Fermentation is my favorite food process, hands down. Without fermentation we may not have an advanced species (debatable) and we certainly don’t have the many delicious foods we love like Pizza (not debatable).
This whole week I’m going to focus my #MarchofGratitude posts on fermentation – that’s how much I love it, starting with pizza. This weekend I made sure to grab extra flour…just in case…
Pizza is in the menu every Sunday with few exceptions. Fortunately my wife and daughter both love it, otherwise we’d all be in trouble (and we’d still probably have Pizza Sunday…). I’m still working on it, constantly trying new things, reading books about pizza and watching experts on YouTube, in search of the perfect pie. It’s borderline obsession, but there are worse addictions (especially when they’re this good, eh?).
Shout out for the Ooni Koda for revolutionizing my pizza skills – this thing kills!!
Spicy Marinara with basil 
Oops pizza – dough got a little sticky in the oven! 
Pesto base with spicy chorizo, mozzarella, olive tapenade 
Salami & garlic and turmeric pickled onions 
Sourdough Airy Crust!
Pie pics:
- Pesto base, spicy chorizo salami, mozzarella, & half olive tapenade.
- Slightly spicy marinara with drops of basil reduction
- Passata, pepper salami, & garlic/turmeric pickled onions
- Fermentation at work (it’s sourdough crust btw)
- A little oops pie (didn’t wait long enough for the Koda to heat up) with marinara and mozzarella
PS I know there is more important stuff happening than this, but it’s important, for me, that I keep my sense of gratitude. If it truly bothers you, I understand you may need to focus on other, real shit right now – just know I’m praying for all of us.
