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Encyclopedia for pizza enthusiasts. Regional styles, ranging from the airy Neapolitan to the square-cut Chicago tavern style, dough hydration, flour types & cheeses. 🍕 Pizza 🍕 Pizza Pro v. 2.0 AI Explainer! Sections Different Styles Focaccia vs. Pizza Thin crust Tavern style vs. Deep-dish Calzone vs. UFO Pizza Flour Fermentation Dough Passata/Pesto Cheese Toppings Viking Pizza Baking Pizza Dome Conclusion Inspiration to world pizza day Aussie style with Whisky BBQ sauce. Spice up your tomato passata sauce. Introduction National dishes came from the military division and is defined as the art to feed an entire army with the same meal at the same time. Thus, came pizza, hot dogs, pirogues and roast pork with red cabbage and brown sauce to the world. Hashtags: #internationalpizzaday #nationalpizzaday #worldpizzaday Pizza Planet LV [4:2:6], Pizza LAB, Pizzaria, Pizzatek and Pizzarium. Pizzaware Indoor or outdoor pizza oven, pizza stone or pizza steel, pizza peel, pizza rocker or pizza cutter (roller blade), pizza dough docker. If you don't have a dedicated pizza dough docker, use two forks to do the job. Inspiration to national pizza day Portuguese style: Pizza sauce + Porter beer (1:1 mixture, but preferably a rich tomato sauce) Calendar World Pizza Day Jan. 17 (Since 2017) National Pizza Day Feb. 9 (Since 10th century) Great American Pizza Bake (Feb 9th - Feb 15th) National Pepperoni Pizza Day (Sep 20th) National Sausage Pizza Day (Oct 11th) National Calzone Day (Nov 1st) Inspiration to national calzone day Calzone ingredients: Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Star★Trek Picard - Riker Pizza Scene Different Styles 1. Neapolitan Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil. How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times. 2. New York Style Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go. How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano. 3. Sicilian Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties. How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce. 4. Detroit Deep Dish Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking. How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat. 5. Chicago Deep Dish The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust. How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature. Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized. 6. Chicago Tavern Style Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack. How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella. 7. Californian Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite. How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables. 8. Roman Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices. How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking. 9. Greek Characteristics: Oily base with toppings like feta, tomatoes, and olives. How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping. 10. Cracker Crust Characteristics: Ultra-thin, crispy crust, often cut into squares. How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs. 11. Roman Style Dough made with semolina flour and a 70% hydration. 12. Lasagna Pizza Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce. 13. Pizza Sandwiches Inspired by an Italian street food called Panuozzo. 14. #CloudBread Pizza A gluten-free, high-protein alternative to pizza crust. Focaccia vs. Pizza Typically, pizza is served with oregano and/or basil if served with tomatoes. Focaccia is typically served with rosemary, which is also good for a vegetarian pizza with ricotta or mascarpone and sliced potatoes. The seasoning is typically added on top after baking. None of the ingredients are immune to the heat from the oven without losing its flavor. Same goes for the tomato sauce and the cheese. Focaccia dough is typically given some time to rise after being flattened, while pizza dough is baked immediately. In Italy, focaccia is eaten anywhere and anytime, for breakfast, lunch, dinner, as a snack or as a dessert topped with, for example, Nutella. The dough for focaccia is often made with a high hydration (around 80%), and the most important ingredients are: Flour, yeast, salt, water and olive oil. Compared to a regular bread dough, there is usually less handling with a focaccia dough and a longer rising time. Focaccia is made in rectangular dishes (9x13" for 800-1000g) and is usually baked in the oven at 225-230°C/437-446°F for approx. 15 min. The finished focaccia has a golden crispy crust, and a soft, airy crumb. A special characteristic of focaccia is the many small depressions on the top. They are made when you, with your fingertips, press the dough into the rectangular dish. However, the holes are not just for decoration – they also collect small “lakes” of oil, which cause the dough under the oil to bake less, thus giving the Italian specialty its slightly spongy consistency and good taste. Thin crust tavern style vs. Deep-dish Italian, taverna Detroit style pizza is a good place to start. Dedicated pizza ovens for home use might have a tavern style program. A standard pizza is 12" (same size as a Long Play record) A pizza oven for home use should be able to contain a 12" pizza (30 cm). Dedicated pizza plates for serving might not fit into your kitchen cabinet. Taverns typically don't have plates, so they serve them square, not wedged, in napkins. The most important thing is the amount of sauce. If you pour too much, you risk a soft and uneven dough. A good rule of thumb is that you should still be able to see the dough through the sauce. If you like your pizza extra juicy, you can always dip it in extra sauce after it's finished baking. A 12-inch pizza typically requires about half a cup of sauce, but exact amounts depend on preference and type of pizza. Avoid that the tomato sauce gets too close to the edges, or it might get burned. This is where the Detroit style introduces serving the pizza with a 'red top', meaning the tomato sauce is added on top after baking. Then there's Chicago style. They can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. For thin crust pizzas a pizza dough docker roller is typically used. If you don't have one, you can use two forks, one in each hand to do the job. Deep Pan Deep-pan pizzas offer the opportunity to add more tomato sauce, without the bottom getting soggy. If you want 20-25% more ingredients on top, then consider a deep pan base. Traditional Cut △ Tavern Cut ☐ Calzone vs. UFO Pizza Pizza Pocket Contradictions Pros: Perfect for home ordering, the content will still be hot. Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc. Alternatives Stromboli (Pizza Rolls) Pizza Fritta (Deep-fryed ) Ingredients Italian Salami Types Subissati Salami Diavola If you want to spice up your pizza, you should try Subissati Salami Diavola – A strong, spicy salami that is made for the Italian national dish. The spicy salami is made from 100% Italian pork, which is flavored with chili to give the sausage its characteristic spicy flavor. The delicate salami comes from the family business Subissati, which has been located in the hilly Italian countryside near Roccastrada since 1963. It is also said that part of the good taste in the delicious salami comes from the area's special climate – whether this is where the secret behind the unique flavor lies, we cannot say – all we know is that it tastes damn good on a pizza. Subissati Salami Morellino A truly delicious salami produced from the best pork from Italy – but it is the combination of the exquisite meat and the delicious Morellino di Scansano DOCG red wine that gives the salami its bright ruby red color and its unique flavor. Subissati Salami Morellino is the perfect combination of the flavors from the special climate in the hilly landscape of Roccastrada – and the flavorful red wine, which received its DOCG certification in 2006, and was thus recognized as one of Italy's best wines. Subissati Salami Tartufo If you are a fan of the unique taste of the sought-after tuber-shaped mushrooms (truffles), you should try this truffle salami. It is produced from 100% Italian pork and has a perfectly balanced truffle flavor. The family business Subissati is behind the tasty Subissati Salami Tartufo. Since 1963, the passionate people at Subissati have been recognized for an uncompromising approach to their raw materials and have always had great respect for artisanal traditions, and you can taste it. Local shopping 'Italiamo Spicy Salami - Salame Napoli Piccante' The product declaration doesn't reveal what spices and aroma is used. The skin is not edible. (not sliced, Neapolitan inspired hot salami, Lidl) 'Italiamo Salame Napoli' (not sliced, Lidl) 'Italiamo Salame Paesano' (not sliced, Lidl) 'Italiamo Salame Milano' (not sliced, Lidl) 'Italiamo Salami Milano' (sliced, Lidl) 'Casa Modena Salame Milano' (sliced, Rema1000) I think Italian salami is of poor quality and Spanish chorizo is a bit tame in its taste. Danish salami is of good quality, and there are many varieties such as beef salami, eel smoked salami, juniper salami, garlic salami, and South Jutland salami, which is a region in southern Denmark and the equivalent of what Naples is to Italy. Procedure Place the toppings 2/3 towards the edge, before closing it, not in the middle. Layer#0 Bottom pizza dough Layer#1 Ricotta Layer#2 Sliced ham Layer#3 Mozzarella Layer#4 Spiced salami Layer#5 Close the remaining dough on top Layer#6 Rich flavored tomato passata on top Layer#7 Grated Pecorino on top on the tomato passata 🛸 UFO PIZZA 🛸 Typically, with a spaghetti bolognese filling. How about Area 51 for a naming convention? Prick holes with a fork in the top half of the dough to allow steam to escape during baking for both a calzone and a UFO Pizza. The difference between calzone and UFO Pizza is that a calzone is made of one bottom folded on the middle. A UFO Pizza is made of two bottoms. For both a thin border and a slightly thicker center is recommended. For a calzone completely backwards starting with adding the Ricotta Fior de Latte, and at last the tomato sauce on top after it's closed. For a UFO pizza or calzone either way make sure the tomato sauce only goes 1½" near the edges, so the dough will close properly. Some use a fork to squeeze the edges together. Some would say you cook the spaghetti as usual, but how about a la dente with a couple less of minutes in boiling water, to compensate for a couple more minutes in the oven? Most recipes I've found uses leftover spaghetti or will not tell how to cook it. Cook noodles to al dente, drain! Some would put to tooth sticks on top to make look like UFO antennas. Flour If you can get the pizza base crisp and crunchy, then you've accomplished 80% right! Gluten wheat flour has a grinding degree of 78-80% Durum flour has a milling degree of 75% and a high content of gluten. Pizza flour has a grinding degree Tipo 0: 65% | Tipo 00: 55% (higher content of shell parts). Pizza flour comes in 3 varieties, one for long-term rising, one for cold rising. When using real pizza flour, the edge of the pizza should rise more. Some also mix semolina flour with the pizza flour. Confusion A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with döner kebab ingredients. Durum flour is a by-product of semolina production. It can absorb more water and might come in handy when experimenting with higher hydration levels of the dough. 200g Durum (rustic) flour. Add everything and stir until the lumps are dissolved. Feel free to try a little more Durum and less gluten the next time, but not just 350g Durum, without wheat flour. With only 100% Durum alone, the texture becomes cloudy and coarse. 