pizza | BLT! (ish)

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

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BLT-ish Pizza!

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

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drizzle with olive oil, especially exposed dough. sprinkle with salt.

bake per recipe.

garnish with grated parmesan, julienned basil.

slice and devour.

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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?