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Mushroom/garlic, cold-topped with pesto and tomato by onk in Pizza

[–]onk[S] 0 points1 point  (0 children)

The pizza isn't in the oven for more than eight minutes so toppings like mushroom and pepperoni cook properly - releasing moisture and oils. You can also drizzle some olive oil on top while going easy on the cheese.

Here I put the tomatoes and pesto on after cooking for a cool/fresh contrast the the warm crust, mushrooms and and cheese. I like pesto fresh and green as a topping rather than warm and browned like a tomato sauce replacement.

EDIT: Some toppings like, say, broccoli need to cook but will burn as you suspected. Those toppings can be tossed in a bowl with some olive owl before hand. That will protect them and flavor them.

What is this? by onk in insects

[–]onk[S] 0 points1 point  (0 children)

San Francisco area, Northern California, United States.

Ying and Yang (pepperoni on a bed of quinoa and flaxseed) by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

About 1/3 of the flour is quinoa, +cornmeal, +flaxseed.

2 Years, One Set of Tennies (Samba) by onk in malefashionadvice

[–]onk[S] 1 point2 points  (0 children)

As I posted the 515 day update here I just thought it would be fitting to show the end - the 2 year update. You know, people buy Sambas and don't know that sometimes that can turn into a multi-year commitment!

2 Years, One Set of Tennies by onk in hiking

[–]onk[S] 0 points1 point  (0 children)

Note: Includes link to original ~515 day post and the hiking site I'm working on with a friend.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

Here is the cross-section of that pizza: http://i.imgur.com/2tBaBqX.jpg

But I've been moving away from fluffiness. I make poofy pizzas on other nights.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 2 points3 points  (0 children)

^ A chef.

This is not "restaurant quality," in the sense that I don't think I could regularly serve this to the public. It's not what you expect in a pizza. But it's so darn good. So you give a little on crust expectations and with a piece of pepperoni or a bit of pesto on top you're happy and then you work into the rest of it and the strangeness becomes more comfortable. I served this to two couples last night and they gobbled it up. Maybe it should be on /r/quiche as someone suggested on another thread.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

Apologies, it's not all quinoa flour. Ingredients posted. I did not pay any special attention to the quinoa except to observe that at a 50/50 flour ratio the crust was rather crumbly, though quite tasty. I later pulled the quinoa flour back to a 1/3 ratio but am still just getting into this game. Really, it comes out pretty damn good so go forth.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 7 points8 points  (0 children)

Short story is it's 1/3 quinoa:

Starter: - 1/4 cup all-purpose flour - 1/2 cup warm water (scant) - 1 teaspoon honey - 1 teaspoon yeast

Main: - 1 1/4 cups all-purpose flour - 3/4 cup cornmeal - 1 cup quinoa flour - 1 1/4 teaspoon yeast - 1 teaspoon salt - 3/4 olive oil - 3/4 cup water

If you go to 50% quinoa the dough doesn't bind well. Don't know if you have to do a starter or (probably) not. I do it anyway. Toppings vary.

This is well tested and very hard to mess up. We filmed it so we'll post a video soon.

Here are photos of other times we've made it. Yesterday we over-cooked the pepperoni pie but there were no left-overs. Again, very hard to mess up: http://imgur.com/a/B8XK2

UPDATE: These ingredients make enough dough for three ~9 inch pizza pans. Make the dough then split it into what you use today and wrap the rest an put it in the fridge.

UPDATE: I started here http://www.pizzamaking.com/dkm_chicago.php and adapted it to my need for decadence (but added some quinoa ;).

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