Other half of the pizza dough in a plain old pie, but the first in my countertop oven, so it was an experiment. Used a pizza stone and a silpat sized for it, which I removed once the dough set so the bottom could crisp up.
Sautéed snow pea leaves on the side
I didn’t love the dough as much as the one with 00, though the overnight rise in the fridge made it a lot better than yesterday’s same-day use. Nowhere near the char achieved in my sib’s screaming hot oven, but I didn’t expect it.
Conclusion for my oven’s vagaries is to try par-baking the crust before topping, or using the stovetop start hack next time. But I loved yesterdays combination and ease, so I may just stick with that.
Think I’m pizza’d out for a while, though.
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Earlier: used the rest of the duck broth to make wonton soup with the last 4 plump wontons from flushing chinatown a few months ago, which I remembered were still in the freezer exactly for such use. More yu choy and aromatics to round it out. Yum!
