After a tiny spell of morning showers moved out on Saturday a week ago, it turned into another lovely spring day, and I was of a mind to grill...while also jonesing for some deep dish pizza. Those two compulsions combined perfectly into a barbecue chicken pizza that night, based on the pan pizza dough recipe from the marvelous J. Kenji López-Alt. I had spiced, and left to sit overnight in that dry rub, some bone-in chicken thighs, which I grilled that afternoon.
I'd already made the mostly-no-knead dough the night before, and it rose and puffed up beautifully. Mid-afternoon, I gave it a bit more nudging with some light kneading before leaving it alone in a cast iron skillet and a 9-inch cake pan for a final rise and rest.
With a base of homemade barbecue sauce, the diced grilled chicken, red onion, fresh-fried bacon, and two kinds of cheese...it was a stupendous supper on a Saturday.
The portion of dough tossed into the 9-inch cake pan was not ready that night, so I let it rest and rise another 24 hours. Easter Sunday night was a glorious repeat of Saturday, with an even crisper tastier crust.
Most of Easter Sunday was warm and sunny and breezy, before clouds moved in late afternoon. The sunshine on the corner azalea in the grove highlighted my favorite color and style of that spring beauty.
Deep-Dish Pizza Dough based on "Fool-Proof Pan Pizza" [Updated 03 January 2020], by J. Kenji López-Alt, former culinary director of SeriousEats.com.
"Wild Willy's Number One-derful Rub," in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003, p. 171.
No comments:
Post a Comment