This is my latest creation, a braised fennel and sausage pizza inspired by 1) leftovers from our CSA box last week and 2) a pizza at Delancey in Seattle that features fennel-flavored sausage. See here, Delancey is amazing and the best pizza we've had in Seattle, or in a long time:
www.delanceyseattle.com.
Also I tried out a new dough recipe and am really happy with it. The overnight rise really helps the dough to be more stretchable and easier to work with, also better for small hands (like J's) to play with without tearing!
The dough recipe can be found here, reference to Peter Reinhart:
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2 comments:
Sean! This looks amazing. I wish I had seen this before I went shopping my weekly pizza ingredients! I'm going to keep this in mind for next week as Patrick has NEVER turned down anything with sausage on it.
I'm also fascinated by the dough recipe. So different from anything I've used before but it looks like it can deliver what I've been searching for: tender yet crackly crust. I also think the overnight fermentation method will really develop the flavors and allow them to get to know one another. Mmmmm. I think I will try this.
YOU AND YOUR FAMILY ARE SO AWESOME SEAN! I am typically not a bread baker because I am uninspired but this will definitely do the trick. HOORAY for the ultimate blogging family!
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