/ck/ - Food & Cooking

>>13970428

>>13970428
>>13970441

>>13970420
Just bought a murikka so i can cook over open fire. Will make a pizza with it :D

Very nice pizzas anons.


>>13970580
Favourite one so far

Got another ball cold fermenting for Friday. I’ll make a chicken &bbq sauce pizza this time.

boys i dun goof

I must ask if anyone here knows.
Before I moved there was a local place that made garlic break like pizza. So no tomato sauce just garlic cheese I think but when ever I try to find a recipe for it I find nothing.
Anyone got any idea?

>>13971014
Make a pizza skin
Whip some finely chopped garlic into soft butter
Spread on pizza skin
Put a layer of Mozzarella on top. Not too much.
Viola.

>>13970925
Jesus Christ

>>13971028
Thanks friend. I'll try it out soon I hope

>>13970420
Made this the other day. Probably try another one tomorrow.

>>13970420
Got a little crispy, forgot to turn it

>>13971219
That'll buff right out.

homemade pizza is impossible.

>>13971219
did you roast it on a spit

>>13971249
I have a pizzaque and it was windy, bottom didn’t get burnt tho

>>13970897
Friday? You're a moron. Thursday is pizza night. Only bitches eat pizza on Friday

>>13970420
>>13970428
>>13970444
>>13970567
>>13970580
>>13970586
>>13970595
>>13971199
looks good

>>13970925
>>13971219
>>13971306
looks like shit; KYS


pic related is mine
It was good, but there was too much cheese.

>>13970420
1. Detroit style in a cast iron

>>13972079
2. thin crust in a cutter pan

>>13970420
looks nice, anon. just the kind of pizza i like. what was your method?

>>13971932
>posting pizza your momma made two years ago
yeah looks real good champ tell your mom i love her

>>13971932
>pans and parchment paper
lol ok fag, nice pizza soup retard

>>13970925
thank you for the laugh anon

>>13972096
Pretty much jamie Oliver's homemade pizza recipe. Let it rise and knocked it back 3 times over the course of 3 hours. Also I oil my hands instead of flouring them to stop it sticking when stretching the dough.
That's a Pyrex carbon steel magic pizza pan. Seems to make a big difference. Pizzas have been much better since i started using it.

>>13971236

>>13972095
I'm jealous of that crust.

Might as well ask here since I cant find anything online except recipes when I look it up.
What does adding cornmeal to the dough do for the pizza crust? I don't mean dusting the crust or pan with cornmeal to keep it from sticking, I mean mixing it in with the yeast and whatnot. I've seen some recipes call for it but I am not sure why.

>>13972850
Never heard of that.

>>13972770
What does a bankrupt pizza taste like?

>>13972850
>>13972870
So it's not so doughy.

>>13972897
I see, thanks.

>>13972850
I can only assume they are confused and want you to use semolina flour

there is a layer of sausage underneath all that goodness

I'm quarantining with my parents and they have a pizza stone, spoonfeed me with a dough recipe and I'll cook up some 'za

>>13972079
nigga teach me how to do that :0

how do you guys do your sauces?

>>13973135
>350g of bread flour (high protein/00)
>195g of water
>1 tsp of malt syrup
>7g of dry yeast
>1 tsp of salt
Dissolve the malt syrup in the water. Mix with the flour until a coherent mass, then cover and let autolyse for 1 hour.
Start working the dough, approximately 20-30 minutes by hand, until it passes the windowpane test. Add the salt and mix until combined well. Add the yeast and do the same. Portion the dough (anywhere from 200-275g is usually a good size), form into balls and cover. Let rise in room temperature for 2-3h depending on temperature.

>>13973219
Depends. If tomatoes are in season, I use tomatoes on the vine, cut the core out, cut them into reasonable size chunks and salt them to pull out some liquid. Then I put them in a saucepan with a lid and cook for 1-2 hours to thoroughly break them down, then pass through a sieve and let cool.
If tomatoes are not in season, I simply take a can of san marzano tomatoes, purée them, sieve and reduce in a saucepan until I have the right consistency, and salt it.

