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101 told me to ping you as you appreciate pineapple on a pizza.
lol
> 101 told me to ping you as you appreciate pineapple on a pizza.
lol [Context](https://poal.co/s/AskPoal/788533)
I made two types of pizza for us last night: pepperoni and hawaiian. - 101 told me to ping you as you appreciate pineapple on a pizza. Here's a pic of the pepperoni (https://poal.co/static/images/c492b1ada392ce74.jpg)
Doug recipe: -1 cup warm water (105 degrees F) -1 Tablespoon granulated sugar -1 Tablespoon active dry yeast -1 Tablespoon olive oil -2 to 2 ½ cups all-purpose flour - I use Caputo flour now thanks to recommendation -1 tsp fine sea salt
I experimented a little bit with cooking temp, the hawaiian I cooked at 450F for ~15-17 mins, the pepperoni I cooked at 500F for ~12-14 mins. I think higher temp was better. We both like pizza more cooked and not floppy with a good crust - which was achieved with this cook
Toppings for hawaiian: tomato basil sauce - I used Prego fresh pineapple ham - we had bone in spiral cut ham leftover (frozen) after Christmas and that's what I used shredded mozzarella and some shredded cheddar mix - I used Tillamok
Toppings for pepperoni tomato basil sauce pepperoni shredded mozzarella and some shredded cheddar - similar blend to hawaiian I made some garlic butter (melted some butter and added some garlic powder) and brushed it on the edges of the pizza
Now 101 asked that I try a deep dish pizza (think black jack style, not chicago), which I'll be trying soon. Also, if you saw my last post about Vatrushka, I had a yeast packet fail. I bough a jar of red star yeast that I keep in the fridge.
Cheers
I made two types of pizza for us last night: pepperoni and hawaiian. @aou - 101 told me to ping you as you appreciate pineapple on a pizza.
Here's a pic of the pepperoni (https://poal.co/static/images/c492b1ada392ce74.jpg)
Doug recipe:
-1 cup warm water (105 degrees F)
-1 Tablespoon granulated sugar
-1 Tablespoon active dry yeast
-1 Tablespoon olive oil
-2 to 2 ½ cups all-purpose flour - I use Caputo flour now thanks to @normal recommendation
-1 tsp fine sea salt
I experimented a little bit with cooking temp, the hawaiian I cooked at 450F for ~15-17 mins, the pepperoni I cooked at 500F for ~12-14 mins. I think higher temp was better. We both like pizza more cooked and not floppy with a good crust - which was achieved with this cook
Toppings for hawaiian:
tomato basil sauce - I used Prego
fresh pineapple
ham - we had bone in spiral cut ham leftover (frozen) after Christmas and that's what I used
shredded mozzarella and some shredded cheddar mix - I used Tillamok
Toppings for pepperoni
tomato basil sauce
pepperoni
shredded mozzarella and some shredded cheddar - similar blend to hawaiian
I made some garlic butter (melted some butter and added some garlic powder) and brushed it on the edges of the pizza
Now 101 asked that I try a deep dish pizza (think black jack style, not chicago), which I'll be trying soon. Also, if you saw my last post about Vatrushka, I had a yeast packet fail. I bough a jar of red star yeast that I keep in the fridge.
Cheers
Are you rage baiting us by posting pineapple on pizza?
Are you rage baiting us by posting pineapple on pizza?
I'm poking the beehive a little...
I'm poking the beehive a little...
Good job on the crust at least 😄
Good job on the crust at least 😄
Thanks
At least it wasn't rice and bananas...
Thanks
At least it wasn't rice and bananas...
Good job. It always warms my heart when people make and eat real food.
Good job. It always warms my heart when people make and eat real food.
Thank you! We are absolutely hooked on the Caputo flour now, I've been really enjoying getting back into baking more
Thank you! We are absolutely hooked on the Caputo flour now, I've been really enjoying getting back into baking more
Can confirm. Both pizza's were good. If you don't like that. That is a you problem.
-101
Can confirm. Both pizza's were good. If you don't like that. That is a you problem.
-101
Pretty good, reminds me of those small pizzas they used to serve in school canteens, except those were pretty ass. I usually use premade dough, and while it doesn't really crust, no one complained. But for the life of me I could never find pepperoni in Russian stores, they just don't exist. Usually have to make do with subpar sausages.
