My latest culinary experiment is sourdough pizza. I’m slowly getting the texture right; I guess the shape will come with practice.
The Big T seems ok with that.
- Comment
- Reblog
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Zimmerbitch 
It certainly looks good.
LikeLiked by 3 people
Seconding that! Shape definitely not an issue with something that looks so yummy.
LikeLiked by 3 people
Thanks Tish; it’s the variable thickness that comes from not knowing how to shape it that’s causing me issues. But it did taste good.
LikeLiked by 1 person
Thanks so much 😀
LikeLiked by 1 person
Pingback: Pizza night — Zimmerbitch – blogging page
it looks delicious, and i’m going to say that the shape does not matter at all
LikeLiked by 1 person
Thank you; I’m such a perfectionist — but it did taste good.
LikeLiked by 1 person
I make home-made pizza, not sourdough I hasten to add. I am interested in your topping as I don’t see a tomato base here – prawns and olives and…?
LikeLiked by 1 person
I’m not a huge fan of bought pizza sauce, so I tend to smear a little tomato paste on (last night I mixed it with sriracha sauce). Otherwise, it was mushroom, prawns, olives and some capers.
LikeLiked by 1 person
I use a passata type of sauce which is actually quite nice and mix herbs and black pepper with it then spread over the base which is cooked for 20 mins so the tomato is quite dried before putting the topping on. Seems to work well as the pizza is always very crisp. You have reminded me to buy capers!
LikeLiked by 1 person
T uses something similar, but we don’t cook the bases before adding toppings. They are so thin that, when we’ve cooked them with just oil and salt as pizza bread, they’re done in about 8 minutes.
LikeLiked by 1 person
I might try that.
LikeLiked by 1 person
Looks mighty delicious to me!
LikeLiked by 1 person
Thanks Deb; it did taste pretty good.
LikeLiked by 1 person
I’ll be right over!
LikeLiked by 1 person
I’ll save you a slice 😀
LikeLiked by 1 person
Sourdough anything is right!
LikeLiked by 1 person
I find it tricky to get right, but so worth it when I do.
LikeLike
Hmm! looks so delicious, Su!
LikeLiked by 1 person
😀
LikeLike
Looks great to me!
LikeLiked by 1 person
Thanks Amy. This is T’s favourite culinary experiment so far
LikeLiked by 1 person
OMG! This looks soooo good!!! Please, please, safe me some next time, as I´m sure it´s all gone now. 😉 xxx
LikeLiked by 1 person
Hehe. Leftovers for breakfast, and some spare dough in the fridge. 😀
LikeLiked by 1 person
I like a rough edge to my pizza! Looks delicious.
LikeLiked by 1 person
Thanks Anabel; I think the shaping thing also helps get a uniform thickness, and that’s something I need to work on. 😀
LikeLike
John makes lovely pizza and his are always irregular, so I might be biased!
LikeLiked by 1 person
Ah, the best pizzas are made with love.
LikeLiked by 1 person
Yum! I’ve been jonesin’ for buffalo chicken pizza lately but this pic makes my mouth water.
LikeLiked by 1 person
Well done, it certainly does not have to be symmetrical. Taste is what counts, and it looks yummy (even as a vegetarian).
LikeLiked by 1 person
Thanks Sally. It did taste good. 😀
LikeLike
Don’t worry about the shape, it’s looks so good Su, nothing could beat it.
Leslie
LikeLiked by 1 person
Thanks Leslie. 🙏
LikeLiked by 1 person
❤
LikeLike
Looks rustic and homemade I bet the shape didn’t effect the taste, it looks yummy
LikeLiked by 1 person
Rustic! Love that word. It was definitely that (and pretty tasty too). 🙂
LikeLiked by 1 person
Looks GREAT. Who cares about the shape!
LikeLiked by 1 person
It’s a bit more difficult to work with in terms of stretching the dough, but I quite like the little “handles” it creates.
LikeLike
Shape be blowed! That looks sooo good. It all looks the same when it has been chewed.
LikeLiked by 1 person
That’s a very good (if slightly gross 😂😂) observation.
LikeLiked by 1 person
Something my gran always said.
LikeLike