I ate a pizza...FOR THE GLORY OF THE EMPIRE!
this post was submitted on 19 Feb 2025
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I've kneaded, flattened, rolled, and kneaded a mixture of 3 cups flour, 1 cup water, 2 tbsp oil, 1.5 tsp active yeast, 1 tsp salt, and a fistful of sourdough starter lightly adjusting water and flour for the correct consistency (it should be lightly sticky, easy to flatten and roll, and glossy at the end) and then covered with a pair of damp cheese cloths then set aside overnight (the rag may need dampening again in the morning by adding a little water to make the dough let go of it) for the glory of the empire.
Artisan bread feeds the warrior spirit. Glory to your house!
Producing sustinance with great care and sharing your wisdom. A noble undertaking!
Technically sustenance has not been produced until it is baked at 420F for 30 to 35 minutes. Before cooking I add some oil to a parchment paper on a pan and set the dough on top, shaping it and rising it again until later in the day. I also like to make a small mixture of egg and water and use a silicon brush to apply directly to the dough before, in the middle of, and after baking to give it a thin and smooth crust. After cooking, cover with a damp cloth again while still hot to soften it's crust.
It provides roughly 1800 calories total, can feed two or three people for one meal or it can last two to three days as a side dish. As it contains no preservatives it should not be left unconsumed for longer than a week.
But, like...for the glory of the empire?
What if I want to maximize a hard crust, like in an Italian way? Would it still be glorious?
Roll the shaped dough in a thin layer of flour, or a mixture of flour and cornstarch. Do NOT kneed any cornstarch or corn flour in.
Also, you may still apply eggwash if you wish, but simply do not damp rag over the top after baking.
Glory to you, and your house!