Delicious & Dragons

What could compel me to run my oven on the highest setting on a hot summer day? Why yes, the resulting pizza of course.

The name says it, no mention of the lettuce, but then again that’s not classically part of it.

Well it’s not a Paella, I can say as much, but the concept isn’t too far off. Rice (sushi rice actually) cooked in the flavorful remains of fried chicken bits with some onion and pimenton, and a mix of miso and chicken stock as cooking liquid. I imagine I can dial in the doneness of the rice and the crust at the bottom a bit more, but it’s a good start.

Aand a proper pizza again as penance.

For fear of persecution by overzealous pizza bakers I can’t call this a pizza. Let’s say it’s flat quiche with a low fat dough.

Who knew, I initially just wanted to bake some pizza, now I’m tumbling down the baguette rabbit hole. Each one surprising on its own.

Well hotdang, it does get better. I think if I didn’t use dough that seems gloriously overproofed, I might actually get an even better result. Served with fried eggs, goat cheese, roasted zucchini and onion with pimentón and a sherry vinaigrette. No matter what you got going on, there should always be time for some good eatin’.

Well, it’s getting closer, but still not quite what I want. Made for a good steak sandwich though.

I’ve baked a ton of boules in the past few years. I know how to get a nice, round loaf of bread with good oven spring and a shattering crust.
Baguettes, terrify me. There’s all those new details about shaping, proofing, scoring and baking to pay attention to, it feels daunting, especially with with an idea in mind what the end result should look like. My last baguette was years ago and ended with a work surface full of flour and a middling result. I decided to return to the playing field. Slightly better, still ways to go. It made for a good sandwich.

Sloowly getting the hang of it. Although I think my oven isn’t hot enough.