But now, part of my job as food editor for Florida Table is to do the food styling for photo shoots...well, for Florida Table AND for Boca Raton Magazine. If it has to do with food, they call me in.
Tomorrow they want a model eating/making/cutting pizza. My first instinct was to buy crusts, but then I knew they would look like cookie cutters. So I bought a couple of my family's favorite pizzas--you know, for those times I am not around to coddle them with homemade pizza--which are Freschetta Brick Oven pizzas...but they are square. So I still had to figure out round on my own.
I made three recipes worth of dough.
So I turned the first batch out. Patted it into a neat disc. Started rolling. I got a PERFECT circle. Trouble is, it was more like 19 inches across. It was definitely a LARGE pizza. I didn't even know how I was going to get it from the counter to the oven.
I thought I'd try using the pizza peel and the back of a very flat cookie sheet. Brilliant, right? Wrong. The dough stretched, sagged, pulled and fell. Through the oven rack...
Then I spotted a huge ceramic platter that I've had for years. It was a gift from one of my best friends ever, Donna. It's so big it doesn't actually get pulled out that often. But now, it was just the ticket. I rolled out a third piece of dough (the second half of batch two). Perfect circle. Because this recipe is so wonderful, nothing sticks...I gently slid that circle onto the platter, then I made tiny adjustments so it was even all around.
And the platter even fit into the oven.
And just for the record, let's add learning to toss pizza crusts to my list of things to do in 2008.
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