I am obsessed with tasty pizza. Last week, I became so overwhelmed with the work of Peter Reinhart and Nancy Silverton that I decided to develop my wild starter (an offshoot of my mum's Ames colony) into a pizza dough. The results were unexpectedly delicious. Those busy little Twin Cities fungi and bacteria produced a crispy yet chewy crust with surprising sweetness and the slightest hint of acidic tang. Combined with a sesame-parsley pesto, it was a near-perfect pizza experience!
For all you neo-Neapolitan pizza aficionados out there, here's an ECU of the burnished crust:
as well as a bad photo of the porous, slightly transparent crumb:
