Salami + Karl Johan mushrooms + parmesan + maasdamer

  • Woly [any]
    ·
    3 years ago

    Who is Karl Johan and what do I need to do to get his mushrooms

      • Woly [any]
        ·
        3 years ago

        Of course it is. Why is everything in England either a penny-this or a bun-that?

    • Barabas [he/him]
      ·
      3 years ago

      It is named Karl Johan because the eponymous king made it fashionable to eat them. It used to have a name before, but Stensopp (roughly translated to "stone mushroom") isn't really a catchy name and it was commonly used as tinder.

  • FlakesBongler [they/them]
    ·
    3 years ago

    Salami is an underrated pizza topping

    10 thumbs up

    👍 👍 👍 👍 👍 👍 👍 👍 👍 👍

        • JayTwo [any]
          ·
          3 years ago

          No. That stuff burns at high temp.

            • JayTwo [any]
              ·
              3 years ago

              Good for vegans, sure, but not a good enough product for omnis to switch over permanently, imo. Good for pasta dishes, and casseroles, and the like.

              Completely fine when using in a 300-400°f oven.

              But when cooking pizza at higher heats, like woodfired oven heats (700-900°f), or even a residential electric oven with the broiler element on, it can start browning too much.

              The vegan mozzarella from this recipe is a bit more temp stable. Some of the ingredients are similar. It still has tapioca starch in it, for example. But I think the increased moisture prevents it from burning as badly. Plus, it isn't ridiculously expensive and tied to one specific company. It's more akin to fresh mozz than stretchy "pizza cheese" style mozz, though.

              For stretch, and a firmer set, you'd need kappa carageenan, which isn't the easiest to find in stores, though some natural food stores are starting to carry it now because of its usefulness in making vegan cheeses.

              Getting a stronger cheesy taste, like you'd get with Parmesan, Romano, Grana Padano, etc, is still tough, imo. For some tastebuds, nooch works just fine, for others, nooch tastes like nooch, not like cheese.

  • JayTwo [any]
    ·
    3 years ago

    Looks pretty good, but to be a pizza pedant, as (I think) I'm allowed to in a call for constructive criticism, it appears as if you didn't cover the dough ball, or didn't cover it tightly enough, when it was proofing, as evidenced by small pieces of cracked dry crust on the outside.

    • penguin_von_doom [she/her]
      ·
      3 years ago

      I think that might be flour that stuck to the pie as I was stretching it out. It was pretty well covered.