#bear tooth

Viking Bear Tooth Pendant

Looks pretty crazy for a pizza... But trust me on this: Apricot jam, cream cheese, pizza cheese blend, red onions, red bell peppers, blackened chicken, cajun spices, and topped with fresh grated carrot, green onions, and cilantro! 🤯😍

When I lived in Alaska, I worked at a restaurant called the Bear Tooth Theater Pub. It is a shoot off of the Moose's Tooth Pizza, and their brewery is called Broken Tooth. They are an award-winning, internationally acclaimed pizzeria; everything they make is crazy good. I worked at their theater/venue location, so I would man the line for viewings and live events. One of our more interesting but nonetheless popular pizzas was the Amazing Apricot pizza. That is my husband's favorite on the menu.

So of course I make it from scratch at home from time to time for him. He also really likes thick, pillowy pizza crust, so I use Matty Matheson's Three Day Fermented Dough. It's a mad easy recipe; the hardest part is waiting lol. And I can't talk about a super delicious recipe without sharing it, so here's the dough:

Matty Matheson's Three Day Fermented Dough Recipe

(Makes one full sheet pan pizza, or two half pan pizzas)

Ingredients:

- 4 cups bread (or all purpose) flour

- 2 teaspoons salt

- 1/3 cup olive oil (or preferred cooking oil)

- 1 3/4 cups warm water, about 100°F

- 8 grams dry active yeast (one packet)

In a standing mixer bowl, combine water and yeast. Allow yeast to rise and get foamy, 5-10 minutes.

In the meantime, combine the dry ingredients in a separate bowl.

Add the oil to the mixer bowl once the yeast is ready. Using the dough hook, mix the liquids on low, slowly adding the dry ingredients until completely incorporated. Turn the mixer to medium and knead the dough for 5-8 minutes, until a soft and smooth ball forms.

Place the dough in a well oiled bowl, and cover the bowl with a towel or plastic wrap. Let rise in a warm place until double in size, about an hour.

Once risen, punch the dough down and fold it over itself a few times. Place the dough seam side down in the oiled bowl, and cover securely with plastic wrap. Refrigerate the dough for 24 hours.

After 24 hours, punch the dough down again. Gently pull the dough out to a large rectangular shape, and place the dough on a parchment paper lined sheet pan. Cover the dough again with plastic wrap, and refrigerate for another 24 hours.

When you're ready to bake, remove the dough from the fridge. Gently press the dough to the edges and corners of the pan, and allow to rest for 20 minutes at room temperature.

dunno if im gonna be able to finish the rest of these in time so... here's some dead guys

“I’m nothing but SICK AND DISGUSTING”

“Dad -- I don’t want to be SICK AND DISGUSTING”

BEARTOOTH - SICK AND DISGUSTING

First time making any sort of edit, took lots of inspiration from @herestothe90skids -- thank you