Yum yum! The PIZZA thread! - Page 13

Skybird · 06-21-21, 03:42 PM

Brief 2-minute video on that pizza app. I found that in the settings you can activate room AND cold temperatures and give two time windows independently for them.

vienna · 06-21-21, 06:43 PM

The reaction to pineapple on pizza reminded me of another pizza abomination; among the other various sacrileges foisted of the noble pizza over the years, the one that most irritated me was the use, as a topping, of kiwi fruit, a craze that swept some of the trendier pizza places here in SoCal some years ago; aside from looking ghastly once baked, the addition of the fruit did nothing to enhance or progress the taste of the pizza, but, since kiwi fruit was all the craze then, in general, I suppose it was inevitable someone in SoCal would muse upon the idea "Gee, I wonder what that would taste like on pizza?",,,

The fact that pizza was, originally, a "people's food" makes the proliferation of faux "haute cusine" variations all the more irritating; it seems that whenever a good, basic, inexpensive, and accessible food exists, the 'raise your pinkie' crowd tries to justify their illicit fascination with "poor peoples' food" by embellishing it with silly and often revolting variations, trying to pass off the result as some sort of 'higher improvement', when all they're doing is trying to fix something that isn't broke...

The other food that has suffered a similar fate as pizza is the humble dish of macaroni and cheese; there are, here in SoCal, high-end places that sell variants of mac n' cheese that would turn the stomachs of those who fondly regard the well-loved comfort food; and, yes, there are even variants that feature such things as pineapple, kale,...and kiwi...

<O>

Skybird · 06-22-21, 03:25 PM

This flour, "Nuvola" - Cloud, damn Italians and their sense for poetic transfiguration, they better call it "Monte Vesuvio", that fast and explosive it starts to rise and explode inside the oven... The flour rates as a powder explosive, really.

The three-days-dough I prepared for testing - I ruined it this morning, I let it drop to the floor, but and since I knew I had not cleaned the kitchen floor since two weeks, I had no appetite for just picking it up again and continue, and since the toppings already were prepared, I needed a replacenment dough quickly, and started another short-time dough for four hours fermentation time only. I used the above app, believed in the numbers especially for the instant dry yeast (half a gram of yeast or so, good heaven...), spoke a prayer and started kneading the dough. They made me buying precision scalers just so that I could weigh yeast with precision of a hundreth gram... Damn pizza nerds...

Next was the Vesuv Vulcano breaking out.

The oven is a rocket, its works miracles and wonders. 12 minutes preheating at 1200W, and there you are at 400°C. But i did not bring the dough on the hot stone well-centred, so it was close to the lid at one point, and there is where the dough went through the ceiling and touched the heating elements at the top. The smoke alarm went on in my appartment, and I raced to to switch all devices off again. I had placed the dough on the plate, closed the lid, turned, put the peel aside, and moved back to the oven to look at the window in the lid, 20 seconds maybe had passed - and the race already was on and the giant bubble, as high as my four fingers are wide, was already there. The oven works like a machine from hell!
However. 3 minutes baking time, and it was done.

The pizza was done very, very well. Crispy crust on the outer rim, dry bottom, the cheese and fat had thrown up bubbles during baking like boiling wate. I am so very very happy I bougth this thing, should have done it earlier. But I must improve on my technique to form the disc of the dough, a better defined rim, I get it very uneven only, also the inside layer of dough is too uneven for my taste, to thin in places. Practice needs to be collected. The dough had worked/risen well in just four hours, taste was fine, light, I would expect that after 72 hours instead of 4 hours it would offer more aromes and bigger pores, but it was a quick fix for the morning malheur. Not only the machine, but the flour as well is a front runner. Spectacular. Just that if you also consider to buy one of these ovens of this construction, remember to make the dough disc such that it is 1-2 cm away from the lid'S wall on all sides, and the rim a bit flatter in raw dough, so that even if it rises a lot it does not touch the top heating bar. A diameter of 27cm should not be exceeded, I would say. Which, nutritionwise, is more than enough.

Catfish · 06-22-21, 04:25 PM

I have to admit i enjoy this. One can make pizza on a ball grill like from Weber with a stone plate and an oven extension. But way too expensive for the product delivered, and it takes a bit of time to get it to heat and maintain it at the right temperature.
This Mayer oven.. I feel tempted..