Meanwhile I made a shakshuka, which I guess is a variation of that tomato dish with cheese, except here you go with eggs and bell pepper, it's decent. I found out that using tomatoes in a jar makes it 5 times cheaper lmao
Pretty good, reminds me of those small pizzas they used to serve in school canteens, except those were pretty ass. I usually use premade dough, and while it doesn't really crust, no one complained. But for the life of me I could never find pepperoni in Russian stores, they just don't exist. Usually have to make do with subpar sausages.
Meanwhile I made a shakshuka, which I guess is a variation of that tomato dish with cheese, except here you go with eggs and bell pepper, it's decent. I found out that using tomatoes in a jar makes it 5 times cheaper lmao
Thanks and true, especially now with sanctions you wouldn't find pepperoni in russia, the closest you can use is spicy salami or spicy cured sausage (колбаса). Pepperoni has paprika in it so if you can find something with paprika it may work.
Sshakshuka is decent and pretty quick to make in the morning.
Thanks and true, especially now with sanctions you wouldn't find pepperoni in russia, the closest you can use is spicy salami or spicy cured sausage (колбаса). Pepperoni has paprika in it so if you can find something with paprika it may work.
Sshakshuka is decent and pretty quick to make in the morning.
I'll give you 8/10 Ducks right off the bat just for the shape of the crust: Pretty darn circular! Every time I make pizza, the best I can muster is a semblance of a rectangle. Most of the time they wind up shaped like bacterium in the middle of cell mitosis. I've got like zero Italian in me, so is to be expected...
I'll give you 8/10 Ducks right off the bat just for the shape of the crust: Pretty darn circular! Every time I make pizza, the best I can muster is a semblance of a rectangle. Most of the time they wind up shaped like bacterium in the middle of cell mitosis. I've got like zero Italian in me, so is to be expected...
Ha, thank you! There is zero Italian in me too and I'm honestly not entirely certain how I managed to make them fairly circular
Ha, thank you! There is zero Italian in me too and I'm honestly not entirely certain how I managed to make them fairly circular
Damn, why so much yeast and sugar? This is generally our go to for Neopolitan crust.
2 cups (232g) King Arthur ‘00’ Pizza Flour 1/8 teaspoon instant yeast or active dry yeast 1/2 teaspoon granulated sugar 1 1/4 teaspoons (8g) table salt 3/4 cup (170g) water, lukewarm, (105° to 115°F)
Damn, why so much yeast and sugar? This is generally our go to for Neopolitan crust.
2 cups (232g) King Arthur ‘00’ Pizza Flour
1/8 teaspoon instant yeast or active dry yeast
1/2 teaspoon granulated sugar
1 1/4 teaspoons (8g) table salt
3/4 cup (170g) water, lukewarm, (105° to 115°F)
Its the recipe I found... I was worried about the sugar but the yeast consumed all of it and I got a very fluffy dough out of it. You should consider switching to Caputo for flour, much better experience.
Its the recipe I found... I was worried about the sugar but the yeast consumed all of it and I got a very fluffy dough out of it. You should consider switching to Caputo for flour, much better experience.
Mrs. Duck is in charge of crust now, and has adopted Caputo's as well. Good stuff.
Mrs. Duck is in charge of crust now, and has adopted Caputo's as well. Good stuff.
Nice and it is the best flour
Nice and it is the best flour
Costco sells it that's why we usually buy it. I'm looking to get flour from a local mill the next time our 50lb bag runs out.
Costco sells it that's why we usually buy it. I'm looking to get flour from a local mill the next time our 50lb bag runs out.
after I destroyed a batch of dough with warm water I never again warmed it up and all yeast survived since.
after I destroyed a batch of dough with warm water I never again warmed it up and all yeast survived since.
How much did you warm up the water...?
How much did you warm up the water...?
I had used a kettle to warm it up a bit to mix with cold water and dissolved the yeast in there: ded. Since then I don't fuck around with the water and if necessary to try to speed things up, place the dough in a cozy place
I had used a kettle to warm it up a bit to mix with cold water and dissolved the yeast in there: ded. Since then I don't fuck around with the water and if necessary to try to speed things up, place the dough in a cozy place
I should have known. Pineapple.
I should have known. Pineapple.
Exactly, at least its not kiwi
Exactly, at least its not kiwi
I would rather kiwi, but the only fruit I want on my pizza are tomatoes and peppers.
I would rather kiwi, but the only fruit I want on my pizza are tomatoes and peppers.
There is something deeply wrong with you if you would rather put kiwi on a pizza...
There is something deeply wrong with you if you would rather put kiwi on a pizza...
Like the gynecologist said to his gorgeous patient - I'd eat it.
Like the gynecologist said to his gorgeous patient - I'd eat it.
!
