Cycle 13 – Item 8

13 (Thu) January 2022

Pizza with Anchovies, shallots, Pecorini Romano

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with DJ, IZ

Progress Point 3: extended fermentation of dough

Same dough as before (see 13.005 Pizza).  After a couple additional days of fermentation, the dough was even more pliable pre-cook and more chewy post-cook, though I couldn’t detect any improvement in flavor.

Progress Point 4: additional toppings

Topped this time with pickled anchovies, as well as sliced shallots and grated Pecorini Romano.

(See also GLOBAL FOOD GLOSSARY)