Skybird · 06-22-21, 05:29 PM

There are many offers for ovens like this, by many companies, they all look somewhat similiar and maby even come from the same factories in Asia, but they differ in very small details. The big window in the Mayer versus small windows in others - or none in most. Many or only few slits in the rim of the upper lid (do never shut them with aluminium foil like some did, because not few people saw their thermostate or heating elements being destroyed by doing so). General manufacturing quality, loose versus fixed heating bars...
Obviously I cannot say anything on longevity of the device, but so far it all looks very encouraging. Absolutely recommended by this one brand at least.

https://www.amazon.de/Mayer-Barbecue...4400858&sr=8-2

It comes with a teflon pan that can replace the stone, and two peels that work very practical (half-moons in form).

I am considering buying a second as reserve. I just love it.

nikimcbee · 06-22-21, 11:56 PM

Quote:

Originally Posted by vienna

The reaction to pineapple on pizza reminded me of another pizza abomination; among the other various sacrileges foisted of the noble pizza over the years, the one that most irritated me was the use, as a topping, of kiwi fruit, a craze that swept some of the trendier pizza places here in SoCal some years ago; aside from looking ghastly once baked, the addition of the fruit did nothing to enhance or progress the taste of the pizza, but, since kiwi fruit was all the craze then, in general, I suppose it was inevitable someone in SoCal would muse upon the idea "Gee, I wonder what that would taste like on pizza?",,,

The fact that pizza was, originally, a "people's food" makes the proliferation of faux "haute cusine" variations all the more irritating; it seems that whenever a good, basic, inexpensive, and accessible food exists, the 'raise your pinkie' crowd tries to justify their illicit fascination with "poor peoples' food" by embellishing it with silly and often revolting variations, trying to pass off the result as some sort of 'higher improvement', when all they're doing is trying to fix something that isn't broke...

The other food that has suffered a similar fate as pizza is the humble dish of macaroni and cheese; there are, here in SoCal, high-end places that sell variants of mac n' cheese that would turn the stomachs of those who fondly regard the well-loved comfort food; and, yes, there are even variants that feature such things as pineapple, kale,...and kiwi...
<O>

Kiwi on pizza? I'll say, hard no. Hands down, the best mac-n-cheese I ever had, was dungeness crab mac and cheese. Waaaaay to many carbs for me, but it was damn good.

https://www.theschooner.net/#home

Sorry, not pizza.

vienna · 06-23-21, 05:23 AM

It is mind-boggling the many different fad foods people here in SoCal have foisted on poor, innocent pizzas, with kiwi being among the least WTH reaction inspiring topping; I swear, if somebody on YT, TT, or FB were to say lug nuts was the next food craze, they'd be on SoCal pizzas in a matter of minutes...

The mention of Dungeness crab brught back memories of growing up in San Francisco; there was a very thriving Dungemess catching industry in the waters off SanFrancisco, much depleted, nowadays; there is a popular tourist area in SF known as Fisherman's Wharf, which was, and still is, home to an active fishing fleet; now its mainly a home to somewhat overpriced seafood stalls and restaurants, but back when I was growing up, you could go down to the wharf in the wee hours, just before sunrise, and be there when the crab fleets would bring in their hauls; some of the fish mongers would set up big boiling pots, some fashioned out of converted oil barrels, and boil up big batches of crabs fresh off the fleet; there were sort of picnic tables and benches on the end of the wharf and you could buy a freshly boiled crab, along with some drawn butter, fresh sourdough bread, some basic condiments; they'd provide utensils, including mallets, and you'd be set to feast on a uniquely SF breakfast; I have fond memories of enjoying a good, fresh, Dungeness while watch the sun rise over the city...

<O>

Skybird · 06-23-21, 07:28 AM

Pizza with funghi and olives. Pizza with thuna and onion. Pizza with Salame, in small quantities. Pizza with fresh parika or pickled paprika (and only paprika). Pizza with spinacci and feta. Pizza with shrimps. Pizza with pepperoni.

All this works well.

What has it all in common? Its just few ingredients, not many wildly mixed.

My tolerance ends when I read about pizza with Bratwurst. With brown sauce. With Spaghetti. Sweet fruits. Ketchup and curry. Marshmallows. Chicken wings. Or pineapple or kiwi.

