Ich hatte glaube gerade die leckerste Fertigpizza ever! Coop hat neu Produkte von Brewbee (https://brewbee.ch). Brewbee nimmt Malztreber aus der Bierproduktion und stellt daraus verschiedene Produkte her. Letzte Woche hatte ich die "Tschipps", heute die Pizza. Wird in Appenzell hergestellt, ist alles super lecker und sehr innovativ. #Brewbee#Pizza#BrauereiLocher
Forgot to post this last night, but the latest pizza turned out great! I’m back to using all purpose flour but I’ve adjusted the proof a bit. (And I still need to get a baking steel.)
So I found some stone flatbread and decided to make myself a vegetarian pizza. Just to make things fun, I sautéed the cherry tomatoes, bell peppers and mushrooms. I mean, why not, right?
The sauce was some leftover marinara. I will confess to adding some homegrown garlic paste, because, well I was raised right.
Eight minutes in the oven and I am happily dining on a little pizza-four servings that fit into a rectangular Pyrex dish so well!
Happy Single Cooking! #pizza#homemade#nom#dinner
I have to report two significant improvements to my pizza!
I now remove the parchment paper after about 4-5 minutes — it makes a big difference to the colour and crunch on the crust. (I bake directly on a pizza steel preheated to 550° F for 45 min or so.)
I now make tomato sauce with Mutti crushed tomatoes, and STRAIN it over a bowl for 15 min or so before I top the pizza. This stops the “orange soupy sauce” form when cheese melts. Much better!
Spent the afternoon in the kitchen making 10 more pizzas for the freezer!
5 ham and pineapple
5 with prosciutto, olives, onion and sundried tomatoes
My back is killing me now, but it'll be worth it! It is cheaper than buying the dairy free pizzas (plus those are also meat-free and gluten free which I do not want).
Takes about 1 hr resting time (for the dough to rise) and about 1 hr to par bake the crusts, then prep ingredients, assemble and wrap.
We do a real dumb thing with #pizza in #Montreal. Most generic pizza places here put the pepperoni (which is unusually large diameter discs) between the sauce and the cheese.
Not only does this totally miss the opportunity of making your pepperoni extra delicious when it crisps up in the oven heat, but it creates an entirely stupid layer with nearly zero shear strength so all of your toppings slide off each time you pick up a hot slice.
Sometimes I'm not the best at reading or details or noticing things so I ordered two bags of Caputo Pizzeria 00 Flour to make pizza crusts and well, two tiny bags arrived!
So it's about 4 times the cost of a "regular" bag of flour... The crust did turn out great, but I don't know that I can keep buying the pricey flour.
I may shop around, see what other options there are for pizza dough flour.
I also wonder if I can mix it half & half with regular flour and get good results.
I've nearly persuaded myself that buying a 400C pizza oven is a cost-effective option.
Even getting just a single pizza every two weeks the capex would be paid off within a year as compared to getting a delivery. #Pizza#HomeBaking