Since pizza is life, we have decided to take this matter with grave seriousness. Instead of searching the net for an awesome recipe and tweaking it to our satisfaction, we will be science-ing the F@$* out of it!
No jokes, when life throws lemons make apple pie! With this firm mantra in place we reeled in our brother in law (a food scientist) so that we could get schooled with the microscopic level of sourdough biology.
So for all of those interested in the process, welcome to this journey with us as we leave no stone un-turned (literally, Isaac won’t let us) till we reach Pizza Nirvana.
Interested in being a tester? We’ve got a gang of pizza munchers, should there be space for a few more, contact us on our socials and we’d be super glad to have you on board with us!
Oh and if that is not cool enough we’ve also enlisted a rising star chef who will be with us from the get go to ensure we will all be creating the best F$*%& pizza ever possible in Malta & Gozo! Wanna find out who this duderino is? Stay tuned right here and on our social media stories! #sharingiscaring
The 🍕 journey begins
The beginning of it all (and where we currently are at) is the dough! This is a vital part that needs perfecting before anything else can go on (or ontop of it and eventually into the oven). Before this is absolutely nailed, nothing can continue. The ingredients seem simple enough, but don’t be fooled.
- (and a whole variety of whimsical magical ingredients such as Oil, sugar, froglegs, devils blood)
With just these four ingredients, a whole galaxy of opportunities are within grasp. Do you want a Neapolitan style of pizza, Roman , an American deep pan, or a hybrid? Testing is the key and we’ve gone(pablo) lab crazy to analyse exactly what we are searching for and optimize that to our foodie satisfaction!
Our first test
Experimenting with yeast.
Wikipedia: “Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.”
Or in layman’s terms, the magical stuff that changes the structure of flour and helps in creating flavour and texture in your pizza dough. Once we figure out our yeast situation then we will be able to move onto the flour receipe / ratio. (But not a second before) 😂🤣😂🤣
So just to re-group and summarize, till the 15th of April 2020 we have started experimentation with the yeast strains and its effect on our flour. Stay tuned right here for further updates!
Click here to vote for your favorite pizza!
The second we are in operation, we will be delivering around the central Spinola and surrounding areas as well as
available for take away!
Contact us with any thoughts and/or ideas we’d love to hear from you!
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