Back In the Game

After years of languishing on the culinary bench (or, to be precise, in a California kitchen drawer), my mom's rolling pin is back in action.

Tonight it rolled out some pizza crust...

...waited while the toppings were prepared and the crust bathed in olive oil...

Feta and muenster cheeses,
sun-dried tomatoes, chicken breast,
and a pile of mixed herbs
(also fresh garlic, not pictured)

...then looked on approvingly at the finished product.

Despite its age and years of disuse, the rolling pin works just fine. I look forward to rolling out many a crust with it.

Thanks, Mom.

Mrs. Micawber's Pizza Crust (yields 2 medium thin crusts or 1 large thick crust)

Starter:
1/2 teaspoon active dry yeast
1/2 cup warm water
1/2 cup unbleached flour
1/2 teaspoon brown sugar or honey

Stir well, cover, and let sit in warm place for at least 15 minutes. Add:

3/4 teaspoon active dry yeast
1/4 cup warm water
1 1/2 tablespoons olive oil
2 cups flour (I use half whole wheat, half unbleached)
Generous 1/2 teaspoon salt

Knead about 5 minutes or until springy and elastic. Dough should be soft and slightly tacky; add a bit of water if necessary during kneading. Cover and let rise in a draft-free place until at least doubled. (Best if allowed to rise for a couple of hours.) Roll out to desired thickness and place on pizza pan(s) sprinkled with cornmeal. For thin crusts, dough may be used immediately. For a thick crust, cover and allow to rise a bit more in the pan while you prepare the toppings. Top as desired, and bake at 425º 13-18 minutes or until done.

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