First off, I just updated the master dough recipe. Again! Toby made a tweak recently out of necessity: we only had this much tipo '00' flour, so he grabbed some whole wheat pastry flour to make up the difference. The result? More please. A smidge of whole wheat makes me feel a little better about the rest of the snowy white flour, but if I'm honest, the real reason I dig it is the texture: a delicately crispy exterior with a very tender, airy interior. It's seriously getting there, people.
So, check it out. And make some pizza. Your people will love you for it.
OK, this week's pizza. Can I just say BLT? Uh huh. Well, pretty much. I didn't cook lettuce in the oven--I subbed basil instead, tucked under the cheese and julienned, sprinkled on top.
This is a pretty unapologetically Summery pizza, right in the middle of October. But then, it's our season right now for eating sweet Sungold tomatoes, basil... outside... with flip-flops and shorts... and limeade. You know, dinner tonight.
|hello, Fall light|
basic pizza recipe + tomato sauce + basil leaves to cover (i.e., lots)
+ shredded mozzarella
+ halved sungold (or other small sweet) tomatoes
+ cooked bacon, chopped roughly
drizzle with olive oil, especially exposed dough. sprinkle with salt.
bake per recipe.
garnish with grated parmesan, julienned basil.
slice and devour.
And... because it think all his pizzas are adorable (he decorates them himself... the dump method), I give you Jacky's creation from tonight. Not a "plain cheese" man, his feature lots of ingredients. No matter how many I prep for him... there's always room for "one more?"
ps -- 300th post! What?