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#pizza

50 posts · Last used 1h

Stefano Marinelli @stefano@mastodon.bsd.cafe
· 1w ago
Boosted by @DataKnightmare@mastodon.xyz
One of the reasons I often order pizza when I eat out is that, in Italy, pizza is considered an art form. Every "pizzaiolo" has their own dough recipe, their own yeast, their own technique. No two pizzas made by the same pizzaiolo will ever be exactly alike, yet they will still carry a recognisable signature. Two different "pizzaioli" may make two pizzas that look similar, yet are profoundly different. It is the beauty of imperfection, of unpredictability, of something that is never quite the same. In one word: Art. #Art #Pizza #Food
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David Megginson @david_megginson@mstdn.ca
· 2w ago
Remains of my mostly-garden pizza. I call my gourmet cheese blend "Whatever was already open in the cheese keeper." The sauce was tomatoes, basil, chili, and garlic from the garden, simmered for 4 hours. Garden garlic and green pepper on top, along with store-bought mushrooms. #pizza #gardening #food
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oldguycrusty @oldguycrusty@mastodon.world
· 2mo ago
Replying to
@SimonIGroove@kind.social @monkeyninja@10base2.dev And while we're on the subject.... I have discovered Fleischmann's pizza yeast... Super fast-rising yeast, just FYI.. Also, Pizza baking indoors in this heat is a non-starter, So I have successfully made a number of pizzas in my Weber grill... I got one of those flat baking stones, maybe 14x16 inches.. let it get hot, use a good peel, and some corn meal (so crust doesn't stick to the peel...) Just sayin you can bake in the heat .... #pizza
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Simon I Groove @SimonIGroove@kind.social
· 3mo ago
Replying to
@monkeyninja@10base2.dev I get a lot of comfort from making pizza dough with my stand mixer and finishing it off by hand. Something about punching the dough down and watching it poof back up again is really satisfying. Any simple #pizza dough recipe will do with a simple modification that I never see elsewhere: sub in a little stock with the water, and sprinkle in a little garam masala powder with the flour. These subtly raise the savory level of the crust by about a million percent.
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Seitansbraten @Seitansbraten@chaos.social
· 3mo ago
Waren nach dem Schwimmen noch bei Denns & natürlich hab ich direkt wieder was zum testen gefunden (hat aber auch gut gepasst weil ich irgendwie nicht mehr so das Bedrängnis hatte, mich jetzt länger in die Küche zu stellen). Jedenfalls: Pizza. Followfood, von denen kenn ich ja schon die Verdura, hat jetzt auch Salami & Bianca (Spinat & Pilze) im Angebot. Daheim beide in den Airfryer geschubst (ja, in den Cosori gehen die komplett) & ja, kann eins mal machen. #vegan #veganeu #Pizza
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LukaszD @LukaszD@101010.pl
· 3mo ago
🍕 Pizza neapolitańska, wpisana na listę UNESCO w 2017 roku, to nie tylko danie, ale mistrzowska sztuka zwana „arte bianche”. Pizzaiolo musi ręcznie ugniatać ciasto z mąki tipo 00, wody, soli i drożdży, obracając je w powietrzu ruchem przypominającym żonglerkę. Fermentacja trwa 8-24 godziny w temperaturze pokojowej, co rozwija naturalne aromaty, podobne do procesu dojrzewania wina. Piec opalany drewnem olchowym lub dębowym osiąga 485°C, wypiekając pizzę w 60-90 sekund: spód staje się chrupiący, brzegi puszyste jak poduszka („cornicione”). Składniki są surowe i lokalne: pomidory San Marzano DOP z Wezuwiusza, mozzarella fior di latte lub bufala, świeże oregano. W Neapolu istnieje ponad 3000 certyfikowanych pizzaioli, szkolonych latami w akademiach, a ich gesty to dziedzictwo pokoleń. Ta pizza symbolizuje prostotę geniuszu: kilka składników tworzy harmonię smaku wartą podróży do Włoch. #ciekawostki #pizza
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