>>13973135
https://youtu.be/HkXojFU_LrE
https://www.stadlermade.com/pizza-dough-calculator/

>>13970420
Aww shit i'll post mine tomorrow. Made a true wood fired oven in my backyard, use only tomatoes from my grandpa's garden which we can once a year, and use my girlfriends mom's homemade buffalo mozz. All fresh everything, pizza will rival anything in the city.

>>13971219
I agree with some char, but that too much.

>>13973135 #
https://youtu.be/HkXojFU_LrE [Open]
https://www.stadlermade.com/pizza-dough-calculator/
You don't need fresh yeast. Just use the dry shit if that's what you got.
Sauce.
https://youtu.be/9IcEyz5kAww

if any of you fags use anything other than flour to dust your crust, you are all fucking idiots and should not be making pizza. Corn meal. or anything else is unacceptable.

>>13973436
I like chef john but his pizza sauce is shit. Pizza sauce is meant to be simple. Good quality tomatoes, if you cant grow your own they have to be roma, if canned they have to be unsalted and from Italy. They all you need for the sauce is some salt, fresh basil, a tiny pinch of pepper, and thats it. Run the tomatoes through a food processor, toss em in a thick bottom pan, throw in a good pinch of salt, basil, a small pinch of pepper. That is it. Any other flavor like garlic, oregano, or whatever, you add at the end with the cheese. trust me. Pizza sauce and pasta gravy are 2 different things and one is meant to be super simple. If you want garlic in the sauce then fry it in the vegetable oil first and then remove the cloves.

>>13973459
>I like chef john but his pizza sauce is shit.
You're shit.
That sauce is fucking delicious. Nobody cares about your hipster shit, fag. Roma tomatoes from your garden are too acidic, you need Italian San Marzano tomatoes because they are low acidic.
>t.Diversticulosis Sufferer

>>13970420
honestly if a "chef' presented this to me, I would immediately knock them out. Probably commit manslaughter too, I'm 6'5 200 pounds and something like this can easily put me over the edge

>>13973513
lol dumb fuck. It is not a bad sauce, it is a bad pizza sauce. I am not a hipster faggots, I am 3rd generation new york italian making sauce as I was taught by my grandpa with family who still own pizzerias in Naples to this day. You control the acidity by adding sulfur to your soil and monitor it regularly. You dont know shit and a believer in re-inventing the pizza, a complete fucking hipster faggot thing to do.

>>13973321
I've heard 00 flour is a massive meme unless you have a proper pizza oven. Home ovens dont get hot enough for it to work. Also I would say that's an insane amount of salt for 350g of flour. I use 1tsp for 1kg of flour.

>>13973524
>I am not a hipster faggots, I am 3rd generation new york italian making sauce as I was taught by my grandpa with family who still own pizzerias in Naples to this day.
Nobody give a fuck wop faggot. NYC pizza is fucking trash 99% of the time. So is shitcongo. You greaser stooges don't have a monopoly on tomato sauce you fucking arrogant manlet. Go fuck yourself.

Holy shit Jew Yorkers are fucking trash. Get out of my Anglo country you fucking subhuman Moorish shitskin.

Chef John's pizza sauce tastes better than yours. Deal with it you fucking arrogant mongrel.

>>13973219
My recipe:

3 cans of tomatoes
1 cup white wine
4 chopped cloves garlic
3 tbsp tomatoe concentrate puree
1 tsp salt
1 tsp sugar (optional)
4 tbsp olive oil
Oregano

Fry garlic very lightly on low medium heat for like 60 seconds then add everything into pot and simmer on very low heat uncovered for 4 hours so theres like occasional bubbles as it boils gently. Stir occasionally. Increase stirring frequency as time goes on. Add oregano in last half hour.

Feel free to play with amount of puree olive oil and wine. I don't really measure those when I add them

>>13973219
I put fennel seeds in mine. There's just something about the taste of them that makes you pizza next level.

>>13973524
>NOOOOO you have to listen to ME!
>My grandpa was born with the special birthmark proving him as the chosen one of pizza making
>Dont you see? You're talking to a 3RD GENERATION ITALIAN AMERICAN

>>13973519
200lbs at 6'5 is literally Auschwitz mode you fucking lanklet. Not intimidating in the slightest.

