My 4HB nonsense has me looking forward to Saturday Cheat Days like nobody’s business. Last Saturday was the first one, and of course the meal of honor was pizza. My guest, the lovely and talented M, volunteered to make the sauce.I looked around the tubez for different dough recipes from my usual, because I wanted something that would stay thin & crispy and not puff up like bread, a problem that has vexed me the last couple times. Turns out the problem was neither my ingredients nor my measurements, but the temperature. This time I used cold water instead of my usual 105°, and put the dough in the fridge immediately. A couple hours before I needed it, I pulled it out, cut it into 6 little balls, wrapped and froze 4, let the other two finish their rise.No degassing for a second rise.Oven (and the cooking surfaces) pre-heated to 500, dough laid down and toppings quickly applied, 7 minutes, done.
The BEST pizzas I’ve ever made at home. The crust was perfect, M’s sauce was great, and the fresh local ingredients truly added to the whole experience.The dough:
2 cups bread flour
2 cups all-purpose flour
1 tbsp sugar
1 tbsp sea salt
2 tbsp yeast
1.5 cups very cold waterThe round one: sliced homemade meatballs I made from Henry’s Market beef, sliced local hydroponic tomatoes, local basil, and the cheese was actually crumbled Garlic Basil cheese curds from Argyle Cheese Farmer.The rectangular one: Henry’s Market hot Italian sausage, a red pepper sliced thin, basil, the same cheese curds.I was sad to send the leftovers away on Sunday, but there will be more opportunities to binge on pizza. Like, for example, this Saturday!