I've done a whole bunch of odd things while working here at Old Hat. But one thing I haven't done so far is an Old Hat food blog.
A little backstory first. This idea was conceived as a monthly thing where we highlight some of the interesting, funny or just plain stupid stuff we do around the office that has nothing to do with sports really.
In truth, most of the blogs we serve up here have nothing to do with sports. I know that might seem like kind of an odd choice for a sports marketing agency, but trust me, we know what we're doing.
So...without furth ado, the subject of today's blog is: Pizza dough!
What could be easier, or tastier, than fresh pizza dough? Nothing I tell you. This dough is chewy, bubbly and delicious and all it takes is for you to sit back and leave it alone for 18-20 hours. Obviously you must plan ahead a little bit people. But you'll be rewarded with tasty stuff that'll have you throwing those crappy pre-made crusts you buy in the frozen foods section right into the garbage.
Here's what you'll need:
1/2 teaspoon active dry yeast
4 teaspoons fine sea salt
7 1/2 cups (1000 grams) all purpose flour plus more for shaping
3 cups of warm water
That's not so bad is it? 4 ingredients that most people have around their house. At least I always do. And if you don't have flour, salt, yeast and water at home then go buy some. You're an adult now.
Whisk the flour, salt and yeast in a large bowl. You can stir it by hand if you want or if you have a kitchenaid mixer and you want to be really lazy then just throw it all in there and stir it up a bit with the dough hook. That's what I do, because personally I'm very lazy.
Gradually add 3 cups of water and keep mixing until it's all nice and incorporated.
Once the dough has come together then transfer it into a large bowl to rise and cover it loosely with some plastic wrap so it doesn't dry out.
I know what you're saying right now. "Hey Dustin, that's really not very impressive to look at right now. It's a measly little pile of flour and water. I spend all this time getting my hair done, doing my nails and getting dressed up to read this blog and this is the crap you pull? I can't believe I fell for this again. Every time it's the same thing...Screw this blog post and never call me again."
But trust me on this one. You have to let time and yeast work its magic. Let it sit in your plastic covered bowl at room temperature and in 18 hours your dough will be looking like this.
Time has worked its magic people. The dough has doubled in size and the surface is coverd with tiny little air bubbles where the yeast did its thing. And it is oh-so-sexy isn't it?
Now comes the fun part. Take the dough out onto a lightly floured surface and form it into a nice ball, like shown in the leadoff photo of this post. Don't work it too much, just bring it together and get it ready so you can eyeball it a little. We're going to section it out into six smaller balls of equal size.
You could do more than six if you want to make smaller pizzas or less if you want to make some really big ones. I find six balls is just about the right size for making a nice sized pizza crust for one person. Cue sad string music as you imagine me at home eating my single serving pizza alone...
But wait! You're not alone, because you have a pizza crust now and that means there will be pizza soon. And then it will be you and pizza, together at last, like you were meant to be. So rejoice in the fact that no one else is there to steal your pizza. You'll soon become one with each other, in glorious pizza-eating bliss.
Grab one ball of dough and work it out into a crust. Don't worry about how. Just stretch it, work it and spin it until you have an oddly shaped crust that you can throw whatever you want on top of.
Heat up your oven to temperatures hotter than the fires of hell and bake that pizza until it screams for mercy. Then bask in the glory of a job well done.
You made pizza dough dammit, and now you're reaping the benefits. See you next time.
Not only were we excited to be working with Wyoming as a new client, but we were thrilled to create something for such a one of a kind brand. From the wise words of Deb, “we knew we wanted to really play up the altitude factor with the design of the mountains and the text point ‘Welcome to 7,220 feet’.”
By the way, we all agree with her about that line being one of the coolest and intimidating school sayings.
We were also able to showcase Wyoming’s western motif with the music, logo opening, tag ending, and the font (created by Old Hat).
With Nick’s direction, we desaturated the colors on the football highlights to really give it that Western theme.He trusted us to “do our thing” and along with great communication, it led to an awesome project and a satisfied client.
“We are ecstatic with how our spot turned out. Old Hat blew our expectations out of the water, delivering a commercial that is pulse-pounding, graphically outstanding and most importantly, memorable. Our fans are raving about it and this is due to the amazing creative work by Old Hat.”
- Nick Popplewell, Assistant Athletics Director for Marketing and Branding