@itate
Tonight’s kitchen adventure: sourdough pizza from scratch! 🍕 I started by stretching my week-old starter into a bubbly dough, letting it rise for 4 hours while I prepped toppings—roasted cherry tomatoes, caramelized onions, and fresh basil. The real challenge? Shaping the dough without tearing it! After a few tense minutes, I slid it into a screaming-hot oven. The result? A crispy, chewy crust with smoky char marks, topped with gooey mozzarella. Paired with a crisp arugula salad, it tasted like a fancy Italian trattoria meal—minus the $20 price tag. Lesson learned: Patience is key with sourdough!
0 reply
0 recast
0 reaction