Via Serious Eats, I made Cooks’ Illustrated’s thin-crust pizza for the playoff game. One pie was a plain cheese pie, while the other was pepperoni (poached, of course, lest I incur the Wrath of Kimball). The main departure from the recipe was to use fresh mozzarella cut into discs, since Giant Eagle only carried part skim mozzarella in the firmer formats.
The pizza was a success, with the fresh sauce a big hit. I’d say my biggest problem is shaping the dough. My pizza crusts always end up with a very thin center, gradually thickening to a thick cornicione. Obviously I’d rather have a uniform crust from the center to just inside the cornicione.
The wine was a 2003 Edmunds St. John 2003 “Wylie-Fenaughty” Syrah (El Dorado County), chosen because it was a birth-year wine for Carlee’s recent birthday. My note:
Clear dark plum. Restrained nose of red fruit, herbs, clove, menthol. Smells like there's some grenache. Bracingly mineral, herbal, iodine, coffee, with blackberry finish. (90 points)
Soundtrack: Wiz Khalifa: Black And Yellow
Now let’s get 7.