I think I've posted a similar looking pizza before, but what can I tell you, I know what I like

      • crispyhexagon [none/use name]
        ·
        4 years ago

        make stuffed crust instead.

        also, crust does not require cheese, its good on its own.

        if your crust is bland and unappealing without cheese make better dough maybe try using some herbs and seasonings in there

    • doublepepperoni [none/use name]
      ·
      4 years ago

      I saw someone post a picture of some sort of Ohio-style pizza on Matt Christman's twitter that was intended to be disgusting but the only thing it made me do was to crave pizza instantly.

      Also I agree, olives are lovely, wish I'd appreciated them earlier

    • doublepepperoni [none/use name]
      ·
      4 years ago

      Incredibly simple, apologies for the metric measurements if you're American:

      • 2 dl* water
      • 5 dl pizza flour (I imagine regular wheat flour could also work, the kind I use seems to be a mixture of regular wheat flour, durum wheat flour and yeast bread flour looking at the packaging)
      • 15 grams of fresh yeast

      (*1 decilitre equals 0,42 US cups)

      Warm up the water, throw in yeast, mix in flour until the dough becomes nice and stretchy and stops sticking to your hands and the bowl. You'll most likely end up using slightly more flour than the stated 5 dl before the dough starts to feel right. I always add a little bit of olive oil into the dough which also helps if it starts feeling too dry and cement-y. Cover the bowl with a cloth and leave to rise for about 30 minutes. (I like to fill my kitchen sink with hot water and leave the bowl floating there for the duration)

      Once the dough has doubled in size, get out your rolling pin. Unless you've got a huge oven and the huge oven pans to go along with it, you'll probably discover that there's enough dough for two pizzas. Roll the dough out into one or several pleasing pizza shapes and place them on baking paper. Cover with cloth and leave to rise for another 30 minutes.

      Cover with tomato sauce and toppings of your choosing and bake for 12-15 minutes at 250C (482F), though I have to turn the heat down slightly in my oven or my pizzas will get a bit too burnt

        • doublepepperoni [none/use name]
          ·
          4 years ago

          I don't usually plan that far ahead with my pizzas, though I don't doubt the results would be even better if you took your time with the dough.

          When I'm in the mood for pizza, I want to be consuming it as soon as possible

      • wasbappin [he/him,they/them]
        ·
        4 years ago

        What the fuck is a deciliter? Also, grams? Grams? How is a humble American like myself going to make heads or tails of this recipe? I'm just playing, most of us are very aware of grams 😉. DLs kinda shook me though.

        • doublepepperoni [none/use name]
          ·
          4 years ago

          A dl is one tenth of a litre, they're a very common unit of measurement in Nordic kitchens and probably not anywhere else- all the UK recipes I've seen have used mls instead.

          Here stuff like cream and sourcream is also commonly sold in 2 dl containers

  • Rem [she/her]
    ·
    4 years ago

    Looks tasty comrade Double Pepperoni

  • mayor_pete_buttigieg [she/her]
    ·
    4 years ago

    Looks good! Does anybody have a pizza stone? I just acquired one but I haven't really figured out how to use it yet. If I start with it in the oven then how do I transfer the pizza into it?

    • crispyhexagon [none/use name]
      ·
      4 years ago

      put pizza dough on hot stone and then apply sauces and toppings OR transfer already topping-filled pizza to stone with other large flat surface such as an edgeless baking sheet

      you can also precook the dough such that it can handle being maneuvered more, but thats not really a solution so much as its an added help if youre having difficulty transfering a floppy uncooked pizza