Skybird · 06-23-21, 08:42 AM

Tomatoes for pizza sauce. You want this brand, if you do not know it: just trust me.

https://mutti-parma.com/en/

Best there is, no China tomatoes, no chemical skinning (citric acid). I know no other canned tomatoe of this quality - these can even hold their ground to the famous (and often more expensive) San Marzano tomatoes (many fraudster dealers out there, watch out, or better pick Mutti), honestly said I taste little or not quality difference. In Italy, Mutti is the most favourite brand, I hear.

I prefer these cans to fresh tomatoes any time.

Usually I choose the "polpa" cans, hacked tomatoes these are.

During harvesting season you often can get this in glass bottles as well, which is quite practical. The supply of these however quickly declines in stores when the fresh delivery of the year has come in. The quality is known, wise people buy like crazy.

I always buy this on stock, I use it for spaghetti as well. After summer, usually I have 2-3 dozen cans and bottles in the basement. I rebuy when it drops below 1 dozen.

You can buy practically everything by Mutti, its all very good stuff, and original Italian, not Chinese. Mind you, many Italian and other brands declare themselves to sell Italian tomatoes, but in fact they use imported Chinese tomatoes, or red Asian water bags as I call them, and they get skinned with checial agents neutralised with citric acid, thats why they not only lack taste and arome, but even are soar. The lions share of "Italian" tomatoe cans are like this. Do not buy cans that have "citric acid" in the list of ingredients - you have a very inferior prodcut in your hands.

Skybird · 06-23-21, 09:09 AM

While I am at it: herbs.
For many people, fresh herbs are a sacred gospel and they do not accept alternatives to it.
I agree, that dried herbs from the supermarket often taste musty, alienated, scruffy.
The trick is to know the rare exceptions.
Then your life becomes easier, because I am often too lazy to run to the shop just to buy a pot of fresh Basil - and I wonder why I should do so when I do not even prefer the taste of fresh Basil to that of a special dried and shockfrosted one! I put fresh Basil onto pizzas, okay. Its for the eye. Not for my tongue. Basil leaves on pozza, honestly said - I cannot taste them, their ariome is too little, too subtle, it just is not enough especially if there are just 3 or 4 leaves (thats why I do cover my pizza in leaves until it looks like a green meadow, except when I take photos). Its the desperate attempt to make the Basil actually tasteable, noticable. Some lonely leave son the pizza, thats cosmetics, thats eye porn. The tongue does not benefit. At least not mine.

Dried herbs can taste awful. For curry for exmaple, I kill, I love it. But none of the German powders, NONE, they all overstep the red line to physical assault, at best they compare to grinded sawdust. But the original sweet curry powder by Sharwood - that one, and no other! I love it.

For Basil, Oregano, Thyme, Rosmary, and Bärlauch , I prefer a certain German brand and here a special product line of theirs were the herbs get shock frosted in some special manner. Result is a slightly higher price but a tremendously better taste, if you put these on a wet tissue and give them some minutes to pick up moisture, or just put them into the food, it tastes almost as freshly cut herbs. This is especially true for the Basil and Bärlauch (wild garlic), I prefer these to fresh herbs any time. I can just absolutely recommend these. I keep them all in solid stock supply because over the summer they can be sold out until the next harvest.

Skybird · 06-23-21, 09:23 AM

And how to prepare the tomato sauce for pizza? Sauce is wet, and wetness and pizza are practically mutually exclusive. The more wettness there is, the heavier the topping, the more stress for the dough.

I take half a can of the Mutti stuff, mix it with some dried Oregano, Thyme, Rosmary and Basil, some coarse black pepper, salt, stirr it (never an electric mixer, a simpel table fork is sufficient!) - and do not leave it in the pot, but throw it into a very fine metal sieve. Then I leave it there and do nothing, just let it rest with its own weight. The mass starts to drip and looses plenty of water. After some time you no longer have a sauce, but something with the consistency of marmelade, or tomato paste from the tube.

You just need to be very carefull when applicating it onto the dough, so that you do not puncture it.

You concentrate tomato taste this way.

Olive oil I always put on pizza only after baking. Sometimes with and sometimes without garlic in the oil, I use garlic practically only on pizza spinacci, but there in brutal quantity (5 cloves per disc). In the past I put a bit oil into the dough, but I do not do that anymore as well. It makes no diferrence neither in taste nor in consistency, and if it would maky any, then the dough already is dripping with oil and practially will not work too well. It also ruins your stone in no time and makes your kitchen a smoking hellhole. .

