A pizzeria within the Çiğli district of the Aegean province of İzmir has been tough for its customers to finish a menu including a 60-centimeter diameter pizza in half-hour. The reward for completing the challenge is a quarter of a gold coin.
“The competition has been ongoing for six months, and we have had around 1,000 humans try the mission. However, only six human beings were successful to this point,” Volkan Kantarcı, owner of the pizzeria and a graduate of the İzmir-primarily based Ege University’s Food Engineering Faculty, was quoted as pronouncing with the aid of country-run Anadolu Agency on July 17.
The unique menu, “30dk60cm,” consists of a 60-centimeter diameter pizza, 350 grams of French fries, and a liter of a beverage. Anyone who can complete the spread within 30 minutes gets rewarded with a quarter of a gold coin worth 429 Turkish Liras ($ seventy-five). They also no longer pay for the food and drink they devour.
But, if one loses the mission, they must pay one hundred Turkish Liras ($17).
Indicating that he has been undertaking this undertaking for the remaining six months, Kantarcı stated: “Not handiest our pizzas are scrumptious, however also filling [for the stomach]. So, finishing the 60-centimeter diameter pizza [in 30 minutes] is challenging. Approximately 1,000 people joined the task, and thus far, six people had been a hit.”
“I’ve attempted to do the venture before. However, I failed; my pals and I had an extraordinary time. It’s fascinating to observe contestants strive for the project,” one of the clients, Berrin Candan, stated.
“I became questioning that I may want to win the sector of the gold coin, but it did no longer take place. I clogged up [due to overeating]. I will try my exchange again,” stated some other patron named Ekin Arıkan, a medical pupil.
1/four – half of-teaspoon dry yeast
three to a few ½ cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The quantity of flour will range in your humidity level. The dough should be fine and stiff. Cut the dough in half, shape it into two balls, and place everyone in a bowl gently covered with olive oil. Loosely cowl every bowl with a few plastic wraps. (I truly use a new plastic bath cap). Cover within the refrigerator and let it live everywhere for 2 – 10 days. After two days, the dough is ready to use. Tip: When you are prepared to use the dough, permit it to sit out an amazing hour so that you can get room temperature earlier than you roll it out. You can roll it out ahead of time and cowl it with fabric until you’re geared up to apply it. I continually do that not to have to roll and clean while my guests are here. (I also get all my toppings ready beforehand of time too).
Cooking It On The Grill With A Pizza Stone
I use my grill for the entirety, and pizza is no exception. The trick to getting a pleasant, crunchy crust is high heat (500 degrees) and a true pizza stone. The pizza stone must be ½ inch thicker if you cook it on the grill. I’m no longer a pizza master and can use my arms. However, I like to apply a rolling pin as it permits me to roll the dough out calmly. When I use my arms, I continually stretch a bit of plenty in spots. So I roll my dough out on a pizza peel with cornmeal sprinkled. Don’t roll it out too skinny – you’ll get used to how a lot after more than one attempt. Once I roll it out, I transfer it to a pizza display screen.
The reason I do this is due to the fact I in no way had success sliding it off the peel, even with the cornmeal. Plus, all that cornmeal makes a multitude of your grill or oven. If you’re using dough you acquire, you could pass the steps before setting your dough at the pizza display. You need to warm your grill with the pizza stone inside so it gets best and hot. Once you’ve assembled your pizza (directions below), you must close the lid and area the screen on the recent stone. Depending on your pizza’s thickness, you want to cook dinner in three-four minutes, then rotate the pizza 90 tiers near the top and cook it every other 3-4 mins. If your grill and stone are hot sufficient, your pizza should have a pleasant crunchy backside and must stay stiff as soon as you chop it. If it sags, it’ll flavor excellent but no longer be that crunchy-style pizza.