>Cheap and easy to make
>Simple, healthy ingredients
>High-protein bread
>A bit of dairy
>Tomatos (the most epic fruit)
This is the best meal you can eat when not right out cutting.
I will not let anyone talk bad about pizza.
Cheap and easy to make
Nathan Adams
Other urls found in this thread:
Julian Robinson
>inb4 some mutt with a "totally italian and not a jew" grandmother who was an escort for a bookie in the mob or whatever the fuck says "My grandma is rolling in her cockholster of a grave over this burnt piece of wonderbread, Mama mia italiana foreverina!!!"
Josiah Turner
Fucking kekked
Thanks faggot I needed that
Lincoln Morris
I can't make any sense of this, but it had me laughing.
Joseph Nguyen
>High-protein bread
I mean if it's a small pizza as a side it might be decent but you probably wan't some sallad along the pizza and maybe some meat.
Parker Peterson
Did you make it? It looks great, here's mine!
Daniel Cook
based
Ethan Gray
don't want to burst your bubble op but the protein in high protein flour is not very nutritional. similar to the case with collagen in skin (like those pork rind snacks) except it doesn't help your skin either.
Jack Ortiz
Is that green pesto?
Wyatt Cook
you can't argue with results
Bentley Allen
I did, yours looks delicious as well. How long do you let the dough ferment?
Cooper Hall
Pizza flour had a minimum of 12% protein. I can see a small salad in the side, bit even a small pizza like this with minimal topping should get you full.
Camden Howard
>Tomato
>epic fruit
>fruit
kill yourself
Kevin Bennett
>relying on protein from wheat
>plant protein
Gavin Diaz
Yeah, I didn't have any basil so I had to improvise.
I start preparing the dough about 2-3 hours before it goes in the oven. Depends on ambient temperature, it raises super fast in the summer here.
Juan Bennett
I buy a 2 bux basil plant and use that until it dies since I'm too lazy to look up how to properly maintain them, got a mortar and pestle to make my own pesto (since fuck store-bought stuff when it comes to basil), as soon as I get around to it, any month now
Blake Taylor
>plant protons
don't forget to balance them up lads
Joseph Jones
tldr anything from column B (beany shit) can fill the holes of anything from column A (wheaty shit) or column C (nutsneedy shit)
Mason Perry
Your pizza is winking at me.
Austin Walker
I made pesto once, I find it too much of a hassle to make frequently. I only use real basil if I have someone to impress lmao
Isaac Diaz
oh I haven't even made it once yet, it's on the "I'm totally gonna do it when I've got my shit together" list
still prefer fresh basil leaves in my bolognese tho, easy enough to just pluck, wash, and just bite off chunks when I'm extra lazy (most of the time)
also semi-soi (ethan chlebowski) vid about why the fresher and less thermally fucked with basil, the better:
youtube.com
Jose James
tldw: picrel