Jimbuna · 06-23-21, 12:37 PM

Pizza with onions, mushrooms and chilli beef.

Skybird · 06-25-21, 12:15 PM

"Kinders! Essen war fertig...!"

The thing gets hot. Really hot.

Skybird · 06-25-21, 12:35 PM

The dough ^ had a diameter of 25-26 cm, it was round, but putting it onto the stone stretched it a bit into an ellipse. I had the dough in the refrigerator for 42 hours, and 6 hours at room temperature. The recipe was as follows (at the bottom of the post). I must say, the Nuvola flour at this fermentation time worked wonders, I cannot describe how superior the consistency of the raw dough was, much, much better than a 6-12 hours dough with another flour. The done pizza was crispy on the bottom from rim to centre - and it stayed like that all the time until the last bite, it did not get wet or soft, even at the last bite I heard it crisping. The taste had a bit more arome than a short dough.

I put the champignons into olive oil before they went on the pizza for baking, the baking time was 3 minutes. No additional oil after baking, therefore. Half a can of Mutti Polpa with salt, freshly ripped Basil, dried Oregano, a bit of coarse black pepper, then stored in a sieve to get the water out. 2/3 of a marble of Mozarella, smashed and mixed with superfine freshly grinded Parmesan.

For my own part, I don't know how I could do it any better, this is as best as I can do it. This dough was top in taste and consistency. And I have a new favourite flour.

P.S. The dough is a bit much for a disc of that size, some may think. And yes, most would use less dough (250gr) for bigger discs. But the disc then gets very flappy and thin as paper in the centre, turns into formed grease if things go very bad, and that is what i do not like that much, because then there is not sufficient substance so that the dough could rise to actually form a crispy crust at the bottom, however thin it may be. Not a wet leaf of paper only, like it is modern in so many pisserias today. I want the baked dough to have 3-4 mm at the centre, and thicker rims, though not necessarily so monumental pizza walls as they do in Naples. A pizza's wall must not keep the Mongolian hordes out.

P.P.S. Yes, the yeast really is that bit only, 0.18gr.

Make sure you nevertheless do not overlook and forget it.

Jimbuna · 06-25-21, 12:57 PM

^
^
nOW THAT i DO LIKE THE LOOK OF

06-21-21, 03:42 PM	#181
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	Brief 2-minute video on that pizza app. I found that in the settings you can activate room AND cold temperatures and give two time windows independently for them. __________________ If you feel nuts, consult an expert.

06-21-21, 06:43 PM	#182
vienna Navy Seal Join Date: Jun 2005 Location: Anywhere but the here & now... Posts: 7,495 Downloads: 85 Uploads: 0	The reaction to pineapple on pizza reminded me of another pizza abomination; among the other various sacrileges foisted of the noble pizza over the years, the one that most irritated me was the use, as a topping, of kiwi fruit, a craze that swept some of the trendier pizza places here in SoCal some years ago; aside from looking ghastly once baked, the addition of the fruit did nothing to enhance or progress the taste of the pizza, but, since kiwi fruit was all the craze then, in general, I suppose it was inevitable someone in SoCal would muse upon the idea "Gee, I wonder what that would taste like on pizza?",,, The fact that pizza was, originally, a "people's food" makes the proliferation of faux "haute cusine" variations all the more irritating; it seems that whenever a good, basic, inexpensive, and accessible food exists, the 'raise your pinkie' crowd tries to justify their illicit fascination with "poor peoples' food" by embellishing it with silly and often revolting variations, trying to pass off the result as some sort of 'higher improvement', when all they're doing is trying to fix something that isn't broke... The other food that has suffered a similar fate as pizza is the humble dish of macaroni and cheese; there are, here in SoCal, high-end places that sell variants of mac n' cheese that would turn the stomachs of those who fondly regard the well-loved comfort food; and, yes, there are even variants that feature such things as pineapple, kale,...and kiwi... <O> __________________ __________________________________________________ __