>>13971932
nice bait fag

>>13970420
>Lost my pizza pan
>No one wants to come over because of Kung Flu
I'll show it to you when these two are fixed.

>>13970420
Adolf Hitlers Pizza:

Tomatoes
Onions
Swiss Cheese
Aryan Herbs
Mushrooms
Aryan Lettuce

>>13973554
Thoughts on adding like half a brown onion to pizza sauce? I do it sometimes (and then blitz the sauce in the blender after it's done on the stove) and I'm not sure which one I prefer.

>>13973793
>Aryan Herbs
>Aryan Lettuce
>Supporting India's economy over your own country's just to make edgy joke for underageds on a Cambodian tapestry fourm
Also who puts lettuce on Pizza?

>>13973799
Not a fan of onion on pizza in any form desu. I use a potatoe masher to mash the marinera sauce down as it cooks. Blender would work well too.

>>13973538
I have a baking steel and the grill on max when baking my pizzas. Only takes me 2-3 minutes. Regarding salt, are you sure you're not confusing tbsp and tsp now?

>>13973554
Forgot to say use a potato masher to mash it up as it cooks.

>>13973859
I'm sure. Are you American?

>>13973866
Swedish. The dough recipe I posted is basically a simplified version of Heston Blumenthals', and it turns out great for me.

From last week

I really want to cook pizza, but I’m scared because it sounds like it’s complex. I’d love to be able to cook pizza better than local pizzerias. But that sounds really hard

>>13972096
its amazing how cooking by fat people is disgusting world wide
truly in fat united

Reposting some of my pizza

>>13974322

>>13974324

>>1397319
phonefagging on the road atm but will write up a recipe for you tonight

>>13974325
And here's the biga for sunday pizza, using muslim dry yeast because it's the only yeast I could find

Why can't I get those burn marks? My pizza crust always look evenly beige and boring. Use pizza stone and the highest setting on my oven (250 C), and I place it close to the top.

>>13974334
I'm this anon>>13974322
>>13974324
>>13974325
And it's the same for me, it's just that your oven isn't hot enough. For now I just accept that I have a shit oven, at least the dough is cooked thorougly, back then I had an even shittier oven where the dough wouldn't cook despite letting the pizza in for 1 fucking hour

>>13970925
eh, I'd eat a pizza loaf, if it's properly cooked inside. make some sandwiches with it

Greetings brothers.

Cooked on cast iron
>>13974344
>>13974334
Try a grill?

Pic related was the best I've ever made it eaten ANYWHERE. Got lucky I guess

>>13973547
This as fuck.
>>13973524

Cry

>>13974334
Not hot enough.
How long do you preheat?
Do you turn the broiler on a couple minutes before you put the pizza in the oven?
I find that steel works better than stone.

>>13973321
>>13973538
00 is great. But any flour is good if you make it right. No harm in switching up every now and then.

I posted the last 3 pics, I'll stop for now

>>13973547
Uh... Based Department, please?

Okay, I was gonna be nice but now you’ve gone too far. So let me explain something, Deep Dish Pizza is not only not better than New York pizza, it’s not pizza. It’s a fucking casserole.

I’m surprised you haven’t thought to complete your Deep Dish Pizza by putting some canned onion rings on top of it. It’s a corn bread biscuit which you melted cheese on and then in defiance of God and man and all things holy, you’ve poured uncooked marinara sauce ‘atop’ the cheese. ‘Atop’, the cheese, on top the sauce; naked, cold, on display like some sort of sauce who-er.

You know the expression, “There’s no such thing as bad sex or bad pizza?” Well, your pizza is like sex with a corpse made of sandpaper. Let me tell you something!

This is not pizza, this is tomato soup in a bread bowl. This, is in an above ground marinara swimming pool for rats. Let me tell you something about your fucking not pizza, I wanna know, when I get drunk and pass out on my pizza that I’m not gonna drown.

