/ck/ - Food & Cooking

Toppings under the cheese are a preference but the layer of pepperoni also allows the cheese to be spread around rather than if you were piling it onto sauce. You can of course do both.

- 1 +3/4 C water microwave 1 minute
Pour in bowl with
- 1-2TBSP yeast, (buy the large package not the individual; should last a year)
- 1TBSP sugar
Leave 10 minutes, should foam some but doesn't matter if it doesn't seem to.
Add:
- 4TBSP of oil
- 1-2 TBSP basil/oregano
- 1 tsp garlic powder/onion powder
- 1/2 C whole milk
Stir in 1C flour.
Stir in 2nd 1C flour.
Stir in 3rd 1C flour.
- Stir in flour until you can reasonably handle dough without it all sticking to you more than itself, should be around another 1C +- 1/2. I don't actually measure any of these ingredients when I do it.
- Fold dough from outsides into center going around in circles until you get rid of all the floury feel and lumps.
- Drizzle small amount of oil over dough, roll around bowl to coat it, cover with damp hand towel.
- Come back in an hour and punch it all down to get rid of air bubbles.
- After at least 1/2 an hour preheat oven to 480F.
- Cut dough in half, store half in closed container in fridge. (I usually use it a week later)
- Put dough ball into 14" round baking sheet and spread to edges. (This is difficult to fuck up with a baking sheet)
- Poke with fork just enough to prevent large air pockets ballooning and displacing ingredients
- Add sauce.
- Slice pepperoni thin and cover entire surface.
- Grate 1/2 lb pizza mozzarella over the pizza, spread out to sides (should be easy with pepperoni layer and it not all stuck in sauce). Keep it thinner toward the middle as it will tend to concentrate there when melting.
- Bake for 13-14 minutes.
- Remove from baking sheet onto paper towels or cardboard to prevent becoming soggy. I use a metal spatula to get it off the baking sheet as it may stick a bit. If you do not put oil in the dough it will stick a lot and be a huge pain in the ass.

Absolutely do not under any circumstances use pre-grated cheese. Pre-cut pepperoni is also garbage but I understand people are lazy. Dry out overly wet ingredients before use, like pineapple.

>>16967434
Buy a circular baking sheet. Press dough into shape.

1 1/2 cups water heated 60 seconds in microwave
1 TBSP yeast
1 TBSP sugar
Mix, leave 10 minutes.
Add 4 TBSP non-canola oil. (I just use corn).
Add basil/oregano, garlic salt.
Add 1/2 C whole milk.
Mix in ~4 cups flour 1 at a time with a spoon. Stop when it can be handled without it sticking to your hands more than itself. Fold outsides into center repeatedly adding small amounts of flour if it becomes too sticky.
Drizzle small amount of oil and roll it around to coat then leave to rise at least an hour. Will take several hours if you are stuck with air conditioning.
Cut in half and refrigerate unused portion.
Place in center of 14" round pizza baking sheet, spread outward.
Preheat oven to 480F.
Sauce, top, grate 1/2 lb of 'pizza' mozzarella on top and spread.
Cook 15 minutes and remove from baking sheet to paper towels to absorb steam.
Sprinkle with Italian tears.

I've explained how to make them a few times but there are always way more retards spouting memes about ovens that are only useful for making 30 pizzas an hour, himalayan salt tier cooking stones, measurements in weight, it goes on and on.

Buy a fucking round baking sheet, a regular oven makes better pizza than anything made in Italy; assuming you have north american access to cheese.

Microwave 1 1/2 C water for 1 minute.
Throw in large bowl with 2TBSP yeast. Buy the large package for $5, it will last a year.
Add 1 TBSP sugar.
Leave 10 minutes until it is foamy.
Add 4 TBSP oil
Add (garlic) salt, basil, oregano.
Add 1/2 C whole milk.
Mix in 1C flour.
Mix in another 1C flour.
Mix in 3rd C flour.
Gradually add flour until you can handle the dough without it sticking to your hands.
Fold dough edges from outside into the middle repeatedly.
Lightly coat with oil and leave in bowl covered with a towel for at least 1 hour.
Cut in half and store half in fridge.
Spread on 14" pizza baking sheet.
Sauce, top, grate cheese on top and spread.
Bake in oven at 480F for 14 minutes then take it out when cheese is appropriately browned.
Remove from pan to paper towels.

Never buy pre-grated or walmart quality cheese. Sauce can be gotten in small 1 use cans and is more than you want on a 14" pizza but not quite enough for 2.

Keep practicing.

Based on the years of pizza photos I've seen; nobody else is competent.

1 1/2 cups water, microwaved 70 seconds
2 TBSP yeast
1 TBSP sugar
Let sit until it's bubbly.
Basil, oregano, garlic salt
4 TBSP oil
1/2 cup whole milk
Stir in 2-3 cups of flour then add more flour until it stops being too sticky to knead by hand. Pour tiny bit of oil and roll it around to coat outside then leave it an hour at least.
Cut in half and save for next pizza. Form dough in 14" round pizza pan.
You can get sauce in single serving cans that are more than you want for one pizza.
Cover in thin sliced pepperoni or anything else you want.
Grate 1/2 pound of non-walmart mozzarella onto top of pizza then spread around.
Bake at 480F for around 13 minutes.
Remove from pan to paper towels. A metal spatula will help if it sticks to the pan at all but it should not if you used oil.