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InvisibleKush_Zombie
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Registered: 10/22/14
Posts: 4,793
I'm about to change pizza forever
    #23391178 - 06/28/16 01:49 PM (7 years, 6 months ago)

I make pizza from scratch occasionally and I started thinking..I wonder what it would taste like if you put cream cheese on it before you added the pizza sauce and toppings?

For those of you that know I went vegan recently, I switched back to a vegetarian diet after the first 2 weeks. I want to do it again eventually but I think vegetarian is my thing for now.


I was thinking pineapple and maybe black olives would be a good topping because they'd go good with the cream cheese (and I like pineapple on pizza anyways).


--------------------
How to get started in bulk:
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PastyWhyte's Easy Agar Tek
Munchauzen's Cultivation Video Series
How EvilMushroom666 Prepares His Grains (I use jars with Synthetic Filter Discs)
What is G2G? (Grain-to-Grain)
Damion5050's Coir Tek (I use 5.5 - 6 quarts of water instead of 4. Also ignore step 13 and ignore the monotub completely. The only purpose of this tek is to show you how to make a simple substrate. I also add gypsum to it but not necessary)
Spitball's Monotub Tek (A liner isn't necessary but is useful)
Use 6500k lights throughout the whole process. When you wake up, turn the light on. When you go to sleep turn the light off. It's as simple as that.


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Invisiblelarry.fisherman
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Re: I'm about to change pizza forever [Re: Kush_Zombie]
    #23391181 - 06/28/16 01:51 PM (7 years, 6 months ago)

I would just be worried about the cream cheese ruining the crust when you're trying to spread it. Could definitely be good with the right ingredients.


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InvisibleJohnnieYen
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Re: I'm about to change pizza forever [Re: larry.fisherman]
    #23391186 - 06/28/16 01:53 PM (7 years, 6 months ago)

blend the cream cheese with pesto and use that as the sauce.


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InvisibleKush_Zombie
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Re: I'm about to change pizza forever [Re: JohnnieYen]
    #23391190 - 06/28/16 01:55 PM (7 years, 6 months ago)

Why would it ruin the crust when I'm spreading it?

Quote:

JohnnieYen said:
blend the cream cheese with pesto and use that as the sauce.




I thought about that but I really want the layers.


--------------------
How to get started in bulk:
Presto 23-Quart Pressure Cooker
BOD's Simple as FUCK Still Air Box
PastyWhyte's Easy Agar Tek
Munchauzen's Cultivation Video Series
How EvilMushroom666 Prepares His Grains (I use jars with Synthetic Filter Discs)
What is G2G? (Grain-to-Grain)
Damion5050's Coir Tek (I use 5.5 - 6 quarts of water instead of 4. Also ignore step 13 and ignore the monotub completely. The only purpose of this tek is to show you how to make a simple substrate. I also add gypsum to it but not necessary)
Spitball's Monotub Tek (A liner isn't necessary but is useful)
Use 6500k lights throughout the whole process. When you wake up, turn the light on. When you go to sleep turn the light off. It's as simple as that.


Extras: Filter Print Post Top
Invisiblelarry.fisherman
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Posts: 36,294
Re: I'm about to change pizza forever [Re: Kush_Zombie]
    #23391401 - 06/28/16 03:38 PM (7 years, 6 months ago)

Because cream cheese is really dense in my experience. Ever tried spreading it on bread?


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Offlinebass head
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Re: I'm about to change pizza forever [Re: larry.fisherman]
    #23391433 - 06/28/16 03:49 PM (7 years, 6 months ago)

marshmallow and strawberry pizza would be fire.  like strawberry shortcake style but on pizza.


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Steal your bass right off your head.  :stoner:


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InvisiblePatrickKn
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Registered: 07/10/11
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Re: I'm about to change pizza forever [Re: bass head]
    #23391472 - 06/28/16 04:05 PM (7 years, 6 months ago)

I've worked at a really nice pizza restaurant before, in 2010, and we would just gob cream cheese on the pizza in decent sized chunks. That way you would get a chunk as a whole piece when biting into a slice. We did the same with the calzones we made. The thing with it is that if you spread it all over the crust in a thin layer, you'll taste less of it. It would be light. If you gob it on, you wont get it every bite, but has a definite presence when you do get a bite. Just depends which route you're going for I suppose.


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InvisibleKush_Zombie
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Re: I'm about to change pizza forever [Re: larry.fisherman]
    #23391556 - 06/28/16 04:32 PM (7 years, 6 months ago)

Quote:

PatrickKn said:
I've worked at a really nice pizza restaurant before, in 2010, and we would just gob cream cheese on the pizza in decent sized chunks. That way you would get a chunk as a whole piece when biting into a slice. We did the same with the calzones we made. The thing with it is that if you spread it all over the crust in a thin layer, you'll taste less of it. It would be light. If you gob it on, you wont get it every bite, but has a definite presence when you do get a bite. Just depends which route you're going for I suppose.




That makes sense. I suppose it depends on how thick you later it on there too. That sounds good af tho. Is it as good as it sounds?

Quote:

bass head said:
marshmallow and strawberry pizza would be fire.  like strawberry shortcake style but on pizza.




