We can never leave well enough alone. That is why our recipes are building blocks. We're constantly tinkering with them in order to be sure that they form a solid base for new ideas, that they are pieces in an ever evolving system of creation.
We took our base no-knead pizza recipe and used 00 flour in place of the combination of all purpose and bread flour that we had previously evolved into using. The dough was softer and stretched more easily. It seemed to cook more evenly. The pizzas were more tender.
And as good as the pizzas were, I was missing something. A bit of bite. A touch more texture. And as I type this and mentally recount last evening's hard won pizza tasting adventure, I have an idea for another element to explore. Hopefully we'll be sharing the results soon.
Years Past
May 6, 2010
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
