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Made a spinach, ham, onion, tomato pizza recently. It got me thinking.
Do yall typically sautée onions if you're putting it on pizza? Just curious what others prefer. I don't really have a preference. I like both.
Also I've been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?
(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)
Hi, my recipe for good dough is this, first of all you use pizza flour and then you pour half litre of water in a cup which you then throw in it a spoon of honey, yeast and little bit of sugar, you mix them and you let the yeast become bubbly, then you pour it in the flour and you begin mixing it till is firm and it doesn't stick on your hands, then you let the dough rest for at least 3 hours or more, actually the more you let the yeast react and mix with the flour the better, after that it's ready for baking, I make a simple tomato sauce with origano and little bit of olive oil and then put cheese and sausages.