/ck/ - Food & Cooking

Before shot. Fresh mozzarella, provolone, and parmesan.

The crème de la crumb.

Tried out mesh pans this time. I am satisfied with them for sure. It really gives that pizzeria look to the bottom of the crust.

I don't usually simmer the sauce, but it was kinda watery so I did. Lots of garlic as well made it almost like marinara moreso than 'za sauce. But it worked.

>>10100719
Oh this one is a slightly better pic of the whole pie.

Here ya go.
Best one i ever made

>>10100806
Looks more like a salad in a bread bowl than a pizza, but the crust looks good anyway.

>>10100719
did you eat it all at once?

>>10100806
NICE salad

>>10100814
Dude I only got one piece of the damn thing. My family tore that shit up.

>>10100806
>ranch

Made a small 4x4 a couple weekends back. Definitely too much sauce. Otherwise a delightful trip to heartburnland.

>>10100923
Not bad, not bad.

My next adventure is definitely gonna be trying to make a legit Detroit style.

Gotta order that brick cheese off the internet to make it authentic, because I don't think I've ever seen it around these parts.

>>10100768
I got me a mesh pan, but was my first time making pizza and burned it

>>10100929
I wanted to make it Detroit-style (hence the pan), but it didn't work out sadly. Turned out to be more of a deep-dish consistency crust-wise.

>>10100806
why would you put a whole cayenne pepper on a pizza?

>>10100940
>raw tomatoes

>>10100931
The mesh pan is the way to go for sure because it also doubles as a cooling rack. My first few years making pizza I would always just let it cool in the pan, and that is just absolute murder to the crust's crispiness. Just straight up RIP to any crispiness.

I'm gonna try with a pizza stone next time, maybe get a better char on the bottom.
>>10100948
Yeah I will definitely have to do my research and see what they do differently with the crust.

>>10100977
>what they do differently with the crust
they add poverty.

>>10100806
What's with all those stems? Are you just supposed to bite chunks off of that single long pepper or eat it all on one slice?

>>10100977
I think they use lard or butter to line the pan for the crispy outer crust. Not so much dough preparation as choice of pan lining, and quality of said pan.

For me, it's 'ork 'za, the best pizza style.

This one is from a few months ago, don't have any more recent pics.

>>10101029
and the goods

>>10100950
>>10100997
I just bit chunks off it, yes

>>10100740
That is not what you should be going for... Crust should have some body and not droop down like that. You would be spit on in jew york

>>10100967
only not

Burnt but tasty. Please don't bully my autistic choice of topping thanks.

>>10100719
>>10100768
would you like some pizza with your disgusting pool of grease?

>>10101065
incorrect.

>>10101029
>>10101036
Damn dude...I am humbled. Please tell me how you get that kind of char.
>>10101052
Yeah, it got too thin in the middle when I was stretching it.

Not sure how to stretch it by hand without that happening.

It did have a really nice flavor, at least.

Should I use a rolling pin? Or would that mash it too badly?

>>10101151
did you make/eat it?

>char supreme

>>10101029
>>10101036
up
I NEED to hear from this guy.

Right now I refuse to believe this pizza came from a home oven.

>>10100719

This one was from quite a while back. Star of the show was the sourdough crust.

>>10101029
>>10101036
Get your ass back in here.

I make a pizza about once a week.

>>10101710
>that crust
>those toppings
You need to start from square one.

>>10101710
wait, i think this is my most recent pizza
>>10101726
sorry, here's some other toppings
and spices and bacon fat in the crust is pretty good

>>10101710
>>10101744
Dude what the hell is going on with that crust?

>>10100719
https://www.youtube.com/watch?v=6gA6pOhyea4

>>10102023
cringed hard

>>10100940
>>10101364
I like it

>>10100806
How many threads will you post this in? It's okay to be a little proud but calm down.

>>10102104
Hey now, I've known the man for years, and he's a good person.

>>10101143
Fucking laughed

>>10102710
That's not funny it was very hurtful to me :*(

>>10100719
Taken years ago on a shitty htc, I've gotten a little better, but this is more or less how my pizza still looks.

>>10102761
Looks like deep dish to me.

>>10102773
Filename bruh.

>>10102788
Yeah I see it.

>>10102104
Stop being in the same threads as me REEEEEEEEEEEEEE

But i lost all my other food pics because my phone died and it was stored on the phone's memory.

>>10101029
>>10101036
COME BACK YOU FUCKER

>>10100806

that's not a good pizza or a good salad. It's a very nice image as far as color and composition goes.

fuck. I long for the days when food was food, and not art.

>>10101710
i hope this is your first week

>>10101029
this is nice dude, digging it

Pic related is my first try ever at pizza Margherita, made in an oven that could barely hit 200 degrees Celsius, but came out pretty ok, was impressed that the taste and the crust actually resembled to what I had when I went to Northern Italy. The sauce wasn't cooked before, just canned tomatoes that were drained, tried to keep it as close to the original recipe as possible. The only mistake I did was putting the basil on the pizza before cooking it.

>>10103113
Wtf do u kno

This is a slice of the last one I took a pic of. I'm making one tonight. The dough (sourdough starter) has been rising overnight in the fridge and I'll post a pic if this hasn't 404'd by then.

>>10101744
You don't know when to stop, do you