We made some steak fajitas the other night; it was real good. We had some leftovers. Today is pizza night.
I prepped the dough with water hotter than usual and gave it a little extra time since the house is colder than it has been. I also might've shorted the flour a bit[1]; the dough was very wet. The results were quite spectacular
The last tweak I did was mix a little sour cream greek yoghurt into the sauce; it gave the base a nice little zing to compliment the cumin in the fajitas. Excellent all around!
this is like, the only bread I measure by volume; I keep meaning to measure>weigh a few times and average it out, but haven't ↩︎