06-22-21, 03:25 PM	#183
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	This flour, "Nuvola" - Cloud, damn Italians and their sense for poetic transfiguration, they better call it "Monte Vesuvio", that fast and explosive it starts to rise and explode inside the oven... The flour rates as a powder explosive, really. The three-days-dough I prepared for testing - I ruined it this morning, I let it drop to the floor, but and since I knew I had not cleaned the kitchen floor since two weeks, I had no appetite for just picking it up again and continue, and since the toppings already were prepared, I needed a replacenment dough quickly, and started another short-time dough for four hours fermentation time only. I used the above app, believed in the numbers especially for the instant dry yeast (half a gram of yeast or so, good heaven...), spoke a prayer and started kneading the dough. They made me buying precision scalers just so that I could weigh yeast with precision of a hundreth gram... Damn pizza nerds... Next was the Vesuv Vulcano breaking out. The oven is a rocket, its works miracles and wonders. 12 minutes preheating at 1200W, and there you are at 400°C. But i did not bring the dough on the hot stone well-centred, so it was close to the lid at one point, and there is where the dough went through the ceiling and touched the heating elements at the top. The smoke alarm went on in my appartment, and I raced to to switch all devices off again. I had placed the dough on the plate, closed the lid, turned, put the peel aside, and moved back to the oven to look at the window in the lid, 20 seconds maybe had passed - and the race already was on and the giant bubble, as high as my four fingers are wide, was already there. The oven works like a machine from hell! However. 3 minutes baking time, and it was done. The pizza was done very, very well. Crispy crust on the outer rim, dry bottom, the cheese and fat had thrown up bubbles during baking like boiling wate. I am so very very happy I bougth this thing, should have done it earlier. But I must improve on my technique to form the disc of the dough, a better defined rim, I get it very uneven only, also the inside layer of dough is too uneven for my taste, to thin in places. Practice needs to be collected. The dough had worked/risen well in just four hours, taste was fine, light, I would expect that after 72 hours instead of 4 hours it would offer more aromes and bigger pores, but it was a quick fix for the morning malheur. Not only the machine, but the flour as well is a front runner. Spectacular. Just that if you also consider to buy one of these ovens of this construction, remember to make the dough disc such that it is 1-2 cm away from the lid'S wall on all sides, and the rim a bit flatter in raw dough, so that even if it rises a lot it does not touch the top heating bar. A diameter of 27cm should not be exceeded, I would say. Which, nutritionwise, is more than enough. __________________ If you feel nuts, consult an expert. Last edited by Skybird; 06-22-21 at 03:35 PM.

06-22-21, 04:25 PM	#184
Catfish Dipped Squirrel Operative Join Date: Sep 2001 Location: ..where the ocean meets the sky Posts: 16,892 Downloads: 38 Uploads: 0	I have to admit i enjoy this. One can make pizza on a ball grill like from Weber with a stone plate and an oven extension. But way too expensive for the product delivered, and it takes a bit of time to get it to heat and maintain it at the right temperature. This Mayer oven.. I feel tempted.. __________________ >^..^<*)))>{ All generalizations are wrong.

06-22-21, 05:29 PM	#185
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	There are many offers for ovens like this, by many companies, they all look somewhat similiar and maby even come from the same factories in Asia, but they differ in very small details. The big window in the Mayer versus small windows in others - or none in most. Many or only few slits in the rim of the upper lid (do never shut them with aluminium foil like some did, because not few people saw their thermostate or heating elements being destroyed by doing so). General manufacturing quality, loose versus fixed heating bars... Obviously I cannot say anything on longevity of the device, but so far it all looks very encouraging. Absolutely recommended by this one brand at least. https://www.amazon.de/Mayer-Barbecue...4400858&sr=8-2 It comes with a teflon pan that can replace the stone, and two peels that work very practical (half-moons in form). I am considering buying a second as reserve. I just love it. __________________ If you feel nuts, consult an expert.

06-23-21, 05:23 AM	#187
vienna Navy Seal Join Date: Jun 2005 Location: Anywhere but the here & now... Posts: 7,495 Downloads: 85 Uploads: 0	It is mind-boggling the many different fad foods people here in SoCal have foisted on poor, innocent pizzas, with kiwi being among the least WTH reaction inspiring topping; I swear, if somebody on YT, TT, or FB were to say lug nuts was the next food craze, they'd be on SoCal pizzas in a matter of minutes... The mention of Dungeness crab brught back memories of growing up in San Francisco; there was a very thriving Dungemess catching industry in the waters off SanFrancisco, much depleted, nowadays; there is a popular tourist area in SF known as Fisherman's Wharf, which was, and still is, home to an active fishing fleet; now its mainly a home to somewhat overpriced seafood stalls and restaurants, but back when I was growing up, you could go down to the wharf in the wee hours, just before sunrise, and be there when the crab fleets would bring in their hauls; some of the fish mongers would set up big boiling pots, some fashioned out of converted oil barrels, and boil up big batches of crabs fresh off the fleet; there were sort of picnic tables and benches on the end of the wharf and you could buy a freshly boiled crab, along with some drawn butter, fresh sourdough bread, some basic condiments; they'd provide utensils, including mallets, and you'd be set to feast on a uniquely SF breakfast; I have fond memories of enjoying a good, fresh, Dungeness while watch the sun rise over the city... <O> __________________ __________________________________________________ __

