Ive tasted that before in some cans, they add calcium chloride to keep the tomatoes firm and I wonder if it isn't mixed as well as it should be in bulk and some cans get a lot more of it than they should?
that looks great. I had to look up "poolish." It said something about it originating in Poland. It may be true or not but I was like, "Yeah, that makes enough sense."Tried a poolish dough today
I have ordered a few bits from adimaria.
How well does pepperoli, Nduja and Fior Di Latte freeze? Also...I have never used nduja before.... do you break it into small pieces, and use it as a topping. Or, do you spread it, and add it to pizza sauce?
Thanks for that. Do you portion up the nduja first, before freezing?All freeze really well. The nduja from them is soft, i cut a slice then pinch off pieces from that and put it on the pizza. It pretty much liquifies in the heat and spreads out. I don't add any oil to the pizza when using it as it has such a high fat content. Its also good in cooked pasta sauce.
I doThanks for that. Do you portion up the nduja first, before freezing?
I've heard good things about pizza steels. I have a stone right now. I don't cook the Neapolitan style because of my equipment and once the oven is up to temp, I'm able to cook the pizzas one right after the other.35-40 minutes to heat up for 2-3 minutes of pizza cooking.
Pizza steels make a remarkable difference to a domestic oven. But after I got it I was finding suggestions that they work best at 270°C or higher. Which maybe a touch hotter than most domestic ovens. Something about the base burning before the top is done? Anyway couldn't find this suggestion just now so not to worry. My oven has a broiler element so no problems at all, but I do have to wait 35-40 minutes for it to pre-heat (and accelerate the catastrophic warming of the planet).I've heard good things about pizza steels. I have a stone right now. I don't cook the Neapolitan style because of my equipment and once the oven is up to temp, I'm able to cook the pizzas one right after the other.
It's cold here right now and when I have the oven on, the heater doesn't go on.
Ours does 288°C but I don't know what average max temps are here. My stove is nothing special.Pizza steels make a remarkable difference...work best at 270°C or higher. Which maybe a touch hotter than most domestic ovens. Something about the base burning before the top is done? Anyway couldn't find this suggestion just now so not to worry. My oven has a broiler element so no problems at all, but I do have to wait 35-40 minutes for it to pre-heat (and accelerate the catastrophic warming of the planet).
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