pizza slow (high quality)

(my friday pizza bake is threaded so that you can mute it)

inspired by the "Bitter & Smokey” I had for lunch at Tony’s Napoletana yesterday, but too lazy to go buy ricotta or pancetta or broccoli rabe, I did the thing every online recipe commenter does and subbed the heck out of it with what I had on hand, but this time it turned out delicious, even with the left over frozen dough from a month ago that I used

I pre-cooked the broccoli in a carbon steel pan in the pizza oven, as one does

A screen grab of the menu from Tony’s NapoletanaBITTER & SMOKYbroccoli rabe,smoked pancetta,smoked mozzarella,lemon, ricotta,crushed red pepper$34

Photograph of the pizza before baking, topped with smoked provolone, mozz, red pepper flakes, grilled broccoli, and olive oil, on a bamboo peel resting on a stainless steel tabletop under an Ooni Koda 16 gas pizza oven. The flames of the oven are visible at the top of the photo as high as they get, and the oven is about 1000 degrees, the stone in the 800-900s, Fahrenheit.

macro photograph of the pizza from inches above looking from one crust to the other, plated and sliced into quarters; the cheese has bubbled and browned in spots, the broccoli is charred a bit, and there’s a lemon wedge in the center, and the crust is browned with leopard spots

“pedestrian activity is that intuitive factor"

in other word, infrastructure is people!

https://sfba.social/@LukeBornheimer/112893746759026176

have a great evening y’all

the purpose of a bollard is what it does

I’m aware of and have tried the half-onion pan fried in butter approach to a simple red sauce and the subtlety of it is completely lost on me.

our house spaghetti recipe was O.P. last week. I need to start making this sauce for pizza, I think it’d work fine.

garlic cloves from an entire head, enough basil, stem and all, to fill the rest of a small sauce pan, and a healthy pinch of red pepper flakes, frying in a quarter cup of olive oil

reserved sauce from a 22 ounce can of whole peeled san marzanos, add with finishings for brightness or earlier if the tomatoes start to burn, or split the difference

whole peeled san marzanos from a 22 ounce can and a pinches of red pepper and salt flakes frying in a few tablespoons of olive oil. turn to taste, once it’s where you like it, carefully use a wire potato masher or bladed dough cutter to break up the tomatoes, reduce heat to a simmer

pre-warmed heath commune ceramic shallow bowl full of al dente spaghetti noodles finished in the oil (use a fine mesh strainer and discard or re-purpose the garlic and basil) and tomatoes from the other photos with a tablespoon of unsalted butter, another tablespoon of olive oil, and two tablespoons of parmesan, topped with more parmesan and chiffonaded basil

for mom and junior: mozz and pecorino over sauce, pep all over for junior, and add basil and olives on the other half, for mom

for me: tomato sauce, pecorino, basil, smoked provolone, hot Italian sausage

top down photo of the hugest oxo cutting board with two 12” neapolitan pizzas on it. top right is the sausage and cheese, bottom left is all pep, half olives

ECU photo half pep, olives, basil, half pep only, all over mozz and sauce - the red, green and black is on the left half of the photo, the red and white on the right half

ECU, sausage, leopard spotted smoked provolone, basil, w/ huge crust bubbles in the bottom-left corner

photo of plated slices, showing off the crust bubbles in the sausage/provolone pizza. p good tonight!

people who contain their aspirations (never demands) to what is immediately achievable think the rest of us are annoying as hell, but, in a surprise twist, guess what

finally checked biking up twin peaks off my list after a friend suggested I head up via glen park instead of the usual routes. it’s the same climb (and I hate climbing) but gradual over 5 miles instead of bunched up in the last mile and a half.

then, since I was already in spandex (very rare!), I tacked on a normal bay loop for the miles

photo from Christmas Tree Point in San Francisco, looking down on a switchback of Twin Peaks Boulevard in the bottom half of the photo. The entire top half of the photo contains downtown San Francisco, in theory, but is solid gray with fog

Selfie in a black and white giro helmet, transition glasses which are full tint black at this point, and a black cycling jesey with little red polka dots and a bright red zig zag across the front. My bike, a red and white gravel bike, is behind me, leaning up against the pink metal railing at Christmas Tree Point in San Francisco.

a photograph of the golden gate bridge, in san francisco, taken from below, in the parking lot of Fort Point, through a chain link fence. A black sign with yellow left and right hand prints at high-five height labeled HOPPERS HANDS is fixed to the fence as a touch point for people who walk, bike, hike, or whatever, to get here and then turn around as it is a dead end

Screen shot from Strava of my route, a red line over a map of san francisco through the mission, glen canyon, twin peaks, down 17th, across cesar chavez, and up around the bay to the golden gate bridge, then returning through the presidio, golden gate park, the wiggle, to the mission

tonight’s pizza*: tomato sauce, pecorino romano, capers, black olives, anchovies, pepperoni, chili crisp, olive oil

kenji’s neapolitan w/ bob’s red mill 00 (which is very good imo) and SAF instant

two slices of neapolitan pizza on a white plate topped with tomato sauce, pecorino romano, capers, black olives, anchovies, pepperoni, chili crisp, olive oil