I accept that some people like those rancid things. Such is the glory of pizza, where we can all share in what we prefer. And no, I'm not pushing for pineapple, not because of the taste, which is fine, but it tends to make it soggy. Too many toppings can ruin a pizza, too (past professional opinion, I've seen requests that don't work well).
One time Dominoes had a deal that gave you unlimited toppings. And I saw an oppertunity. So I called an ordered an X-Large. With everything on it.
And then.....I said "And since it's unlimited toppings, press that "extra" button in front of each topping about 3 times"
They did it. Probably because Dominoes is staffed by potheads who I assure you do not give a fuck.
What I got was this MASSIVE pile of toppings. I mean, I've never seen a pizza look like this before.
Imagine the pile of toppings being like 2 inches thick on TOP of the pizza. It was so thick that the standard way they cooked it, didn't work. The dough was kind of soggy/undercooked, and the top layer of topping was slightly burnt. Not much, but definately crispy.
I say all this because never in my life had I ever thought there was a such thing as too many toppings. Turns out there is. I don't know where exactly that line gets crossed, but I not only crossed it, I kept going until that line was a dot in my rearview.
I picked up one slice, and it all smooshed apart. The structural integrity of the slice tipped open from the middle. Almost all the toppings fell to my plate instantly.
We put the pizza in the oven for another 10 minutes. And even though it was fully cooked afterwards, it still never was able to hold the toppings without ripping.
And the taste? Well.....I'm sure the ninja turtles would like it. The cartoon version. I don't know who they ordered from, but they always had gross toppings like "pickle and tunafish" or "anchovies and sour krout".
Basically, I'm saying it wasn't good. So while I will agree with you that toppings for the sake of toppings is bad, I will also hold firm that black olives absolutely belong on pizza.
A good pizza is pepperoni, sausage, bacon, black olive. Sometimes ham.
Exactly. Meat-lover pizza was usually the one where people would want to pile on the stuff, and rather than waste everyone's time, we just explained exactly what would happen, and people would understand. Could such a thing be cooked, probably, but it would be a far different process than typical pizza, and not something you'd get from a brand store. The same goes for some others, like no sauce, extra cheese, or extra crispy orders. Got to be very careful when straying outside the formula of usual pizza.
I like black olives as a garnish, like with other toppings on a pizza. As a texture and part of the whole taste. By themselves, nope.
1 cup of warm water
1 tablespoon of olive oil
1 tablespoon of sugar
Put in bowl and mix
2 and 1/2 cup of flour
1 1/2 teaspoon of instant yeast
1/2 teaspoons of salt
Put in a big bowl and mix, add the water mix and make the dow dough. Put some flour on your dow dough ball and put it in a lightly oiled bowl. Cover with humid linen damp cloth. Put the bowl somewhere warm (I put mine in my oven with the light on). Waited for 1 hour
Hell yeah! I did this on a whim last week for the first time. Turned out delicious, more like Chicago style but the sauce was bomb. Dough behaved itself quite nicely but me shaping the the crust made it look like ass. Def goofed this part up.
Take a can of peeled whole tomatoes, I take san marzano tomatoes
Squash them with your hands.
Cook some chop onions (1/2 is enough) maybe 2-3 minutes so the onion don’t burn, add 3 garlic cloves and 1/2 tablespoons of crushed red pepper (less if you want something less hot). Cook a 2min at mid-low heat
Add the tomatoes, add some basil leaf (I used 4 or 5). Let simmer at low for 15 to 20 min (even less). Taste and adjust.
26 Comments
mech@feddit.org · 13 pts · 177d
Nice!
Looking like an actual pizza, and not like a meat-and-cheese pie.
TribblesBestFriend@startrek.website · 6 pts · 177d
Thanks!
SatansMaggotyCumFart@piefed.world · 11 pts · 177d
Left olive.
FauxPseudo@lemmy.world · 3 pts · 176d
No beef
gon@lemmy.dbzer0.com · 9 pts · 177d
AWESOME :D
Only half of you likes olives?
TribblesBestFriend@startrek.website · 7 pts · 177d
🤫
Lost_My_Mind@lemmy.world · 4 pts · 177d
Only the cool half likes olives. If thats you, great! You're the cool half.
If thats not you....whaddya got against olives??? They're delicious.
TribblesBestFriend@startrek.website · 2 pts · 177d
🤷♀️ there not that great, to strong of a taste for me
SippyCup@lemmy.world · 2 pts · 177d
They stink up the entire pizza!
One olive touches a pizza and the whole thing tastes like olives. No thank you.
Lost_My_Mind@lemmy.world · 2 pts · 177d
Ok, well I'll eat the half with olives, and you can have the half without.
And if you don't want your half, I'll just add olives to it, and eat that tomorrow morning.
Rhaedas@fedia.io · 1 pts · 177d
I accept that some people like those rancid things. Such is the glory of pizza, where we can all share in what we prefer. And no, I'm not pushing for pineapple, not because of the taste, which is fine, but it tends to make it soggy. Too many toppings can ruin a pizza, too (past professional opinion, I've seen requests that don't work well).
