A local restaurant uses flour tortillas as the base for their VERY thin and crispy pizzas. An excellent choice, requiring virtually no oven space (could probably also use a covered fry pan).
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Having grown up in Texas as well as both sides of the Hudson River I know the difference between “tortilla with cheese and other stuff on it” and pizza.
Since the dough mix and process is different from thin crust pizza dough it’s never going to be pizza.
So what I hear you saying is that you don’t appreciate a friendly suggestion that could help your situation. Noted.
Signed,
Someone whose native pizza involves significantly more crust, sauce, and cheese than what you’ve just described, but who is able to be flexible about the fact that cuisines, ingredients, and kitchen set-ups vary significantly around the world.
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Please don’t misinterpret! I do like grilled or pan heated tortillas with cheese, tomato and other things on em. Fortunately I can even easily get tortillas here in Tokyo.
I just don’t think of it as a substitute for pizza.
Mandolin can go die in a fire. I hate cleaning those fussy fuckers. As for the other tools - I already answered that.
My favourite pizza place near me has a pizza called Healthy Karma, it has thin sliced seasoned potatoes, cubed tomato and ribbons of onion. It comes to your table with a big dollop of sour cream on it. It is heaven.
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