/ck/ - Food & Cooking

What are you doing? I can't tell you what's wrong if I don't know what your doing.

>>10322670
i just go to little ceasars

>>10322710

>get 2 c. of flour
>get 3/4 c. warm water with yeast
>after five minutes, mix tbsp sugar, 2 tsp salt, and tbsp olive oil in yeast water
>mix with flour
>leave for 45 min
>oil pizza pan
>knead dough from the outside to reach rim of 14” pizza pan
>1 1/2 c. of sauce
>3 1/2 c. of shredded mozzarella
>about 48 pepperonis
>425 F for 12 minutes, bake
>done

It seems spectacular lack luster and I hate it when compared to the effort put in

>>10322744
Preheat to 450. First, use a scale, and preferably, a bread machine or stand mixer
Add to bowl, in this order
12oz warm water
2oz olive oil
16oz flour
.5oz salt on one side of the bowl
.5oz instant yeast on the other side of the bowl
Low speed 3-4 minutes. Medium speed til it comes together and no longer sticks to the side. You want a soft, tight ball. Add flour or water in very small amounts if it's too dry or not coming together.

Take the dough out, oil your bowl, form into a ball, put back into the bowl and cover with a moist towel or cling wrap. Leave to rise in a warm area for an hour or til doubled.

Punch the dough, scrape the dough out and lay on a well oiled pan. stretch to the sides, and poke a bunch of holes in the dough with a fork. Don't be aggressive, but cover the whole surface.

Bake the dough at 450 for a few minutes or until it's no longer squishy and doughy. You don't want to actually cook the dough too hard.This is to make sure the dough isn't too squishy at the end of the recipe.

Take the dough out, and add your
sauce and toppings. Don't forget parmesan. Bake at 450 til cheese and crust are golden brown, likely about 7 minutes.

>>10322744
I suggest making your own sauce, if you don't want to put too much work into it, just buy a can of tomato sauce and mix in your own spices.

tomato sauce
onion powder
garlic powder
basil
parsley

I never measure these, I just throw in what looks good,

>>10322833
It helps to add a small pinch of sugar or so, too. Pizza sauce is usually a little sweeter than ragu.

>>10322814
Fuck you

https://youtu.be/Z74OVs9A3rg
This is the best pizza recipe I've done across

>>10322670
Can we talk about your picture?

What is that? I want some, whats the white stuff?

The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day.

>>10323504
Like I said there are plenty of posters on this board who have made better pies than me but I have made quite a few in my day and I'm still improving.

Hopefully you gleaned a nugget or two of wisdom from me.

>>10322744

Spread oil over the surface of your dough, and let it cook for ~30% of your usual time.
Then add your sauce and some cheese, and let it cook for another ~35% of your time.
Then add your ingredients to the pizza, spreading with a spatula
then add the rest of the cheese on top.
Don't forget to add salt if you're not using cured meat.
Sprinkle parsley on the pizza.

To prepare ingredients:
Pan hot, oil goes in
Diced onion (red) or shallot if you have the time
Garlic if you want it
Let sit a few minutes to soak, turn down, add pepperoni or whatever else you have
Let it fry

It tastes closer to store bought pizza if you mix cornmeal with flour. Also, a lot of newbies use shitty yeast which ends up baking a shit dough.

>>10322670
>bake or broil?
bake, unless you have some specialty thing
>what type of mozzarella?
none
>what ingredients for sauce?
whatevs
>what ingredients for dough?
red whole wheat flour, water, yeast, left in baggy in fridge until puffy

I usually prefer to make calzones.

>>10323504

>>10322670
Make sure you get a good Italian flour, make your own tomato sauce and get some nice mozzarella. Preheat your oven well before you put the pizza in with either a stone or cast iron pan inside.

The dough should be very simple; flour, water, yeast, and a pinch of salt. For the sauce, get whole canned tomatoes, stick them in the oven with some olive oil on high heat until they get a really dark color (I also add some chili flakes with the tomatoes) and then put them in a blender, I like to put some roasted garlic in the blender as well. Add salt and pepper to taste.

(pic is a pizza I made a while back)

>>10325355
Forgot to add that I prefer mozzarella di bufala because it has a bit more flavor, but any nice mozzarella will do.