/ck/ - Food & Cooking

Even the second pizza "ate" the ingredients which were almost too much for it. Maybe little more emmental, but no can do, ran out.

>>11150211
Very comfy, I wish I had as good access to variety of peppers.

>>11139982
>>11140157
>>11140182
>>11140184
Some day I too am going to upgrade to the meme stone and learn to make proper round pizzas with properly seasoned sauce from reduced tomatoes. Ever, this is not today.

As stated, this is granny pizza, but this was way easier to cut compared to some roofing slates I have ended up with. Proper draining the overly wet ingredients is the key, and shallow platter or grate, doesn't really matter. Like I've used deep platter (which I referred as the oven pan earlier) but with overly moist ingredients and then have resorted to baking the ting too long in low heat to get rid of the moisture.

This time I did about 25 min in 200 C, maybe slightly hotter and slightly shorter time. Almost forgot them in the oven both times :D

The dough was made largely by eyeball, maybe 30cl of water initially plus dry yeast, 2 cl salt maybe, but just measured on the palm. I over-eyeballed the flour and ended up adding some hand dribbles of moisture, which increased the the dough volume so much I ended up make two thin pizzas rather than one thick, as usual, but I think this worked to my advantage in the end.

The dough kind of fell flat from overexpansion when I made the second pizza and it was even thinner, but still ended up thicker after oven. Odd.