{"id":1848,"date":"2010-03-14T23:29:14","date_gmt":"2010-03-15T06:29:14","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/yulelog\/?p=1848"},"modified":"2010-03-14T23:29:14","modified_gmt":"2010-03-15T06:29:14","slug":"amateur-food-porn-for-pi-day","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/yulelog\/2010\/03\/14\/amateur-food-porn-for-pi-day\/","title":{"rendered":"Amateur food porn for Pi Day"},"content":{"rendered":"

Earlier today, I posted photos of a coffee cake<\/a> I made this afternoon. This evening I made pizza (a staple around here), and decided to take photos of that, too. And post them to my Picasa account<\/a> – with commentary\/ instructions.<\/p>\n

\"\"<\/a><\/p>\n

~<\/p>\n

Each photo on this page<\/a> is click-able, and I added comments for each stage.<\/p>\n

Call it amateur food porn, but here’s how I do it… \ud83d\ude09<\/p>\n

On those photo pages I left out the steps for making the dough, however, so I’ll add them now.<\/p>\n

I like a thin crust pizza myself, but everyone’s different – which is why I didn’t put a recipe for dough on the photos page. You can probably go to your local bakery and buy some dough (I know I can do this at Bubby Rose<\/a>‘s, for example).<\/p>\n

My pizza dough is pretty basic:<\/p>\n

3 cups of flour, 1 cup of water, some yeast, some sugar, a bit of salt, and olive oil.<\/p>\n

Proof the yeast with the water [heated to lukewarm], add a bit of sugar. Once the yeast is puffy, add a tablespoon or so of olive oil, some salt, and start adding the flour bit by bit. Stir, then knead [I use a Kitchen Aid], keep it up and going for a while. If you can, make the dough a while ahead of time, which makes for a chewier dough since it “develops” more. That’s all. Easy as …pie.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today is Pi Day (3-14-etc.), and I made pizza pie. Here’s the documentation\/ how-to. Easy as pie, try it! <\/p>\n","protected":false},"author":311,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1242],"tags":[6599,36,15014],"class_list":["post-1848","post","type-post","status-publish","format-standard","hentry","category-just_so","tag-cooking","tag-food","tag-pizza"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/posts\/1848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/users\/311"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/comments?post=1848"}],"version-history":[{"count":4,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/posts\/1848\/revisions"}],"predecessor-version":[{"id":1852,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/posts\/1848\/revisions\/1852"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/media?parent=1848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/categories?post=1848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/yulelog\/wp-json\/wp\/v2\/tags?post=1848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}