244
Pizza (lemmy.world)
submitted 1 week ago by [email protected] to c/[email protected]

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

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[-] [email protected] 16 points 1 week ago

I was so relieved to read "peppers" after "banana".

They look delicious!

[-] [email protected] 4 points 1 week ago
[-] [email protected] 2 points 1 week ago

Wait til they hear about kiwi pizza

[-] [email protected] 1 points 1 week ago* (last edited 1 week ago)

German, but a friend from Brazil loves his omelette with banana.

Edit: i know there's also chocolate pizza in Brazil

[-] [email protected] 4 points 1 week ago

Pizza delivery companies hate this one weird trick

[-] [email protected] 2 points 1 week ago

I live too far out for delivery. Not by much. Domino's is 6 miles away. But they won't come out to my block with its more cows than people.

[-] [email protected] 4 points 1 week ago

Try pickled green peppercorns as a topping

[-] [email protected] 4 points 1 week ago

Looks fantastic! Are you a fan of Detroit style? It's my favorite sheet pan pizza.

[-] [email protected] 2 points 1 week ago

I'm okay with it. I'll work on that after I master thin crust.

[-] [email protected] 3 points 1 week ago

That crust looks divine.

[-] [email protected] 2 points 1 week ago

Sardines, alright. I'd try it 😅

Sure looks tasty!

[-] [email protected] 2 points 1 week ago

I was hunting through the cabinets for a protein and that's what I found.

[-] [email protected] 1 points 1 week ago

Hey, some of the most creative and delicious combinations have come from being low on ingredients. Either that or I was just starving to death 🤷‍♂️🤷‍♂️ 🤣

[-] [email protected] 3 points 1 week ago

I don't know what I was expecting. I don't keep much protein in the cabinets.

[-] [email protected] 1 points 1 week ago
[-] [email protected] 2 points 1 week ago

I am never unhappy with sardines.

[-] [email protected] 2 points 1 week ago

Please send me a piece

[-] [email protected] 2 points 1 week ago

Those look perfect.

Have you ever made one with pepperoni and green peppers mushrooms olive chives?

[-] [email protected] 1 points 1 week ago

Olive chives?

I've done peppers. Mushrooms have been avoided for reasons but now I'll be able to do them.

[-] [email protected] 1 points 1 week ago

Olives and chives. Kept it that way to keep the lyric intact.

https://youtu.be/6bfKbly65JI

I have yet to find a pizza place that actually has chives as a topping.

[-] [email protected] 1 points 1 week ago

Oh. I didn't know SOAD pizza existed. I will have to do that.

[-] [email protected] 2 points 1 week ago

Now that I've got a happy crust

... can you share?

[-] [email protected] 8 points 1 week ago

It's that stupid 5 minute no kneed bread dough that's been floating around forever. Except that I bought the book to get all the tiny details.

[-] [email protected] 3 points 1 week ago

No knead dough is where it's at. Easy and good.

[-] [email protected] 2 points 1 week ago

The results don't look stupid. Nice pizza!

Hey everybody! The crust is just bread!

[-] [email protected] 6 points 1 week ago

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.

[-] [email protected] 1 points 1 week ago

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).

[-] [email protected] 2 points 1 week ago* (last edited 6 days ago)

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.

this post was submitted on 23 Jun 2025
244 points (96.6% liked)

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