I make-a da pizza
Posted Jun 22, 2018, 10:01 PM UTC
7518
Is...is that...did you put cucumber on a pizza?
3
prett sure it‘s zucchini/courgette.
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Yeah I’m not sure how more people aren’t outraged.
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It's zucchini
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Looks great. I’d easily eat a couple of those.
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I manage a pizzeria! Cons: I have to buy meat and dairy. Pros: I get to promote veganism through delicious vegan options on our menu! This was my dinner last night.
It looks beautiful and delicious; I would order that in a heartbeat. Wish my local brick oven did something like this.
Looks great! How long do you ferment your dough for?
48 to 60 hours. So simple and so flavourful. I always tell people what makes our pizza so amazing is the dough and the sauce--a grand total of five ingredients between them, all vegan.
I'm making an educated guess and going with water, yeast, 00 flour, salt, and San Marzano tomatoes? You're forgetting one ingredient tho....the LOVE you put into it.
True ... also my blood sweat and tears (not vegan)
In the fridge or on the counter? I'm a little thrown by "fermenting" dough.
In the fridge. The longer you ferment dough, the more flavour it gets, so you slow down fermentation by putting it in the fridge.