Flat Breads, aka Pizza, with toppings were eaten in ancient times by Egyptians, Romans, and Greeks. Such a delight passed on by generations tells the story of why today’s Pizza is loved!
I delighted in my children helping me make pizza as long back as they can remember.
I’ve been baking bread for 50 years, love the idea of rolling in the dough - even partnered in opening a pizzeria - Monroe Street Pizza in Dearborn MI about 1982.
My daughter Renee, born 7-7-77 at 7:14 AM, delighted in spending the day with me making pizza. She was 5 years old when when I put her up to the counter on the foot stool to punch pizza dough, and let her put her favorite toppings on her rolled out dough.
The next generation. My email to Renee recently:
“Thank you Renee and Ferran for hosting a beautiful Birthday Party for Aunt Laura…
and enjoyment for my making Pizza, and to my delight with little Estelle’s fingers touching the toppings for everyone’s delight…” This little 7 year old granddaughter loves making pizza.
My pan fried (no oil) flat bread: 1 cup flour, couple tablespoons wheat germ,, 2 tsp baking powder, 1/2 teaspoon baking soda, couple shakes with salt shaker, 1/2 cup water (or veggie broth), mix until wet dough (add tablespoons flour to firm), spread non-stick pan with wet fingers, sprinkle bagel seasoning, cook mod heat 8 min. covered, flip 7min. covered, let rest 2 min. then transfer to cooling rack.
Pizza recipe: basic white bread dough (ab 1 1/2 cup flour) spread non-stick pan, cover & cook 7 min flip & cook 5 min other side, flip again. Cook zucchini, veggies stove top in another pan, and top cooked pizza dough with tomato sauce, veggies, cheese, put on cookie sheet, then under broiler for until cheese melts. Enjoy!
Life has always been celebrated with gatherings, and food the source of the gathering. We cherish our Pizza Parties with fond remembrances.
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