The Pizza Therapy Forum and Pasta Therapy Forum

[dfandreatta]

Do you use garlic powder, garlic salt, or do you mince your own? Or do you buy it in the jar already peeled, or minced?

Is there a difference, in your opinion?
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"Papa Don"
Apollo Beach, Florida

[GOOMBA]

PAPA DON:
Good afternoon to you. Don, good question, No one listens to the answer however. The use of those articles mentioned are useless except the ones in a jar. i would not bother with them anyway except marinated somewhat to place on top of a pizza. They do have some merit in their use. Salt & the minced none!!!. Waste of money. If your interested in flavoring your pizza dough there is just one method & it's this ...roast the garlic in their skins till soft & lightly brownish. Squeeze the garlic out of their skins & mix it in with the other ingredients in your mixer when making your pizza dough.
I hope this post will give you some insight to you answer. Good luck & enjoy the rest of the day my friend.

~GOOMBA.

[dfandreatta]

I use only fresh garlic, which I chop or press. I have not found any garlic already processed (i.e., in the jar) that I thought was as good as directly from the bulb. Seems like it loses something along the way. Garlic powder or garlic salt, to me, are for the sake of "convenience" - I personally prefer to crush and press the stuff myself.

I have roasted garlic to spread on bread. Never used it for pizza, though, and I am thinking I will try that with both my "red" and "white" recipes.

For the red, I use it raw and just spin it up with the other ingredients. For the white, I lightly sautee it with the red onion, when the onion is about done.

But, yes, roasted, I see a new horizon here.

Thanks for that insight!
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"Papa Don"
Apollo Beach, Florida