
08/20/2025
Forgot to post my wonky crust pizzas, which surprisingly ended up being the *best tasting* pizzas I've ever made. I have started replacing the water in the dough for beer, so that I don't have to do the 3 day fridge ferment and get a similar flavor. It works awesomely. I'll never go back. The white pizza is now going to be a staple. I keep a half gallon jar of roasted garlic and red pepper confit that I make in the fridge, and I used that roasted garlic and it's oil for the base. Amazing.