150g gluten (protein-rich, rises well) wheat flour (add a little at a time). For a thin crust pizza chefs recommend all-purpose bread flour, for a higher gluten content. Dedicated pizza flour makes the dough very elastic and springy (Tipo: 00 | Tipo: 0) Different styles of pizza call for different type of flours, from all-purpose bread flour to semolina flour. Pizza peel with semolina flour. Not too little or the pizza base will stick to the peel. And not too much or the excess flour will alternate the texture and overtone the taste of the both the pizza base and the toppings. My first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the pizza peel. One tablespoon for the pizza peel alone should do, so place the pizza base directly on top of the pizza peel while adding the toppings. It just accumulates unnecessary amount of cleaning and altering the texture of the pizza base. My pizza peel is only large enough for a 10"-inch pizza. The handle is short, and gets very hot beyond +300°C/572°F. ⚠️ Other brands offer a handle that can be folded for better storage. What is semola / semolina / semulje? Flour made from durum wheat. Unlike most flours in the pizza kitchen, which are made from finely ground wheat grains, semolina is made from durum wheat, which is harder than other types of wheat. Durum wheat has a higher protein content than traditional wheat, and semolina is therefore a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina, known for its light-yellow color, which the flour gets from durum wheat, is often used for bread and pasta. For pizza, it is advantageous to mix a little semolina into your pizza flour, and in this way benefit from the relatively high protein content from the strong durum wheat. Many also use semolina when “opening” a pizza dough, as the relatively coarse grains in semolina make it easier to make the dough slide on the table, between the hands and on the pizza peel. Then there's also Manitoba flour! Fermentation Triple fermentation Triple-fermented pizza dough is a high-level, slow-rise technique that enhances flavor, digestibility, and texture by subjecting the dough to three distinct resting phases, usually involving a mix of room-temperature and long-term cold fermentation (often 48–72 hours total). This method creates a highly extensible dough with a complex, slightly tangy flavor and a light, airy crust. Sugar Sugar is generally not used for a pizza dough. Sugar acts as a binding agent for liquid, so that bread does not dry out so quickly. But sugar also speeds up of the fermentation process. Some use a pinch of caster sugar (superfine sugar) not just for flavor, to further increase the yeast's activity and tenderise the dough. Salt/Iodine In the pro-western oriented countries, we consume four times as much salt of the recommended daily dosis. Sodium slower the heart rate and causes cardiac arrests. Nevertheless, you need sodium for your survival, especially for outdoor cooking. In the pro-eastern oriented countries, they do the same with soy/soya, also called the Asian salt. Salt has a preservative effect, especially for fresh fish. At first, I thought rubbing salt into your open whiplash on board a ship for mutiny and the like was to make the pain worse, but it was out of pity for the open wounds to become infected. Iodine later became a painless disinfectant. Chefs prefer Kosher salt because it does not contain iodine, which has a metallic aftertaste. However, the authorities added iodine to the salt to prevent common diseases caused by a lack of iodine in the daily recommended amount, which costs society a fortune. Beetroot contains a small amount of iodine, about 0.5 micrograms per 100 grams. It is not a significant source of iodine compared to other foods known for their iodine content, such as seawater, seafood, and iodized salt. I remember eating my beetroots and never getting the supposed common illnesses caused by iodine deficiency. Salt is generally used to prevent fungal infections in bread. Hence, salt should also not be necessary for a pizza dough, as long as it rises for a long time in the refrigerator. But salt also slows down the fermentation process. Never add salt directly to the yeast, as the dough will not rise properly, due to the autolyse process. Autolysis Biochemistry , to undergo or cause to undergo autolysis. Measure the temperature of the water (20°C/68°F) Pour water and yeast into a bowl and stir until the yeast is dissolved. Pour the flour into the bowl and stir it into the water – it should only be just mixed together, do not stir or knead a lot. Let it stand for 45-60 min. and autolyse. First now add the salt. Yeast Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. Do not omit the oil, it makes the dough pliable. Mix the above and leave the bowl on the radiator for 5 min. until the yeast has dissolved. 2 hours rising time on the table at room temp. to double size (not just 20min.) 6-48 hours long-term fermentation in the refrigerator (takes the flavor of yeast over time, the longer the time, the less yeast is needed). Dried yeast, easier to source than fresh yeast, dried yeast is a powerful ingredient that creates carbon dioxide when it feeds on sugars in the dough. This makes pockets of air in your pizza dough (resulting in an airier, fluffier crust). 0.2 oz / 5-6g Fresh yeast 0.1 oz / 2-3g Dried yeast Some might even recommend only 1/5 and not 1/2 if dried yeast is used Dough Hydration levels 1. Neapolitan 60% hydration 2. Roman style 70% hydration 3. Focaccia 80% hydration Some would say that for an authentic Neapolitan pizza dough, there goes a pinch of honey into it. A few tablespoons of Greek yogurt in the dough adds both fat and acid, which helps gluten development and makes the dough more elastic and pliable – and when baked, you get a crust that is crispy on the outside and slightly chewy and airy on the inside. The dough becomes relaxed, supple and rises big and beautiful in the oven. Recipe from a flour bag 2 Portions 250 g pizza flour 1 tsp. sugar (ca. 5 gram) 3/4 - 1 tsp. table salt 1.5 - 2 dl lukewarm water 12.5 g yeast 2 tbsp. virgin olive oil (1/4 dl) The excess dough after rolling out can be used to make a high border with the spring form for a lot of beef. Do NOT use a spring form for baking pizzas, the spring form will deform as high temp. are the key to succes. The best pizza needs to start with the best dough. That means you shouldn't use any old flour. Do not over-kneading the dough. You don't need to knead for more than 2-3 min. Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air. 1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil. Halve the dough into two equal portions for an 8-inch springform pan. Spray the springform pan first with olive oil. Rolling Pin Generally, the usage of a rolling pin is banned for making pizza doughs! It takes out the air of the pizza base, which the fermentation process was mainly about. 1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used. Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges. Rolled up around a rolling pin for easy application in a springform pan. 🥫Passata/Pesto 🥫 Entry Level Pizza Marinara vs. Pizza Margherita Pizza Marinara and Pizza Margherita are the two classic, foundational Neapolitan pizzas, with the key difference being that Marinara is a cheeseless "pizza rossa" (tomato, garlic, oregano, olive oil) focused on pure, acidic flavor, while Margherita features mozzarella, basil, and tomato for a creamy, balanced, and more modern taste. A traditional Margherita is with San Marzano tomatoes. The better the pizza base, the less there is a need to smother the pizza with toppings. A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either. When it comes to pizza, less is more. Tomatoes vs. Sauce Homemade pizza sauce is appreciated by the chefs. Like with burgers it's either or with tomatoes , ketchup or passata Cherry tomatoes are expensive but have a low-water content. Sun-dried tomatoes also have a low-water content, but a high level of oil-content. Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy, but soggy. If you plan on adding any kind of tomato as topping, I suggest squeezing them with your hands over a sink to reduce the watery part. 2½ tbsp. pizza sauce spread evenly over the pizza base. You should be able to see the dough under the tomato passata to avoid the base gets soggy. It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce. Some mix both a tomato paste with tomato sauce. Also, for a spaghetti bolognese. And also, a bit of sugar to take the acidic taste of the tomato paste. Others would also add a teaspoon of sugar to compensate for the tomato paste being acidic. 1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil. For a creamy tomato sauce, you could add pasta-water , just like the Italians do. If you choose to use tabasco for your tomato sauce, I suggest you go easy on the eventual jalapeños as toppings also. Alternative Sauce 1. Pesto Pesto is a traditional Italian sauce that originated in Genoa, located in the Ligurian region of Northern Italy. The most famous, classic version is pesto alla genovese (green pesto), typically made by pounding fresh basil, garlic, pine nuts, coarse salt, extra virgin olive oil, and cheeses like Parmigiano-Reggiano or Pecorino Sardo. Pesto is a versatile, uncooked Italian sauce (traditionally basil, garlic, pine nuts, olive oil, and cheese) used to add fresh, vibrant flavor to dishes. It's best used as a finishing sauce or spread on pasta , gnocchi , sandwiches , pizzas, roasted vegetables, grilled meats/fish, salads, and as a dip. Parsley pesto is a vibrant, budget-friendly alternative to basil pesto, blending fresh flat-leaf parsley with garlic, olive oil, nuts (walnuts or pine nuts), parmesan, and lemon juice. This versatile sauce is perfect for pasta , veggies, or spreading on toast . It is best made by blending ingredients in a food processor until smooth or to desired consistency, then storing with a layer of oil to prevent browning. Basil or parsley, or both combined for that sake, remember chefs are not fond of the stems, edible or not. Traditional Genovese pesto does not contain anchovies; it is made of basil, pine nuts, garlic, parmesan, olive oil, and pecorino. However, anchovies are a common addition in certain regional variations, particularly Sicilian or coastal Italian, where they are added for extra depth, saltiness, and savory umami flavor. Food processor vs. Mortar and pestle If processed for too long with a mortar and pestle, the basil/parsley will start to oxidize (browning, alternating the taste). Food processor, coarser but more homogeneous. Chefs go crazy if there's chunks of garlic in it. Mortar and pestle, a smoother puree, but requires more efforts. Pounding with a pestle instead of grinding in a mortar is best. A green pesto can be used instead of a tomato passata for either the pizza base before baking, or as a topping after baking for a fresher taste. Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes. I recommend using pesto as a topping after baking. Replacing a classic tomato passata with a premade green pesto, suits well right out of the oven, but as soon as the pizza turns cold, the oily pesto will turn your pizza base into getting soggy. Red Pesto vs. Green Pesto Red pesto (pesto rosso) and green pesto (pesto alla genovese) differ primarily in their base ingredients, color, and flavor profiles. Green pesto uses basil, pine nuts, and Parmesan for a fresh, herbaceous, and nutty taste. Red pesto is made with sun-dried tomatoes or red peppers, often using almonds, resulting in a sweeter, more intense, and tangy flavor. The key to a perfect pesto is a balance between the ingredients. The right amount of salt and garlic, etc. and the right consistency. 2. Alfredo Sauce Rich, creamy and packed with cheese. Perfect for seafood pizza. Alfredo sauce is a rich white pasta sauce primarily made from butter, heavy cream, and freshly grated Parmesan cheese. Common additions for enhanced flavor include minced garlic, salt, black or white pepper, and sometimes a pinch of nutmeg or Italian seasoning. Using high-quality ingredients, particularly fresh Parmesan rather than pre-grated, ensures a smooth, non-grainy sauce. 