you already know i can't go too long into the new year
without baking up some of that superfresh fan-favorite doughpeness, dudes.
it's true.
hmm?
well, yeah, i DO make a lot of pizza.
it's my F*ing favorite.
if i had it once a season, would i realistically be able to claim it
as my ride-or-die numero uno delicious go-to foodstuff?
i have doubts.
but, i'm certain that pizza is the truth, in all it's forms, and that i want to make even MORE
and i want to do it even MORE often,
because too much is the right amount,
and that's doubly so when it comes to a pizza pie for your eye.
wordimus prime.
i made a tray of fancy-crust stuff, and i split it into two different styles.
i did.
i just said i wanted MORE. that means i'm diversifying my deliciousness starting now.
wanna see? then check it out, neighbor:
WHITE PIE!
broccoli and red onion and tomatoes, and tempeh bacon and minced daiya mozz',
and parsley and fried garlic AND fire-roasted tomato flake sprankles!
wooooooooooo!!!
that's so magnificent.
i tore it up.
but,
get a glimpse of the other side:
YES!
baby kale, caramelized onions, crushed tomatoes, dry-fried mushrooms, and tempeh bacon,
daiya mozz' (mincing is mandatory) and shredded miyoko mozzarella as well-
with exxtra baby kale, parsley, and of course, fried garlic sprankles.
rules is rules,
and it just ain't a Folk Life & Liberty Fortress flatbread without that fried garlic, guys.
real talk.
my oven is steady at 480℉ convection style-
my pan was greased and ready.
my dough was cold bulked for twelve hours,
and still had a chance to get wild while the oven heated up-
also, the dough was activated, kids-
yeah.
like,
1 1/4 cup flour;
2 tsp salt;
1 pkg fast-actin' yeast;
1 tsp bread-machine yeast;
1 cup semolina flour;
1 cup warm water;
1 T fire-roasted tomato flakes;
33 craxxx of coarse-ground black pepper.
mmmhmmm.
as always, it's in the stand-up mixer,
with the dough hook doing it's damnedest to produce powerful gluten chains.
it's expert af.
and it works like a charm.
hmm?
...what's that?
how long do i bake 'em for?
until they're finished. duh.
what are you?
a timer?
it doesn't work like that.
pizza is produced by intuition, and observation, and active participation;
not to mention a little baby bit of experimentation.
i doo-doo that.
pizza is my favorite thing, and i invest my time wisely with every slice.
***********
the new year is an awful lot like the old one,
but with more resolve and more problems to solve.
like,
how the heckfire am i going to see other peoples' side of things more accurately/
it's hard to imagine, but it's what i'm going for.
and flexibility?
literally and philosophically?
that's a practically applicable two-parter for the second part of my resolution.
yikes!
and that composure keepin' P.M.A. is leftover from last year as an in-progress project
to keep after as well-
self-improvement is a real pain in the A*, but i have to believe that it's paying off
in some small dividends already.
good is good, but better is better, and bad? well that's everything else-
uh oh.
maybe that empathetic initiative need a lot more work than i thought;
never quiet, never soft.....
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