I was so relieved to read "peppers" after "banana".
They look delicious!
I was so relieved to read "peppers" after "banana".
They look delicious!
Not Swedish, I take it
Wait til they hear about kiwi pizza
German, but a friend from Brazil loves his omelette with banana.
Edit: i know there's also chocolate pizza in Brazil
Pizza delivery companies hate this one weird trick
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.
Try pickled green peppercorns as a topping
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.
That crust looks divine.
Sardines, alright. I'd try it 😅
Sure looks tasty!
I was hunting through the cabinets for a protein and that's what I found.
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 🤷♂️🤷♂️ 🤣
I don't know what I was expecting. I don't keep much protein in the cabinets.
Were you unhappy with it?
I am never unhappy with sardines.
Please send me a piece
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.
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.
Now that I've got a happy crust
... can you share?
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.
No knead dough is where it's at. Easy and good.
The results don't look stupid. Nice pizza!
Hey everybody! The crust is just bread!
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).
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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