Thursday, November 1


i still love pizza.
you wanna see what's poppin'?

look at that crust!!!!
double-dough is key here.
twice the dough in half the space, as the name implies, guys
and shoutouts to those wheatless meatless masculine balls, bro.
i doo-doo that.
from scratch.

the recipe is here.
and the recipe for this dough?
right here:
in your superior stand mixer, combine:
1 cup a.p. flour;
1/2 cup bread flour;
1 tsp salt;
1 tsp sugar;
1/4 cup sourdough starter;
1 cup water, with 1 tsp bloomed yeast-
-knead it for ten minutes,
and let it bulk up in your fridge for 12-20 hours-
the flavor gets stronger the longer you leave it.
stretch it, let it rise again while the oven heats to 480℉.
then bake it up with alllllllll the good things on top.
this one has homemade tomato sauce,
with the very last hothouse neighborhood tomatoes
that my sister mary grace brought up when she visited.
(oh, my sister visited, and it was rad)
peppers, onions, daiya mozz, and miyoko moxx grated over the top-
is that too over the top?
no way.
too much is the right amount!
wordimus prime!
there's no time for nothin', including verbose descriptions of food these days-
but there's always time for pizza;

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