anything one thing I am good at it’s criticizing my own self. We’d wanted to use a different pizza crust recipe. The one that I normally use is okay but it’s a bit puffy, we wanted something thinner. Tried a different crust recipe this time and it was just no good, dense and hard and overly chewy and difficult to handle in dough form.
It just did not want to roll out nicely and was too stiff to manipulate. Next time we will try a new dough recipe. Also, I should have par-baked it longer.
On the other hand, the sauce was tasty. I was not able to use fresh tomatoes as it is entirely impossible to find fresh paste tomatoes. All they have at the store are the red styro-bombs that are useless for cooking. In the future I will make the sauce from tomatoes I processed and canned but for now I started with canned crushed tomatoes.
Yes, I do stick shredded carrots in my tomato sauces, it helps cut the acid edge and also yay carrots.
My sausage was tasty good. I’ve been making it for a number of years now and I don’t have the recipe written down so it varies from batch to batch but is always pretty good.
Up in the front there are the dried tomatoes. I buy the little grape tomatoes and dry them all the time. They are excellent to have on hand for…everything. Also, very good for just stuffing in your face when you are hungry.
And the cheese! I followed this video, it’s a great step-by-step guide. PLEASE NOTE: he says 1 and a half tablespoons of citric acid but he means 1 and a half TEASPOONS. Instead of rennet tablets I use liquid rennet from New England Cheesemaking Supply, I used a quarter teaspoon of liquid rennet. The cheese was fantastic. It needed more salt and a little more kneading/stretching but, dammit, I made mozzarella and it was tasty as all hell.
I did try to make ricotta from the leftover whey. This was my second attempt at ricotta and my second failure. I don’t know if I am doing something wrong or if there are factors I don’t know about. Either way, I will try one more time and if it doesn’t work out then I will know that ricotta is just not a thing.
Pizza! I should have used more cheese. After we ate our first pieces David went in and fried up some more cheese and laid it on top and it was even more delicious. It’s not pretty at all but it was everything I wanted to do and it is something I am very proud of. I will keep working on ways to be more involved in the different ingredients and steps and I will make more pizza.
Pizza with arugula because pizza needs arugula.