SOURDOUGH PIZZA!!

100% naturally leavened dough?
dudes, pizza is always expert,
but with this one i even impressed myself.
yeah.
check the teleport:

WOOOOOOOOOO!!!!
the toppings were great, of course-
crushed tomatoes, caramelized onions, steamed brox,
mandatory-mega-minced daiya mozz',
homemade tempeh bacon, and fried garlic sprankles....
everything up there i've had and enjoyed countless times.
but the dough was the true superheroic new hottness for my face, friends.
that's the truth.
it was a verrrry wet dough, but with incredible gluten-strength,
and righteous texture,
super crispiness,
and all the flavor yu could ever demand of flat bread carrying the weight of the world.
yup.
this was atlas sourdough pizza crust, and it did the trick.
-
how did that even hapen?
well, i refrigerated some of my sourdough starter
before i went down to connecticut for a few days.
how much? maybe half a cup.
and when i got home on thursday, i added a fat spoonful of flour to it, and stirred it around.
on friday, it was reactivated and bubbly as hell.
so, i did what i thought was best-
i added two cups of flour and half a cup of water to it, with a spoonful of salt,
and kneaded the holy livin' sh!t out of it in my upright stand-mixer,
which as always has it's fused-in-place aluminum dough hook strong-arming
all the gluten into complex chains of power and glory.
it was wet dough, kids.
like i had to handle it with wet hands, to keep it slippery and unstuck to my fingers.
i kept it covered, and let it rise,
but over the course of the morning, i folded it on itself three times,
an hour or so apart,
before i let it do it's thing from about noon until six.
i got home to a stretchy, bubbly, well-risen wet heap of floury fresh-to-deathness,
and i floured up my hands, oiled up my trusty seasoned stainless-steel sheet,
and laid it all out, and hand-formed a circle from the sloppy, formless flab on the slab.
i let ity rise some more while i had my oven taking FORever to preheat,
and honestly, the wait was excruciating, but it probably produced a better end result.
f'real.
this was so flippin' good i have to believe it took exxxactly as long as it was s'posed to.
as always, the oven was cranking at 480℉,
with that convection circulation in full effect.
i could've eaten three of these, just for that crunchy, crispy crust.
daaaaaamn, tho.
it had bubbles and bumps and everything.
i always love pizza, but i really loved this one.
my advice?
eat better pizza, and eat more of it;
never quiet, never soft.....