and a few teaspoons of sea salt,
and a small spoon of sugar,
and a glug or two of olive oil,
and half a cup of sourdough starter,
and 3/4 cup of warm water.....
hmm?
is that a weird way to start a blog?
well,
imagine kneading that up one night, and letting it proof for a day and a half
in the refrigerator before making a pizza!!!
how's that for a weird way to start dinner??
haha!
thirty-six hours of sittin' around makes for a realllllly rich tangy crust though, neighbors.
check it:
PEE EYE ZEE ZEE AYY!!
word.
naturally-leavened slow-fermented super-hottness
is one way to make the magic happen for sure.
and this one was magical.
with the vegan meatballs and peppers and caramelized onions
and parsley sprankles,
and cooked sauce,
which really boosts the flavors up even MORE.
yesss.
so good.
how about that garlic?
y'like that?
me too.
slabs of garlic, fried in olive oil,
then the oil was used to caramelize a whole sweet onion,
then the vegan chee', which in this instance is daiya,
was minced before being spread...
why?
because rules is rules,
and the exxxtra seven seconds that takes makes the whole pizza
a billion times better.
seems stoopid not to, but what do i know...
besides how to make pizza taste good, i mean-
because i sure as sh!t be knowin' how to doo-doo THAT.
right?
right!
-
what's so good about cooked sauce?
like, manly marinara?
....nuthin'.
it's pure expert awesomeness.
i love it.
dudes,
get yourself some fire roasted tomatoes or somethin'.
or look at half the recipes i have cataloged on this long-running blog,
and make some, bro.
i mean, the info is there,
all you've gotta do is like, scroll down.
yep.
and then make a mean mutha-f*ing pizza, guy.
PIZZA.
SOURDOUGH CRUST!!!
SAUCE!!!
yeaaaaahhhhhhhhhh.
not a lot in this world makes me feel good,
but pizza, especially fancy pizza, does the job;
never quiet, never soft.....
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