I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.

  • Decoy321@lemmy.worldM
    link
    fedilink
    English
    arrow-up
    5
    arrow-down
    1
    ·
    1 year ago

    But the flour is less impact on the environment and also a fraction of the cost.

    • dream_weasel@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      I mean I guess. It’s also extremely convenient and the sum cost compared to the cost to make the pizza is negligible.

      Do your part one sheet of paper at a time though.

      • Decoy321@lemmy.worldM
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        I can understand that perspective, especially from a noncommercial perspective. As a restaurant manager, I can guarantee you that the costs are orders of magnitude apart at a larger scale. Semolina is much cheaper than parchment.

        • dream_weasel@sh.itjust.works
          link
          fedilink
          English
          arrow-up
          3
          ·
          1 year ago

          I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.