Is it possible to cook pizza on foil in the oven?

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We will prepare a horloder based on bell peppers and tomatoes. For spiciness, add garlic, ginger and hot pepper. The amount of ingredients can be changed to taste. For example, add more pepper or garlic, or change the ratio of bell peppers and tomatoes. I suggest adding a small piece of ginger, it will add an interesting and piquant taste. If you don't like ginger, add horseradish root and garlic, as in the original version of the horloger. Try it! This fiery mixture can be served with meat, poultry, potatoes and cereal-based dishes.

Main ingredient: Vegetables / Bell pepper / Tomato Dish: Sauces / Spicy Cuisine geography: Russian cuisine

We will prepare a horloder based on bell peppers and tomatoes. For spiciness, add garlic, ginger and hot pepper. The amount of ingredients can be changed to taste. For example, add more pepper or garlic, or change the ratio of bell peppers and tomatoes. I suggest adding a small piece of ginger, it will add an interesting and piquant taste. If you don't like ginger, add horseradish root and garlic, as in the original version of the horloger. Try it! This fiery mixture can be served with meat, poultry, potatoes and cereal-based dishes.

selected tomatoes, and to make the horloder sharper, mix them with vigorous green ones. Proportion 70:50 or 60:50 red to green. Garlic put 9 large or medium heads (not cloves - heads) per 2 kg. tomatoes. We grated it all together in a meat grinder or ground the garlic separately. Salt was added at the tip of the knife. Fans put a little more salt, but not in the same way as modern horloger manufacturers abuse it, almost replacing garlic with salt. Tomatoes ground with garlic are called horloder. And what comes with all sorts of other additives is “Tear Your Eye Out”, “Fire Eater”, etc. But they are also less tasty. And sugar, in my opinion, is not at all appropriate in a garlorizer, it’s not a marinade, but a garlorizer and sugar kills all the spiciness.

Better yet, Google it

Horseradish (it's more of an asshole, it's so strong)

Place horseradish root in cold water for 6 hours, peel, grate as finely as possible and chop with a knife. Rinse the jar with boiling water, add horseradish, mix it with lemon juice, pour boiling water over it and close. Keep in a warm place. After a day, season with salt, vinegar and sugar. If horseradish eats your eyes, then rub it under a stream of air from a fan or hairdryer.

Interesting: Is it possible to freeze mushroom caviar for the winter?

150 g horseradish, ¼ lemon, 1 tsp. salt, 2 s. l. vinegar, 1 tsp. l. Sahara

Horseradish when eaten is diluted with sour cream, grated beets, tomato puree, cranberry syrup, and jam.

Horseradish (it's more of an asshole, it's so strong)

There are many options. In Siberia, for example, every housewife has her own cooking method in her arsenal:

with and without cooking;
with and without sterilization;
only from tomatoes or with the addition of other vegetables, herbs, garlic and horseradish.

Preparing a horloger for the winter is not a difficult task; the main thing is to follow the recommendations of the recipe so that it is well stored and does not ferment. You can make a raw snack that retains all the nutrients and vitamins. Such a garnisher should contain a large amount of salt, garlic or horseradish.

Before transferring the horloger to jars for storage in a cool place for the winter, it must be thoroughly mixed for several days. This procedure will not only combine the ingredients well, but also remove gases from the workpiece.

Often, novice cooks are interested in what to do if the horloger prepared for the winter has fermented. Experienced housewives save the workpiece if fermentation has just begun. To do this, add a little salt and garlic or pour the mass into a pan and heat treat it.

Can you cook pizza in the microwave? (or only in the oven?)

The ingredients are varied, everything that is edible in the house. Here is one set: sausage, tomatoes, onions (required), you can add various vegetables (cabbage, green peas, zucchini..) and herbs. Instead of sausage, you can have a variety of boiled meats. Everything needs to be finely chopped, onions and tomatoes into rings, you can pour a small amount of sour cream on everything, and then sprinkle with cheese. .

I offer a very simple recipe for awesome pizza. All my friends and acquaintances really like it. But, in general, in my opinion, there is no need to put whatever happens on pizza. You won't get real taste. Another important thing is the baking time. Over-baking is bad and under-baking is even worse.

Materials that cannot be used instead of parchment

I believe common sense is a prerequisite to becoming a pastry chef. Therefore, instead of really strange advice in the spirit of European and American instructions, I will refrain. I’d rather cite classic cases of substituting one material for another. I saw some options myself, and I think you too. Others they told me about:

Newspapers and notebook sheets. Soviet classics. I already mentioned this above, but I will repeat it. Any printing ink, even pale, as in notebooks, contains toxic substances and is not intended for contact with food. It is harmful.
Wax paper. It is very similar to parchment in appearance, but is impregnated with paraffin, which will begin to smoke in the oven and can catch fire even after soaking in oil. It's really dangerous.
Non-food grade silicone. For example, soap molds, polymer clay figures, etc. When heated, it will begin to melt and release toxic substances. Not only will the baked goods become tasteless, but also poisonous.
Polyethylene. If you accidentally confuse it with a baking sleeve, the film in the oven will catch fire and smoke the equipment from the inside. I can’t imagine how to then remove the remaining polyethylene from the walls and mold.

