yeah.
too much is the right amount.
and MORE pizza is always better for you.
it took much much longer than i'd have guessed,
which had me stressed-
but in the end, it was a success, and worth the wait,
and both of these jauns be tastin' like heaven at the end,
so all is well from the oven to the table, man.
that's real.
nothing feels as good as great pizza tastes.
and great tastin' pizza is my specialty.
check the teleport:
PEE EYE ZEE ZEE AYY!!
one square everything, and one mainly margherite;
both were amazing, and that's no joke.
*
my dude dylan was here,
and we decided to go hard in the pizza department...
so, we did two different doughs, and two totally different styles of pizza.
that margherite was a classico, bro.^^^^^
for realsies.
and instead of just being basic as heck?
it also had beyond meat sausage on it, to turn it up to eleven.
i'll say this- i love sausagey flavors. truly.
however, i don't want to eat meat, because the idea of it is horrifying to me.
and those jauns are eerily meaty; like, they could really be dead animals-
that creeps me out, but i get the point, anyway.
i did a semi-semolina/bread flour crust, and it was a fluffer-upper, in a good way-
with crushed san marzano tomatoes,
miyoko mozz,
plus a shake of nootch, and cracked black pepper on top,
plus fried garlic sprankles (rules is rules),
and fresh garden-plucked baby basil leaves to boot?
man.
if you don't know what being expert is all about, just look at it again,
and it'll all become apparent.
wordimus prime.
-
the dough?
1 cup semolina;
1 cup bread flour;
1 tsp sugar;
1 pkg fast-acting yeast;
3/4 +/− cup warm water.
kaBOOM.
kneaded in an upright mixer for ten minutes straight,
then allowed to rise for half an hour before stretching over an oiled pan, man...
-
baked at 480℉, on a stone, with a couple rotations,
until it's golden and good, neighbors.
***********
dudes,
the other other one?
bruh.
y'all ain't ready for this:
SICILIANO, BABY!!
this square pie is tight as heck...
-
the dough was bangin'-
2 1/4 cups flour;
2 tsp salt;
1 tsp sugar;
1 cup warm water;
1 pkg fast actin' yeast.
-kneaded up like always, and immediately refrigerated all day long-
that's the move.
-
then the toppings really activate the whole thing.
and activation is the only way to go-
minced daiya mozz as the base.
then shredded spinach.
with caramelized onions, of course.
then i had two kinds of potatoes...skin-on red ones AND sweets.
roasted on parchment with pink salt and olive oil.
plus, grilled asparagus, seared shishito peppers,
fried garlic sprankles forever,
and slivered baby grape tomatoes-
y'all can't handle that much hottness.
i'm serious.
it was a revelation of flavorful roller-coasterism.
*
pizza parties are the only parties i eff with.
like, if i had to pick a political party?
it'd be pizza.
for sure.
i'm over here on some vegan pizza mastery.
it's sort of my thing.
if i had the means,
i'd have a mobile pizza spot AND a dedicated radical vegan pizza eatery.
heck,
i'd have a cafe with pizza offered on the regular.
pizza with everything.
pizza forever,.
pizza pizza pizza.
i want all the pizza, and i wanna share all of it with all of you.
that's my motivation.
MORE pizza for MORE people.
everything else is just window dressing;
never quiet, never soft.....
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