There's a lot to love about pizza. The variety found on a pizza is rare, and the literal range of depth* gives people something to take pride in. However, lately we have given greater thought to what proves a pizza's worth. What some pizza lovers see as a blank canvas, we have found to be its distinction. A well made dough means a reputable pie.
Homemade pizza is in our oven almost weekly, and just because it's assembled in our kitchen doesn't mean it's loved less. Andrew is always refining his pizza dough to make it perfectly seasoned, crisp, and bubbly. His latest secret is to let the dough spend the night in the refrigerator, then let it proof for two hours before it bakes. His sources tell him that this delayed overnight fermentation creates a golden crust with the ideal crunch and a hint of yeast. Maybe one day we'll own a wood fired oven, or publish a book of pizza recipes, but until then we will keep on loving good pizza.
*#everybodyknows #thesquarebeyondcompare
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