Yesterday's pizza was a mixed bag.
It tasted great, but I it was overloaded and got soggy. Also, the onions were too thick and still a little raw. Now I'm debating between pre-cooking the onions a little or running them through the cuise on the fine blade.
I mean, carmelized onions on the pizza ... right?
@AspiringLuddite I am in favor of carmelizing onions at all times and in all places
You are very much not wrong...
@AspiringLuddite always caramelize the onions.
Medievalists and Medieval-adjacent. Sort-of.