/ck/ - Food & Cooking

>>4427808
Alright. The pizza is the whole thing, the crust is the exposed dough and "the dough that's brown".

If anyone wants to calculate the area and volume of exposed dough and dough "that's brown", go ahead.

But as the crust is part of the pizza, such as that CRUST is element of PIZZA, it is therefore lesser

than the pizza.

There.

Now as far as pizza goes, it looks good, actually, but I don't think it's so pleasant to eat.

>>4353853

I've had Daya. Pic related. A little goes a long way, it seems to grow in the oven.

Some asshole posted this on /ck/

>>4317985

Pizza is a peasant dish from Italy. I believe that in ye olde tyme, people would bring their dough to be cooked in the communal oven, by the baker, This took the form of pizza, eventually, with flat dough being cooked with tomatoes, olive oil, cheese, produce, and meat. The thing is, Italy was a poor country, so meat had to be stretched a long way. This is still very customary today, and large plates of meats are very gross to Italians. I think most Italians, perhaps by custom, see meat as something to be used frugally.

Where you went wrong, here, is abundance. Too much cheese, too much meat, too much emphasis on meat.

That's my opinion, anyway, on your take on the dish.

As far as technique is concerned, your dough looks like it was just a bit too dry, and if you had problems stretching it, it's probably because you didn't let it rest after kneading it. Dough tends to become "tense" when manipulated, but "relaxes" when left to rest. I always thought this was bollocks, myself, but it's true. It's not the whole wheat fault. Whole wheat is probably easier to work with than endosperm flour, at least I think so.

This is from my first experiment with Daiya. Last pizzas I made were with white flour.

They don't look awesome, I actually had to fetch the DVD they were on.

1/3