Pizza!

[Free]

Maybe...too much...pepperoni...

 

[Katheryne Helendale]

Maybe...too much...pepperoni...

For those people who like a little pizza with their pepperoni.

 

[Free]

Maglink

 

[Essence Lumin]

Hell of a pizza delivery! Never even drops the box.

 

[Isabeau]

I had pizza for dinner last night.
Just thought I'd share.
My thoughts, and not my pizza.

 

[Bartholomew Gallacher]

 

[Bartholomew Gallacher]

Introducing the amazing sushi pizza!

 

[Khamon]

Sometimes "pizza" describes ingredients, and sometimes "pizza" describes a food delivery method, and sometimes very picky people insist that we always respect that "pizza" describes both within stringent traditional guidelines. We must not taunt them. Well, yes, we must.

 

[Tirellia]

Pizza is essentially a way of delivering pineapple to people who need cheese with everything.

 

[GoblinCampFollower]

Pizza is essentially a way of delivering pineapple to people who need cheese with everything.

LOL. I am indifferent to pineapple on pizza... it's okay.... I don't understand seeing it as gross.

 

[Khamon]

Do we need a cheese reaction. We have pizza, which is close, but cheese is cheesy. What do y'all think?

 

[CronoCloud Creeggan]

Do we need a cheese reaction. We have pizza, which is close, but cheese is cheesy. What do y'all think?

 

[Essence Lumin]

I'm partial to sun dried tomato myself. Mmm.

 

[WolfEyes]

I don't even really like pizza anymore. lol

 

[Bartholomew Gallacher]

A medieval Italian pizza recipe from the 14th century when tomatoes were still unknown in Europe.

 

[Bartholomew Gallacher]

This historic pizza recipe from Scappi hails back from 15th century in Italy, so the Renaissance and of course no tomatoes. It was eaten at the papal court, and contains lots of sugar, unsalted butter and rose water.

 

[Bartholomew Gallacher]

Time to let my pants down, so here's my own take on home made pizza. I am not 100% happy with it, because the dough developed a skin which made it tough to process. I wanted to have a higher crust; maybe I will also oil it next time a little bit to give the crust a darker color. Aside that it tasted great.

Aside that here's what's on it: self made tomato sauce with canned, peeled tomatoes from Italy (took less than 2 minutes to make this), self made pizza dough, salami picante, original Italian buffalo mozzarella, some emmentaler cheese and oregano.

Baked in a normal kitchen oven at 250°C for 10 minutes.

 

[Rose Karuna]

Time to let my pants down, so here's my own take on home made pizza. I am not 100% happy with it, because the dough developed a skin which made it tough to process. I wanted to have a higher crust; maybe I will also oil it next time a little bit to give the crust a darker color. Aside that it tasted great.

Aside that here's what's on it: self made tomato sauce with canned, peeled tomatoes from Italy (took less than 2 minutes to make this), self made pizza dough, salami picante, original Italian buffalo mozzarella, some emmentaler cheese and oregano.

Baked in a normal kitchen oven at 250°C for 10 minutes.

It looks fantastic! Did you refrigerate your dough overnight? I find that really makes the crust better.

 

[Bartholomew Gallacher]

Thanks, Rose and all others and no - I didn't put my dough into the refigerator. I've been watching tons of videos by Italian pizza makers lately, and most of them do agree that cooling it maybe to 18°C is a good thing, but putting it into a fridge is unnecessary, it is slowing down the fermentation too much and you've got to give it time to warm up on the day you want to use it. Next time I will try a damp cloth.

 

[Bartholomew Gallacher]

Since I had enough ingredients left from yesterday's try which were too good to throw away, here's my second try on that style of pizza. I am quite happy now with the crust and its colour.

The crust had nice bubbles of air now, and it was overall now way more fluffy. I like!