naturally fermented crust?
sourdough magic and from-scratch activation together are the team.
THAT'S THAT THANG, BRO!
MINCED daiya chee', of course-
i mean, c'mon- rules is rules.
caramelized onions, naturally.
kale under the sauce, too.
homemade vegan sausages, pepperonified with smoked hot paprika,
and GPOP, and black pepper and liquid smoke and crushed red pepper flakes.
you take this
and cut up two of 'em and add all that other stuff with half a cup of water in a pan.
easy as heck dudes.
baked at 480℉ on a stone in my convection oven.
and then upgraded with parsley sprankles,
and two tone freshie-fresh basil hottness from the future.
thanks to dylan for that leafy delivery.
the dough recipe?
you got it:
in your upright stand mixer, with the dough hook attached, combine:
2 cups king arthur flour;
1 tsp wheat gluten;
2 tsp sea salt;
2 T olive oil;
1/2 cup sourdough starter;
1/2 cup warm water;
1 tsp bread machine yeast.
...now you got it going on.
beat it up, and add water if necessary, to get that good thang poppin'-
but give it eleven minutes of hot lumpin'.
and then cover it and let it rise for like, 36 hours in the fridge.
it gets lively, it gets tangy, it gets powerful.
and when you stretch it out? it's so strong.
and it does what it does perfectly.
if you don't eat pizza, i don't know what the eff you even do.
and also, pizza time is all the time.
and also also, pizza is SO good for you.
it's what you need.
eat more pizza.
you'll be better as a person if you do;
never quiet, never soft.....