/ck/ - Food & Cooking

>>11135799
Get a pizza stone.
Cook very hot, the hottest your oven can get to.
Get a paddle; I use wood.
Use corn meal on the bottom of the dough before cooking to keep from sticking.
Toss the dough; make it thin enough to see light through it.
Pay attention to the dough preparation. I spike mine with cake flour to get that chewy and crunchy dichotomy.

To each their own.
Just practice and tweak your own recipes...

>>11135799
p.s. Love your pic... makes me crave.

>>11135799
K.I.S.S. "Keep It Simple, Stupid." I am by no means a vegetarian but I've found that meats tend to make pizza kinda gross. For toppings I tend to stick to veggie / traditional / already established combinations. Less greasy and more palate-pleasing. But toppings are your own thing. Focus your attention on the crust and you should be fine.

>>11135811
Thank you very much bruh, good pizzas are about to happen for now on

First of all, buy a deep dish, you cannot make real pizza without one.

Pic is what you're aiming for

>>11135799
high heat, pizza stone, don't get too thick with the toppings

>>11135799
Italians use really fine flour. Typo 00

>>11135919
No, thank you kindly

>>11135919
I get that you're proud of it, but even you know that it's not a real pizza.

>>11135808
This.

Best way to get you oven as hot as possible is to run the self-clean cycle (assuming your oven has one). Get the pizza in the oven after it's been heated on self-clean, then immediately put the broiler on its highest setting.

If your oven doesn't have a "self clean" function, then instead set it on the highest temp it will go to.

>>11135824
Good advice. Don't overdo the toppings. Too many toppings will take too long to cook.

>>11135824
Hey Larry

hey bros I have a toaster oven, pic related, only goes up to 450F though. is there any affordable upgrade? it's the absolute biggest one i could find. or am i just fucked?

>>11136240
pic related was made in said oven

>>11135799
If you have a gas oven put pan directly on bottom of stove, works better than a stone. Best tip you're gonna get

>>11136240
Breville Smart Oven is an upgrade from that, though the jump is not all that big given the price.

>>11136262
Nah, mine is electric, up to 250C

A 22" weber grill and 400 bucks.

I do mine in cast iron

>preheat skillet in oven at 450 for 10 minutes
>remove when super hot
>cook dough without toppings for 10 minutes to prevent the top from being raw
>Add toppings
>cook for 17-20 minutes.

>>11136072
Hey.

Wait... what?

>>11136400
overpriced trash

>>11137764
enough about OPs mother. What do you think of the weber set up?

>>11135799
Add Pebberoni :DD

>>11135919
OP didn't ask for advice on cooking pies

>>11137777
Nice quads.
Nice trips.

Add pebberoni to your busketti sammich!

>>11136240
>>11136250
>>11136266

I think that with a bit of creativity, imagination and innovation you can make it all come together with a little common sense.

>>11136439
Sounds like a good camping trick.
Like Dutch oven style cooking or something like that...

>>11137773
The setup is fine but it's kind of a waste of resources for just a pizza. Unless you're going a whole slew of them and/or other grilling with the BBQ. I've never done grilled pizza and am genuinely curious but I've always figured that I'd fuck it up and the dough would fall through the cracks or something...

Also, have some more Rachael Ray, no extra charge.

>>11135919
for me it's 'te 'ip 'ie 'za

>>11135799
Make a sourdough starter for more flavorful crusts.

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. Pic related.

>>11137758
You write like the wolfe pit

>>11138047
Holy shit, yes!
I've been meaning to do this but have been too lazy / busy to get it going properly.

I do love how with starters it will completely vary depending on where you live if done properly. Thanks for the reminder.

>>11138080
Damn, that looks good, Anon.
I would lose the pepperoni and do shrooms and olives instead. Also add onion, but most of the people I live with don't like them. Heathens.

You're right about the oven. I'm guilty of just popping the loaded skins in right when the oven gets to temp. It definitely does make a difference. Heed this person's advice.

I usually take the lazy route and mix up the dough in a bread machine and then oil it up. I'll microwave a mug of water to boil and then pop the dough in a glass bowl into the microwave and just let it sit for about an hour in the steamy air to proof. Also, the moisture makes for easy clean-up of the microwave from all the other fuckers in my family who have left stains in it prior to me using it.

I have found that honey works pretty well for the yeast to feed on. But yeah, you're right: proper liquid temperature is an absolute must for the yeasties to work or else all is for naught.

