deep dish pizza

put scissors next to

the pizza and people can

cut their own slices

source

dough: 1 3/4 c + 2 T flour, 3/4 c warm water, 1 T olive oil, 3/4 t kosher salt, 1/2 t yeast; 1.5 T olive oil, 1 1/4 c grated mozzarella, 1/2 c tomato sauce, herbs, parm

mix dough; rest 5 minutes, fold 3x, fold & rest 4x total; rest 40 minutes, chill overnight, oil dough, press & dimple into oiled skillet, rest 15 minutes, press & dimple, proof 2 hours, sprinkle 1 c cheese over entire dough, add sauce, rest of cheese; 450 F 25 minutes on bottom rack; remove, add herbs & parm, loosen from pan with knife

overnight bread

the bread ferments while

fireflies blink and bullfrogs

call into the night

source, for 1 loaf

1 2/3 c warm water + 1/4 t yeast, 3 1/3 c flour, 2 t kosher salt

mix to form a shaggy dough, adding more flour if needed; rest, covered, 20 hours, room temperature; knead 5x, rest, covered, 2 hours; with oiled hands place dough in a 450 F oven in a preheated dutch oven; 30 minutes covered, 30 minutes uncovered

saffron pear cake

vegetarians

wonder why the kitchen smells

a little gamey

previous version

1.5 c white whole wheat flour, 1/2 c almond flour, 2 t powder, 3/4 c full-fat unsweetened cashew milk, warm + pinch saffron; 1/2 t kosher salt, 1/2 c olive oil, 2/3 c maple syrup, 2 t vanilla, 2 cans pears, drained; glaze: 1 T olive oil + 2 T maple syrup

mix batter, pour over pears in oiled skillet, 325 F, 55 minutes, turn out & glaze

pea greens paella

remove the curly

tendrils from the pea shoots first

or just leave them on

source, 4 servings

4 c hot broth + pinch saffron, 3 T olive oil, 1 onion, cut up; 2 c rice, kosher salt & pepper, zest & juice of 2 lemons, 2 c pea greens

cook onion, oil, salt, pepper in a skillet 5 minutes; add rice, cook 2 minutes; add rest; 500 F, 25 minutes