In a reasonable return to normalcy, three sat to table last Sunday night, and I was already keen for another round of pan pizza when that suppertime rolled around. This was a quick repeat of barbecue chicken with a barbecue sauce base, a good sprinkle of bacon pieces, a layer of cheddar cheese, slices of sweet onions, and mozzarella to finish it off before the cooking concluded.
The night before prep of the pizza dough, the long slow rise, the boosting knead a few hours before cooking, and comfortable nestling into the large pizza pan: I continue to really enjoy this approach to everyday pizza.
Earlier in the day, boy howdy were we hit with a brutal tropical deluge as a line of storms passed over Winston-Salem, and not merely a quick summer gully-washer, either. Heavy on the enduring downpour, and light on the thunder and lightning, it plunged us into darkness and lashed the house on all sides.
Sumner and I retreated to the third floor mancave, he to his stretch-out spot near my feet, and me to the laptop. When eventually it moved on, it left behind plenty of grey and drear, but also a nice drop in temps to give us a break from July's heat. By evening, with the setting sun giving us its long angle, this rapscallion found its way to the platform feeder at the kitchen window...
It was not deterred or dissuaded by my noisemaking and scare tactics, so I had to bring in Sumner, our resident professional, to effect a completed scamper to elsewhere.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 26 April 2021]
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