In 2008, I went bread crazy. I think it coincided with the low carb trend as well, and feeling responsible for all the loaves going uneaten, I stepped up my game- baguettes, boules, and bran flakes frequented my kitchen.

I don’t have summer days to while away letting bread rise, but I am going to do my best. Just got a large tub of yeast and the old Russian mother is in the mail. Let me explain, because the previous statement is suspect of human trafficking.

A few people might remember the summer I went crazy and worked at a bakery at 4 am everyday. Well that job turned into an internship which turned into working at (the now closed) Au Rebous restaurant in St. Paul. Jessica Anderson, the free spirited chef and baker from the English countryside was thread that tied it all together and my epicurean inspiration.

Anyway, her parting gift to me was this 110 year old sourdough starter, the “Russian mother.” Well she is currently in my sock drawer, dried and spread thinly on parchment paper. but soon, with a little water, sugar and some love, she will be back in action. As will all parents, the more you call them the nicer they are. in this case the more you use this mother, and feed her (she likes flour) the nicer she will behave in your bread.

In the meantime, continue with the carbs. Let’s make pizza. (at least the dough, topping choice is on you.)

1 3/4 water, 1/2 of that should be warm
2 1/4 teaspoons dry active yeast
2 tablespoons olive oil, plus a little extra for the bowl
4 cups flour
cornmeal for dusting the pizza peel

In a small bowl, add 1/4 cup warm water and sprinkle with yeast, letting the mixture stand until yeast poofs and dissolves. Add remaining water, both warm and cold, along with the olive oil. In the meantime, pulse flour and salt in the bowl of a large food processor with the blade attachment. Careful, sharp object. Slowly add the water mixture and pulse until dough forms a ball, continue to process until the dough is smooth and satiny. Remove dough, knead it for a little, then pop it into a well oiled bowl and let rise for about 2 hours or until doubled in size.

On a lightly floured work surface, cut the dough into as many pieces as you want pizzas. Working with one piece at a time, shape into little rounds, illustrated below. Transfer to a pizza stone or a heavy baking sheet dusted with cornmeal.

For four mini pizzas in a 400 oven take about 4-5 minute, plus more time depending on the thickness of the cheese. Yum! Now it is your turn– pick a good sauce, pick some delish toppings and throw a weeknight get together.