Adam Baumgart’s Family Meal at Amy’s Bread

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How the staff eats at restaurants.

Just two weeks ago, Adam shared with us his great recipe for Carnitas with Tomatillo Salsa, but things in the restaurant world change quickly, and he’s now a bread baker at Amy’s Bread. We got to talking, and he pointed out that there are some differences between family meals at restaurants and bakeries, so I asked him to do another family meal post. He obliged with a recipe for pizza dough that highlights the precision of professional baking — and the need for a kitchen scale! –Helen

Bakers get up too early to eat breakfast, and as the work is intensely physical, we need something to get us through the early morning (or late night).  Snacks of left over pastry or bread get unappealing (and unhealthy) very quickly, but of course, there’s always dough.

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A go-to favorite family meal option is pizza. The family meal supplies at a bakery are limited compared to the ingredients at a restaurant, but great toppings like mushrooms, olives and cheeses can come from leftover quiche and bread fillings.

Usually this pizza is made about halfway through the morning bake shift for lunch.  Which happens at 8AM.

Makes 1 pizza