What is your perfect pizza?
Extra extra cheese, lots of pepperoni, bacon, and soft crust mmm you made me hungry curse you
What do you want on your perfect pizza?
The perfect pizza needs nothing but bread sauce and cheese. it is perfection all it’s own. Which choice ingredients you will be satisfied with that alone. Only a pizza with shortcomings NEEDS something on it.
What toppings would the perfect pizza have on it?
I would stick with Ariel Williams' excellent base of sauce and cheese. But I would choose Jamón ibérico as my main topping, as well as freshly picked rocket to counter balance the slight saltiness of the ham with the peppery taste of the herb. The other topping I would use is Matsutake mushrooms - the overall combination of all these flavours, accompanied by a sprinkling of a fine olive oil from Greece would create my dream pizza. Delicious!
What is your secret to perfect pizza dough?
What are some tricks to getting pizza dough perfect?First you need a good recipe containing flour, salt, yeast and water only. I use this from Lidia Bastianich and adjust the quantities to make 2 X 15 inch pies: Pizza Dough (recipe) | Create TVNext follow her instructions to prepare it the day before, allow it to proof at room temp for 1 1/2 - 2 hours, then in the refrig for 24 hours. This allows protease enzymes to cut some of the gluten strands, making the dough less tough and more elastic. I’ve made over 50 pies in the last year or so and the dough is always awesome.Last tip for dough and any baked goods- measure everything by weight. You will be amazed at the consistency of one dough to the next.BTW some will suggest Tippo 00 flour which is the Italian standard for pizza. It’s quite expensive and not mandatory for a great dough. I also don’t bother with bread flour because my dough made with AP flour is so good I won’t mess with it. I do recommend a good quality flour, I use King Arthur’s all purpose flour.
Is pizza the perfect food?
I used to think so. Full meal: veggies, cheese proteins. Quick on the hop food, and easy to make as well. However the pizza dough was changed. Potassium Bromide has replaced yeast, and now not needing a rising time. Potassium Bromide is linked to cancer. Then there is the high gluten bleach white four.Pizza would be perfect without a toxic crust. I notice if I eat more than a slice or two. I have pain in my joints, inflamtion, and a stomach ache. I like a real thin crust.