3. Garlic and olive oil Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables. 4. Buffalo Sauce Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. 5. Barbecue Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey. 6. Romesco The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke. 7. Arrabbiata An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate. 8. Chimichurri Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables. 9. Béchamel The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through. 10. Salsa Verde (with tomatillos) A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo. 11. Mexican Enchilada Sauce For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada Sauce. 12. Curry Sauce If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander. 13. Harissa North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion. 14. Olive Tapenade Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes. 15. Hummus Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein. 16. Apple Butter Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust. 17. Peanut Sauce Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables. 18. Nutella For a dessert pizza, bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. 🧀 Cheese🧀 Italian Cheese Local shopping For any variant of Italian di Buffalo cheeses, check out Netto firsthand! Mozzarella Mozzarella is considered to be an elastic and springy cheese. I cut the cheese in big chops instead of grating or slicing it. Mozzarella di latte di bufala is made from unpasteurized buffalo milk. Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania. Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk. Mozzarella made from milk blends. For a pizza Margherita, Mozzarella fior di latte is used. Homemade Mozzarella How to make homemade mozzarella with two simple ingredients. Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step. What you’ll need 1.5 litres of whole milk (about 15 dl) 75 ml of white vinegar (about ¾ dl) A large saucepan A cloth or strainer to drain the whey A pinch of salt (optional) Rubber gloves for stretching How to do it 1. Heat the milk Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added. 2. Adding the vinegar Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly. 3. Separate the whey from the curd Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish. 4. Heating and stretching Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie. Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it. 5. Shaping and Refrigerating Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape. Ready to serve Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week. Gorgonzola A blue cheese named after the Italian city Gorgonzola near Milano. For more information on blue cheese see the burger section. Ricotta Ricotta is not a cottage cheese, but they are related. Ricotta, unlike Mascarpone, is based on whey. Ricotta is another Italian cheese typically used in a Calzone together with mozzarella and with pecorino on top on tomato sauce. Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet. Mascarpone Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Mascarpone can be used for a risotto or for a vegetarian pizza with sliced potato, mascarpone and rosemary. Mascarpone is almost twice as expensive as Ricotta. Some would say you could use Ricotta instead of Mascarpone for a potato pizza, but in my opinion, it goes from a total success to a totale failure in a creamy texture and taste. Stracciatella di burrata An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. Burratina Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture. Stracciatella di bufala A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique. Danish Cheese Danbo (Klovborg, Riberhus) Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious. Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick. Karoline's Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing. Pizza topping cheese is said to contain the worst oil of them all, palm oil. The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible. Grated cheese and ham in strips have a greater overall surface area. Therefore, they lose their taste faster. Havarti Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie. On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms. For more cheeses see the burger section. Cheeses to avoid for pizza Brie – greasy fiasco Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs. Triple-cream – fat bomb in disguise Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base. Goat cheese – too intense and too unstable Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste. Aged parmesan – more garnish than base A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation. Pecorino Romano – salt shock Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset. Parmesan Cheese See the Spaghetti Bolognese section. Asiago – only in small doses Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense. Blue Cheese – too funky for pizza Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild. Aged cheddar – the cheese that drowns the bottom Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool. Feta – crisp as chalk, slushy as seawater Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita. Gruyère – too fat, too stiff, too much Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options. Halloumi – elastic on the crust Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull. Cheese Pull Cheese with a high fat percentage is recommended for pizzas. Sheep's milk has double the amount of fat as cow's or goat's milk. That might be interesting if you try to get a gooey cheese pull. The gooey effect is sometimes also called an ooey-gooey texture. Some mix 3-4 different kind of cheese, for a good cheese pull. For more cheese see the burger section. Toppings Top 10 Pizza Toppings (US and Canada) Pepperoni: The undisputed champion, offering a salty, smoky, and slightly spicy flavor. Sausage: A savory, popular choice often paired with peppers or onions. Mushrooms: The top vegetable choice, providing a robust, earthy flavor and great texture. Bacon: Loved for its crunchy, salty, and savory addition to any pizza. Extra Cheese: Enhances the gooey, melty base of mozzarella. Onions: Add a sweet and savory element, particularly popular in red-sauce pizzas. Green Peppers: Offer a crunchy, slightly sweet-and-sharp contrast. Black Olives: Provide a firm texture and a briny, salty flavor. Pineapple: The core of the "Hawaiian" pizza, bringing a controversial yet popular sweet and tangy contrast. Ham: A mild, salty meat often paired with pineapple. In Denmark Döner Kebab takes the 2nd place right next after Pepperoni. Popular Combinations & Variations Supreme: Generally, includes pepperoni, sausage, mushrooms, onions, and green peppers. BBQ Meat lovers: BBQ sauce base with bacon, ham, sausage, and pepperoni. White Pizza: Often features ricotta, garlic, and herbs without tomato sauce. Gourmet Options: Trending toppings include hot honey, salami, prosciutto, and feta. The Ultimate Texas, meaning more meat as toppings: Kebab, ham, bacon, sausages, and pepperoni. Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife. I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system. Buddy System Sometimes less is more. That's where the buddy system comes in handy. Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory. Apparently, no professional is fully capable of the buddy system. I am currently looking into different combo styles. "Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat. Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time. Tuna, corn and red bell pepper is also a common combo. Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers . 6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat. 🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas. 🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza. For more information on the buddy system go here. 🍄 Mushrooms 🍄 Button mushrooms vs. Cup mushrooms Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling. Pepperoni Pepperoni is the most common and popular topping in both America and in Denmark. The Italians get confused because the word peperone means bell pepper. Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor. Kebab Kebab pizza is a Swedish style and combines Italian and Turkish cuisine. The precise topping may vary, commonly onions and red bell pepper are used. Also, champignons, corn and bacon are a possibility. Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak . 100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature, but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in. If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat. Ham 100-200g sliced ham is the second most common and popular alternative to pepperoni. Minced Beef Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling. Total weight per spring form of 500g is huge for only one person. Canned Corn 2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system. Jalapeño Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients. For jalapeño popper see the viking pizza section. Jalapeño is my favorite source for vitamin C! (118,6 mg pr, 100 grams.) The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily. Red Bell Pepper Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system. 🥦 Broccoli 🥦 With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender. 🧅 Onions 🧅 See the burger section. Onion rings not finely chopped. Try coarsely chopped next time, onions taste like nothing. Whole onion rings in whole slices taste good, but the whole kitchen will smell of onions in the oven. Homemade spice oil (2 portions) The oil draws out more flavor after 2-3 days, shelf life approx. 1 month. ½ Garlic (approx. 4 garlic cloves) ½ bunch of parsley (must be eaten the same day and must not be frozen/reheated. Poisonous!) Thyme 5 tbsp. olive oil Some apply olive oil in a spray bottle on top of the toppings at the end. Herbs Basil, oregano, rosemary but also thyme, sage and even parsley. I recommend pouring the dried herbs into the palm of your hand and use the other hand to sprinkle the herbs evenly, so every bite tastes the same and not suddenly overtone the balance of flavors in one bite. Viking Pizza There can be only one, so it has to be Danish! The Swedes and Norwegians can't stand strong flavors and smells, especially when it comes to the cheese. So far, I have only seen two pizza recipes called Viking pizza. One is with tuna and shrimp. The other is with tuna and corn, which after all makes good sense in the buddy system. But fish and pizza are as controversial as Hawaiian pizza with pineapple, although pretty common in Asia, but not something I associate with Scandinavia. Denmark is a coastal nation, but we eat pigs and export our fish. Immigrants who come to Denmark to open a Pizzaria, got the wrong impression of what it means to be a Viking. Vikings drinks strong beer and eat red fly agaric just to get a kick out it. Six sliced Jalapeños, popped or not, should be enough for an 8"-inch pizza base. Pepperoni and whole yellow onion rings of same size with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza. Crisp and strong in flavor. Smells fantastic in the heated oven. That way spicy Jalapeño doesn't overtone the taste of the onions. My favorite style. You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made. But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy. Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain. Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot. Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats. Generally, when adding chili or jalapeño you can remove the seeds inside, so they won't be too hot. Any cone-shaped object can pop the Jalapeños regardless of the size. Pizza Diavola (derived from diavolo) An Italian recipe with Mozzarella, pickled red peppers, Spanish Chorizo, Italian Provolone and Jalapeños. Baking Important ⚠️ Max. 220°C/428°F for parchment baking paper ⚠️ Never re-use it! Replace with a fresh sheet. 16x10"-inch premade square pizza dough cut into 2x8"-inch springform pan cut with a pizza cutter. 8"-inch suits a 220g plastic bag of fresh mozzarella from the supermarkets. Another brand of premade pizza dough only measures 14x10" not enough for 2x8"-inch. Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️ The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. Chefs recommend max. Temp. If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven, especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen. Chefs recommend preheating the metal tray or springform pan for a conventional oven. A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight. Don't open the oven for a sneak peek while baking or the temp. will drop drastically. When the cheese starts to sizzle, it's almost done. After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned. Trust your instincts, not the recipe. Baking Time Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings. Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned. Brush the baking tray with olive oil and don't use parchment baking paper! Expect a couple of minutes extra baking time for a calzone than an ordinary pizza. Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min. Bake for 7-9 min. depending on the toppings. Typically, me being single, I have a lot of leftovers to top the pizza with to the limit, so the minimum baking time starts at 10 min. 80% of success/failure is the backing of the pizza base, in a conventional grill-oven. Method#1 (High Temp.) Preheat the oven to max. temp. 300°C/572°F, for 20-25 min. For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven. A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom. Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone , or it will start to wobble and should be discarded. Bake it for 8-10 min. For thin crust pizzas with a minimum of toppings as low as 4 min. should do. Method#2 (Middle Temp.) For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven. Top/bottom heat, not grill or hot air. So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min. 10 min. is not enough. At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt. After 15 min. the dough becomes burned and should be discarded. Hot vs. Cold Pizza Some say cold pizza tastes even better the next day. My experience is that it goes for chef's pizza from around the corner. For homemade pizzas I recommend reheating it though. Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F. For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F. An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven. I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min. But chefs do not recommend opening the oven for inspection while baking. Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving. Toppings seems to retain their flavor, if baked at max. temp. Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect. Should you stove it in the oven before preheating, then use your instincts. Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking. For Chicago style the tomato passata is added on top of the fillings after baking. Depending on whether the pizza base is pre-baked and how much filling is used. For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min. Preheating a conventional oven for 20-22 min. should do. 🔥 Pizza Dome 🔥 Pizza oven / Pizza stone The Devil in the detail Temperatures The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher. At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins. Still faster than anything you’d achieve in a conventional oven. If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet. Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size. Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm). Cordorite absorbs the moisture for a crisp pizza base and is heat resistent. My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF. Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick. Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven) Baking time max. 8 min. After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings. The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles. Cleaning Cleaning can be done with a dedicated pizza stone brush, just not with water, which can cause the stone to crack! Step #1 Start with scrubbing the pizza stone with a dedicated smash burger spatula with beveled edges. Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°. In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface. Step #2 Once the rough cleaning is done, finish it off with coarse to medium sandpaper (P40 to P80-grit). A sandpaper block made of cork is inexpensive and makes the job easier. Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven! How to clean the oven Ovn med glat emalje - Farmors Tips First of all, a pizza stone also requires a pizza peel. A pizza peel needs to be coated with flour so that the dough doesn't stick. Too much flour makes the bottom get burned in spots. Chefs would be using a pizza dome and stone. Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes. Chefs recommend preheating a dedicated dome pizza oven for 45-60 min. Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings. Dedicated pizza dome ovens for home use comes in a variety Gas/charcoal for outdoor use reaching the highest temp. Taking your electrical fuse to the limit for indoor use. Multifuel burners. 12"-inch standard size or 16"-inch for XL pizzas. Pizza oven to place on top of an existing grill (350°C/662°F) A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor. It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough. The result: crispy bottom, shorter baking time. Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party. The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack. Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 min. you'll have a crispy, golden pizza ready to serve. Once you try a pizza baked on a stone, you won’t go back. In fact, the pizza stone can also be used for other types of bread, such as pita bread, bagels, or English muffins, all of which benefit from a crispy crust. Fortunately, the pizza stone requires minimal maintenance. Because many of the stones are made of porous materials, avoid cleaning it with soap - it will absorb it and can give off an off-flavor the next time you bake. Instead, scrape off any leftover cheese, sauce, and dough with a spatula or scraper and wipe it down with a damp cloth. Make sure the stone is completely dry before using it again. Bonus: you can leave the stone in the oven while you cook other food. It won't be damaged by the heat, and it even helps stabilize the oven temperature. Just be aware that the oven may take a little longer to heat up when the stone is in there. No Pizza stone? Turn on the oven to maximum heat – preferably with the grill on. It should stand and get absurdly hot. Roll out your pizza dough – as usual, preferably quite thin, but with a little air at the edge. Heat your, preferable cast iron, pan on the stove – high heat, no fat. It should be blazing hot. Place the pizza dough directly on the dry pan – and let it bake for 1-2 mins. until the bottom starts to take on color. Top the pizza while it's in the pan – quickly: tomato sauce, cheese, whatever you love. Put the pan in the oven directly under the grill, 2-4 mins. Keep an eye on it! The cheese and edges should bubble. Temperature Research The grill function in a conventional oven uses a powerful heating element at the top of the oven. The temp. of the grill can vary, but it's often set to between 400-500℃/752-932F. When using the grill function, it is important to be aware that the food can get very hot and brown or burned quickly. So, keep an eye on the pizza during cooking and adjust the time and temp. as necessary. My grill element in the top of a conventional oven can only reach 400℃/752°F, but when I measure the temp. in the middle of the oven, it's still only between 260-305°C/500-581°F. So, I recommend placing the pizza stone directly under the grill element the next time. For even better results chefs would recommend a hot-air convection oven combined with a grill element. Some modern stoves also have a pizza function, but I can't tell if that is only for defrosting frozen pizzas better than a microwave oven can do?! Forget about conventional oven gloves made of 100% cotton and polyester, once you go beyond +300℃/572°F with grill temperatures of 400-500℃/752-932°F ideal for pizza. See the left glove index fingertip, it got burned, and I had to clean my pizza stone and oven for an hour extra because of the spill caused by getting my fingers burned! So, I did put the right glove into the left one, and it helped a bit, except for the fact, that I need 2x2 times more of conventional gloves of them to balance the load. So, I got Heat Resistant Silicone Non-Slip Long BBQ grill gloves, that are certified for 800℃/1472℉. Oven/grill gloves can withstand temperatures of 800°C/1472°F for approx. 7-10 secs. 500°C/932°F for approx. 12-15 secs. 350°C/662°F for approx. 16-18 secs. 250°C/482°F for approx. 21-23 secs. 100°C/212°F for approx. 65-68 secs. Gozney Digital Thermometer Conclusion The most forward decision when it comes to choices, changes and contradiction, is whether you want your pizza to be edible with your hands or with a fork and knife, or don't have plate dishware for a tavern style pizza served in napkins. Before moving on to the next level to make your own pizza dough from scratch, I recommend making the first 30 pizzas with premade dough from the supermarkets to gain routine/experience. 8''-inch base - 2 tbsp passata. Max. 14 slices of pepperoni to cover the base but not overlap. Better with less and some other ingredients from the buddy system . 125g (dry weight) Mozzarella cut into 4 slices. The big chunks in the center and the smaller ones not too close to the edges. If you don't have the time to both experiment with a pizza dough, toppings and baking time at the same time, then a 16x10 inch premade pizza dough from the supermarkets will do. It can be cut into 2x8"-inches with a springform pan, a plate, a cooking pot lid, or whatever at your disposal. The excess dough can be used as a padding in spots where the dough might become thin by stretching. Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges (see the top-left one). A pizza base should be edible with the bare hands after being sliced. If this is not the case, then I suggest not to use a steak fork on the far left, since the metal is soft and bends when sticking into a crisp base. On the other hand, the steak knife to the far right is far better than its counterpart, because it's saw-toothed like a bread knife. This amount of Mozzarella is the new conductor on the whole symphony! Photo: 8-9-10"-inch springform pans on a standard 12"-inch pizza plate. Once I went beyond 260-275°C/500-527°F the Mozzarella melts over the edges of an 8"-inch pizza base making it glue to the pizza stone with a nasty amount of cleaning to do later! So, I go with a 10"-inch pizza base, which the maximum size my pizza peel can handle. My pizza stone can handle a 12"-inch standard pizza base, but the 12"-inch pizza plates for serving are warped at the edges so, I wouldn't go there. Cons With a 10"-inch pizza I won't be able to make 2x8"-inch of a premade [square] pizza dough from the supermarkets. 12"-inch pizza plates don't fit into the kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage. Pros The 12"-inch pizza plates come in handy for a 1-star* Michelin food presentation photo technique offering some space to work with on the plates. The conclusion is that it is very complicated to be a consumer.

