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The Official Food Thread

Lysrin

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Mar 10, 2014
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Nova Scotia
Naw, pepperoni does well on top, allows it to cup, keeping some of the liquid fat in the pepperoni and not just draining into the dough (though that's fine if it's a person's preference).

I like to do sauce - pepperoni - cheese - another peperoni layer. Lets me put on extra meat and keeps the bottom layer secured with the cheese.
Ahhh, a good old pizza argument. I sit on the fence for this one...some toppings I prefer get the direct heat, and others are better buried under some cheese. Green peppers (for example) I prefer getting the extra heat on top of the cheese. Many opinions I am sure, but I will leave a single example to not dive down the rabbit hole.
Nope. Wrong!!

:D Just kidding! ... mostly... ;)

I did find one secret to veggies, specifically mushrooms and onions -- fry them first before you put them on. Still under the cheese of course. Makes them much more flavourful than raw under the cheese, or on top for that matter.
 

FreeKnight

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Jul 8, 2009
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Edmonton, AB
Nope. Wrong!!

:D Just kidding! ... mostly... ;)

I did find one secret to veggies, specifically mushrooms and onions -- fry them first before you put them on. Still under the cheese of course. Makes them much more flavourful than raw under the cheese, or on top for that matter.
I often wonder if people who are against pineapple on pizza would have a different opinion if it was good pineapple and used the same technique. Give it a sear or drive out a bit of the moisture so it it's got a little browning and isn't so soggy on pizza.

Using the canned pineapple triangles (which every pizza place does) is kind of like putting the worst form of pineapple forward.
 

Lysrin

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Nova Scotia
I often wonder if people who are against pineapple on pizza would have a different opinion if it was good pineapple and used the same technique. Give it a sear or drive out a bit of the moisture so it it's got a little browning and isn't so soggy on pizza.

Using the canned pineapple triangles (which every pizza place does) is kind of like putting the worst form of pineapple forward.
I certainly don't mind a well done Hawaiian pizza from time-to-time. It isn't what I look for when I'm craving the pizza of my youth, but I like it just fine.
 

lowfat

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Grande Prairie, AB
I've made so many pizzas over the last few weeks. First attempt at a no kneed. Unfortunately it barely rose at all. But the bottom of the crust was nice and crisp.

1000008870.jpg

1000008871.jpg

At this point probably have my bread consumption is pizza.

Edit: Spoke to baker friend. It had gluten just no structure. Which was likely because I never folded it at all. Got another dough in fridge for some cold proofed trial.
 
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Marzipan

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Nov 21, 2007
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14,236
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Prince Rupert, British Columbia, Canuckistan
I've made so many pizzas over the last few weeks. First attempt at a no kneed. Unfortunately it barely rose at all. But the bottom of the crust was nice and crisp.

View attachment 42980

View attachment 42981

At this point probably have my bread consumption is pizza.

Edit: Spoke to baker friend. It had gluten just no structure. Which was likely because I never folded it at all. Got another dough in fridge for some cold proofed trial.
looks lovely! I approve the pineapple! :D
 

Lysrin

Well-known member
Joined
Mar 10, 2014
Messages
8,670
Location
Nova Scotia
I've made so many pizzas over the last few weeks. First attempt at a no kneed. Unfortunately it barely rose at all. But the bottom of the crust was nice and crisp.

View attachment 42980

View attachment 42981

At this point probably have my bread consumption is pizza.

Edit: Spoke to baker friend. It had gluten just no structure. Which was likely because I never folded it at all. Got another dough in fridge for some cold proofed trial.
Awesome! Any that don't turn out to your satisfaction feel free to send them my way. I'm sure shipping them to the East would be fine... :)
 

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