HOLY CRUST!!!!

daaaaaaaamn, duders.
sourdough supersexxxiness from the future?
did it, baked it, ate it, LOVED it.
guys,
f'real.
you know by now that i'm so all about pizza.
but this crust?
it's the TRUTH.
better than average, better than good, better than i deserve.
check it:

HOLY SH!T!!
so, the toppings are all good:
chopped spinach.
crushed tomatoes.
caramelized vidalia onions.
oven roasted potatoes! tossed with olive oil and pink salt and black pepper
with GPOP for a little exxxtra excellence.
and parsley.
oh,  and minced daiya mozarella.
rules is rules.
if you're using full sized shreds, you're bad at vegan chee'.
there. i said it.
-
fried garlic sprankles? OBVI, bruh.
always with those jauns, for maxxximum flavor.
and lastly, arugula.
fresh leaves of that sharp and bitter salad.
-
but, that crust, boi.
that's the breakout superstar.
bubbles?
got 'em.
mini surface blistering?
F* yes!
fluff and crisp and flavor for days and days.
probably like seven days, but definitely NOT weak.
yeah.
-
*
SOURDOUGH CRUST!
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1/4 cup sourdough starter, bubbly and hungry.
2 cups king arthur ap flour plus 3 T flour;
2 tsp sea salt;
4 tsp olive oil;
1 tsp bread machine (jar) yeast;
1 cup warm water.
add it all together, and just let it sit for fifteen minutes,
then knead it in your stand-up mixer on low for 11 minutes straight.
it'll be a shiny tight ball before long.
wet your hands, push it all in a sweet little heap,
and give it another 'nother 5 minutes on slightly higher speed.
now you've got gluten strands fully-formed and psyched to rise up
and overthrow your previous expectations.
i let mine rise for thirty minutes, punched it, kneaded it back into a ball,
covered it,
and let it slow proof for a full 36 hours.
then, i stretched it out onto an oiled, seasoned steel tray
while my slow-af oven preheated up to 480℉.
-
this crust did everything i'd ever hope to have happen.
damn.
one of the most delicious i've ever eaten ever.
and that's no joke.
*
pizza, bruh.
eat more pizza.
eat way more vegan pizza.
make it yourself, make a lot,
make 'em big, and load 'em up with all the good stuff.
i might eff around and have another one this weekend.
that's right.
too much is the right amount.
so naturally, MORE is what i need.
what do you have to lose by getting good at making pizza?
right?
you're only going to have a much better life with another pizza in it;
never quiet, never soft.....