what kind of pizza is that second one
― marcos, Tuesday, 18 November 2014 16:53 (nine years ago) link
kale, chilli, cheddar and salami - based on a pizza topping in the robertas cookbook
― you fuck one chud... (stevie), Tuesday, 18 November 2014 17:00 (nine years ago) link
http://www.pizzatoday.com/
― Tom Waits for no one (outdoor_miner), Tuesday, 18 November 2014 17:43 (nine years ago) link
Pizza revelation:
Pan pizza in a cast iron pan.
This crust - http://www.budgetbytes.com/2014/08/knead-pan-pizza/and this sauce, more or less - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.htmland this pizza - http://instagram.com/p/wAQ9yKQB6X/
It was really good and I can't wait to make it again.
― carl agatha, Monday, 1 December 2014 14:31 (nine years ago) link
cool!
― marcos, Monday, 1 December 2014 14:54 (nine years ago) link
btw the parchment paper worked out beautifully for my pizza a few weeks ago
I can't see the pic! And I really want to!!
― you fuck one chud... (stevie), Monday, 1 December 2014 15:28 (nine years ago) link
https://farm8.staticflickr.com/7492/15921469911_ca009e0514.jpg
pizza pizza
That's sausage, mushrooms, and onions on there.
― carl agatha, Monday, 1 December 2014 15:48 (nine years ago) link
marcos, I'm glad the parchment paper worked!
― carl agatha, Monday, 1 December 2014 15:51 (nine years ago) link
yay!
― you fuck one chud... (stevie), Monday, 1 December 2014 17:53 (nine years ago) link
Random tips for a thin crust Pizza Margherita ~* Use yeast, salt, sugar, spelt flour & water for the dough. No oil! * Grease your tray with ghee.* Do not use sauce, use well-drained diced tomatoes. Mix the tomatoes with salt, grated mozzarella and whole fresh basil leaves. * If you have a good olive oil, spread it on top of the pizza. If not, don’t; the mozzarella is greasy enough.* Preheat your oven to >500°F, wait until it’s actually hot, then bake for 12-15 minutes.
― Wes Brodicus, Tuesday, 27 June 2017 13:55 (six years ago) link
Aaaiggh I need a pizza crust recepie!
― | (Latham Green), Thursday, 14 May 2020 13:56 (three years ago) link
You need to start it a little ahead of schedule, and scale it down if you don't wanna bake in bulk. But this is great.
― Pinche Cumbion Bien Loco (stevie), Thursday, 14 May 2020 15:28 (three years ago) link
https://www.bakingsteel.com/blog/72-hour-pizza-dough
I cant plan that far ahead but I'll try
― | (Latham Green), Friday, 15 May 2020 16:39 (three years ago) link