I've been on a quest to make better pizza. Now that I've got a happy crust I'm able to work on other parts. I got new pans so I can make two at a time. Which means I can have different toppings that cook at different times from my wife's toppings.

Her: under the cheese is banana peppers and olives. On top is pepperoni. Me: tomato, onion and sardines

This is part of my plan to be able use leftovers for fried rice and pizza. But toppings are insanely cheap. It's hard to put more than a dollar in toppings on a pizza unless you are buying really premium stuff.

Cost per person for no toppings besides cheese: $2.50. officially cheaper than mid grade freezer pizza. Can you order this anywhere? It's pizza

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[–] 16 points 1 year ago (1 child)

I was so relieved to read "peppers" after "banana".

They look delicious!

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  • [–] 5 points 1 year ago (1 child)

    Pizza delivery companies hate this one weird trick

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  • [+] 4 points 1 year ago* (last edited 10 months ago) (1 child)
  • [–] 4 points 1 year ago

    Try pickled green peppercorns as a topping

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  • [–] 3 points 1 year ago

    That crust looks divine.

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  • [–] 2 points 1 year ago

    Please send me a piece

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  • [–] 2 points 1 year ago (1 child)

    Those look perfect.

    Have you ever made one with pepperoni and green peppers mushrooms olive chives?

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  • [–] [S] 1 point 1 year ago (1 child)

    Olive chives?

    I've done peppers. Mushrooms have been avoided for reasons but now I'll be able to do them.

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  • [–] 2 points 1 year ago

    After seein this, I realized I've been craving a good pie with olives and banana peppers for a while. Nice work, these look amazing!

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  • [–] 2 points 1 year ago (1 child)

    Sardines, alright. I'd try it 😅

    Sure looks tasty!

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  • [–] [S] 2 points 1 year ago (1 child)

    I was hunting through the cabinets for a protein and that's what I found.

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  • [–] 1 point 1 year ago (1 child)

    Hey, some of the most creative and delicious combinations have come from being low on ingredients. Either that or I was just starving to death 🤷‍♂️🤷‍♂️ 🤣

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  • [–] 2 points 1 year ago (1 child)

    Now that I've got a happy crust

    ... can you share?

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  • [–] [S] 8 points 1 year ago (2 children)

    It's that stupid 5 minute no kneed bread dough that's been floating around forever. Except that I bought the book to get all the tiny details.

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  • [–] 2 points 1 year ago (1 child)

    The results don't look stupid. Nice pizza!

    Hey everybody! The crust is just bread!

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  • [–] [S] 6 points 1 year ago (1 child)

    The dough keeps for two weeks in the fridge and the older it is, allegedly, the better it works for things like pita and pizza crust. I wouldn't know. The dough has never lasted more than 38 hours before getting cooked.

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  • [–] 1 point 1 year ago (1 child)

    Oh def give it a bit more time, you'll appreciate it. It's usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).

    If you don't think it'll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I've done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).

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  • [–] [S] 2 points 1 year ago* (last edited 1 year ago)

    Last night I broke one of my dough containers. So I ordered a bigger one that should allow for longer fermentations.

    I'm not mad it broke. It was a solar dollar container with a pop up vent that could do a two pound batch and only cost me $1.25. It served its purpose. It was a gateway container.

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