The biga turned into dough that held some simple pizza toppings.
The red one included tomato, capers, anchovies and sliced garlic – which I removed, thank you. Believe me; its flavor lingered. The bites with anchovy were really good but the pizza I truly loved included rosemary, potatoes, sweet onion and mozzarella. It’s the perfect pizza! Right here in Phillly. I’ll be damned.
Next week a bunch of Italians are having a pizzata — a pizza party where four ‘contestants’ make three types of homemade pizzas, and the rest of us get to ‘judge’. It’s kind of like an Iron chef event. Though I am, of course, thrilled to be one of the judges, I know full well that my vote as the sole American palate will count far less. 🙂
Sorry for so few posts lately. I’ve got a huge project hitting some deadlines at work and no energy for anything else. This week will be the same, I imagine. Pazienza!