And you could make the crust graham cracker or something


Quote:

XLCaps said:
Because cream cheese is really dense in my experience. Ever tried spreading it on bread?



Soften it :cookiemonster:


--------------------
How to get started in bulk:
Presto 23-Quart Pressure Cooker
BOD's Simple as FUCK Still Air Box
PastyWhyte's Easy Agar Tek
Munchauzen's Cultivation Video Series
How EvilMushroom666 Prepares His Grains (I use jars with Synthetic Filter Discs)
What is G2G? (Grain-to-Grain)
Damion5050's Coir Tek (I use 5.5 - 6 quarts of water instead of 4. Also ignore step 13 and ignore the monotub completely. The only purpose of this tek is to show you how to make a simple substrate. I also add gypsum to it but not necessary)
Spitball's Monotub Tek (A liner isn't necessary but is useful)
Use 6500k lights throughout the whole process. When you wake up, turn the light on. When you go to sleep turn the light off. It's as simple as that.


Extras: Filter Print Post Top
InvisibleKush_Zombie
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Registered: 10/22/14
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Re: I'm about to change pizza forever [Re: Kush_Zombie]
    #23393393 - 06/29/16 08:21 AM (7 years, 6 months ago)

That was bomb af. I make my dough from scratch so I heat up the crust by itself to make get it barely turning golden and that's when I add my toppings and stuff. So after I heated the crust a bit, I took it out and just gloves the whole thing of cream cheese in the middle and waited for the heat to soften it. Then I spread it around evenly, added my tomato&basil sauce, added cheese, pineapple, and sprinkled a little more pineapple. So fucking good. You could taste the cream cheese and it was perfect how it intermingled with everything else.



--------------------
How to get started in bulk:
Presto 23-Quart Pressure Cooker
BOD's Simple as FUCK Still Air Box
PastyWhyte's Easy Agar Tek
Munchauzen's Cultivation Video Series
How EvilMushroom666 Prepares His Grains (I use jars with Synthetic Filter Discs)
What is G2G? (Grain-to-Grain)
Damion5050's Coir Tek (I use 5.5 - 6 quarts of water instead of 4. Also ignore step 13 and ignore the monotub completely. The only purpose of this tek is to show you how to make a simple substrate. I also add gypsum to it but not necessary)
Spitball's Monotub Tek (A liner isn't necessary but is useful)
Use 6500k lights throughout the whole process. When you wake up, turn the light on. When you go to sleep turn the light off. It's as simple as that.


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Offlinesanchothestoner
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Re: I'm about to change pizza forever [Re: Kush_Zombie] * 1
    #23393428 - 06/29/16 08:43 AM (7 years, 6 months ago)

that sounds disgusting as fuck.  why are you ruining pizza :confused:


--------------------
I fucking hate you... God damn, I love you...
But we both know if we stick together, we'll just tear ourselves apart
You are my sunshine, my only sunshine, you make me happy, when skies are grey
You are my heroin, but there's an abscess... God damn, I miss the vein!


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OfflinePatlal
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Re: I'm about to change pizza forever [Re: sanchothestoner] * 1
    #23393448 - 06/29/16 08:52 AM (7 years, 6 months ago)

Chaning pizza is next to impossible. It has become too popular world wide and everybody is constantly trying new things. Therefore pretty much all combinations have been tried before. Especially with cheese.

Next time try putting blue cheese on your pizza OP.


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InvisibleKush_Zombie
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Registered: 10/22/14
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Re: I'm about to change pizza forever [Re: sanchothestoner] * 1
    #23393449 - 06/29/16 08:52 AM (7 years, 6 months ago)

Your face sounds disgusting


--------------------
How to get started in bulk:
Presto 23-Quart Pressure Cooker
BOD's Simple as FUCK Still Air Box
PastyWhyte's Easy Agar Tek
Munchauzen's Cultivation Video Series
How EvilMushroom666 Prepares His Grains (I use jars with Synthetic Filter Discs)
What is G2G? (Grain-to-Grain)
Damion5050's Coir Tek (I use 5.5 - 6 quarts of water instead of 4. Also ignore step 13 and ignore the monotub completely. The only purpose of this tek is to show you how to make a simple substrate. I also add gypsum to it but not necessary)
Spitball's Monotub Tek (A liner isn't necessary but is useful)
Use 6500k lights throughout the whole process. When you wake up, turn the light on. When you go to sleep turn the light off. It's as simple as that.


Extras: Filter Print Post Top
Offlinesanchothestoner
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Registered: 12/06/11
Posts: 15,623
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Re: I'm about to change pizza forever [Re: Kush_Zombie]
    #23393461 - 06/29/16 08:56 AM (7 years, 6 months ago)

Quote:

Kush_Zombie said:
Your face sounds disgusting




i know :frown:


--------------------
I fucking hate you... God damn, I love you...
But we both know if we stick together, we'll just tear ourselves apart
You are my sunshine, my only sunshine, you make me happy, when skies are grey
You are my heroin, but there's an abscess... God damn, I miss the vein!


Extras: Filter Print Post Top
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