Also, don't try using regular vegetable oil. The baked goods will definitely stick. In addition, if an unrefined product is used, it will also smoke the baked goods. A rancid taste will not please you or your customers. Better use one of the three options I offer in this video.

Do you use parchment? Or have you already switched to other coating options. Tell us in the comments what you use to prevent desserts from sticking to the pan.

Is it possible to replace parchment paper with foil?

Most often I am asked exactly whether it is possible to bake sponge cakes on foil and use it for other desserts. To be honest, I use it all the time myself. But not as a replacement for parchment. Foil is great for increasing the height of the sides of the pan or as a base for a baking ring. It also helps redistribute the heat well on the top of the biscuits.

I do not recommend replacing parchment paper with foil. Of course, you don’t have to worry that it will catch fire or spoil the baked goods with foreign odors, tastes, or toxic substances. This is already a big plus, but there are also disadvantages:

Even greased foil will definitely stick to the dough.
The metallic coating increases the temperature on the surface of the dough, causing it to burn quickly.
The process must be constantly monitored by turning the pan over. That is, every few minutes we will have to open the oven. There will be no talk of, for example, a sponge cake rising normally.

Foil is great for meat, fish and other juicy foods. But in the confectionery business it is assigned only an auxiliary role in the oven. You can bake cookies on foil. But, most likely, it will burn on you too.

What are some general tips for making pizza?

It's good to sprinkle a thin layer of cheese on the base before adding the sauce, or brush the dough with vegetable oil before adding the filling. Place the filling on the crust right before baking. If the filling sits on the raw dough for a long time, it saturates the dough and the crust turns out unbaked.

How to save a burning pizza

How to avoid compacting the dough

Bake the crust without filling for 10-15 minutes until the dough has risen slightly and browned. Add the filling and continue baking.

Of course you can, and this has been used by everyone for a long time, probably since the very appearance of foil in its modern form. Most often, they do not bake on foil, but wrap meat, fish or vegetables in it to preserve all the aroma and all the juices of the baked dish. But it is still more convenient to bake on special paper or on a silicone lining. For example, foil may stick to the dough.

Gorloder: boiled recipe, canning

For preservation, you can use the following recipe.

Interesting: How to Preserve Winter Apples for the Winter

tomatoes - two and a half kilograms;
apples - half a kilo;
sweet pepper - half a kilo;
garlic – one hundred and twenty grams;
dill - fifty grams;
vinegar - two large spoons;
hot pepper – one hundred grams;
parsley - fifty grams;
sunflower oil - one glass;
black pepper and salt to taste.

Sterilize and heat the container before storing.
Wash vegetables under running water.
Remove seeds and core from peppers and apples.
Cut the tomatoes into cubes.
Grind the remaining ingredients in a blender or meat grinder.

Pour the resulting mass into a container, add vinegar, spices and vegetable oil. Place the pan over medium heat and cook for at least 2 hours. Dill and parsley can also be ground in a blender or finely chopped, then added to the sauce before the end of cooking.

The hot seasoning is poured into jars and rolled up.

Jars can be stored in a pantry or basement.

What are some general tips for making pizza?

Use a wooden baking spatula or a thin, rimless baking tray.
You can also prepare the pizza on a sheet of aluminum foil or parchment paper placed on the back of a baking sheet. Then simply slide the pizza foil off that baking sheet onto your preheated baking sheet. It's good to sprinkle a thin layer of cheese on the base before adding the sauce, or brush the dough with vegetable oil before adding the filling. Place the filling on the crust right before baking. If the filling sits on the raw dough for a long time, it saturates the dough and the crust turns out unbaked.

How to save a burning pizza

How to avoid compacting the dough

Bake the crust without filling for 10-15 minutes until the dough has risen slightly and browned. Add the filling and continue baking.

Of course you can, and this has been used by everyone for a long time, probably since the very appearance of foil in its modern form. Most often, they do not bake on foil, but wrap meat, fish or vegetables in it to preserve all the aroma and all the juices of the baked dish. But it is still more convenient to bake on special paper or on a silicone lining. For example, foil may stick to the dough.

How to cook “Pizza on a baking sheet in the oven”

First, let's knead the dough. Pour the dough into a bowl, make a depression in the mound, pour yeast into it, pour olive oil, pour salt, pour 400 ml of water, sugar.

Knead the dough in a bowl, and then transfer everything to the table and knead with your hands until elastic.

Grease a baking sheet with vegetable oil and heat the oven to 200 degrees. Roll out the dough, place it in a baking tray and stretch it to fit the shape.

Lubricate the dough with tomato paste over the entire area and lay out the filling: sausage and/or ham cut into arbitrary pieces, tomatoes into slices, chopped olives, sprinkle the pizza with aromatic oregano.

Place the pizza in the oven for 15 minutes. Then take out a baking sheet and grate cheese on the pizza. Then put it in the oven for another 5-8 minutes.