This from Easter Sunday when I was in a baking frenzy. 6:15am or so, my dough had fermented for +/- 24 hours, looking very alive, and as I was preparing the oven, stone, etc, I realized that I had no flour... All I needed was a little bench flour... No worries, there's a bakery on the corner a block away. They didn't have any packaged flour in stock on the shelves, so I talked one of the girls into selling me a kilo from the production supply. While I was waiting, I had 200 grams of smoked mortadella sliced. I mentioned that I was going to make some pizza, to which they seemed a bit surprised (possible because it was 6:45am, Easter Sunday
). One of the workers mentioned "bring us a slice later on", and I thought to myself, "why not?".
Back home, I opened the disk and topped it with hand crushed canned tomatoes and olive oil, light sprinkling of mozzarella and baked it for about 6 minutes with the broiler on. I was reminded as to how well sourdough resists browning! I let the pie cool a bit, then added chopped grape tomatoes that were tossed in EVOO, basil, oregano and sea salt, a loose layer of smoked mortadella, then dusted it all with finely grated pecorino. The combination of sour, sweet and savory/salty worked for me. The crumb wasn't as open as I'd like, in fact I thought it was pretty flat - but the flavor was good. I brought a warm slice for each of the bakery staff, and wished them a Happy Easter.
100% AP flour
3% active homemade grapeskin s.dough culture