Finally, I was able to bake my pizza.

Last year I had an epiphany: I had to step up the game quite a bit to be able to beat the competition.
I was particularly satisfied with the result, but apparently, it wasn’t good enough to get to the podium.


So, I decided to do something different and quite innovative for this year.

I liked the idea of having a price graph on the pizza, and I wanted to reproduce it as closely as possible.

Over these months I thought about a solution, that I never really dared to put in practice, until last night, when I baked the most incredible pizza.

A few months ago, casually speaking with a friend of mine, he spoke me with this substance his wife, a professional cook, was trying to learn to use.

Agar Agar, is a gelatinous substance derived from seaweed, is often used in molecular cuisine for its ability to form gels at room temperature. Ferran Adrià, one of the most influential chefs in the world and the mastermind behind the renowned restaurant El Bulli, used Agar Agar as a part of his avant-garde cooking techniques to transform textures, create unique food experiences, and push the boundaries of traditional cuisine.

Agar Agar transforms the texture and the consistency of the food, without impacting the taste, as it is basically tasteless. It's used in all around dishes, not only sweet dishes.

So I used agar agar to compose a drawing on the pizza.

I used 4 colours:

• red: Tomato sauce
• white: stracciatella, the inner and softer part of a mozzarella, mixed with fresh cream (it has the same name, but has nothing to do with the ice cream flavor)
• orange: the obnoxious cheddar cheese
• green: basil leaves with oil

All the above ingredients were finely shredded and then mixed with the Agar Agar. Then poured on the pizza that was previously baked.

At room temperature, the agar-agar solidifies, and the result is what you see below.


This is my usual setup. I forgot to add my name until the last picture, but I think you can see a consistency with the table used over the last few pizza contest...

The dough recipe is always the same:


I prepared the red: this is how it looked as soon as I mixed it with the Tomato Sauce:



The green was made of shredded basil with oil:



I poured the basil Green, Tomato Green, and Stracciatella white into a series of casings made of hand-bended aluminum:



Of course, the graph is last year's price graph:



I added my trademark cheddar yellow bitcoin logo in the bottom right, I removed all the casing, and this is the final result:




All on the pizza was Edible, and the flavour was the same as an original pizza.
I tasted a few slices, not many picture, as it was done at 2:00 AM.

The leftover were gone the following days: someone else eat that with satisfaction.
I think it was a good experiment, the idea is good, but there are a lots of things to improve (for next year maybe?)

Finally, I was able to bake my pizza.

Last year I had an epiphany: I had to step up the game quite a bit to be able to beat the competition.
I was particularly satisfied with the result, but apparently, it wasn’t good enough to get to the podium.


So, I decided to do something different and quite innovative for this year.

I liked the idea of having a price graph on the pizza, and I wanted to reproduce it as closely as possible.

Over these months I thought about a solution, that I never really dared to put in practice, until last night, when I baked the most incredible pizza.

A few months ago, casually speaking with a friend of mine, he spoke me with this substance his wife, a professional cook, was trying to learn to use.

Agar Agar, is a gelatinous substance derived from seaweed, is often used in molecular cuisine for its ability to form gels at room temperature. Ferran Adrià, one of the most influential chefs in the world and the mastermind behind the renowned restaurant El Bulli, used Agar Agar as a part of his avant-garde cooking techniques to transform textures, create unique food experiences, and push the boundaries of traditional cuisine.

Agar Agar transforms the texture and the consistency of the food, without impacting the taste, as it is basically tasteless. It's used in all around dishes, not only sweet dishes.

So I used agar agar to compose a drawing on the pizza.

I used 4 colours:

• red: Tomato sauce
• white: stracciatella, the inner and softer part of a mozzarella, mixed with fresh cream (it has the same name, but has nothing to do with the ice cream flavor)
• orange: the obnoxious cheddar cheese
• green: basil leaves with oil

All the above ingredients were finely shredded and then mixed with the Agar Agar. Then poured on the pizza that was previously baked.

At room temperature, the agar-agar solidifies, and the result is what you see below.


This is my usual setup. I forgot to add my name until the last picture, but I think you can see a consistency with the table used over the last few pizza contest...

The dough recipe is always the same:


I prepared the red: this is how it looked as soon as I mixed it with the Tomato Sauce:



The green was made of shredded basil with oil:



I poured the basil Green, Tomato Green, and Stracciatella white into a series of casings made of hand-bended aluminum:



Of course, the graph is last year's price graph:



I added my trademark cheddar yellow bitcoin logo in the bottom right, I removed all the casing, and this is the final result:




All on the pizza was Edible, and the flavour was the same as an original pizza.
I tasted a few slices, not many picture, as it was done at 2:00 AM.

The leftover were gone the following days: someone else eat that with satisfaction.
I think it was a good experiment, the idea is good, but there are a lots of things to improve (for next year maybe?)