• Poiar@sh.itjust.works
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    1 year ago

    You need a 400 degrees (or so) oven to make good quality pizzas. Don’t tell me you can fit one of these into your flat.

    • madcaesar@lemmy.world
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      1 year ago

      You misunderstand my comment. I’m saying go out for a pizza but there’s no need to buy a 40$ pizza when it’s basically the same as a 20$, since they both cost 5$ to make.

      Pizza and burgers are ridiculously simple and there’s not much variation in ingredients. Certainly not enough to justify a 100% price difference.

      • Poiar@sh.itjust.works
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        1 year ago

        Where I live, the pizzas go from €10 (cheap) to €20 (expensive)

        The €20 ones use dough imported from Italy, whereas the €10 ones definetly taste cheaper.

        I cannot speak for burgers, but pizzas definetly do have range where I live - and I’m considering getting a nice quality oven at some point, to make the €20 types myself

        • madcaesar@lemmy.world
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          1 year ago

          I’m sorry, but importing dough from Italy instead of making it fresh locally, sounds either like a scam to charge more or just an inept pizza maker…

          • Poiar@sh.itjust.works
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            1 year ago

            I don’t really care where the pizza dough comes from, or who makes it - it’s the tasty pizzas I keep coming back for.

            In my route there I pass by 3-4 pizza places. When you got a good product, I wanna drive for it.

      • DogMuffins
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        1 year ago

        Nah mate.

        I’d take the Pepsi challenge with cheap vs expensive pizza any day.

    • MaoWasRight@lemm.ee
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      1 year ago

      You need 800 to 900 F degrees for a good neapolitan pizza so it’s not dry like most pizza in a regular oven. I’m into pizza dough making and can only do it when my friend let’s me go over to his house lol

    • rodneyck@lemmy.world
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      1 year ago

      Most ovens go up to 500F+, so get an oven steel and place on a lower rack, get a pizza stone and place on the upper rack about 8-12" above. Warm the oven on the highest for about an hour, heat trapped between the steel/stone can get well over 600+. That is enough to make a good pizza for home ovens.