GentlePizza

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  • Please don't forget cooking the sauce with a bit of onion chopped, the quantity of onion doesn't really matter, and put some sugar (a pinch is enough for a big pizza) to the tomato sauce, It will supress the acidic taste of the tomato. Some oregano cooked in the sauce, salt to taste, and voila!


    Forgot to say it looks fantastic!


    Maybe tomorrow I'll post my pizza. :D


  • Please don't forget cooking the sauce with a bit of onion chopped, the quantity of onion doesn't really matter, and put some sugar (a pinch is enough for a big pizza) to the tomato sauce, It will supress the acidic taste of the tomato. Some oregano cooked in the sauce, salt to taste, and voila!


    Forgot to say it looks fantastic!


    Maybe tomorrow I'll post my pizza. :D 


    Here we call it ,,POOR'' pizza, you put a little bit of ingredients, ham, cheese and ketchup and oregano...
    And it's fast to made too :D 


    I'm looking forward to see your pizza :D

    mister.png

    The post was edited 1 time, last by Gentle ().

  • Well, tonight my friends came and they ate all the pizza before I could take a picture.


    But this was one of the last pizzas I made:


    PD: I do totally get the "poor pizza", as I had done them with ketchup, with horrible cheese, but they leave you wanting more perfect pizzas, as when you have a 42% FMS and you want a Mystic FMS with 8% avg, well, it's easier to get a perfect pizza.
    PD2: This is argentinian pizza.
    PD3: The mushrooms and ham pizza is my specialty,

    The post was edited 2 times, last by Lyetta ().

  • Well, tonight my friends came and they ate all the pizza before I could take a picture.


    But this was one of the last pizzas I made:


    PD: I do totally get the "poor pizza", as I had done them with ketchup, with horrible cheese, but they leave you wanting more perfect pizzas, as when you have a 42% FMS and you want a Mystic FMS with 8% avg, well, it's easier to get a perfect pizza.
    PD2: This is argentinian pizza.
    PD3: The mushrooms and ham pizza is my specialty,

    When will you invite me to eat at your house? :|

  • Well, tonight my friends came and they ate all the pizza before I could take a picture.


    But this was one of the last pizzas I made:


    PD: I do totally get the "poor pizza", as I had done them with ketchup, with horrible cheese, but they leave you wanting more perfect pizzas, as when you have a 42% FMS and you want a Mystic FMS with 8% avg, well, it's easier to get a perfect pizza.
    PD2: This is argentinian pizza.
    PD3: The mushrooms and ham pizza is my specialty,

    Damn, thata pizza makes me make more pizzzas :D 
    Did you make the bark for pizza?

    When will you invite me to eat at your house? :| 

    I would like to join you aswell :thumbsup:

  • Well, if you can afford to come here, I'll rent a place more spacious to make a pizza party. (?)


    The oven is key, but also the proportions of water. 150 mls of water and a teaspoon of salt for 250 grms of wheat flour, when done with fresh yeast, depending on ambiental conditions you use 13 grams of fresh yeast, that one that comes in cubes, that is a normal fermentation. Now I'm using flour with yeast integrated, and works wonders, in 30 minutes I have a pizza to the mold, really quick.


    For the crust, well, it's not a very crunchy pizza if cooked rushed, but you can leave it until goldens, the secret is to get the dough sparced in the pan with some oil in the fingers, in tapping movements, not with a rolling pin. It's a oily crust, you can also do it with flour, it gets crunchier.

  • Well, tonight my friends came and they ate all the pizza before I could take a picture.


    But this was one of the last pizzas I made:


    PD: I do totally get the "poor pizza", as I had done them with ketchup, with horrible cheese, but they leave you wanting more perfect pizzas, as when you have a 42% FMS and you want a Mystic FMS with 8% avg, well, it's easier to get a perfect pizza.
    PD2: This is argentinian pizza.
    PD3: The mushrooms and ham pizza is my specialty,

    When will u invite me?