Skip to main content

Pizza Pizza Pizza

The boys had fun yesterday baking pizza, and i had a blast too. Problem is, Carlo the oldest of my nephew (19 yrs old) is nursing a cough and a horrible cold (just to make it all the more perfect). Being a cancer survivor, just one sneeze even 2 meters away, as long as you are in my line of sight, mahahawa ako. 100% affirmative. When my niece who is 3 years old goes inside my room for a quick chat(meaning mangungulit lang), i will be coughing the whole night and the succeeding days thereafter.

The toppings were simple, you know kids, they hate stuff they do not know especially when the spelling does not compute. Carlo helped me with the mixing, he weighed everything and i greased the pans. I just think now that he is a lot older, he is more into it, or maybe it was his stomach making him oblige.?? When Angelica got wind of what we were doing outside, the caffeine in my coffee kicked in. She was the trigger. The quiet storm. And, just to make her stop bugging us, because she will repeat herself over and over anyway, i gave her some dough.

The 3 mini pizzas were hers, Carlo made the two large sized pizzas with their favorite Spam. I had a plain cheese and sauce with basil. Now, i know i should have just eaten two slices but i got carried away with all the fun. Luke, Mr. Birdie (because he is so obsessed with his Kalapatis (pigeons)i barely see him in the house joined the fun much later (lagi kasing wala sa bahay). Although we made two kilograms of dough, we finished much earlier maybe because we were just having that much fun, chatting, cracking jokes (mostly at Angelica's dough)etc., Natuto pa yung mga batang mag bake. Nagulat na lang ako marunong na si Angge mag round ng dough!!!

Below are more photos of the Pizzas the kids made.

Crisp on the outside and chewy inside. The pizzas were baked in a high 450 F oven. I used a sponge the create a more flavorful crust and also to speed up the mixing.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…