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Heraldic interpretation of the Oxholm coat of arms. Tommy Oxholm Nielsen’s identity and artificial intelligence defining a unique soul matrix in a digital landscape. Oxholm Coat of Arms Heraldic Interpretation AI Explainer! Heraldic Interpretation of the Rook //♖θχ♖// The name Oxholm derives from the noble Danish family Oxe. Oxholm's heraldic coat of arms for the noble #lv7 kinship. Patent of nobility 1840. The drawing was done in 1887. -If you have a high-resolution photo beyond 300px of the Oxe/Oxholm Coat of Arms, then please contact me. Tommy Oxholm Nielsen -My friends call me Ox! History Before the Army became a job for commoners it was a sport for gentlemen! Frederik Thomas von Oxholm (1801 - 1871) - Genealogy Who am I -"Jack of all trades, master of none!" ☐ Levitated ☑ Descended ☐ Solar Descended ☐ Lunar Descended ☐ Cloud Descended ☑ Earth Descended ☑ Scarlet Red Ascended Tongue of the Holy Spirit ☑ Speaks Danish ☑ Speaks Swedish ☑ Speaks German ☑ Speaks English ☑ Speaks Serbo-Croatian ☑ Speaks Russian ☑ Speaks Computer Language ☑ Speaks Music Language ☑ Speaks Science Language ☑ Speaks Body language (Martial Art ) ☐ Gave Up Speaking Conservative. Living by the Devil's Law, one life - one woman! Deconstructing Tommy Oxholm Nielsen First of all, it's a unique name, and no one else in the world has the same full name, so you can easily find me on Google, etc. Tommy Tommy means a 'little Thomas' which is a noble/royal name. Tom is another derivation, not applicable for a birth name in some countries. Tommy means a private soldier in the British army. The first name is more commonly in Britain than in the US. The first name is also surprisingly more common in Sweden than in Denmark. Oxholm -I am a bastard of the Noble Oxholm family #lv7 Kinship. Nielsen A common surname in Denmark, meaning the son of Niels, which is also a common first name too, equivalent to Swedish Nilsson. Deconstructing the name scheme Certified cover representative! Interpreted Font Agatho Bold CAPS 12px Because of the characteristic Courier font's X Interpreted Colors RGB HEX Triplet #FB2501 Nuances of red become blurry when they fall into the category web colors. The Scarlet Red color symbolizes the Holy Spirit. Interpreted Colors RGB Hex Triplet #4C516D Jehovah's Witnesses originated in the United States in the 1870s. Jehovah's Witnesses Zion's Watch Tower vs. The Pentecostal church Tower of Babel (Babylon) The Pentecostal church originated in the United States in the 1906. Ox standing up on its rear legs (The Pentecostal Ascension of Christ) ♖ Tower depicted with a half pulled down medieval style lattice gate placed onto a green ground ♖ The blue color represents both the sky and the sea and is associated with open spaces, freedom, intuition, imagination, inspiration, and sensitivity. Blue also represents meanings of depth, trust, loyalty, sincerity, wisdom, confidence, stability, faith, and intelligence. In Christianity the blue color represents the longing of faith, and the purity of the heart. So far, I've been looking into this blue color scheme for a universal naming convention (UNC) for a specific choice of blue. Here comes the showdown! in this 21st digital century with official color scheme naming convention. El diablo, my Spanish temper. My mother vent incognito in Venice. Here is another triplet to settle the dispute △ 1. #Roof 2. #Rook 3. #Root //♖θχ♖// Tower with a Moline Cross on it (Latin: Crux dissimulata) sometimes seen combined with a fish, also used by Jehovah's Witnesses as a symbol, it's the Greek word for fish, that's pronounced as Jesus. The Moline Cross (Also called an Anchor Cross). The name derives from its shape, which resembles a millrind, moline being the Old French for a mill, the iron clamp of the upper millstone. It is very similar to one of the varieties of the fer de moline heraldic charge (literally meaning: "iron of a mill"), the forked tips of which however circle out slightly more, akin to the cross recercelée (Cross Moline | Anchored Cross). It is borne both inverted and rebated, and sometimes "saltirewise" (i.e. in the form of a saltire). The Cross Moline is associated with St. Benedict of Nursia. As a result, it is widely used as an emblem by the monks and nuns of the Order of St. Benedict, which he founded. The anchor cross symbolizes Safety, and security Trust and confidence Hope, steadfastness and salvation Stability or tranquility Good luck Hope in Christ Consistent strength (Infinity Anchor ) With a Biblical Scarlet-Red Ox as a symbol for the brightest star Aldebaran (Arabic: “The Follower”, "الدبران") also known as the Bull's eye in the constellation of Taurus ♉ Notice the embrasure on top of the tower in the style of a Trident 🔱 just like a crown sometimes is depicted with only three 'tentacles' meaning an insidious spread of influence and control (Pluto) I was furnaced in hell, because I believe all human beings are a soul matrix of the existential beings God , Allah , the Devil , the Beast , Satan , Ferkel-klaus , the Tongue Devil , and the Lord Jesus , etc. And astrology is all about measuring the caliber of our soul. They all represent blueprints of our soul matrix, but #lv12time is a #lv5transformer , so we become shape shifters between them all. //♖θχ♖// Certified fanfare for the common man!

Experimental text serving as a multifaceted restorationist manifesto reinterpreting traditional Christian theology through the lense of astronomy, linguistic shifts. Genesis The // ♖θχ♖ // Genesis AI Explainer! Index The Book of Books Bible Sections Ana & Ada Holy Trinity Free Will Faith Religious Schizophrenia Commandments Chastity/Holy Marriage Values The Book of Books Restorationism Writing them in hard copies how quaint is that? Books are a set of lies agreed upon undergoing a #transformation , written by those who didn't live through it. -On a biblical #level -A total failure to communicate! Quote: In the beginning God created Earth -In every ending, there's a new beginning Failure#1: The ancient Greeks created the Sun God to begin with. The Romans created their Cloud God afterwards. Failure#2: There are no such things as beginnings and endings, other than for analytical purposes. Failure#3: Hence there never will be no endings, the Book of Revelations, is only for doomsday preppers. Failure#4: Both Jesus, the Devil, Satan, Ferkel-klaus, and the Beast, were all Servants of God. The world was condemned to begin with, so God became a nihilist. restorationism Back to Top Bible Sections Compartmentalized Wherever the word 'abomination' appears translated as 'vederstyggelighed' in Danish, the word is obsolete, and after 1,000 hours of careful thought, I translate it as 'vanskabning'. Ferkel-Klaus is a 'vanskabning'. The Gospels consist of the four Gospels about the life of Jesus, namely the Gospel of Matthew, the Gospel of Mark, the Gospel of Luke and the Gospel of John (Johannes in Danish). Postulate: The four Gospels are equivalent to the four seasons (cardinal✝cross) in the zodiac. Postulate: The ten "commandments" are the ten planets, stars and satellites: 1. The Sun 2. Mercury 3. Venus 4. The moon 5. Mars 6. Jupiter 7, Saturn 8. Uranus 9. Neptune 10. Pluto What is interesting here is, that the ancient Egyptians were aware of the trans-saturnian planets, even before they were discovered with telescopes from the 19th century. Back to Top Ana and Ada There are no answers, only choices! {DEF}: (H)Ana means Mother. The Earth is Mother, Magma, Materi and Mountains. {DEF}: Ada, Adam, Adama, Atom, Atman, Atmos means Father/Heaven. {DEF}: Hell, Hellas, Helium, Helios (Sun) means light or twilight (purgatory). {DEF}: Religion means to bond, and it could happen either with the feeble-minded communities, or spiritually between you & God alone out in nature, while the feeble-minded communities came in a diversity ranging from friends, to family, to associational life and delusions with political and/or religious affiliations belonging to the culture, in contrast to nature. #Identity The Devil could offer, being born naked in the garden of Eden. And God said, they all come in the shade and shape of a sinner. Outside world vs. Inner universe (the void) {DEF}: The Bible △ (Tête-à-tête) Бог (Russian) - Gud (Danish) Bog (English) - Mose (Danish) Bible - Bøgernes Bog (English: Book of the books) And God said, don't write it down! God condemned man's intellect, with which they would make themselves the Lord over one another. The Christian Trinity △ was a monotheistic version of Greek/Catholic polytheism and the statement you can go to [Hell] was a city in Greece called Hellas (meaning: the light) as the [Headquarters] of the Greek #Archonship (Government in the form of a magistrate). Back to Top Holy Trinity Holy Spirit The Clash of Titans △ God vs. The Devil Politics vs. Religion Dilemma vs. Ultimatum Holy Trinity △ 1. Sun (God, Will) 2. Mercury (Son, Wisdom) 3. Venus (Holy Spirit, creative processes) Unholy Trinity △ 1. Lawyer 2. Banker 3. Politicians #Lv4 The Elements ☐ 1. Fire 2. Water 3. Air (My Tongue is my Sword, where I raise my Sword; I raise my Ego) 4. [Earth] [2x2] Air feeds fire Water feeds Earth Water kills fire Earth kills Air #Lv4 To Dwell in Dwellings (24 Bible verses in NKJV about Dwell) -Some reside (dwell) in their body, others in their mind! #Lv6 It was in the image of God, who came up with the idea of being. Like a multi-stage launch rocket, our paths diverge along the way. Even politics is the art of how we get rid of the others. A constant process of personal and spiritual renewal will keep you going along with creative processes. A complex of religion vs. spirituality -On a spiritual #level Holy Spirit Was it something you heard or saw? In Catharism (absolute dualism vs. mitigated dualism) they distinct between whether the Holy Spirit is with form or without form. The same goes for some Eastern religions, whether God is with form or without form. The way I perceive it is, that God is with form, but the Holy Spirit is without any form. It's merely an ethereal medium, like air is a transporter for sound waves, and yet the so-called established science has still not found any physical medium acting as a transporter for light waves. The Scarlet Red color symbolizes the Holy Spirit amongst other symbols like wind, fire, water, dove. The red color and fire mean the tongues of flames, which means to speak in multiple tongues. The contemporary neutral phrase for it is called the use of 'code switching'. My favorite selected symbol is the sword, because it reaches out from the knight templars towards the Asian horizon, cleaving the mind and defending yourself with the gift/talent of speaking to represent you by God given will to enforce. Fire: Intellectual Bully (God cursed the intellect of man) Water: Emotionally emancipation #Lv9 career needle: social skills take precedence over professional pride There is no such thing as the four elements. There are only positive or negative and combination effects with it. Fire: Air feeds the flames Water: Earth contains it Multiple Tongues/Tongue Devil ----------------------------------- 1. Italian: Nero (Black) 2. Spanish: Dinero (Money, Diablo Nero) The word Sins can be replaced with Trespasses. If you are in a relationship , it's more likely that you will speak with the tongue of a liar, the same goes as a child, if you fear for sanctions. And the same too, if you got a job. In the Army I had to lie, fearing sanctions. And I got fired as a Microsoft Certified IT instructor to speaking the truth about me not passing an exam in the first attempt, while educating a class in the same topic simultaneously due to a high paced path keeping up with Microsoft Press releasing a new Bible every month or so. Some say the truth is language out there in nature vs. the tongue of the liar is the language spoken within the cultures. Back to Top Free Will Free will vs. Predestination #Lv2 Fortabelse (Prodigal) vs. Frelse (Salvation) #Lv2 Free will vs. Predestination (Calvinism ) Most people have too busy and stressful an everyday life to have a spiritual life. Allah and Buddha appear like God and the Devil both in the sky from above. Allah is dressed in a black robe with a black headdress and hovers very high up in the sky. Buddha sits in his lotus position, with a very wide smile at