We're having homemade pizza for lunch with Swiss cheese and cheddar cheese and Parmesan cheese because I don't have any Italian cheese on hand. I don't have any other toppings for it unless I decide that broccoli or chopped spinach would be the thing. We like plain cheese, however, so that will be fine.

Maybe I'll think of a different way to shape and bake the crust - could make it double-crust with the Swiss cheese between the dough layers, but to see if that would work. I've made stuffed crust pizza using string cheese before - just enclose it in the outer edge of the crust.

The pizza will be fuel for our day because I'm going to wash my car and plant some hollyhocks in a spot I finally decided was perfect for them. The seeds came from a dear friend's lake house, gathered when they sold it 20 or more years ago. I started them inside and they came up, even after all these years.

Last night for dinner I made grilled Swiss cheese sandwiches using Pugliese Bread that I made the other day.



I thought it was supposed to have a coarser texture, like the expensive artisan breads, but it doesn't. No big surprise when you look at the instructions for the final shaping: "Divide dough into four parts. Roll each part into long strand. Roll up along length, stretching slightly. Turn dough sideways and roll to long string again. Roll up into tight ball, tucking to ends under. "

By the time you do all that, the air is going to get distributed evenly throughout the dough. The bread comes out chewy with a fine texture. This isn't a bad thing, it's just that I wanted bigger holes. I do have a recipe for Artisan Style Rolls that came from America's Test Kitchen and they come out like I wanted - a slightly coarse texture and good flavor. The secret is very light handling of the dough, so I know what I have to do, just need to get it to work in bread loaves. Yes, I will never give up this quest.

I'm pretty sure I've posted the rolls recipe before, but can't find it, so here it is again. As with any of the America's Test Kitchen recipes, it's important to follow the directions exactly because if you just do what you've always done to make dinner rolls, you'll end up with the same result you've had in the past.

Artisan Style Rolls

12 1/2 oz water
1 1/2 teaspoons instant yeast
2 teaspoons honey
16 1/2 oz bread flour (a little over 3 cups)
1 oz (3 Tbs.) wheat flour
1 1/2 teaspoons salt

Combine the water, yeast, and honey so honey and yeast are dissolved. Stir in the flours and mix with dough hook until well mixed. Cover with plastic wrap and let stand 30 minutes. Add the salt and knead the dough on setting 2 for about 5 minutes until smoother. Put on medium speed and if it sticks to the side of the bowl too much, add more flour. Beat for about a minute, for 6 minutes total. Spray a rubber spatula with cooking spray and turn the dough into a clean sprayed bowl covered with plastic wrap for 1 hour, until doubled.

Slowly fold the dough over on itself, gently. Let sit covered 30 minutes, fold again, cover and let sit 30 more minutes until double again.

Flour board generously and turn the dough onto it. Flour the top and cut in half with a bench knife. Gently stretch each piece of dough to 16 inches long, handling gently so as not to release air bubbles. Cut each into 8 pieces. Spray some cake pans and toss each piece of dough with floured hands to roughly shape. Place touching in the cake pans and cover with plastic wrap to rise for 30 minutes. Spray with water. Put in 500 degree oven for 10 minutes. Turn the temperature down to 400 degrees. Remove rolls from oven and dump onto baking sheet. Pull apart, turn right side up, bake 10 to 15 minutes until golden all over, rotate pan halfway through. Let cool 1 hour on a wire rack.

Well, time to go put some plant food in the watering can so it'll get on the plants.