What are you cooking?

snowman wrote: Over here, I've never seen tomato sauce under the cheese.
What's the price on this pizza?

Are you saying they put the sauce on top of the cheese?????

Yes. They serve the sauce separately. You have to buy the sauce.
I've never eaten a pizza with sauce going on the crust. If it happened,
the pizza was a piece of cardboard, with no flavour and had hair in
the cheese.

but there have been some years since I've eaten pizza I don't cook.

It's like they didn't even bother to check how it's done. You could definitely teach them. Your pizza looks like the real thing.

NL wrote: 10€ including delivery (25cm pizza)

Same as mine, they come around 25-30 cm. Last night, I think all 3
were at around 28 cm.

Now, let's talk about what I had to pay to make 3 pizzas:
- one Marinara
- two Margheritas

Flour I used had only 10.3 protein and it was 2.5 Lei which is around
55-60 Euro cents for 1 kilo. I used around 550-580 grams of four. I
can get that four for 1.8 Lei which would mean 40 Euro cents. So for
600 grams, I would pay around 25 Euro cents. The water, yeast, salt
and a Tablespoon of sugar or honey would come around 25 Euro cents.

Sugar or honey or malt is used in home making pizzas and some good
pizzerias that have crappy ovens and want to enhance the browning of
their pizzas. Neapoletan pizzas don't use browning agents like sugar,
honey or malt. I also used a little bit of olive oil.

Until now, we have 65 Euro cents for the dough of 3 pizzas.

I used Mutti tomatoes, which is around 90 Euro cents per can:



The basil was 1.10 Euros.



The mozarella was around 75 Euro cents, for 125 grams. I also used
a little bit of salty goat cheese. I was high quality, bough from local
farmers, so 25 Euro cents more makes cheeses at 1 Euro.

If you want to add some cloves or garlic, 3 pinches of oregano and
drizzle olive oil for 60 cents, you would get around 4-4.25 Euros for
3 pizzas.

With a better oven(at 250 C) like some previous pizzas I posted,
the crust looks and tastes better. With my oven, I let the pizza
bake for over 12 minutes. The dough is perfectly done on the
bottom and all around the crust, but not very caramelized.
I would have to leave it 3-4 minutes more, but that overcooks the
toppings.

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My hachis Parmentier of yesterday night. Recipe is following, i need a bit time to edit and manage pictures and i'm busy for now