/ck/ - Food & Cooking

>olives

>>11263566

It actually looks yummy anon

It would be better with egg

>>11263567
Olives are yummy
>>11263573
Thanks Anon. It’s
>ham
>chorizo
>anchovies
>garlic
>olives
>mushroom

>>11263581
gawd, no. I don't know why; egg *seems* like a good topping for a pizza, but actually it's horrible. Somehow it clashes so badly with the taste of pizza, that... no, just no.

>>11263584
Confirming, olives are yummy. Don't overdo them, but the amount I see is still okay. That pizza looks quite delicious.

>>11263651
Egg ham and pineapple is top tier toppings

>>11263669
Egg is god tier
Ham is middleground
Pineapple is like when your stomach hurts during the night and you wake up only to have a shit brewing for a few hours, only for the shit to finally reach your bowelie wowelies, going down to the toilet, using all your force and strength to shit it out and it's a foamy mess and there's still shit left inside that you just aren't strong enough to shit out so it gets left there for a few days and eventually hardens and turns into itchy shit nuggets that are painful, dry and smell sour.
So basically pineapple is shit-tier

>>11263566
Friday is pizza day! I made one with
>diced serrano
>gorgonzola cheese
>green olives
>black bellpepper
>celery (an experiment, turned out quite well)
>garlic
I happened to find diced Serrano at a local supermarket for insane prices, so it's 250 g of it.

My photography seems to suck, though, so the whitebalance makes it not look so good.

>>11264958
>My photography seems to suck
Managed to even forget the pic.

>>11264150
>t. unfunny tastelet

>>11263566
Wholesome
>inb4 reddit

>>11264966
Yeah lighting and all sorts of camera settings make all the difference, not to mention the angle of the photo and the background if you're dealing with a taller more composed dish. I'm still pissed someone stole my camera and I'm forced to use my phone, but I'm glad I finally switched to a smart phone.

Last pizza I made.

>>11263581
Are you Portuguese?

>>11264985
Not him, and not denying the unfunny part, but pineapple is pretty shit on pizza. I've never liked it. It's just far too sweet.

>>11263566
That looks like frozen pizza. Does it even have sauce?

>>11263567
Only niggers dislike olives.

>>11264996
What on it, Anon? I'm guessing tomatoes, mushrooms, green pepper and onion. What meat is that? It looks almost like beef.

>>11264996
Looks ok, but a bit over the top, keep it simple.

>>11265076
Salami, mushroom, olive, onion, pickled banana pepper, tomato. If I remember right.

>>11263584
>anchovies
Unironically God-Tier

>thick crust
>little sauce

>>11263571
Crumb looks a bit dense but not bad for a 2nd attempt. What was your dough recipe and how long did you ferment it?
I've got a pizza dough made with sourdough starter that's been cold fermenting for 48 hours I'm making tonight. If threads still up I'll post a pic.

>>11265151
Is sourdough really suitable for pizza dough? I always leaven mine with yeast since it seems you want something on the "sweeter" side for pizza. That said, I've never tried it with sourdough.
>cold fermenting for 48 hours
I usually leaven mine overnight. I find that if I let it go for even longer, the dough become fragile and tends to tear when I stretch it. Is this not a problem for you?

>>11263566
looks like a frittata. plus fuck olives.

>>11265173
>fuck olives
How much of a faget do you have to be to truly think this?

>>11265173
fuck you, desu

>>11265088
>pickled banana pepper
Isn't that what you normally call feferoni? Personally not a big fan of salami on pizza, but it sounds good.

>>11263566
>>11263571
Too fuckng thick, might as well make a sandwich

>>11265172
Haven't ever had an issue stretching it even after 72 hours. I use "00" flour and do stretch and folds every 30 minutes for 3 hours. I like the texture and flavor of the sourdough better than active yeast for pizza. You might try it sometime if you have a starter and see what you think.

>>11265521
>stretch and folds every 30 minutes for 3 hours
Haven't tried that, sounds like a good idea. Do you mean just after kneading the dough, or after fermentation just prior to using it?

>>11265087
>Looks ok, but a bit over the top, keep it simple.
Never. I like to be able to taste the crust, the sauce, the cheese, and the toppings equally. None should be the star, but none should be overpowering. Worked really hard on getting that damned crust similar in taste and texture to pizzaria I went to when I was a kid (by kid I mean teens). I want every bite to slowly change and evolve in my mouth as I chew, and for every bite to be similar but slightly different.

>>11265224
I think they're usually marketed as peperoncino in the US. I don't pay a lot of attention to the label, just the product. Sometimes I use cherry peppers or mix the two. Sausage, mushrooms, onions, and cherry peppers is another favorite combo of mine.

>>11265531
The stretch and fold is the kneading. I put the starter, water and half the flour together and let it ferment overnight then mix in the salt and rest of the flour, do the stretch and folds, shape and place in an oiled bowl covered with plastc wrap. Then just stretch it out when I'm ready to make it.

>>11265618
Thanks for the tips, will definitely try. For reference, what's your recipe? I use 2 parts water to 3 parts flour (weight-wise) and a couple of tablespoons of olive oil, apart from the yeast and salt.

>>11265647
I'm ameritard, so I do cups but it's 1/2 cup of 100% hydration starter with 1 cup water, 1 tsp olive oil and 2 cups flour.

>>11265151
Here's the sourdough pizza I made tonight. I'll post a crumbshot under.

>>11266247
I was a little disappointed that it didn't have the random larger air pockets, but it was still good.