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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
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[–] • 1 pt

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

[–] • 0 pt

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.