MEDITERRANEOUS!!

flaky pizza crust?
holy smokes, it's the NEW new hottness.
man, listen, it's some other other business.
look at what i made, then i'll tell you what's poppin'-
teleport:

C'MON, MAN!!
the crust is the best-
the toppings are tight and TILTY af, too.
and when you squeeze those lemon wedges on top?
dude, that's the TRUTH.
we got kalamata olives on there! expert.
we got tomatoes on there!! expert.
shredded spinach? you bet!
and i got red onions and scallions for a double onion exxxplosion!!!
plus, instead of sauce, i spread on a fat shmear of hummus,
and that's dope as heck, bro.
real talk, it's F*ing delightful.
and there are fried garlic sprankles, too, naturally-
rules is rules, even when it's only barely pizza...
true story.
hmmm?
oh, you see that? well, yes, neighbors, thosa are mutha-funkin' GRAPES!!
yeah!
on the ones, grapes DO go on sh!t like this, and they turn it up to eleven.
...but it's that crust that does the trick-
quick-fas, and in-a-hurry, i had myself a very fresh-to-death new thing.
here's the rundown:
-
*
FLAKIN' PIZZADOUGH!
-
in your stand mixer, always equipped with the dough hook, combine:
2 cups a.p. flour;
2 tsp salt;
1 tsp sugar;
1/4 cup olive oil;
1 pkg fast-rise rapid yeast;
2/3 cup warm water;
2 T two-tone toasted sesame seeds;
2 T fire-roasted tomato flakes.
knead it for five to ten minutes, adding a little baby bit of exxxtra oil, too-
yeah, i actually drizzled some on top while it rose on the counter, as well.
that's real.
too much is the right amount, and that's no joke.
it rose for forty five minutes, covered;
then i stretched it out into that sexxxy circle.
then, while i waited for dylan to deliver the olives,
it rose a little bit more on the steel pan, man.
that's all there is to it.
it's crispy, it's flaky, it's rich, it's smooth (except for all the sprankles)
and it's reallllllly delicious, obvi-
with that much fat floating inside of it, it'd better be, y'know?
yeah, you do.
-
baked at 475℉, with a few turns to evenly activate the convection currents,
and a few minutes directly on the baking stones,
what you get is what you need,
and what you need is full-blown full-frontal full-steam-ahead hot fire fresh from the oven.
we got that.
and it is good.
***********
harvest and maple will be here later.
that's the best news news, ever.
i spend most of my time missing them the most.
today is the day, however.
the one where we span time as a team,
and immerse ourselves in family togetherness like a trio of terrific and terrible,
triumphant and tempestuous truth-telling teetotalers....
and that's my favorite way to be.
i am excited.
i am MORE than excited.
it's all really happening, and it makes the round-trip to massachusetts,
before a late-day appointment or three at work, totally worth it.
i've got cookies baking,
and moves making,
and trips to start taking,
and all of it is unfolding along a well-creased fold in the secret universal blueprint
for me and all my people.
the circle is getting bigger, and the overlaps are getting better,
and spirit and memory and gratitude and generosity are all here,
weaving this fantastic woodsly goodsly Folk Life together all at once.
this is it;
never quiet, never soft.....