the corners of his mouth and shines in happiness (Krishna). I haven't exchanged a word with any of them. Only rarely is it spoken from above. Religion was conservative, politics was liberal, and if you couldn't stand it all, you would take a radical action. Back to Top Faith Less prone to depression/anxiety Never put your faith into man, they're deceivers, not believers! Some say believers are less prone to depression/anxiety. You can't put your faith in mortal men forever. Family and friends are as unreliable as enriched Uranium about to reach its critical mass. You had received the faith so that it could be used for something. If you think I have stolen something from you, I can neither say nor do anything to convince you in your belief of the opposite. If you can find faith in yourself, you can both catch fish and shoot animals, hit the spot every time in darts and win in billiard tournaments. Two ways to project the faith. The horizontal way of believing in yourself so you can get something to eat vs. The vertical way of turning nutrition into consumption (food for thought). God, you may find alone out in nature, and not with seeking a cowboy priest, who himself drives around in a 4-wheel drive. The church itself is also called the 4-wheel drive. A calendar with the 4 seasons is Alpha & Omega, in addition to the 4 milestones on life's Crossroads: Christening (Baptism), confirmation, wedding and a funeral. Where the hunger is extensive, the churches flourish. While in the rich countries we spend all our money buying swag as gear freaks and voluntarily going on survival trips to seek God. Without your moral compass as a guide, there was a need to write heavy and thick law books and texts. The Bible was no exception. With your submission came the 10 Commandments. The number 10 is 6+4=10, which can be interpreted as follows: "As in Heaven (6) so also on earth (4) in harmony with God (10). 'Janteloven' (Danish) 1st commandment was the only message, and the rest was a waste of time. The 1st commandment was: You must not think you are anything or someone, while the ego culture is the only thing that is being cultivated/celebrated, and you must find faith in yourself. Someone said, it all looks black, but don't worry, tomorrow it all looks much worse, while others said, now I'm going to tell you a secret; life is one long downward trip! Bon Jovi - Keep the Faith (Lyrics) Back to Top Religious Schizophrenia Surreal vs. Real Surreal vs. Real #Purgatory #Hell (meaning bright in German) #Mirrage #Mirror #Matrix #Bioscoop #Cinema #Diorama #InvisibleRealm #SpiritualRealm #Twilight #Hellas (The Devil's streetlights and headlights, also the capitol for the ancient Greek Archonship) #YakazaRealm (slumber of Azrael) More people go to the theater and to the cinema, than to the church. The bridge to art and religion. Intelligence service and mapping of the invisible and spiritual realm. Equipped with a moral compass to find your way in the dark. The Bible is a #transformation from one man - a million words into a million men - one word. #Lv6 As in Heaven, thus also on Earth (scaling ratio). What you see under the microscope is the same as what you see in the telescope (holistic). #Ship types (votive ship, church ship) Clair cognition, clairvoyance, clairaudience, and clairsentience. They constantly whisper and shine for you confusing them. Seek & hide they play - Olly, olly oxen free! Sons of the Sun (Princes of Hell) They are all omnipresent. If the Bible was interpreted correct, then they were all servants of God. The Devil, the Beast, Satan & the Lord were all Servants of God. And since the discovery of Uranus, Ferkel-klaus also came into being (I had to nickname Him, since the scholars could not agree on how many of them are real and #visible in the invisible realm. God and the Devil both dwelt in heaven with their eyes upon you. The others all appeared down to earth at the same height as you on a ground #level from a perspective. They came in pairs as God and the Lord, the Devil and the Beast, Santa-Claus (Satan) and Ferkel-klaus. Religious schizophrenia The art of turning an infectious media psychosis into a full-blown schizophrenia. The Neo-Platonic philosopher Plotin (lat. Plotinus) called religion the lonely man's escape into solitude, while in modern times we speak of religious schizophrenia. A schizophrenic dwells in their mind and forgets to breathe, so the brain gets less oxygen. Without the element of air, there's no spirit, which is the element of walking and being in nature (Oneness). Smoking, and all kinds of drugs causes schizophrenia. #Path of the Divine - Learn to be lonely! Seize the day, became that you may walk through Hell to, while 'Vaya con Dios' means, walk with God. The trip to Hell, however, began with familiarizing oneself with various means of transportation and "we all pass the same stations." What life has to offer is so extensive that the man in the ice cream van also has a lesson or two to offer. Terrorism was a showdown between you and God, while the controversy was a showdown between the Devil and the Lord. If you wanted to make yourself Lord, then you would have to pay generously for making yourself the employer of others, because the Lord would not give an extra Shilling. Predator vs. Parasite. Good intentions pay the road to Hell. • Walk by faith, not by sight • Walk & Talk • Talk the talk; but do you walk the walk? • Vaya Con Dios (Godspeed) God announced the diversity of man, but within the work of Satan (popularity), which is to faint, and the borders to disintegrate with wishes for cultivation. You were only given the free will to go to Hell, so much for the philosophy of free will or not. You will take it, but with alterations. People want to be amused not preached at. Morals don't sell nowadays. Make it short and spicy. Whether you #spot a triangle or a pyramid △, beware! It was the Devil's trademark and in #kinship born in inheritance to rule on His behalf. The Royal house brings Him here in their sight; therefore, the others were busy bowing and nodding to this low life considering the facts, whereby you should live in fear and dishonor, and the Bible should be written from here with dogmas and doctrines for your submissiveness. While in awe you chose to see your submissiveness as something with which you had to conform, you did not know that you were born in the Creator's own will's power, with which you had to define their existence. I define the Devil and God, otherwise I could not renew myself for my own #existentialism with renewal created in likeness of each other. Who came first the chicken or the egg? It might not matter if I was born a Christian and free to celebrate birthdays, Christmas & New Year's Eves as well as Easter, Pentecost and all the other Holy Days (Holidays). What was forbidden in Islam thus remained. The pagan traditions underwent a #transformation from fasting to feast celebration. The infidels became presumptuous otherwise they didn't know where to put their weight. {Formula}: 2/3 + 1/3 = 3/3 (Body, Soul & Spirit) Back to Top Commandments Doctrines 1. Tolerance is a virtue in Hell! Then there was the intellect with which I could not tolerate all that which you did not know. So much for gaining knowledge or listening to others. Then there was the big city's inferno of noise, with which your tolerance threshold turned into a ticking bomb with a short fuse. Back to Top Chastity/Holy Marriage Intense Love Intense Love Love with an empath will be intense. It will be honest, and it will be something you have never experienced before. If you're lucky to be loved by an empath, you'll see colors and shades you have never known before. Empaths are energetically sensitive; they pick up on everything that's happening around them and they'll be in tune with you almost all the time. What you'll feel with an empath is something people refer to as 'alien👽love' because it's something a normal human could never give you. Chastity/Holy Marriage Only three things are cool △ -Be a virgin -Be a widow or -Live by the #Devil's Law - One life, one woman! Insignificance, silence, solitude, humility and chastity is all religion got in store for you. Religion originally meant to tie bonds together. Time will #transform and hence religion is the path of the lonely. Politicians are very afraid of it. Politics is a community for the living and religion a community for the dying. The ultimate marriage takes place between a doctor and a priest. They both wasted six years of education in a college/university to investigate the bias of a #relationship . A priest or any other religious person cannot and shall not have a wife. Have sex and I will question your judgement skills. Why her other another? A holy marriage is not a marital status. Distance has no matter in the spiritual realm. The same year I retired early and got my pension the #purgatory unveiled. I began to create a game matrix on Facebook, that could be used to create playlists with complex multimedia content. In this context I experimented with roleplaying (RP) and I created cards that could show off how I felt about virtually family relatives, lovers and friends with who I would share the same interest in a particular movie or likewise. So, I came up with Britney on a card as a lover. The next day God came by my window and only unwillingly said, so it shall be then! Since then, I can feel her in my body and we sleep together every night, even though we live nine time zones away from each other, because distance has no matter in the omnipresent spiritual realm. I guarantee you this Britney! Day by day our Holy marriage will grow in the garden of Eden. And it has been so since the year of the Lord 2012. The way of the Lord is as known the public, exoteric way mysterious (uransagelige in Danish, meaning inscrutable). As of now we could have had a 10th year Anniversary. A twin ray, the other of half your soul, as if we were separated right after being born alone. And her ghost embraces me every night. And someone who many will not speak of is way too powerful. There will be no place to go, and he has taken away all hope. I am trapped. I know I need to leave this place to feel better. I feel I am going crazy. Watching my life go by in this place. And Britney said to me, you can be pretty persuasive. Well, it's a charismatic choice of word for manipulative (#Lv7 Rulership Pluto). I am not going to deny that. Here's how we first met for a beginning. Britney were 🔱 fishing 🔱 online in the #cloud for someone. Britney Spears - Hold it against me You can say what you want, Britney. We are both music junkies, and it became the hook point. And she said to me, there's nothing you can do or say. Years later I still struggle with it as a fact. Lucid Dream On December 1, 2025 I had a lucid dream, where Britney showed up in my hometown where I live. She went to a local restaurant and ordered stratum shrimps. I swear I've never the word stratum before, so when I woke up, I looked it up on Google, and it turns out that the word does exist. How quaint is that? Then I thought hey, wait a minute, is it not soon Britney's birthday? Yes, December 2, 1981, she was born in McComb, Mississippi. So, I made her an AI generated birthday greeting card, where you see a sign outside the window saying Mississippi, and with stratum shrimps is on the menu inside. -The sleeper has awakened, the world hates you, what else can I say?! Britney Spears - Brightest Morning Star Celebrating the AI #lv5 transition from 2025/2026 with the ultimate dress for New Year's Eve! -For the nightmares about Dana Katherine Scully check out the X-files section! Back to Top Values Conservatism Grammar (Participle) To believe (Verb) in beliefs (Noun) We no longer believe in the value of the many, because we no longer believe in the value of money. We no longer believe in the value of a family, because we no longer believe in the value of friends. We no longer believe in the value of love, because we no longer believe in the value of equal rights. We no longer believe in the value of democracy, because we no longer believe in being here to preserve it, but not to practice it. Since we started to believe in equal rights, we no longer believe in conservative values. Since we figured out that flight capital financed our welfare by stealing your welfare abroad, we