Every Motzaei Shabbos, my 17-year–old, Chaim, makes noodles. Some of us like it with cheese melted in the microwave (pet peeve alert, the worst thing to clean. Why can’t they at least soak it when they put it in the sink???). Some like it with sauce and cheese, and some mother in the house insists she doesn’t want any noodles after a Shabbos heavy on food, and then capitulates and takes a bowl with her favorite topping: salt. Don’t judge.
Lately, my friend started a Melaveh Malkah initiative as a zechus for someone, inspiring me to wash. So flour tortilla quesadillas with Estee Kafra’s chocolate sesame butter and Marshmallow Fluff is my contribution to the cause. What did you expect? Gourmet? I just cleaned the kitchen!
—Chaia Frishman, columnist
With no local pizza shop, we often make pizza. For a while I’ve been searching for a real pizza dough recipe. The homemade ones are good, but we find them very bread-y and puffy. I finally found one that’s closer to the taste and texture of a real pizza shop dough — crust and all. Here it is:
Mix 3 cups flour, 11⁄2Tbsp sugar, and 1 tsp yeast. Add 1 cup plus 2 Tbsp warm water and mix until just combined. Add 1 Tbsp olive oil and 11⁄2 tsp salt (that’s the official amount, we add a bit more salt). Mix until the dough forms a ball. Transfer to a lightly oiled bowl and knead for about a minute with lightly oiled hands. Form it into a ball again, drizzle some olive oil on it, and wrap in plastic wrap. Let it sit in the fridge for at least a day. Let stand at room temperature for 1 hour before using.
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