man, i dunno.
i tried a new thing, and it worked out great.
ok, that's not entirely true.
rather, i had not enough of my regular king arthur all purpose flour,
so i amended my recipe with other stuff to bulk it up.
does the brand loyalty to king arthur really matter?
you bet your A* it does.
if you're a new englander, and you like using good wheat to make better treats?
well, then you have to use the king, kiddo.
rules is rules.
that's a thing.
ANYway,
i wasn't trying to make my dough exxxtra hippied-out,
or especially upgraded in nutrients,
i just didn't wanna open up another 'nother big bag of what i was using,
so i tossed in some semolina, but there wasn't enough of that either;
so i went off course a bit, and veered into powerful whole wheat territory.
now lemme just say it: this sh!t was expert!!
yup.
crispy, crusty, flavorful fresh baked burliness is just what i needed.
check the teleport:
PEE EYE ZEE ZEE AYY!!!!
word up.
that's a triple vegan chee' super-deluxxxurious dopeness disc for sure.
what a crust!
what a cheesy pull it possesses!
what a furiously ferocious freshness it embodies!
hey, yo, on the ones? this is the stuff that reaffirms my belief in
turbo-intense active participation and warrior poetry in practice.
i mean it.
homemade hottness is always gonna make me feel better.
definitely.
so, what's the all-star line-up on this lovely circle of saucy supremacy?
i'll give it you:
fire-roasted crushed tomatoes for the sauce.
that's slightly chunkier than my normal everyday tuttorosso crushies,
but so worth it for the added rich depth that the fire-kisses impart.
for sure.
that's laid out over a bed of baby spinach.
leafy greens are great on pizza, and anybody who says otherwise is an A*-hole.
raw red onions?
don't mind if i do.
they're sharp, but a 480℉ oven, with convection circulation
takes them down a peg, and lets their flavor shine through,
but not so much of their death-breath savagery fumes out
from your facehole after a hot bake, y'feel me?
neighbors,
there are three vegan chee's on there.
-
minced daiya mozz.
that's the only way to do it.
if you don't mmice it, don't even bother, because your usage is flawed
and therefore your end results will be too.
f'realsies.
-
grated miyoko mozz.
that stuff is soooo good, and super melty, and really tasty.
-
and do you see those margherite-style mountains of chee'?
that's my own personal tapioca-tofu greatness in F*ing full effect.
yup.
here's that recipe.
that's the stuff.
*
and how about those smoky chick peas?
mmmm.
GPOP and hot smoked paprika and olive oil and garbanzos,
all fried up together for some meaty magnificence rolling all over the top.
-
and fried garlic sprankles, obviously.
y'can't have a Folk Life & Liberty Fortress pizza without 'em.
it's just not allowed.
-
when it came out of the oven, i had to hit it up with a lil parsley;
just a teentsy tiny little baby bit, to pretty it up,
and then i activated it with level-eleven savory sexxxiness
by tearing a bunch of fresh basil over the top and laying it over the top.
word.
-
but, that crust though.
holy crap, guys.
i was very pleasantly surprised.
-
*
WEIRD-O'DOUGH!
-
in your vital upright stand-mixer, complete with dough hook,
knead all together:
1 pkg fast yeast;
1 pkg regular yeast;
1/3 cup sprouted whole wheat flour;
1 1/2 cups ap flour;
2 tsp sea salt;
2 T olive oil;
1/4 cup semolina flour;
1 cup very warm water.
knead it for eleven minutes on mediumish speed-
add more flour if it's tooooo wet, but you'll want a wetter,. stickier dough for this-
over time, in the fridge, while it proofs, that whole wheat will absorb way more water
than regular flour, and the extra yeast will thank you for the hydration, too.
i gave it 12 hours to get ready, and the oven was hot as hell when i stretched my dough, bro.
uh-huh.
i still use an oiled, seasoned steel baking sheet, from who knows when or where,
to make my pizzas on.
i love it.
i wet my hands to handle the dough, and gave it a really even and thorough stretch,
and baked it with one turn in the oven,
and then another few minutes directly on the stones....
pizza is my numero-uno,
and this one was a trophy piece, no doubt about it.
i love it when i have a good reason to keep my oven on,
and warm up this drafty old expensive, expansive manse, man.
***********
sunday was a little bit of alright.
i had tattoos,
i had pizza,
i had time alone with breezy,
and she came through to AMPERSAND TATTOO
looking goooooooood, too.
that's always invited.
like, if you say you got a tasty mountain mama,
but then she walks in lookin' hella haggard?
that's fine.
c'mon, dudes, don't be shallow-
ladies,
we respect all y'all, and you don't need to paint yourself up to be valuable.
but, when the looks are flowin' fast and free?
man, you already know.
i appreciate it, and it lends credibility to my taste in what's good.
that's f'real.
so i had pizza, and my tired oven took it's damned time getting hot enough,
and she had a gluten-free mixed medley of stuff i had,
but she was already more than hot enough, so that sped things up a lot.
ha!
spanning time, and being together, and enjoying each other-
sometimes, that's what we need;
never quiet, never soft.....
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