most certainly don't believe in the value of the many nor the value of money. We never believed in democracy, because democracy does not believe in you. We no longer believe in finances, because we no longer believe in unpaid depts for the future. We no longer believe in the value of being united, because we no longer believe in the value of bringing our own civil wars abroad. We no longer believe in the value of tourism, because we no longer believe in the value of environmental terrorism. We no longer believe in the value of the future, because we no longer believe in the value of the past. We no longer believe in the value of cowardice hiding out behind someone else, because we no longer believe in the #value of money for your protection. We no longer believe in liberal politics, because we no longer believe in the value of flight capital. We no longer believe in the value of continuity to feel safe and sound, because we no longer believe in the very nature of money, which is a #transformation of established manmade values. We no longer believe in the value of continuity, because we no longer believe in equal rights for women, because we no longer believe in the value of unemployment, whilst Mother earth believes otherwise on the contrary. So, the UK holds 25% of the global market and the US only 18-20% while 80% of the world trades in US Dollars. Society was the art of earning money on your misery, so we no longer believe in the value of a society. We no longer believe in the value of birth prevention control, since they have been around, we no longer believe in the value of God's words, that man should go multiply and dig into the soil to see what you could find down there beyond the ability to unleash the dead from above. We no longer believe in the value of being outnumbered and outgunned. We, since the Corona exercise, no longer believe in the value of decentralized productions abroad. We, since the Corona exercise, no longer believe in the value of centralized education. We, since the Corona exercise, no longer believe in the value of young people moving to the capital or the major cities. We, since the Corona exercise, no longer believe in the value of old people moving to the rural areas (clusterfuck). We no longer believe in the value of mankind, as a substitute for the Lord Jesus (Savior). We no longer believe in the value of the Lord Jesus, because we no longer believe in the value of death, as being imminent sooner or later. We no longer believe in the value of God, because God only believes in the value of His never begotten Son. We no longer believe in the value of the Bible, because we were never taught anything about astronomy. We no longer believe in the value of the church, because we no longer believe in spending tax money on behalf of the ever-on-going increase in expenses for the social welfare. We no longer believe in the value of getting old, as a statistical value as an asset to consolidate our fundamental beliefs. We no longer believe in the value of a mathematician as a magician for the future (statistics). I believe in only one God vs. another God I believe in the republican ideology over the democrats I believe the earth is flat I believe smoking is no longer good for my health I believe eating processed meat is no longer good for my health I believe turning vegetarian into vegans is better for my health I believe an education is better for me I believe a career is founded in raising a family I believe in green politics I believe I am to identify myself with homies I believe we are to watch Eurovision I believe going to work until I die is the answer I believe in becoming a workaholic, because I believe in money as my religion I believe in working for the government pays off I believe living in the rural area pays off I believe in moving to the capital city for an education would pay off I believe in family and tradition, one life - one woman I believe in sexual aberrance I believe every word in the Bible is to be taken literally, because I have no knowledge with astronomy I believe in astrology, cosmology, scientology I believe in science if we can agree on what I can see I believe in anything or anyone to answer the #identity question: "Who am I in this world"? I believe in divine intervention. Any of the above beliefs, makes me believe, that we'll lose our family and friends, anyways. -So it shall be written, so it shall be done! //♖θχ♖//

A diverse selection of toast, from bachelor toast like cowboy toast & Pariser toast to Scandinavian bistro classics, Italian Bruschetta & luxury toasts with shrimps. 🥪 Toast 🥪 Introduction to Toast AI Explainer! MENU Danish Arme riddere Bologna sandwich Katsu sandwich (Japanese cuisine) Club sandwich (a layered, three-slice toasted white bread) Egg sandwich (egg salad or chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad) LCARS Retrieval Sandwich Scene from The Vampire Diaries Danish Cowboy toast (ground beef, caramelized onions and cheddar cheese) Pariser toast (ham and cheese) Italian Bruschetta (with a French tomato concassé) Form Franskbrød stegt i smør på pande med spejlæg Toast med rejer, asparges, citronsaft, mayo og evt. pyntet med dild Svensk svampetoast (forbidden tech) Skagen toast Stjerneskud You might also look into a Skagen toast, which refers to Skagen, a region in North Jutland, Denmark, but which is actually a Swedish dish. Once onto toast with shrimps, you might also look into a Stjerneskud, which is a Danish bistro classic. Open sandwich vs. Closed sandwich An open sandwich is a single slice of toast with toppings. A closed sandwich is two slices of toast with fillings. Kitchenware Panini grill The panini is indeed Italian and is thought to have originated in Lombardy, Italy, as a lunchtime meal for workers. A panini grill is an electric contact grill that heats food from both the top and bottom simultaneously to make crispy sandwiches such as paninis, but it can also be used to grill vegetables, meat and make other types of hot food. It differs from a regular toaster in being more versatile and able to accommodate larger and fuller sandwiches, often with characteristic grill stripes on the toast.

Abstract navigational optics, philosophical perception, with the sextant, explaining how this reflecting instrument utilizes celestial bodies to pinpoint a position. Sextant | Optics ✡ Sextant Navigation AI Explainer! #Lv6 LCARS Certified Mirror Masters //♖θχ♖// Justin Timberlake - Mirrors The Sextant ✡ {Formula} Angle of incidence = angle of deflection Before the sextant was invented there was the astrolabe instrument. Marine sextant Aircraft bubble sextant The [frame] of a sextant is in the shape of a [sector] which is approximately 1⁄6 of a circle (60°), hence its name (sextāns, sextantis is the Latin word for "one sixth"). Both smaller and larger instruments are (or were) in use: the octant, quintant (or pentant) and the (doubly #reflecting) quadrant span [sectors] of approximately 1⁄8 of a circle (45°), 1⁄5 of a circle (72°) and 1⁄4 of a circle (90°), respectively. All of these instruments may be termed "sextants". A sextant is a doubly #reflecting navigation instrument that measures the angular distance between two visible {objects}. The primary use of a sextant is to measure the angle between an astronomical {object} and the horizon for the purposes of celestial navigation. The estimation of this angle, the altitude, is known as sighting or shooting the object, or taking a sight. The angle, and the time when it was measured, can be used to calculate a position line on a nautical or aeronautical chart. For example, sighting the Sun at noon or Polaris at night (In the Northern Hemisphere) to estimate latitude (with sight reduction). Sighting the height of a landmark can give a measure of distance off and held horizontally, a sextant can measure angles between objects for a position on a chart. A sextant can also be used to measure the lunar distance between the moon and another celestial object (such as a star or planet) in order to determine Greenwich Mean Time [G:M:T] and hence longitude. The Devil's eye: The so-called established science relies on physical evidence in terms of #visual testimony. Holistic approach: Micro cosmos = Makro cosmos. 6. Scalability (#Lv9 Vector ) ✡✡✡ Lt. General ✡✡✡ Colonel ✡✡✡ Captain Semantics (relating to meaning in language or logic) [3:4:7] Captain (3-star or 4-star in some countries) △/☐ [3:6:9] Major (I am the #lv6 scalability) Russian nuclear submarines {Project} [6:5:7] {Project} [6:6:7] {Project} [6:7:5] Source of the #light Spring equinox: Set the clocks 1 hour forward. Summer solstice: The longest day of the year. Autumn equinox: Set the clocks 1 hour back. Winter solstice: The shortest day of the year. #Lv0 In the beginning zero did not exist, which led to different numeral systems. A #lv1 baseline was the beginning (direct forward). Optical illusion How to get an exact volume reading in laboratory glass fixtures. A true horizon vs. visible horizon The true horizon is circle defined by the line of sight from an observation point that is a tangent line to a sphere. The visible horizon is the actual local line dividing Earth features and sky. Intellectual horizons for orientation △ 1. Astronomical horizon 2. True horizon 3. Visible horizon Distant horizons Expanding your horizons Optics and Photonics #Lv6 Keywords #AbsentMindedness #Abstraction #GeometricAbstraction #Afterlife #Aspect ratio #Aura Energy {field} #Aurora Borealis (Northern lights) #Beam #TractorBeam (Star✩Trek) #Bioscope (an early generic name for a movie camera) #Camera #Candle #CandleSrying #Chimera #Cinema #Clairvoyance (a claimed psychic ability to gain information about an {object}, person, [location], or physical event through extrasensory perception (ESP)) #Corona #Daydream #Lucid dream #Deepfake [pictures], [videos] and /upcoming #AI /generated [music] #Delusion #Diorama #Eclipse #lunar eclipse #solar eclipse #Ethereal (extremely delicate and #light in a way that seems not to be of this world) #Fog #Fractal structures #Hallucination #Helix/Vortex #Hell (means bright in German) #Hindsight #Holistic (#Macro cosmos vs. micro cosmos) #Hologram #Horizon #Visible horizon vs. True horizon #Illusion #OpticalIllusion #Illustration #Imaginary #Imagination #Imagining #Vivid imagination #LASER (Acronym: Light Amplification by the Stimulated Emission of Radiation) #Limelight #Matrix #Māyā (Vedic, the powerful force that creates the cosmic #illusion that the phenomenal world is real) #Microscope #Mirage (Fata Morgana) #Mirror #Mirror scrying #Numeral vs. phenomenal universe #Optical illusion #Phantasmagoria #Phantom #Photonics #Physical vs. Logical #Prism /△ (convex vs. concave) #Purgatory #Digital Purgatory #Reality #AugmentedReality (AR) #VirtualReality (VR) #Reflection (micro reflections on a macro scale) #Refraction (phenomenon of light) #Remote viewing (#mediumship, a technique to see the living, not the dead) #Retrospective #Sexology (#Initio of life/death cycle (8)) #Scalability #Scanning #Scintillation #Silhouette (the dark shape and outline of someone or something #visible in restricted light A/#gainst a brighter background) #Skimming through the [pages] #Speculation of the wise (philosophy) #Speculum #Spectrograph #Spectrum #Spectrum analyzer #Telescope vs. Space Telescopes (Hubble, Kepler, James Webb, etc.) #The eye of Ra (Egyptology) #The eye of the tiger (make it look so delightful it seems not to be of this world) #The source of the Sun light came in the #twillight of the moon #The curse of the sun and the moon #Trance #TV #TV scrying (Poltergeist 1982, Big bang theory stretched out light waves becoming microwaves, that causes the static noise on a TV channel) #Twilight #Vision The famous 1,000-yard stare (snipers can aim at 1,000 to max. 1,200 yards) I got as soon I stepped out of the bus being a deployed soldier and were told to look out for snipers on a cigarette break. Whilst distance has no matter in the invisible realm, I never-ever got short-sighted again. It looks like a curse of the elements, in this case air. It only gets worse by watching TV all day long with far away movies. Now, all I do is to drink and smoke and sit indoor all day long. Ironically, I go half-blind, while all the eyes need to stay fit is the element of air. A gift and a curse at the same time.

