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)
This looks great, well done. I like the cast iron pizza stone, I do the same.
If you’re not already, I find that using the full Neopalitan dough is worth it. The 00 flour, giving it time for a good rise, and stretching it (never rolling). All worth it. Just crank that oven up as high as it can go.
I don’t brush the crust with oil, but give it a try and see if you like it.
As for onions, I usually sautee them down.
Much appreciated, interesting points about the dough. I’ll be reading up on that a bit.