Let me tell you something, I look at this. I look at this…you son of a bitch, I look at this…me aahh…gaba goo..I-look at this. When I look at your deep dish fucking pizza, I don't know whether to eat it, or throw a coin in it and make a wish. And if I’d made a wish, it would be that I wish for some real fucking pizza.

Now, now in all due respect, I realize it’s very cold in Chicago, very cold it’s windy you need to be able to – I don’t know have a pizza and maybe cut it open and climb inside it to keep you warm.

Seriously, who are you kidding? Who uses an iron skillet to make a pizza? You don’t use an iron skillet to make a pizza, you use an iron skillet to fend off someone who tries to serve you a fucking pizza made with a skillet.

Here’s how you know I’m right, you call it Chicago style pizza you call it Deep Dish Pizza, stuffed pizza, you know what we call it you know what we call this, know we call this? Pizza. tl;dr fuck you, read it anyway.

>>13972110
>>13972606
>>13973777
It's Sicilian style, you Ameri-mutt mongrels. The pan is absolutely needed and the parchment paper is negligible with the pan, especially at 500F.

>>13972079
>>13972095
>>13973870
>>13974594
>>13974602
>>13974611
Look like shit.
KYS
>>13973122
>>13974322
>>13974324
>>13974325
Looks good.

>>13974657
Seething fag that didn't post his own pizza; therefore his opinion is worthless. As is his life.

Die, worm

had to add more flour because it started to stick

>>13974611
>>13974602
>>13974594
best itt. ignore this retard >>13974657
he's just mad cause he can't even cook frozen pizza without burning it
>>13974749
i am curious, did you take that crazy angle pic because it's not a circle shape pizza

>>13974643
>parchment paper
>500F
lol please keep doing this

>>13974765
no I just had my phone held like that. It wasn't intentional

>>13974769
Not him but parchment paper is fine at 500. It doesn't fall apart until around 30 mins. This is a well known fact and I back it with experience.

Go back to eating pizza hut you fat fuck you can't cook lmao

>>13974775

Homemade pizza is a meme, trying to get it right without at least 500 degrees Celsius is a futile task

>>13974784
Stay btfo
>>13974895
Even my junk oven from the 90s hits 600f. Stop living in white trash trailers I guess?

>>13974991
600F is 315C dumb burger

>/>13974999
Sorry, as an American I don't recognize your inferior "c". You also will be stripped of any future (You)s. Now dance for me, puppet.

Best cheese for my style? Been using mozzarella (low moisture) but it's been kind of chewy. How to get gooey, stretchy cheese? Blend of cheeses?

>>13975046
*For NY style

>>13975046
Any garbage can slop will get you that authentic new York style texture

>>13975046
Good melting cheeses are usually gruyere and emmenthaler. I've been told that non-matured gouda works wonders on pizza as well.

>>13973122
Got any pointers on your dough?

>>13974895
>>13974999
>current year + 5
>still using commie units

>>13970420
>fresh mozzarella pizza without basil

What a waste, hope you at least had a dog to feed it to.

>>13975459
>muh leaves

>>13975046
mix low moisture mozz with Fontina, 50/50.

>>13972801
wanna know how to make it?

>>13973198
https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe

>>13976500
Will try, thanks anon.

Trying to get better at stretching, this is one of the better ones.

>>13976691
Shape aside, looks good as fuck.

>>13976691
9/10 would eat lovingly

>>13974740
I'm >>13971932 you dick.

>>13974749
Try cornmeal as "lubricant"; it doesn't stick nor burn.

>>13976500
FYI: Bel Gioioso is suburban grocery store garbage. Never buy that shit.

>>13976546
gross
KYS

>>13976691
nice. 8/10 would eat
clean your filthy floor

>>13976795
Poor babby wants attention. Aw. Here's your (you) babby. Now suck my dick

Behold

>>13977519
Looks amazing

>>13970420
posted it a while ago, it was really tasty tho

>>13975448
Who is your king?

Just took it out of the oven. Sourdough ciabatta dough at 78% hydration, pureed tomato with a Penzey's pizza spice mixed in for the eahxet, shredded mozzarella, olives, and spinach and arugula from my garden.

pizza wizza

Made Calzone
Praise the Calzone

>>13970420

>>13977915
Jack.

