Each week since May 2020, we've hosted Pizzer Night. Every Friday, at our home, open invite, no texts or rsvp's. I never know exactly who will show up, and I don't care! I (& sometimes a friend or two) faithfully make the sourdough crusts, and pray the rest unfolds just how the people need. Friday nights are a HARD evening to show up for... But, there's also something holy about showing up anyway, breaking bread (pizza crusts) together, and flopping... together.
This has been such a regular part of my weekly life, and yet I barely have any photos of it; we're just present together. Not to mention, it started when it was frowned upon to be gathering, so we never documented it... that feeling has stuck as we've experienced the beauty of losing our phones and unplugging at the end of our week rain, hail or shine.
Makes 14 - 18 crusts, depending on how thin you make them & how long you let your double sit to rise.
Ingredients:
200g discarded starter, or a little more if you have it
750g water
60g oil. I use olive oil or avocado oil.
1000g flour
20g salt
Optional: add Italian seasoning, rosemary, garlic or any herb/flavor.
Method:
1. Combine all ingredients in order listed. Stir wet ingredients before adding flour & salt.
2. Pull into a shaggy dough. Cover.
3. Perform 2-3 rounds of stretch and folds to bring into a cohesive dough.
4, Let sit on counter for 12-24 hours or until doubled in size.
5. Option to pop into fridge for a few hours or overnight. This can make it much easier to handle when searing, especially in the summer or if you're new to the game.
Searing the Crusts:
To sear your crusts, heat a cast iron skillet on high heat until it sizzles when you splash water on it.
Coat your counter in olive oil and pour out dough.
Cut into handful chunks. Around 150g (if you like a thin crust) - 200g (if you like it a little more doughy).
Roll out on oiled counter until it's the thickness you desire in your crust.
Pick it up from the top and quickly drop onto hot skillet. Use your fingers to push the edges out to create the circle shape and fill any holes that happened in the transferring.
Flip crusts to lightly sear the top.
Pop onto a square
This is a skill, so don't be disheartened if they didn't turn out how you wanted. Practice, practice, practice. Feel free to text me. I would love to help and encourage you!
I hope you find ways to bring in community (or be brought in... with 14 pizza crusts in hand!), and make space for others to belong and be known. I have been so blessed by this pizzer night practice in my weeks.
Love,
Heidi
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