Quote:
Originally Posted by Betonov
What would happen if you'd pour whiskey on a pizza and then put it in the oven
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Nothing spectacular, but you have a good chance to ruin the dough, due to the liquid. The oven is 290+ degrees hot over here, the alcohol would evaporate immediately, the water would soften up the dough and make it greasy, then evaporate too, and what is left is an arome of whisky that I know from having tried right this on (sweet) waffles: and
it does not taste good. A malt is meant to be taken pure.
Malt on pizza - it even
sounds terrible.
And for an Italian, it probably would border an offense.
