/ck/ - Food & Cooking

>>19589740
I'm sure it tastes great isn't that a little light and watery and more suited for this style of pizza?

why do people pretend that this is the greatest pizza ever and it's better than american pizza?

Can someone explain the appeal of this shit? It is objectively worse than 90% of pizza places in the NYC area.

this is pizza

>cheese: Good for you :)
>meat: Good for you :)
>Tomato sauce: Good for you :)

Pizza: Bad for you >:(

Yeah because that makes perfect sense

>>18142055
love this kind of open faced sandwich

Why do amerimutts ruin wholesome European food?

What foods do you enjoy eating even though you know that they were culturally appropriated from a culture that is not your own and you feel like a racist every time you eat it?

>the "pizza made outside napoli isn't real pizza" meme is true
Seriously, how do they make some clumps of buffalo mozzarella, tomato and a shit load of olive oil taste so good?
It's ruined pizza for me, goushlop pizza is so shit in comparison

Diahorrea and diabetes if you eat too much of that shit. Why can't you amerimutts just make real pizza?

>>17840628

This and that atmomic sweet butter chicken from food courts. I think just because it's impossible to put that much butter and sugar into a savoury dish that you're going to eat yourself.

Would you eat/make a pizza with only cheddar as the cheese?
No other cheese, only cheddar.
All the other ingredients are allowed.
Also if you absolutely had to make a pizza like this, what would you put on it?

Are there foods existing everyone should objectively like? If yes, why?

Sup, I made this

round pizza is round

Unpopular opinion:

I don't like pizza. I almost never crave the 'za

I live in Italy and even here pizza is almost never as good as in that photo. Yet even a top specimen like that makes me feel a bit queezy. I just don't feel like having bread with melty cheese and greasy sauce for dinner - almost ever.

Even worse - pizza with beer. Drinking bread with my cheesy saucy bread. wtf

quick. someone tell me the best pizza in london.
i'll report back later.
i went to santa maria last week.

How can I get a better taste in my pizza? it tastes "bland" whenever i do it. Its not completely bad, but the taste is somehow... as if something is missing.
Maybe its the ingredients i use(Canned peeled tomatoes+cheap mozzarella)

I thought about making my own Tomatosauce, but I have no idea how to do it, like how do you properly peel tomatoes? do you get rid of the seeds in the tomato? Advice her ewould be nice

Also since i live close to italy I can probably obtain the Original San marzano Tomatoes+ some original Mozzarella.

Other than that Any special recommendations tipp sn tricks regarding spices oils, toppings etc?

Tomorrow I'm going to try to make my own pizza from scratch and I'm so nervous I feel like I could throw up.

I've got the dough recipe down and I've got a pizza stone and an oven that goes up to 500F. I don't have a reliable way to get the pizza onto the stone besides having it on parchment paper and lifting it in. Any tips for baking this are appreciated.

Sorry if I sound stupid. I really want to make a good pizza.

I made a thread yesterday about replicating a neapolitan pizza in a normal oven. Here is the Experimental recipe so far:
>Dough for 4 pizzas( you can freeze the other 3 for later)
>1kg Flour
>1TSP Salt
<about 9g of dry yeast(or 18 g if you want it to rest faster)
>and about 300 ml Water

Tomato Sauce:
>Canned peeled tomatoes(make sure theres no Citric acid added)
>Optional: sugar, you can add up to 1 TSP of sugar to the tomatosauce to take away its sour taste, especially usefull i fyou have canned ones with citric acid.
>rapeseedoil(or any other high temperature oil)
>a little bit of salt

>1-2 Mozzarella balls(if your a cheeseaddict take 2)
>Microwave

>Oven preheated to 175°-200° celcius
For the dough:
Mix the Yeast and salt with a little bit of water first then add all of the water to the flour and mix it.
Mix for a while, if you really wanna do it the italian style do it with hands, and once the dough takes on a more solid less sticky form, stretch it and fold it over and over again.
Then cut the dough into 4 pieces and freeze the other 3 if you dont need em(dont let them rest, only let them rest before you use them).
let the 4th one rest overnight in your fridge, get it out in the morning and let it rest another 2-5 hours at room temperature.(you can skip the Fridgepart though if you added enough yeast)
cont.

I'm mostly a hobby cook and i have been trying to replicate an Original Neapolitean Pizza at home with my 250° Celcius Oven. I got the dough already perfect, My issues is mostly the Mozzarella, and ofc the 250°(but i cant change that). In a real Pizzaoven the Mozzarealla would evaporate alot of its liquid content due to the heat. in a 250° oven you'll get a soup of Mozzarella liquids on your pizza, or if you try to vapor it by leaving the pizza long enough in it, you'd burn the mozzarella.

Now I thought of a different approach recently. First off: I don't think using dried Mozzarella is a good idea. I think the Mozzarella juice actually gives the pizza its unique taste. Thus I thought of a different method.
I'd take the mozzarella, heat it slightly up in the microwave so the juice comes out easier, then I'd squeeze and collect the juice, and repeat this process maybe 2-3 times(until i think the mozzarella is mostly dried up. Then I put the Pizzadough + only the Tomatosauce for 2-3 minutes into the 250° oven. Take it out again, and pour the Mozzarella juice onto it, while turning the oven down to 180 or 200 Degrees Celsius(to not overly burn the outer crust). Now I havent tried this yet, so I can only make assumptions of how effective this would be but then I'd have to wait until most of the "soup" evaporated. Then I'd take the pizza again out, put on the mozzarella, and maybe some toppings, turn the oven again to 250 degrees. and leave the pizza in the oven for another 2-3 Minutes.

Do you think that'd work?

I hate pizza so much. Anyone on /ck/ does too?

Uhh anons I just ate a bit of undercooked pizza, i had it on for about 10 minutes at 180C, when I noticed something tasted off, I checked and noticed you had to have it on at 200C for 15-20 mins, it was frozen pizza yes am I going to die anons? Visually from the top and bottom it appeared to be done.

You visit a 'gourmet pizzeria' and given a table.
Upon looking around, you see the etiquette here appears to be cutting the pizza with a fork and knife, and eating it this way.
Your pizza arrives. Will you follow expectation and cut the pie, or will you break all conventions and pick up that bad boy?