But there’s nothing as impatient as a 14-year-old boy, and so he no sooner got home from school Friday than he ordered everyone out of the kitchen so he could get started. He didn’t even want to take time for me to run out for pizza sauce and mozzarella, deciding to make do with leftover spaghetti sauce and the fat free shredded cheddar Collen’s been putting in her omelets.
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
2 cups of flour, “plus 1/2 cup to put on table to roll it out and stuff”
1 cup cheese
1/2 cup sauce
I left the room for a few minutes, and was surprised to discover when I came back that his pizza roll was already rolled up, ready to “rest” for 90 minutes or so.
Even more surprising: It actually occurs to him that the kitchen now needs cleaned up.
Boy, this cooking class has worked wonders for this guy. Next thing you know, he’ll start cleaning his room or something.
The only problem: Ben can’t bear to wait the recommended amount of time to let the dough rise. Finally, after about an hour, he pops his pizza log in the oven. Fifteen minutes later (at 425 degrees), he’s ready to saw his log.
The pizza log was just as tasty as you’d expect — and promptly devoured within 15 minutes. So now we’ll have to come up with something else, or have him make another one, for tonight’s carb-loading meal.