If you let enough time get away from you, it might allow multiple weeks to pass without returning to a straightforward and rewarding approach to deep-dish pizza. I tried to remedy that last Monday evening, my final free day at home before heading into a full set of workdays. (After today, in fact, we'll roll right over into the latest welcome invasion of film students from the University of North Carolina School of the Arts here in Winston-Salem, as they come for filming here this weekend.) The ease of dough preparation, with a few minutes' effort before bedtime Sunday night, depends on time to do the work, as the slow rise occurs over not quite 24 hours and the future crust is infused with all the best flavors from fermentation factors. A little more kneading and a final rest for spreading in the skillet occurs a few hours before the ultimate cooking; a mere 20 minutes before the dinner hour is when the toppings are added and the 550°F writes its magical final chapter.
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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