Sunday a week ago, before I tossed all my gear into the car to head to the airport for my overnight flight to Dakar, I wanted to have one final home-cooked meal. I'd prepped the no-knead dough on Saturday so that it would be ready for dividing into two cast iron skillets mid-day, where the dough would rest and spread before getting dressed up and roasted at a good high temp. The crisped crusts and the fullness of pizza dough flavors were the perfect bed for the homemade pizza sauce and crumbles of Italian sausage, plus sharp cheddar cheese and a topping of mozzarella as they finished their cook.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
Sauce loosely based on "Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]
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