06-23-21, 07:28 AM	#188
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	Pizza with funghi and olives. Pizza with thuna and onion. Pizza with Salame, in small quantities. Pizza with fresh parika or pickled paprika (and only paprika). Pizza with spinacci and feta. Pizza with shrimps. Pizza with pepperoni. All this works well. What has it all in common? Its just few ingredients, not many wildly mixed. My tolerance ends when I read about pizza with Bratwurst. With brown sauce. With Spaghetti. Sweet fruits. Ketchup and curry. Marshmallows. Chicken wings. Or pineapple or kiwi. __________________ If you feel nuts, consult an expert.

06-23-21, 08:42 AM	#189
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	Tomatoes for pizza sauce. You want this brand, if you do not know it: just trust me. https://mutti-parma.com/en/ Best there is, no China tomatoes, no chemical skinning (citric acid). I know no other canned tomatoe of this quality - these can even hold their ground to the famous (and often more expensive) San Marzano tomatoes (many fraudster dealers out there, watch out, or better pick Mutti), honestly said I taste little or not quality difference. In Italy, Mutti is the most favourite brand, I hear. I prefer these cans to fresh tomatoes any time. Usually I choose the "polpa" cans, hacked tomatoes these are. During harvesting season you often can get this in glass bottles as well, which is quite practical. The supply of these however quickly declines in stores when the fresh delivery of the year has come in. The quality is known, wise people buy like crazy. I always buy this on stock, I use it for spaghetti as well. After summer, usually I have 2-3 dozen cans and bottles in the basement. I rebuy when it drops below 1 dozen. You can buy practically everything by Mutti, its all very good stuff, and original Italian, not Chinese. Mind you, many Italian and other brands declare themselves to sell Italian tomatoes, but in fact they use imported Chinese tomatoes, or red Asian water bags as I call them, and they get skinned with checial agents neutralised with citric acid, thats why they not only lack taste and arome, but even are soar. The lions share of "Italian" tomatoe cans are like this. Do not buy cans that have "citric acid" in the list of ingredients - you have a very inferior prodcut in your hands. __________________ If you feel nuts, consult an expert.

06-23-21, 09:09 AM	#190
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	While I am at it: herbs. For many people, fresh herbs are a sacred gospel and they do not accept alternatives to it. I agree, that dried herbs from the supermarket often taste musty, alienated, scruffy. The trick is to know the rare exceptions. Then your life becomes easier, because I am often too lazy to run to the shop just to buy a pot of fresh Basil - and I wonder why I should do so when I do not even prefer the taste of fresh Basil to that of a special dried and shockfrosted one! I put fresh Basil onto pizzas, okay. Its for the eye. Not for my tongue. Basil leaves on pozza, honestly said - I cannot taste them, their ariome is too little, too subtle, it just is not enough especially if there are just 3 or 4 leaves (thats why I do cover my pizza in leaves until it looks like a green meadow, except when I take photos). Its the desperate attempt to make the Basil actually tasteable, noticable. Some lonely leave son the pizza, thats cosmetics, thats eye porn. The tongue does not benefit. At least not mine. Dried herbs can taste awful. For curry for exmaple, I kill, I love it. But none of the German powders, NONE, they all overstep the red line to physical assault, at best they compare to grinded sawdust. But the original sweet curry powder by Sharwood - that one, and no other! I love it. For Basil, Oregano, Thyme, Rosmary, and Bärlauch , I prefer a certain German brand and here a special product line of theirs were the herbs get shock frosted in some special manner. Result is a slightly higher price but a tremendously better taste, if you put these on a wet tissue and give them some minutes to pick up moisture, or just put them into the food, it tastes almost as freshly cut herbs. This is especially true for the Basil and Bärlauch (wild garlic), I prefer these to fresh herbs any time. I can just absolutely recommend these. I keep them all in solid stock supply because over the summer they can be sold out until the next harvest. __________________ If you feel nuts, consult an expert. Last edited by Skybird; 06-23-21 at 09:28 AM.

