heatherbeck

... but, the crust turned out OK!

Added 2021-05-21 21:58:54 +0000 UTC

The key to a good pizza dough is fermentation, at least for a day. Let all the bacteria eat up the starches, create lactic acid and CO2, and break down the gluten chains.

Fun fact. I’m gluten intolerant. Not the type of person at a restaurant to ask if such-and-such contains gluten, or anything. I always have been, and continue to be, sort of a human garbage disposal. I’ll eat literally anything. But I kind of get some heartburn sometimes.

I’ve been doing an experiment lately. made a fresh batch of pizza dough, and saw which day tastes best. It’s Around day two or three when the texture holds together, and you actually feel pretty good eating it, instead of getting that “blah.” feeling.

Anyway, at this point, I’ve gotten somewhat confident in the fact that I could live almost anywhere in the world and re-create at least a close resemblance to New York City pizza. Swap out the mozzarella for Bhutanese yak’s milk cheese? Sure. Everybody’s got tah’maters.

All this to say... pizza tiddies.

“Merry Pizza Tiddies!” — A denizen of the year 2047, when that’s a thing the youths say on their tikitikitiki machine.