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Neurological Manipulation
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Pizza del Bonferroni

November 15, 2019
,
60
Minutes ,
$$
,
Vegetarian
,
Level 2: Pizza

Dough for the pizza of your dreams

  • 6 dl water
  • 37.5 g yeast (3/4 package)
  • 1 greedy spoon of oil
  • flour - until the consistency is right (should be a bit sticky)

Stimulus 1: Tomato fill

  • 2 cans of tomato paste (140 g each)
  • 2 dl tomato ketchup
  • 2 chopped onions
  • 3 cloves of chopped garlic
  • 2-3 grated carrots (parsnip and parsley can substitute some carrot)
  • 2 table spoons of oregano
  • Grated chese

Stimulus 2: Pizza Bianca

  • 1 mascarpone (Italian cream chese)
  • potatoes - cut in thin slices, enough to cover the pizzas
  • topping of your desires - red pepper, onion, tomato, your imagination sets the limit
  • Pesto - it's difficult to add too much pesto
  • Mozzarella

Paradigm 1:

  • Mix the ingredients for the dough and let it sit until the yeast starts to grow
  • Mix the ingredients for the tomato fill
  • Put butter or margarine on a baking pan and spread the dough on the pan
  • Spread the tomato fill on the dough
  • Put the toppings of your desires on the pizza
  • Add chese!
  • Bake at 225 degree celcius until chese is melted and the crust starts to turn brown

Paradigm 2:

  • Mix the ingredients for the dough and let it sit until the yeast starts to grow
  • Put butter or margarine on a baking pan and spread the dough on the pan
  • Cover the pizza with mascarpone
  • Spread the potatoes on the entire pizza
  • Add the toppings of your choise
  • Add the pesto
  • Sprinkle the chese on the pizza
  • Bake at 225 degree celcius until chese is melted and the crust starts to turn brown
Pizza del Bonferroni

CINeMa

Center for Interactive
Neurological Manipulation

The Center for Interactive Neurological Manipulation studies the human brain through quantitative social network analysis; every human, a neuron. We attempt to predict and analyze activation flows in the neural pathways of communication using data science and implementation of neural networks.

Contact:
+45 60 73 61 97
contact@esbenkc.com