06-23-21, 09:23 AM	#191
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	And how to prepare the tomato sauce for pizza? Sauce is wet, and wetness and pizza are practically mutually exclusive. The more wettness there is, the heavier the topping, the more stress for the dough. I take half a can of the Mutti stuff, mix it with some dried Oregano, Thyme, Rosmary and Basil, some coarse black pepper, salt, stirr it (never an electric mixer, a simpel table fork is sufficient!) - and do not leave it in the pot, but throw it into a very fine metal sieve. Then I leave it there and do nothing, just let it rest with its own weight. The mass starts to drip and looses plenty of water. After some time you no longer have a sauce, but something with the consistency of marmelade, or tomato paste from the tube. You just need to be very carefull when applicating it onto the dough, so that you do not puncture it. You concentrate tomato taste this way. Olive oil I always put on pizza only after baking. Sometimes with and sometimes without garlic in the oil, I use garlic practically only on pizza spinacci, but there in brutal quantity (5 cloves per disc). In the past I put a bit oil into the dough, but I do not do that anymore as well. It makes no diferrence neither in taste nor in consistency, and if it would maky any, then the dough already is dripping with oil and practially will not work too well. It also ruins your stone in no time and makes your kitchen a smoking hellhole. . __________________ If you feel nuts, consult an expert. Last edited by Skybird; 06-25-21 at 12:55 PM.

06-23-21, 12:37 PM	#192
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 180,992 Downloads: 63 Uploads: 13	Pizza with onions, mushrooms and chilli beef. __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!! GWX3.0 Download Page - Donation/instant access to GWX (Help SubSim)

06-25-21, 12:15 PM	#193
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	"Kinders! Essen war fertig...!" The thing gets hot. Really hot. __________________ If you feel nuts, consult an expert.

06-25-21, 12:35 PM	#194
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,457 Downloads: 9 Uploads: 0	The dough ^ had a diameter of 25-26 cm, it was round, but putting it onto the stone stretched it a bit into an ellipse. I had the dough in the refrigerator for 42 hours, and 6 hours at room temperature. The recipe was as follows (at the bottom of the post). I must say, the Nuvola flour at this fermentation time worked wonders, I cannot describe how superior the consistency of the raw dough was, much, much better than a 6-12 hours dough with another flour. The done pizza was crispy on the bottom from rim to centre - and it stayed like that all the time until the last bite, it did not get wet or soft, even at the last bite I heard it crisping. The taste had a bit more arome than a short dough. I put the champignons into olive oil before they went on the pizza for baking, the baking time was 3 minutes. No additional oil after baking, therefore. Half a can of Mutti Polpa with salt, freshly ripped Basil, dried Oregano, a bit of coarse black pepper, then stored in a sieve to get the water out. 2/3 of a marble of Mozarella, smashed and mixed with superfine freshly grinded Parmesan. For my own part, I don't know how I could do it any better, this is as best as I can do it. This dough was top in taste and consistency. And I have a new favourite flour. P.S. The dough is a bit much for a disc of that size, some may think. And yes, most would use less dough (250gr) for bigger discs. But the disc then gets very flappy and thin as paper in the centre, turns into formed grease if things go very bad, and that is what i do not like that much, because then there is not sufficient substance so that the dough could rise to actually form a crispy crust at the bottom, however thin it may be. Not a wet leaf of paper only, like it is modern in so many pisserias today. I want the baked dough to have 3-4 mm at the centre, and thicker rims, though not necessarily so monumental pizza walls as they do in Naples. A pizza's wall must not keep the Mongolian hordes out. P.P.S. Yes, the yeast really is that bit only, 0.18gr. Make sure you nevertheless do not overlook and forget it. __________________ If you feel nuts, consult an expert. Last edited by Skybird; 06-25-21 at 12:52 PM.

06-25-21, 12:57 PM	#195
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 180,992 Downloads: 63 Uploads: 13	^ ^ nOW THAT i DO LIKE THE LOOK OF __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!! GWX3.0 Download Page - Donation/instant access to GWX (Help SubSim)