The surface was coated with atomized garlic before it was allowed to rest, while the other ingredients were sliced and shredded: Shiitake, feta and a little Italian blend: Parm, romano, asiago… After baking, topped with shredded basil.
also a lovely combination over pasta, or even rice. shrooms were lost, though – everything else was great
All in vain, au levain? Attempt at a funky, fermented, Niki’s style square: Pretty good, but far too thick. Seemed like a lack of dough on stretching out, and the recipe was doubled. Too much, but pretty awesome anyway — crunchy crust, and melt in the mouth, buttery interior.
More or less from Wapo, using 2c flour, 1c au levain and 1c water. Plenty for two pizzas, as it were.
Again, chefjar thincrust: With sesame seeds, topped with jalepeno and shiitake.