Lost_My_Mind@lemmy.world · 3 pts · 177d
One time Dominoes had a deal that gave you unlimited toppings. And I saw an oppertunity. So I called an ordered an X-Large. With everything on it.
And then.....I said "And since it's unlimited toppings, press that "extra" button in front of each topping about 3 times"
They did it. Probably because Dominoes is staffed by potheads who I assure you do not give a fuck.
What I got was this MASSIVE pile of toppings. I mean, I've never seen a pizza look like this before.
Imagine the pile of toppings being like 2 inches thick on TOP of the pizza. It was so thick that the standard way they cooked it, didn't work. The dough was kind of soggy/undercooked, and the top layer of topping was slightly burnt. Not much, but definately crispy.
I say all this because never in my life had I ever thought there was a such thing as too many toppings. Turns out there is. I don't know where exactly that line gets crossed, but I not only crossed it, I kept going until that line was a dot in my rearview.
I picked up one slice, and it all smooshed apart. The structural integrity of the slice tipped open from the middle. Almost all the toppings fell to my plate instantly.
We put the pizza in the oven for another 10 minutes. And even though it was fully cooked afterwards, it still never was able to hold the toppings without ripping.
And the taste? Well.....I'm sure the ninja turtles would like it. The cartoon version. I don't know who they ordered from, but they always had gross toppings like "pickle and tunafish" or "anchovies and sour krout".
Basically, I'm saying it wasn't good. So while I will agree with you that toppings for the sake of toppings is bad, I will also hold firm that black olives absolutely belong on pizza.
A good pizza is pepperoni, sausage, bacon, black olive. Sometimes ham.
Rhaedas@fedia.io · 1 pts · 177d
Exactly. Meat-lover pizza was usually the one where people would want to pile on the stuff, and rather than waste everyone's time, we just explained exactly what would happen, and people would understand. Could such a thing be cooked, probably, but it would be a far different process than typical pizza, and not something you'd get from a brand store. The same goes for some others, like no sauce, extra cheese, or extra crispy orders. Got to be very careful when straying outside the formula of usual pizza.
I like black olives as a garnish, like with other toppings on a pizza. As a texture and part of the whole taste. By themselves, nope.
Lexam@lemmy.world · 3 pts · 177d
Nice! What recipe did you use for the dough?
TribblesBestFriend@startrek.website · 3 pts · 177d
https://www.ricardocuisine.com/recettes/612-pate-a-pizza-au-robot-culinaire but it will be in French
1 cup of warm water 1 tablespoon of olive oil 1 tablespoon of sugar
Put in bowl and mix
2 and 1/2 cup of flour 1 1/2 teaspoon of instant yeast 1/2 teaspoons of salt
Put in a big bowl and mix, add the water mix and make the
dowdough. Put some flour on yourdowdough ball and put it in a lightly oiled bowl. Cover withhumid linendamp cloth. Put the bowl somewhere warm (I put mine in my oven with the light on). Waited for 1 hourMouselemming@sh.itjust.works · 2 pts · 176d
I'm loving "dow" but as a retired schoolmarm I'm obligated to tell you we spell it "dough"
And we'd probably call it a "damp" cloth, saving "humid" to describe moist air.
It's completely readable as is, though.
TribblesBestFriend@startrek.website · 2 pts · 176d
😅 oups
Before posting « bowl » was bol. Don’t know what I was thinking for Dow however 🤔. This is a rookie mistake
vogi@piefed.social · 3 pts · 177d
https://en.wikipedia.org/wiki/Olive_theory :)
spittingimage@lemmy.world · 3 pts · 177d
Yum. Black olives for the win.
blackbeards_bounty@lemmy.dbzer0.com · 3 pts · 177d
Hell yeah! I did this on a whim last week for the first time. Turned out delicious, more like Chicago style but the sauce was bomb. Dough behaved itself quite nicely but me shaping the the crust made it look like ass. Def goofed this part up.
pure_bliss@discuss.tchncs.de · 2 pts · 176d
looks lovely. would you mind sharing the sauce recepie? i use pre made ones, but really want to switch, and not sure how to start
TribblesBestFriend@startrek.website · 4 pts · 176d
Ok the sauce was improvising.
Take a can of peeled whole tomatoes, I take san marzano tomatoes
Squash them with your hands.
Cook some chop onions (1/2 is enough) maybe 2-3 minutes so the onion don’t burn, add 3 garlic cloves and 1/2 tablespoons of crushed red pepper (less if you want something less hot). Cook a 2min at mid-low heat
Add the tomatoes, add some basil leaf (I used 4 or 5). Let simmer at low for 15 to 20 min (even less). Taste and adjust.
Blend everything to the preferred consistency
just_another_person@lemmy.world · 2 pts · 177d
Looks good! You may need a bit more fat or hydration in the dough to stop the edges from drying out like that.
A good olive oil brush before cooking, or even using olive oil during proofing will help it to retain moisture!
TribblesBestFriend@startrek.website · 2 pts · 177d
Try to remember that next time, thanks
darkstar@sh.itjust.works · 2 pts · 162d
Looks AMAZING!!!
I would do more cheese though, but that's because I have issues and am addicted to cheese lol
Sharkticon@lemmy.zip · 1 pts · 177d
I like to give my basil a rough chop first.