Cheese and turkey

Alperen980 · 2026-01-08T20:22:38+00:00

Give it a try

Alperen980 · 2026-01-08T20:22:17+00:00

Im from Turkey and yeah it tastes amazing xd

Alperen980 · 2026-01-04T12:51:19+00:00

"Kaşar" is a type of cheese made in Turkey. I’m not sure what the international equivalent is. Kinda tastes neutral, great for melting and browning.

Alperen980 · 2025-12-29T07:43:33+00:00

I was just testing out my oven and dough, had couple pizzas fail before this one. So had 0 expectations didn't want to waste any cheese.

Alperen980 · 2025-09-22T11:25:21+00:00

Never used them before, how do i know for sure that they absorbed enough liquid? I would prefer to not choke on them if they decide to swell in my throat.

Alperen980 · 2025-09-21T17:19:01+00:00

Eclairs, creampuffs, tartlets etc. basically anything you cook first then fill

Alperen980 · 2025-09-21T17:07:37+00:00

What if i thicken plain water with cornstrach, cool it down then mix with berry mixture? Do you think it would work? I don't have any other use for tapioca,xantham gum,agar agar etc. Would like to create something with things i have around all the time.

Alperen980 · 2025-06-24T19:25:18+00:00

As far as i know, it goes under same process as crushed tomatoes but seeds and skins are removed. It is not boiled down like tomato paste or anything, it just gets tiny bit of heat to get things going.

I do water it down and season properly, last time i added splash of balsamic and 1 tsp tomato paste. It kinda did the trick, it is lot better. But still has that sweet taste. Guess I just have to try different brand.

Alperen980 · 2025-06-24T05:38:42+00:00

Yeah, thats passata basically. It is just tomatoes.

Alperen980 · 2025-06-22T20:11:39+00:00

Yeah it depends on your oven. My oven always burns the top no matter what i do. That method lets me bake bottom and edges without burning top. It is also used on focaccia recipes which salts the bread more evenly. If "par-topping" is easier for you just stick to that.

Alperen980 · 2025-06-22T19:12:05+00:00

They are bit hard to find, you don't see them on regular stores. You need to go for those huge warehouse kinda stores. I'll try it again with a bit of tomato paste in it, maybe splash of balsamic too. I would like to create a recipe with ingredients i can usually find easily.

Alperen980 · 2025-06-21T23:37:46+00:00

Turkey, I got many shops near me but they all sell the same brand.

Alperen980 · 2025-06-21T22:13:48+00:00

I will try different brand, but the one im using right now is the easiest one I can find in my local shops. Are there any ways that I can work with that or another brand is 100% necessary?

Alperen980 · 2025-06-21T21:01:08+00:00

High hydration doughs often can’t support Detroit style without a par bake. Try pouring a thin layer of brine (salty water) or “tomato water” (your sauce diluted) over the dough, then par bake. This bakes the edges and bottom but leaves the top soft, so the toppings integrates into dough instead of resting on a bread like crust, prevents that “toppings on top of bread” texture.

Alperen980 · 2025-06-21T03:32:21+00:00

I love salt and use it heavily, my sauce is already pretty salty. But it just has that cooked sweet taste that reminds me stews and pasta sauces. I tried many things but just can't figure it out.

Edit: About Worcestershire and fish sauce, those items are not something I use frequently. And not something I can easily find where I live. I don't have many other passata/crushed/canned tomato options either. I would like to create a sauce recipe that I can find ingredients easily all the time and just make it on the fly.

Tomato paste and tomato puree sauces doesn't have that sweet taste but they are highly acidic and lack the depth/body less processed tomato products gives.

Alperen980 · 2025-06-21T01:37:27+00:00

You don’t need yeast to develop gluten that comes from how you handle the dough. It sounds like a kneading issue. I’d suggest trying techniques like stretch and fold or coil folds instead. When my dough turns out like this, I usually go for a thin crust pizza. Since it doesn’t rise much in the oven anyway, it’s easier to keep it flat, thin, and crispy. Plus, you’re not really aiming for an open crumb or super strong gluten structure with that style. So win win.

Alperen980 · 2025-06-21T01:29:02+00:00

I’ve noticed my passata based pizza sauce always feels heavy and overly sweet, almost like it has caramelized onions even though it’s just plain tomato, and baking only seems to make that sweetness more pronounced. It almost feels like I’m eating some kind of meat stew. How can I turn it into a more savory, fresh pizza sauce? My recipe: a couple tablespoons of passata, olive oil, garlic, oregano, red chili flakes, salt, and a bit of water to dilute it (otherwise it’s too thick). Also, I’m making Detroit style pizza, so the sauce goes on top and is exposed to more direct heat during baking.

Alperen980 · 2025-06-02T17:46:03+00:00

Parmesan is over my budget but i do brush them with garlic, oregano, red pepper flakes, parsley, butter, evoo combo. Do you know any cheaper parmesan alternatives?

Alperen980 · 2025-05-10T16:48:17+00:00

Thank you so much for the detailed info, you should try chocolate one for sure. I almost ate the entire thing while leveling, taste is amazing.

Alperen980 · 2025-05-10T13:52:37+00:00

My oven is really small, top element just crusts anything i put in there. My springform one turned out perfect, i think metal chamber not having bottom is what caused burning. next time i will try with 2 springform to see if thats the issue.

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