Having been thoroughly grossed out by my mother’s cooking methods these past two weeks, I’ve decided to just set a few guidelines, if the need arises in anyone else to eat food that has been cooked with taste in mind, and not the intention to clean out a refrigerator.
Now that you have your dough, it’s time to shape, dress, and bake. Obviously, the baker has free reign over the toppings added, but there are a few guidelines you might want to consider.
Following my last post, I thought I’d write a little treatise on everyone’s favorite bread: Pizza. Just as a warning, this will be the first of two posts, which is good because great pizza (and most bread, for that matter) takes time. However, work and expenses are surprisingly low (all ingredients are available at Weshop).
If, in dorm cooking, one is going for simplicity, it is hard to get simpler than bread. In essence it consists of four ingredients, and uses one utensil and an oven. Likewise, it requires surprisingly little time and effort, so it’s actually not hard to bake high quality bread at Wesleyan, or any other college for that matter.