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)
Precooked onions depend on what you’re trying to achieve with them. Caramelized is another story too.
I have noticed that simply coating the balls of dough with a bit of oil before proofing changes the color of the finished dough; a little more char.
Biggest thing, unfortunately, is high heat. Before I got a pizza oven, I was experimenting with two stones. One on top of the pizza. They need to be really hot, not just in the oven for a while.