Pizza
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I was so relieved to read “peppers” after “banana”.
They look delicious!
Not Swedish, I take it
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Looks fantastic! Are you a fan of Detroit style? It’s my favorite sheet pan pizza.
I’m okay with it. I’ll work on that after I master thin crust.
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I am never unhappy with sardines.
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Not Swedish, I take it
Wait til they hear about kiwi pizza
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I’ve been on a quest to make better pizza. Now that I’ve got a happy crust I’m able to work on other parts. I got new pans so I can make two at a time. Which means I can have different toppings that cook at different times from my wife’s toppings.
Her: under the cheese is banana peppers and olives. On top is pepperoni. Me: tomato, onion and sardines
This is part of my plan to be able use leftovers for fried rice and pizza. But toppings are insanely cheap. It’s hard to put more than a dollar in toppings on a pizza unless you are buying really premium stuff.
Cost per person for no toppings besides cheese: $2.50. officially cheaper than mid grade freezer pizza. Can you order this anywhere? It’s pizza
Those look perfect.
Have you ever made one with pepperoni and green peppers mushrooms olive chives?
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Those look perfect.
Have you ever made one with pepperoni and green peppers mushrooms olive chives?
Olive chives?
I’ve done peppers. Mushrooms have been avoided for reasons but now I’ll be able to do them.
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Olive chives?
I’ve done peppers. Mushrooms have been avoided for reasons but now I’ll be able to do them.
Olives and chives. Kept it that way to keep the lyric intact.
I have yet to find a pizza place that actually has chives as a topping.
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The dough keeps for two weeks in the fridge and the older it is, allegedly, the better it works for things like pita and pizza crust. I wouldn’t know. The dough has never lasted more than 38 hours before getting cooked.
Oh def give it a bit more time, you’ll appreciate it. It’s usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).
If you don’t think it’ll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I’ve done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).
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Not Swedish, I take it
German, but a friend from Brazil loves his omelette with banana.
Edit: i know there’s also chocolate pizza in Brazil
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Oh def give it a bit more time, you’ll appreciate it. It’s usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).
If you don’t think it’ll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I’ve done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).
Last night I broke one of my dough containers. So I ordered a bigger one that should allow for longer fermentations.
I’m not mad it broke. It was a solar dollar container with a pop up vent that could do a two pound batch and only cost me $1.25. It served its purpose. It was a gateway container.
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Olives and chives. Kept it that way to keep the lyric intact.
I have yet to find a pizza place that actually has chives as a topping.
Oh. I didn’t know SOAD pizza existed. I will have to do that.
