lizarday
Assistant Cook
Alright, first off, this is my first post, so woo! Anyways, my questions are:
1. Would it be worth it for me to try to build a yeast starter? I'm in Alabama, and I'm not so sure about the wild yeast that grows around this area. For all I know, the yeast around here could taste like bunions.
2. How would I approach seafood on a pizza? I'm not talking about a couple of anchovies, I mean straight up red sauce, cheese, shrimp, tuna, mussels, etc. If anyone here has been crazy enough to think about this like me, what combination of sauce, cheese and seafood has worked out for you so far? I'm starting to think that I may have to approach it as a N'awlens style gumbo pizza instead of straight up Italian.
3. Speaking of heresy, how does a pretzel pizza sound? I may have referred back to my college self to think about this, but I'm starting to think that this is a really good idea. The bottom and the crust could be all brown and delicious like a pretzel, and the top could just be fluffy like a regular pizza.
Please weigh in on this conversation, as I'd love to hear comments/concerns/death threats/etc!
Sent from my SGH-M919 using Discuss Cooking mobile app
1. Would it be worth it for me to try to build a yeast starter? I'm in Alabama, and I'm not so sure about the wild yeast that grows around this area. For all I know, the yeast around here could taste like bunions.
2. How would I approach seafood on a pizza? I'm not talking about a couple of anchovies, I mean straight up red sauce, cheese, shrimp, tuna, mussels, etc. If anyone here has been crazy enough to think about this like me, what combination of sauce, cheese and seafood has worked out for you so far? I'm starting to think that I may have to approach it as a N'awlens style gumbo pizza instead of straight up Italian.
3. Speaking of heresy, how does a pretzel pizza sound? I may have referred back to my college self to think about this, but I'm starting to think that this is a really good idea. The bottom and the crust could be all brown and delicious like a pretzel, and the top could just be fluffy like a regular pizza.
Please weigh in on this conversation, as I'd love to hear comments/concerns/death threats/etc!
Sent from my SGH-M919 using Discuss Cooking mobile app