I accidentally had my scale set to the wrong increment when I measured my flour for the pizza crust. So I had to add more water until I got something usable.

I used it as an excuse to make a bonus pizza with smoked mozzarella, a tiny chunk of pepper jack and a jalapeno.

Base cost of pizza is $2.77 each. Toppings are practically free. Except that bell pepper. I bought it at 68¢ and have used it in three different meals. But today I saw that if I replaced it it was going to cost me $1.27. The price has doubled in two weeks.

Meanwhile red, yellow and orange bell peppers are “just” $1.54. and the three pack of those colors was just $2.40. A rare and infuriating case where green bell peppers are more expensive than the more time intensive riper versions.

    • FauxPseudo @lemmy.worldOPM
      6·
      2 days ago

      Actually, yes. Two of the jalapeno and two of the peppers, onions, pepperoni are now in the freezer. And I have a fourth crust there too for future use.

      Bring a Voodoo Rango Imperial IPA for me and I’ll heat them up in the toaster oven for you.

    • FauxPseudo @lemmy.worldOPM
      11·
      2 days ago

      I use different recipes but this is the one dedicated to pizza and only pizza.

      Pizza crust.
      Servings: two 12 inch pizzas.
      1-1/4 cups warm water (110° to 115°).
      2 teaspoons sugar, divided.
      1 package (1/4 ounce) active dry yeast.
      3 to 4 cups all-purpose .
      1 teaspoon sea salt.
      1 teaspoon each dried basil, oregano and marjoram, optional.
      1/3 cup vegetable or olive oil.

      • Mix the water and the yeast.
      • let set for five minutes.
      • add half the sugar and mix.
      • In a large bowl mix the flour, salt, remaining sugar and dried herbs.
      • Once the yeast is bubbling add it to the flour mix .
      • mix until a dough forms.
      • dust a workspace with flour and start kneading and add more flour as needed to stop the dough from sticking to the workspace.
      • knead for about 8 minutes until smooth and stretchy.
      • clean out the flour bowl and put the oil in it.
      • put the dough in it and give the dough at turn so it’s coated in oil.
      • let rise for 30 minutes and put in the fridge overnight or let it rise for an hour and use right away.
      • Bake at 500 for 10 minutes.
      • add sauce and toppings.
      • Broil on low until the cheese bubbles.
  • BussyGyatt@feddit.orgEnglish
    2·
    2 days ago

    beautiful, absolutely fantastic! the ingredient ratios are about what i would choose, i respect the topping choices. could wish for about 2 minutes under the broiler for some serious maillard browning but other than that exemplary. bon appetit!

    • FauxPseudo @lemmy.worldOPM
      1·
      2 days ago

      They spent 5 minutes under the broiler and I made sure that there was bubbling all the way to the center for pulling them out.

      If you look at some of the crust you can see that it’s borderline charcoal. I couldn’t risk any more time under the broiler…

      • BussyGyatt@feddit.orgEnglish
        1·
        2 days ago

        no balls! a little bit of char round the edges never hurt nobody. if the chees aint bubbling and browning deep all the way across the surface-- but id still eat em either way