sourdough solo

dudes,
i had myself some new hottness last night.
yup.
i did.
sourdough whole wheat thin crust pizza!
when i was mixing up the very wet, very sloppy, very elite dough,
i thought i was gonna be SO ready for it;
but,
in reality,
who could've ever prepared for that much taste explosivity?!
haha.
check the teleport:

PEE EYE ZEE ZEE AYY!!!
i went red with no chee',
and white with no sauce,
but both with fried garlic sprankles.
neighbors,
i'm serious right now-
if you can't hang out with those fresh chunks of allium sativum?
get the F* outta here, asap.
this area is for experts only.
awwww.
just look at what i was snacking on for supper last night:

woooooo!!!
herb-crusted breading on fried zucchinis???
that's how i make good use of summer's bounty, bro.
charred brussies??
obviously-
the char is key with those little baby-cabbage looking delights.
mmmm.
baby spinach went down on the bottom, to hold us close and keep us safe,
and there's a thin shmear of underchee',
(which sounds terrible, huh?)
technically making it not TOTALLY uncheesed,
but,
as i used that cashew-garlic boomfire as a paste, i don't care much that it's there.
paste? why? what??
yeah,
because i really worried a lot about that very wet very thin crust sh!tting the bed
before the big bake, i glued it togeher with chee'.
also,
that added a whole sexy taste component to the zukes!
think almost-as-elite eggplant parm, with more zed-letter prominence.
as if that wasn't more than enough,
there's also some seared-up brick-hued baconical bits and bobs, too!!
yuuuuuup.
too much is the right amount,
and if i'm doing pizzas,
i'm doo-dooing pizzas to eleven.
from the top to the bottom,
and the bottom better be a real sweet-bottom baby-b!tch
hey,
while we're on the subject of bottoms-
....THAT CRUST!!
wafer-thin, crispy, tangy, hearty, and full of flavor!
-
i used half a cup of whole wheat starter,
one full cup of ap flour, plus another Tablespoon or two as it kneaded.
a teaspoon of salt,
1 T of wheat gluten
and half a cup plus 2 T water.
it bulked all day, 12+ hours,
and i just used it as it was.
sour?
in the best way!
wet?
like quicksand!
delicious?
it changed the way i'm gonna handle my business in these woods, broski.
real talk.
*
and that white mountain white pizza jaun was off the hinges of hottness, as well:

c'mon!
crispy baked potato chips, daiya mozzarella, broccolini, and grilled leeks!!!
damn.
that's what's up.
you can SEE the giant garlic spranks-
they kept it all straight up boomFIRE throughout the entire meal.
*
pizza is my perpetual comfort.
just knowing there's pizza out there keeps me going.
i love it,
and i'm sure that if it could,
it'd love me right back,
for real, and forever.
good food is where i invest my time.
well,
that and my good dog.
and by good,
i mean, furious and fueled-up, feverish, frantic, frenetic, and fresh.
he's psyched to eat and run and drive around-
which is good news for both of us, because so am i!
we're road warrior poets, crabtree and me.
yeah.
a boy and his dog,
or an old man of the mountains, and a dear sweet little boy.
something along those lines.
ain't we a pair?
straight outta thunderdome,
a couple of real raggedymen;
never quiet, never soft.....