I’ve heard tell that pineapple can make almost anything sweeter, but also that it’s sacrilege on a pizza.
Dammit guys, now I'm trying to find a pizza place here that's still open. Thanks a lot.
I have the impulse control of an adolescent chipmunk.
I have the impulse control of an adolescent chipmunk.
Your Italian friend does not think of sauce as a topping?
I think that picture is hilarious btw.
I think that picture is hilarious btw.
Pizza without sauce is just cheese bread, Anything you put on top of the flatbread is a topping.
Butter is a bread topping.
Butter is a bread topping.
Well, so, here’s a musical approach to this (or that?) problem:
https://www.musixmatch.com/de/songt...-über-nes-Sandwitsch/ubersetzung/englisch/amp
https://www.musixmatch.com/de/songt...-über-nes-Sandwitsch/ubersetzung/englisch/amp
Homemade pizza disaster last night. Despite large amounts of semolina sprinkled on the metal pizza-peel, the pie stuck and wouldn't release onto the hot stone in the oven. Suddenly the menu changed from pizza into calzone, which turned out to be, I'm relieved to say, delicious.
Note to self: always, ALWAYS put the dough disk on a large piece of baking paper for topping and assembly. Then paper+pizza onto peel and carefully shimmy the paper+pizza onto hot stone in the oven. After ~ 4 minutes of baking, the bottom crust has solidified enough to let you remove the paper.
I knew this, I wrote this on my recipe card, but somehow I failed to do this. Again. Note to self: don't do this.
Note to self: always, ALWAYS put the dough disk on a large piece of baking paper for topping and assembly. Then paper+pizza onto peel and carefully shimmy the paper+pizza onto hot stone in the oven. After ~ 4 minutes of baking, the bottom crust has solidified enough to let you remove the paper.
I knew this, I wrote this on my recipe card, but somehow I failed to do this. Again. Note to self: don't do this.
Having similar situations every second time or so, despite the use of baking paper—I often make the dough a tiny little bit too soft!
I must be doing it wrong. I roll the dough on a floured board adding more till it stops stretching back so much. I then lay it over an oiled holey pizza pan, trim it, add the toppings and place it in the oven. No concerns with transfering or having to use parchment paper.
You guys are going to have to head over to the Food thread and show me the light.
Here's some of my failures. You should see the ones that came out right.
You guys are going to have to head over to the Food thread and show me the light.
Here's some of my failures. You should see the ones that came out right.
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You're right. If she served that to him, neither of them is interested in food. As far as your other concern, those two might have been my parents, so careful what you say.
My daughter has one of these wood fired pizza ovens.
Gets up to 900F, cooks the pizza in 90 seconds, and tastes great with a subtle hardwood flavor.
At least it doesn't take long to find out if you did it right.
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Everyone says, and I believe, that pizza peels made of wood are superior to those made of metal. They release pies into the oven / onto the stone, first time and every time.
However the pizza peels offered to me by Amazon are much wider and deeper if I choose metal rather than wood. So I tolerate the greatly increased probability of dough-stuck-onto-peel from metal, smug and secure that this issue is easily bypassed with baking paper. It's not a problem if you know the solution beforehand.
However baking paper does nothing beneficial when you omit it. As I did (as I often do) last night. Grumble. Do as I say, not as I do.
However the pizza peels offered to me by Amazon are much wider and deeper if I choose metal rather than wood. So I tolerate the greatly increased probability of dough-stuck-onto-peel from metal, smug and secure that this issue is easily bypassed with baking paper. It's not a problem if you know the solution beforehand.
However baking paper does nothing beneficial when you omit it. As I did (as I often do) last night. Grumble. Do as I say, not as I do.
I am not in a good mode, so I will not comment anything for the moment being.
However when started reading Cal's description of his pizza-making I had to smile:
"I must be doing it wrong. I roll the dough on THE FLOOR ..." OH???!!! "FLOUR"
However when started reading Cal's description of his pizza-making I had to smile:
"I must be doing it wrong. I roll the dough on THE FLOOR ..." OH???!!! "FLOUR"