Is my pizza with €2 artisan bakery dough genius or too much?
A Burbuja.info forum user makes a pizza with €2 artisan bakery dough and sparks 75 replies: too many toppings or pure genius? The debate over corn, savings and more.
English · Original discussion in Spanish · Published
Homemade pizza with bakery dough: genius or too many toppings?
Two euros for artisan dough from a neighbourhood bakery. That's the base of the latest creation by JoséBatallas, a Burbuja.info forum user who sparked a 75-reply debate about the limits of a homemade pizza. Is it a masterpiece or a "civil engineering project with cheese", as one user put it?
The toppings debate: less is more or the more the better?
JoséBatallas's pizza has pepperoni, bacon, minced beef, green pepper, corn, black olives, mozzarella and sheep's cheese. To many, that's a "Tower of Babel" of flavours where every bite "signs a different coalition". Purists insist a pizza isn't "a piece of dough with stuff on top" and that what's needed is a well-made margherita. But the author defends himself: "to each their own", he likes it that way. The thread splits between those who advocate simplicity and those who enjoy the overload.
The real savings of making pizza at home
Beyond the aesthetic debate, the economic factor comes up. One user calculates that with €2 of bakery dough you can make a pizza, but if you knead it yourself the cost drops drastically: "one kilo of flour +/- €1.45, residual tap water, residual salt, 50 g of fresh yeast €0.55... with those two euros you have enough flour for six pizzas and leftover yeast for another 44 doughs. Total savings: €10". Bakery dough is expensive by comparison, though it saves time.
Corn on pizza? The controversy
Corn is one of the most argued-over ingredients. One user compares it to pineapple and calls for an Italian "purity law" to ban it. Others defend everyone's right to put whatever they like on it. The thread heats up in a jokey tone but with firm opinions.
The thread, 23 days old with 75 replies, is still alive with new comments. The question left hanging: is thin or thick dough better? How many toppings is too many? The discussion, like the pizza, allows many variations.
Related threads on the forum
Two euros for artisan dough from a neighbourhood bakery. That's the base of the latest creation by JoséBatallas, a Burbuja.info forum user who sparked a 75-reply debate about the limits of a homemade pizza. Is it a masterpiece or a "civil engineering project with cheese", as one user put it?
The toppings debate: less is more or the more the better?
JoséBatallas's pizza has pepperoni, bacon, minced beef, green pepper, corn, black olives, mozzarella and sheep's cheese. To many, that's a "Tower of Babel" of flavours where every bite "signs a different coalition". Purists insist a pizza isn't "a piece of dough with stuff on top" and that what's needed is a well-made margherita. But the author defends himself: "to each their own", he likes it that way. The thread splits between those who advocate simplicity and those who enjoy the overload.
The real savings of making pizza at home
Beyond the aesthetic debate, the economic factor comes up. One user calculates that with €2 of bakery dough you can make a pizza, but if you knead it yourself the cost drops drastically: "one kilo of flour +/- €1.45, residual tap water, residual salt, 50 g of fresh yeast €0.55... with those two euros you have enough flour for six pizzas and leftover yeast for another 44 doughs. Total savings: €10". Bakery dough is expensive by comparison, though it saves time.
Corn on pizza? The controversy
Corn is one of the most argued-over ingredients. One user compares it to pineapple and calls for an Italian "purity law" to ban it. Others defend everyone's right to put whatever they like on it. The thread heats up in a jokey tone but with firm opinions.
The thread, 23 days old with 75 replies, is still alive with new comments. The question left hanging: is thin or thick dough better? How many toppings is too many? The discussion, like the pizza, allows many variations.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (74 replies).
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