The dough is aged a few days. It was made four days ago for pizza Margherita and stored in the refrigerator. The dough is made with two tablespoons semolina flour the rest all purpose flour, also a bit too much olive oil. That makes the bread bake toasty and the aging imparts fermentation, so it has that additional character, but only for one organism, not an array of organisms like sourdough has so it doesn't have that type of complexity. Still, a considerable improvement over fresh dough prepared in a few hours and with the sturdiness and body of semolina.
Ugh. It's horrible. It just is. Four discs come in a small tin. I ate two and reaffirmed it really is horrible. Oddly the juice isn't so bad. It's the sort of thing good to have around for the apocalypse and times like this when you simply cannot be arsed to go get a fresh pineapple. It makes all the difference in the world.
It is the same ingredients as a cheeseburger with pineapple onions and tomato on a sourdough bun. And a beer.
The pizza is very good. I ate half of it. The other half later, Alligator. In awhile, Crocodile. Like a caveman, Caiman. The beer tastes like medicine stored in corrosive metal containers.
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