Tuesday's drear and chill were utterly depressing. Pizza made me feel better. Especially because the dough had undergone a multi-day cold ferment which brought out a marvelous level of flavor that I don't always get to achieve. With pizza sauce already made a while back and vacuum-sealed to store in the freezer, it was a cinch to bring back to life with the sous vide immersion circulator. I haven't been to the grocery store in a surprisingly long while, but with what I had on hand I was able to serve up bacon onion cheddar deep dish skillet pizza. It was good.
It was also perfectly wonderful as leftovers the following evening, along with a very tasty salad left behind as extras for the film crew's craft service over the weekend. That's where I was extra glad to have homemade Thousand Island dressing at the ready.
Perhaps you're thinking, as I head into another topic within this post: replace the damn thing already. But yes: Tuesday morning I was greeted with a non-functioning downstairs HVAC system again. We tried the multiple resets of it and never got it going. So Wednesday I called Webb and of course it started right up for the technician.
And let's throw in for good measure this snap of Sumner in the kitchen after his dinner:
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]
Thousand Island Dressing was an adaptation of "Beef & Cheddar Melts Sauce," a Roediger House creation.
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