While I work on my bread page (which is coming, really) I thought I’d put up this easy variation, which also represents the first meal I’ve cooked in a week. It felt good, and doubly so because it coincided with my amazing discovery of a new form of locomotion somewhere between hobbling and limping.
To make pizza dough I add a little bit of olive oil to my regular bread recipe and substitute spelt for the rye that’s usually there. That’s about it, though I also knead it some more so that it gets extra stretchy after it rises and ferments. I made four pies, each with different stuff on top: bacon and shiitake; pesto, artichoke and goat cheese, olive, onion and caper; and plain cheese for the clamoring small person.
A longer fermentation in the fridge would have added some more sourness, and I still need to work on my stretching technique, but these were pretty damn good: chewy around the edges and crisp under the toppings. Someday I’ll get that wood oven built outside, but soon enough I can start cooking these on the grill and that’s something else to look forward to as the snow slowly melts.