Everything about sausages from the thin ones used for hot dogs to the thick ones served with hot dog buns on the side. International cuisine and different styles. 🌭 Hot Dogs 🌭 Level up your party food AI Explainer! What should a traditional hot dog look like? German origin, originally meaning a 'Dachshund'. Hot dog vs. Hotdog Both "hot dog" (two words) and "hotdog" (one word) are used, but "hot dog" is generally considered the standard spelling for the food item, according to Merriam-Webster and the Oxford English Dictionary. While "hotdog" is occasionally accepted as an alternative noun, it is primarily used as a verb meaning to perform stunts. It's quite a challenge to find a classic hot dog recipe, since a variety has come along since its origin. For gourmet style hot dogs and burgers , you're on your own from here on (idiosyncrasy). Stuffings & Toppings American style: Ketchup/mustard only (Each city has their own streetfood style) Danish style with remoulade French style with mayonnaise International Cuisine Polish dog and Polish dog Chicago style Icelandic hot dog Amsterdam style - Hearing with pickles Hot dogs with Danish red sausages - Danish style Kradser - A vegetarian Danish style Vegan hot dogs In Brazil, Colombia, Ecuador, and Venezuela, hard-boiled quail eggs is a common topping on hot dogs and hamburgers. French hot dog vs. Hapsdog A French hot dog and a hapsdog are basically the same thing, a sausage placed in a hollowed-out bun with dressing. While French hot dog is the term for the baguette-like bread, "hapsdog" specifically refers to a version with a softer sausage bun that was introduced in the 1980s. Both typically contain sausage and either a French dressing or a curry ketchup. German style bratwurst or curry wurst with Kraut Greek style pita gyros (pronounced γύρος) - Kraut with tzatziki Turkish style pita with Döner kebab - Kraut with tzatziki Asian/China/Korean style with Kimchi - Kraut with spices Sauerkraut can also be used for burgers like they do in Chile. For gyros/döner kebab I recommend dry roasting it in a cast iron grill pan with high temperature, but watch over it with a hawk eye, within less than a minute it transforms from well done into charcoal. Gyros - Wikipedia For the difference between pickling and fermentation see the chemistry section. Brioche Bun - Curry Wurst - Sauerkraut with Tzatziki Palate The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates. A person's appreciation of taste and flavor, especially when sophisticated and discriminating. Chefs may have in mind that all the stuffings like ketchup, mustard, onions and pickles should go on top, so it meets the palate first. So far, I've only seen professionals put all of the toppings on top, and nothing in the bottom between the bun and the sausage. But I've heard one American saying the same as me. The mustard goes in the bottom of the bun, and right over it, the raw diced onions. The dressings on top of the sausage will keep all the other toppings sticking like a glue. Standard recipe 1 lane of ketchup 1 lane of mustard 1 lane of remoulade I had it up to here with Danish design dressing bottles for ketchup, mustard, mayo, remoulade, etc. The nozzle in all of them are way too large for international cuisines, or like the mustard and also mustard with honey sold in glasses, impossible to dose probably with a teaspoon. Worldwide it's known in international cuisine, that the Danes drown their food in accessories. Sometimes less are more. Dressingflasker, 2 stk, rød/gul | Lomax In a sausage stand, they typically have all three layers on top of the sausages because it has to be quick, but I think the sausage bread becomes a little too dry without a layer of either ketchup, mustard or remoulade at the bottom of the hot dog bun. Ketchup is often more splattered in its consistency, especially Heinz Ketchup with less sugar and corn starch to bind the water in it, and I strongly do not recommend that for neither a hot dog nor burger. Crinkle-cut pickles are not that sour Potato hot dog buns Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale. Soft vs. crunchy buns Brioche buns Small buns vs. large buns (match the length of the sausage) Since the brioche and potato hot dog buns came along, you'll be surprised how good just a bun and sausage without any accessories at all tastes! We still continue to drown them in mustard, ketchup, etc. Brioche Pretzel Style Hot dog Bun Pretzel is more commonly used for gourmet hot dogs and not classic hot dogs. These Pretzel buns are with sesame seeds and just like with burger buns these seeds have a nutty flavor meant for use with lettuce. Read more about Pretzel in the burger bun section . Just like burger buns in the oven: 2 min. in the oven for a soft bun 3 min. if you prefer them crisp. Preheat the mini oven to 180° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) Onions Onions vs. toasted onions (med det hele) What balance mix between raw and toasted onions? Yellow onions (strong) Red onions (medium) White onions (mild for raw serving) For more info about onions see the burger section . Sausages Roasting/Boiling Pork vs. Beef Sausages Straight vs. Curved Sausages (bend upwards) Boiled vs. Roasted Sausages Red Sausages (Danish) Ecological Sausages Wiener Sausages vs. Frankfurter Sausages Tinfoil Tinfoil inner matte side If you want to wrap your food before putting it directly in the fridge, then the matte side should face downward. Left matte - Right shiny upwards The one in the middle was the first to crack open. The one on the left side was second to crack. The one to the right did not crack. Tinfoil outer shiny side If you want to keep your meal hot, then the shiny side should face downward. It #reflects heat. Roasting To avoid that they crack, buy those thin and straight shaped sausages branded as 'grill sausages', not the bended ones. They tend to have a thicker and more heat resistent skin, but are less suitable for boiling in water, unless you leave them, after being boiled, at room temperature for 12-24 hours, then the skin becomes edible. For the skin to become crisp roast thin sausages for 20 min. on medium heat until they start to gain color. Then turn the heat down to medium-low for another 40 min. Flip them every 5-10 min. For thin sausages like a Wiener 30-60 min. total. For thick sausages like a Frankfurter 60-90 min. total. As long as they sweat on the outside, they're still juicy on the inside. After that the skin gets way too overdone. Boiling If the sausage package says, 'grill sausages', then I don't recommend boiling them, the skin might become too chewy and inedible. Put the sausages in a pot with water and bring it to boil. Once it starts to boil, immediately remove the pot from the hotplate to avoid that they crack open and let them rest in the hot water. For thin sausages like a Wiener 10 min. rest time. For thick sausages like a Frankfurter 20 min. rest time. Ringrider Grillpølser A specialty from the region South Jutland, Denmark. Too low temp. won't give them the right color. Middle temp. will do for a crisp skin. Medium-high temp. will crack them open! The one in the middle was unprepared for testing purposes but did not crack open. The one to the left was prepared with traditional diagonal cuts to let the steam out, but modern research suggests it just make it worse, letting the juicy meat dry out too fast. The one to the right was prepared with 4-5 holes made with the tip of a knife. Serving Traditionally, thick sausages like Frankfurter Ringrider Kålpølser Are served with a hot dog bun on the side. Mustard Mind how strong the flavor of the sausage is and choose a mustard that matches it. Thin Wiener sausages match a sweet French mustard, while thick sausages like cabbage sausages or 'Ringrider' sausages tend to be spicier than the thinner ones and are traditionally, served with a strong mustard. Some would prefer Dijon mustard, but that's only sold on solid glas and not in plastic tubes, making it difficult to dose right and fast. It's also not a typical Danish style to use Dijon mustard for hot dogs. Some chefs might have been taught in culinary school that the strongest flavors should hit the palate first. When it comes to a strong mustard served in hot dogs I strongly disagree. The mustard goes in the bottom of the hot dog bun disputing what you see professionals do. For more info on mustard see the burger section.