As appetising as they look in general, the inclusion of pineapple is an act that is unforgivable…
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I know it’s some people’s nemesis, but, like BBQ sauce, it’s simply personal preference.
When I’m making pizza for a group of people, I provide plenty of topping options, and people can put what they want, or don’t want, on it.
For wood fire style pizzas, the purists usually just want fresh mozzarella pieces, fresh basil and crushed tomatoes from a tin for the sauce. Maybe some shaved Parmesan or similar hard cheese. And that alone tastes awesome.
But when it comes to toppings, whether you’re a minimalist, where the only option is whether or not to add prosciutto, or whether you want to load it up with everything you like. I say, have at it! There is no right or wrong.
As long as the base is well made, and the launching technique and cooking method works for a greater quantity of toppings (which mine didn’t when I started out), nothing is a bad option. Except maybe foraged deathcap mushrooms. They’d be a bad idea.
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Pineapple on Pizza is incredible.
I will push back, and push back hard on those that oppose it.
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Meatlovers is still the best pizza fight me
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My vegetarian daughters don’t agree. But my carnivore son does.
i prefer italian.
pepperoni, olives, sundried tomatoes etc
meat lovers good.
Don’t usually rate hawaiian but it’s better than cheese or BBQ chicken or seafood. it’s hard to get a quality bbq chicken and seafood pizza.
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What are we talkin’ ?
Ground beef, shredded ham, bacon, pepperoni.
Tell me you don’t drown it in that hideous bbq sauce, and I’m with ya.
Many moons ago, a mate of my brother used to always order Hawaiian with Prawns.
It’s pretty, pretty good.
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dont bring your wacky italian ■■■■ here, a meatlovers is a meatlovers, none of your gourmet crap
Okay, i’ll WOG it up a step further.
Substitute the ground beef for italian sausage.
Traditional tomato based sauce please.
Sun-dried tomatoes are so flavourful. They add something special to many dishes.
Creamy Tuscan sauces with sun-dried tomatoes are simple, but amazing.
Our pizza shop in Glen Huntly used to have the Tropical…tomato, cheese, shrimps (not prawns) and pineapple. Went well with a shitload of chili flakes.
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Is this too much Pepperoni ?
Pineapple is fine. Try pineapple and jalapeno then come back at me
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My go 2 pizza was Hawaiian with prawns & mushrooms.
Sometimes an egg also…
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3 pizza bases, 4 pounds of pepperoni, and ranch sauce topping made with the grease from the pepperoni.
It’s no wonder Americans pop Pepto Bismol after every meal. That’s a heart attack waiting to happen.
One of the things I like about making pizza in the pizza oven at home is that there’s no oil, other than a small amount in the cheese
It’s utterly ridiculous and over the top.
They have an obsession with putting sauces on food that clearly don’t require any additional flavour.
Having said that, I’d like a normal sized slice out of morbid curiosity.
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Pizza is amazing. Put whatever toppings you want on it and stop being judgmental, for those who are.
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The reason oil might be useful in a bread flour pizza imo is effectively as a shortening - to make the crust softer. The 12+ percent protein in bread flour makes for quite a tough crust when it’s baked to a crisp. High protein is good in bread because the gluten strands/sheets allow the bubbles to stay inflated when the yeast gives off gas. With poorer gluten the gas can leak out rather than give airy bread.
Honestly, I prefer plain flour to bread flour, for pizza. (I always have bread flour for making sourdough, but I don’t use it for pizza.
A bit of olive oil can also keep bread moister for longer - but I add it after a bit of bulk fermenting so the oil doesn’t interrupt gluten development from the start. It’s a bit difficult to add later, but I think that’s better than adding at the initial mix.
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Stop being judgemental about me being judgemental…
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