Pizza-Making Tip: Drain Your Giardiniera - January 2022
I have just recently (in the past three-or-so months) started to utilize hot giardiniera on my bar pies. Here's a photo of my "Nice Cups" pepperoni pizza that is half-topped with olive-free hot giardiniera. A funny thing has happened with my ability to handle hot/spicy foods recently - my tolerance has dropped significantly. But, in an interesting coincidence, Nat's tolerance has only grown. So, I've gone from "extra hot peppers" at Potbelly's to "light hot peppers". With that going on, I mostly make my giardiniera pizzas for a crowd and not ones that we eat at home by ourselves, but I still want to take the time to get my utilization dialed in. Here, below, is a photo of the latest tip that I picked up: draining the giardiniera in a colander to remove the excess oil.
I mean...the idea is simple and logical. In order to control the top-oil level, the right thing to do is to remove as much of the giardiniera oil as possible. But, I suppose...I never really thought of it. I've mostly used the: grab a spoon and pin the veg against the side of the jar and let the excess oil fall away method.But, John Carruthers who runs Crust Fund Pizza and makes a beautiful Chicago Tavern Thin pizza posted this little insight on his Instagram handle recently.