When I worked at a pizzaria, I'd do all the prep work, including the dough a day ahead of time and a lot of the time I'd get it too cold. It still worked but was difficult for the next person to work with the dough... Woops.
I figured out that I could get the temperature right by using my inner wrist to gauge the water heat. Kinda like what mothers do with baby bottles.

Okay, I'll stop with the Rachael Ray stuff, now.

>>11138029
Fuck you nigga that's not a real pizza

>>11138090
Ah. I don't know if that's a good thing or not.
I just checked out the Wolfe Pit.
It looks like a lot of white trash at first glance.
But I bookmarked it to read later.
Either way, thanks for the heads-up.

>>11138186
It's pizza for kids 6 and under...
It's probably got ketchup for sauce, too.
Or catsup or whatever tots use (heh).

google "stove top pizza"

where you make pizza with a pan.. saucepan

Everyone here has been saying Pizza stone, which is correct.

But please note you can get a pizza stone cheaply by buying one from a hardware store as an Unglazed Quarry tile

And you want your oven to get to, at a minimum, 500 degrees

And you aren't closing the door once the pizza is in, you don't want to trap moisture in there.

>>11138167
>>11138113
>>11137885
>>11137819
God it's wierd how she was a sex symbol back in the early 00's

>>11138276
Yeah, that was the only reason I would hurry home after work. Just so I could watch 30 minute meals. Otherwise, I'd just be getting drunk in the parking lot. My girlfriends' best friend got me one of her cookbooks for X-mas because I had the hots for her (Rachael Ray). It's actually a decent cookbook because you can tweak whatever to your own liking easily -- like a jumping off point.

I've seen her show now and can't stand it; so goddamned annoying.

As for pizza, I like to let gravity do a lot of the work while shaping the dough and let it hang and rotate it around letting it droop down until you get that "glacé" window-like part in the middle and the outer edges are thick enough to hold everything in. It relaxes enough while I top it with whatever. And like >>11138080 said, not overwork the dough.

>>11138029
Vermont?

Boys give me a nice dough recipe to make and improve

>>11138919
pizza dough is so easy, all you need is some planning, and a scale.
390g luke warm water
20g fresh yeast (5-6g dry yeast)
16g salt
600g flour IF it's a fine milled one, like tipo 00, otherwise i would go with 700g

Step 1:
Water+Yeast+Salt -> Disolved -> Add Flour -> knead for 2-4 minutes -> cover dough in bowl with plastic foil, let sit in room temp for 8-16h

Step 2:
Get dough, divide in 4 peices, strech and fold dough into itself and make 4 balls, place into tray sprayed with some oil. place in fridge for 1-4 days.

This dough + hot oven (i say preheat for 1h) + baking stone/steel (I use steel) is the reciepe for the perfect homemade crust.
The other pizzalover in this thread points out the rest i guess.

And, remember that everytime you open your oven, that much needed heat is gonna escape faster than u think, keep it closed! With a 1h preheated oven+stone/steel u gonna go for 5-8 min cooking time in standard european 275C (520f) ovens.

Hey OP, hopefully you still need a hand. Here's a yt video that worked for me. There are English subs so you can understand without knowing the language of gods.
https://youtu.be/Cq90lUQUCUo
Result looks really good even though you're basically cheating by adding oil.
Try it and post pics

>>11140641
Nailed it.

Personally, I add a bit of oil and some form of sugar for the yeast, usually honey or dissolved plain old sugar. I've been wanting to try malt for a while now but can't seem to get my hands on any.

>>11141015
I woke up and was surprised that this thread was still going. Was going to beat off to a dream I had in some film noir style porn but then came across this link you posted. Better than porn. I remember when working at a pizza parlor the guy in charge of the dough always said to make the balls of dough like "boobies". Always thought that funny but watching this and freshly woken from erotic dreaming, I gotta say, that's magic in getting the dough right.

>language of the gods
I don't know Italian but with the sub-titles I picked up enough by the end of the video that I didn't need them anymore. Funny how explaining food works that way. I needed them for the measurements, though.

I'd never heard of a dough tray before. He says he was born in one. Jesus was born in a "manger" and Bethlehem means "house of bread" and "eat my body", etc... the Rising of the body of Christ. The metaphors all at once made me laugh. Davide Civitiello is the Chosen One. He will bring balance to the Force.