Never knew a pizza could look embarrassed.
You hear that @albula? He'd eat it. At least someone has taste in here.
What's in your (PIZZA) oven?
- Thread starter Evan B
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I'd eat it, if I was invited over and that's what was served. I'd also be grateful for the invite, and time and effort that was put into the meal, so generously shared with me. I'd also be complimentary of the presentation, as the crust looks great, and I know it was a 3 day process.
Sharing foods is a long tradition within humanity, dating back to when sharing your calories with others could mean their very survival, and on up to modern times, where it is a celebration of brotherhood and goodwill towards one another...
I just wouldn't go back...
Sharing foods is a long tradition within humanity, dating back to when sharing your calories with others could mean their very survival, and on up to modern times, where it is a celebration of brotherhood and goodwill towards one another...
I just wouldn't go back...
I'd concur. But it appears there is but one. Frankly it is a bit difficult to accept the views of someone who finds round corners marginally acceptable. But no worries . You be you.
Now that is funny. Perhaps this should go in classifieds but I have two of the pans that Evan uses for sale. Going to drive a hard bargain here. They are free and I will pay shipping. Like Rick what's his name I expect to make many ttt posts.
DanielOcean
Fart! : )
I ate chuck e cheese pizza today at 4pm. It is currently 10 pm and I am having intense abdominal cramping farts.
Sorta feels like my intestines are being eaten. Remember back in 90s when they made fat free potato chips? There was a warning on the bag that would say something about abdominal cramping. This is like that.
That is all........
Sorta feels like my intestines are being eaten. Remember back in 90s when they made fat free potato chips? There was a warning on the bag that would say something about abdominal cramping. This is like that.
That is all........
Could be the Chuck E’s, could be the nasty stomach flu that is going around. We had it. I also thought it was food poisoning at first…
I wish you well…
I trust it will have square corners.
I'm making pizza tonight! Maybe on the bbq.. with a pizzastone though..
I made it 8 days ago.. its been fermenting in the refrigerator for 5 of those days! Should be fantastic! Used the pizza flavor from King Arthur too and the KA SSourdough pizza recipe
I made it 8 days ago.. its been fermenting in the refrigerator for 5 of those days! Should be fantastic! Used the pizza flavor from King Arthur too and the KA SSourdough pizza recipe
You do what you think is best, but longer ferment isn't necessarily the ultimate goal. Typically, a 48-72hr ferment is considered ideal. After that you'll see excessive breakdown of the gluten as well as way more acidity.
I didn't research it. Just cooked other things based on my preferences and my mothers preferences.. im hoping it will be amazing
butt we'll see!Got a great pizza sauce recipe? I do, but want to experiment! Maybe anchovies in it!
It’s going to essentially turn into alcohol at some point—which might be a good thing?
Dump a can of Bianco DiNapoli tomatoes in a food mill. What comes out is a perfectly fine sauce. Sometimes I'll add garlic, red pepper flakes, or a bit of basil. But those tomatoes stand on their own beautifully.I didn't research it. Just cooked other things based on my preferences and my mothers preferences.. im hoping it will be amazing
Got a great pizza sauce recipe? I do, but want to experiment! Maybe anchovies in it!
Do you ever add a few splashes of Colatura to your red sauce? It is an Italian fish sauce, basically fermented anchovy syrup. I have used it in all red pasta sauces since I learned of it from a friend who owns a gourmet Italian restaurant. Adds a layer of complexity without masking any of the other subtleties. Kinda strange but it is most noticeable if it is not used. It's like there is a hole in the flavor profile without it.
He’s seen the light!