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Wow,
already, a whole year has passed since last year's contest.
I had to resort to almost the same setup as last year.
I finally decreased the amount of the infamous cheddar on the pizza, but still, you have it.
I focused a little bit more on the pizza taste this year, and I am quite satisfied with the result in dough preparation, yet I have a huge margin to improve.
The setup for this year's pizza is quite similar to last year's. The recipe is almost the same; you will recognise the same kitchen, ingredients, and general recipe.
I introduced a new way of cooking it, and the results are promising, yet I still have to master it.
For all the recipes, see last year post
Starting to work the dough
The dough is now ready to go in the oven. The paper helps the thin dough slide on it, but the true masters do not use it. Next Year, I will try not to use it.
As the oven can reach very high temperatures, but not the high of a traditional wooden oven, I will cook the tomato first, then I will add other ingredients.
The oven was preheated at maximum temperature for 20 minutes.
After 4 minutes, the dough was almost cooked, and it was time to add the mozzarella.
After cooking the mozzarella, the most delicate ingredients: capers, olives and anchovies
After 1 minute in the oven, time for the final touches: the Bitcoin logo and a few leaves of basil
Yes, the Bitcoin logo is made of cheddar, the infamous orange chees that was so criticised last year, but now it is so used elsewhere.
I just noticed the pizza is a little bit smaller than last year's.
The new electrical oven makes me make smaller pizzas. This is a constraint due to its very high temperatures, which are necessary for the dough to cook well.
I tried to give some hints, and this year's level is definitely higher than last year. Hopefully, next year will be even higher.
The pizza was delicious, and believe me when I say that it was all gone three minutes after the last picture was taken (photographic pieces of evidence on request).
already, a whole year has passed since last year's contest.
I had to resort to almost the same setup as last year.
I finally decreased the amount of the infamous cheddar on the pizza, but still, you have it.
I focused a little bit more on the pizza taste this year, and I am quite satisfied with the result in dough preparation, yet I have a huge margin to improve.
The setup for this year's pizza is quite similar to last year's. The recipe is almost the same; you will recognise the same kitchen, ingredients, and general recipe.
I introduced a new way of cooking it, and the results are promising, yet I still have to master it.
For all the recipes, see last year post
Starting to work the dough
The dough is now ready to go in the oven. The paper helps the thin dough slide on it, but the true masters do not use it. Next Year, I will try not to use it.
As the oven can reach very high temperatures, but not the high of a traditional wooden oven, I will cook the tomato first, then I will add other ingredients.
The oven was preheated at maximum temperature for 20 minutes.
After 4 minutes, the dough was almost cooked, and it was time to add the mozzarella.
After cooking the mozzarella, the most delicate ingredients: capers, olives and anchovies
After 1 minute in the oven, time for the final touches: the Bitcoin logo and a few leaves of basil
Yes, the Bitcoin logo is made of cheddar, the infamous orange chees that was so criticised last year, but now it is so used elsewhere.
I just noticed the pizza is a little bit smaller than last year's.
The new electrical oven makes me make smaller pizzas. This is a constraint due to its very high temperatures, which are necessary for the dough to cook well.
I tried to give some hints, and this year's level is definitely higher than last year. Hopefully, next year will be even higher.
The pizza was delicious, and believe me when I say that it was all gone three minutes after the last picture was taken (photographic pieces of evidence on request).