Prepared properly, this would probably be pretty good
Anchovies for that unparalled umami, thinly sliced pineapples that caramalize in the heat of the oven to add complex sweetness and acidity to cut through the richness of a good mozzarella
That's why pineapple needs to be in syrup and in chunks before being added to the pizza. Fresh/canned pineapple in rounds is the worst possible choice, because it won't caramelize in the short time it's in the oven, and it will water down the sauce with the water it already holds.
You're right, I'd expect that from a fancier pizza place or if I was cooking a pizza at home. For the kind of pizza joints I love for their Hawaiian pizza? Pineapple chunks in syrup from a bag do just fine.
I cut pizzas and run the window where I work and am in a constant battle to keep things like pineapple cut thin. I've gotta cut these pizza whith a wheel and thick stuff like thst just turns it into a snowplow for freshly melted cheese and fucks up the pizza.
Thanks, these are fancy ass pizzas where people are paying $20-30 for an 11inch pizza. It's not harder work to cut ingredients right, it's actually easier cause thinner slices mean we use less per pizza and you do the job less often. I've been at this gig for almost 3 years now and am at a point where I understand pizza on a whole other level and get reeeeeal specific about how things should be done.
Pre-carmalize your pineapple but do so before slicing. Skin it, blast it with sugar and salt and heave it in the oven until it's brown. Then it's caramelized on the outside already and most of the way there for when you cook the pizza so you don't have to overcook the pizza to get it that way, (source: I do this every 3 days for my job)
I make pizzas for a living, and they're high quality ones, fancy slop. Anyway, we have a pear pizza which is unconventional but very popular and I can imagine is damn good. The vegan version I made once was. It's a tarragon aoli, pears poached in red wine, shallots, goat cheese, prosciutto and arugula. Someone wanted the aoli subbed with tomato sauce and wanted anchovies added. This is food crime. There are thr occasional monstrosities that come up. Sometimes people do mods that turn out to be really smart. We have a gnocchi dish that's the taters, sundried tomato, roasted red pepper in marinara baked with breadcrumbs and bococcini on top, it's a mover but someone swapped the sauce to alfredo and thsts going on the next menu. The marinara with sundries tomato and roasted red peps is too much red food and the cream sauce seems like a better balance.
letting the masses pick the toppings even when their takes are kind of bad and gross: this is the mass line
Anchovy and pineapple is the people's topping choice and you will eat it
i'm gonna let the people cook, that sounds great actually
best part is nobody eats your leftovers
also if you add onions and garlic nobody will try to talk to you it's great
i wouldn't want to talk to them anyway, a sense of smell that good is bourgeois
No thanks.
Prepared properly, this would probably be pretty good
Anchovies for that unparalled umami, thinly sliced pineapples that caramalize in the heat of the oven to add complex sweetness and acidity to cut through the richness of a good mozzarella
Fuck, now I'm hungry
I've never had a pizza with thinly sliced pineapples. Always a watery mess
That's why pineapple needs to be in syrup and in chunks before being added to the pizza. Fresh/canned pineapple in rounds is the worst possible choice, because it won't caramelize in the short time it's in the oven, and it will water down the sauce with the water it already holds.
You can also carmalize them ahead of time.
You're right, I'd expect that from a fancier pizza place or if I was cooking a pizza at home. For the kind of pizza joints I love for their Hawaiian pizza? Pineapple chunks in syrup from a bag do just fine.
Gotta be real, canned or bagged is just as good if not better.
Hell yeah
And that's exactly why people hate pineapple on pizza
Like a lot of things, it's a matter of technique
I cut pizzas and run the window where I work and am in a constant battle to keep things like pineapple cut thin. I've gotta cut these pizza whith a wheel and thick stuff like thst just turns it into a snowplow for freshly melted cheese and fucks up the pizza.
Thanks, these are fancy ass pizzas where people are paying $20-30 for an 11inch pizza. It's not harder work to cut ingredients right, it's actually easier cause thinner slices mean we use less per pizza and you do the job less often. I've been at this gig for almost 3 years now and am at a point where I understand pizza on a whole other level and get reeeeeal specific about how things should be done.
Pre-carmalize your pineapple but do so before slicing. Skin it, blast it with sugar and salt and heave it in the oven until it's brown. Then it's caramelized on the outside already and most of the way there for when you cook the pizza so you don't have to overcook the pizza to get it that way, (source: I do this every 3 days for my job)
This is blatant tailism
🤮
I make pizzas for a living, and they're high quality ones, fancy slop. Anyway, we have a pear pizza which is unconventional but very popular and I can imagine is damn good. The vegan version I made once was. It's a tarragon aoli, pears poached in red wine, shallots, goat cheese, prosciutto and arugula. Someone wanted the aoli subbed with tomato sauce and wanted anchovies added. This is food crime. There are thr occasional monstrosities that come up. Sometimes people do mods that turn out to be really smart. We have a gnocchi dish that's the taters, sundried tomato, roasted red pepper in marinara baked with breadcrumbs and bococcini on top, it's a mover but someone swapped the sauce to alfredo and thsts going on the next menu. The marinara with sundries tomato and roasted red peps is too much red food and the cream sauce seems like a better balance.