i never got around to telling you about the last sourdough pizza i made.
i'm going to fix that right now-
i'm so psyched on good pizza.
there's something special about every single pizza i've ever eaten.
that's what's so F*ing cool about 'em:
they ALL mean somethin'.
and this little gem was one of the extra-especially special jauns.
because of the grapes.
check the pee-eye-zee-zee-ayy-type teleport:
EGGPLANT ACTIVATION IS THE TRUTH!!
a well-built homestyle pizza is a true joy to eat.
the sourdough may not be the puff-and-pop crust of yesteryear's tradition,
it's crunchy as heck, and it's tasty as hell.
and when it's had a few days to prove itself in the fridge?
that fermentation activation really adds molto flavor to the dough.
the dough is dope.
the crust is crisp.
the mixture is simple:
1 1/2 cup flour;
1 1/2 cup semolina flour;
~2 tsp salt;
1 T sugar;
1 pkg commercial yeast;
4 T olive oil;
1 cup warm water, + 2 tsp bread machine yeast, bloomed.
mix it, knead it, let it bulk once,
and punch it down after 30 minutes or so,
stick the whole thing, covered, in the fridge for half a day or so.
divide it into 1/4s, in resealable plastic bags,
and you've got a quartet of ready to rock doughski-mo's.
because pizza needs to happen frequently,
and having the good stuff at the ready only makes ultimate hottness
a far more accessible reality.
i love that.
.....this one has fried eggplant!
and outside of greek food, and indian food,
where mashed eggplant is an acceptable method of preparation,
the fried circles are basically the best version of the stuff on the menu, man.
sliced thin, salted, rinsed, and dredged in a chia-flax-nootch soymilk slurry,
before being dipped into some expert-level cornflakey breading?
that's what you're gonna want to have in your face, a soon as you smell it,
let alone if you;re close enough to actually see it.
crushed cornflakes are sorta sweet.
that's a nice touch.
plus there's arrowroot, GPOP, oregano, thyme, black pepper,
basil, and rosemary!
whe that stuff hots the hot oil, all the best aromas,
and twice the crispy outsides get involved in making sure you're psyched
on how awesome that purple venata-be-kidding-me has become.
and that's just one aspect of this elite disc of dominant delightfulness.
there's a thick bed of caramelized leeks laid down underneath the melanzane,
and those are sittin' pretty on some daiya mozzarella,
which in turn is strewn over a thick layer of crushed tomatoes.
that's the way to go, and it'll have you saying 'way to go'.
from there, it was a no-brainer to fire up some grape tomatoes,
once i was on the grape trend,
it didn't take much to convince me to sweeten the deal,
and halve some actual seedless red grapes,
red grapes on a pizza??
and you'll find that you probbaly agree: that's that good-good.
a post bake (490F, 15 minutes) finish of fluorishes
took the whole shootin' match to eleven, too.
red radicchio and rockety arugula and few fresh parsley sprankles
to add a little baby bit of bitter to all that sweet?
that's called balance, bud.
i'm sort of semi-secretly all about that.
i want to have perfectly-paired flavors and textures.
i want particularly pinpointed preparation in place.
i want all the best parts on my plate.
that's the right call, y'all.
we get a choice, don't we?
just be dope,
F* right off.
....i'm still here, so you know which one i've opted for.
it's all really happening.
and the little things,
like fancy homemade pizza,
matter every bit as much as the big things.
from within, from without,
and with or without assistance,
there's really one one direction to move,
and that's forward.
it's be cool to have company,
but it won't change the path if i don't.
that means more pizza for me,
so don't feel obligated to join up.
there's a lot going on,
and as time passes, the truth always reveals itself.
the truth is, grapes on a pizza are delicious;
never quiet, never soft.....