Brief update of this old post. Nothing more.
This post is primarily for Chuginator. A brief conversation about homemade pizza and a lack of photos made him cry. So, I dug up photos, and all he wanted to see, “was pizza.” So, to appease my friend, I decided to make another pizza and make sure I documented it for him in all of its glory. [Note to self: stop blogging drunk. You sound stupid.]
Here begins the photos of what were sent to Chugs, yesterday.
Look at these adorable children! Who could complain about this.
Here’s some pizza without me and adorable children.
Begin the gallery. All pictures have different descriptions. Titles are the same. I get tired of captioning photos …
I need to ensure that I am making this dough at least two days before cooking. This means 24 hours to rise, RSAT, wrap, and refrigerate for 24 more hours. The flavor is just SO MUCH BETTER!
Also, I think that measuring in the kitchen to the exact gram is both monotonous and predictable. It removes the elimination of happy accidents, discovery, fun, and exploration. So, here are my notes on Chef John’s No-Knead Pizza Dough Recipe. (Thank you, Chugs, for introducing me to this):
This dough was about perfect. I blended about 3c. all purpose King Arthur flour, 3/4c. KA bread flour, and 1/4 KA wheat flour. I increased the yeast to 1/2 tsp., sugar to 1/2 tsp., and salt to 1 1/2 tsp. I created a water slurry (1 1/2c.) with the olive oil (2 Tbls) and added 2 tbls.ish of red-wine vinegar. Crisp, chewy, and full of flavor.