>>13977519
>>13977629
looks like shit
KYS


>>13978040
>>13978243
looks good


>>13978348
would like to see inside


>>13978808
Not sure about this...looks good, but should be cooked more and slightly too much cheese.

>dough always rises too much
>centre is slop
>use minimal cheese to compensate
Is it just that I'm using a regular oven and not flattening it out enough? I don't feel the toppings are excessive.

>>13978348
post pics of inside so we know its not fake

ive been cheated by the pizza jew before. dont ask.

>>13978877
>too much cheese
You some kind of commie?

>>13980313

>>13970420
What is left of pork chunk pizza

>>13980525
Moose meat pizza just pulled from the oven

>>13980127
Really nice, what's the secret

>>13977629
Is that thin crust? Your choice of toppings looks delicious.

>>13978877
You forgot your trip.

>>13973519
I’m a pizza chef (formerly retired assassin) and I’m 6’7” 260lbs all muscle. I regularly make and serve pizzas like this and I invite you to *try* and harm me.

>>13974322
>>13974324
>>13974325
Just like the pizzas my dad would make us, they were disgusting.

>>13978932
>>13979858
>>13980127
>>13980320
looks good


>>13980313
gotta turn it 180 deg half-way through, bro


>>13980525
>>13980534
looks like shit; KYS

>>13970420
I made a pizza but im embarrassed to show it. it literally turned out looking like a school cafeteria pizza. the crust is super white. even though its completely cooked.

>>13981430
We're anonymous here fren. Your anaesthetic pizza will never be traced back to you. Post away.

>>13970613
Don’t place it over coals though

>>13970925
Let me guess:
>took a pan
>poured dough in it
>letting it proof
Don’t

>>13973428
Sounds delicious

>>13973547
Nice bantz

>>13973799
Use less. One fourth of an onion will do.

>>13974749
How do you get that crust? I bake in an oven on 450 f with fan on and it doesn’t even remotely have this crust.

>>13978243
>Solzhenitsyn
>disorder on the table
Clean your room you fucking commie

>>13981736
Nice crust. Too thick maybe, no? Also clean the teapot it’s all smeared in fat

>>13982256
not him but I bake my pizzas at 550 on a pizza steel to get crusts like his

>>13982279
Thanks, gotta need that pizza steel

>>13981097
You sound like a faggot

>>13973616
fucking faggot, wouldn't even dare look at me on the street

>>13981053
come at me pussy

White pizza with lamb, potatoes and coriander

>>13982267
you cant make me
you're not my real dad
>:(

>>13982256
yes this basically >>13982279
but also with the broiler turned on

>>13982470
Lanklet cope. I'm 6'0 225lbs 17% bf. I got 25lbs on you and I'm 5 inches shorter than you. You are weak.

>>13976522
No

>>13982500
Absolutely vile

>>13981097
You hurt me anon, there's nothing disgusting about my pizza

>>13983063

>>13982500
looks a bit under done for my taste, interesting mixture though. What's the thinking behind the potatoes?

>>13981350
Kinda cute

>>13973069
>semolina flour
semolina is for pudding.

>>13973428
>tomatoes from my grandpa's garden which we can once a year
Do you only have like two plants?
I eat and use garden tomatoes fresh for months, and then still have plenty left to can some sauce that'll last me for most of the rest of the year.

>>13973519
>6'5
>tall
Lel little American mongrel.

>>13983134
this picture makes me smile

what size pizza peel is the best

>>13975430
watch adam's video on it

>>13973524
I have an italian new yorker friend and he made pizza at his house for me once and didn't even preheat the pizza stone

>>13983357
I just bought a 14" pizza peel and a 14" pizza steel off amazon

Came out awesome today.

>>13983568

>>13981350
looks ok, I guess


>>13981736
>>13982217
>>13983063
>>13983082
>>13983568
>>13983575
looks good


>coriander, lamb
looks like shit
KYS, Mohammed

>>13981350
looks ok, I guess


>>13981736
>>13982217
>>13983063
>>13983082
>>13983568
>>13983575
looks good


>>13982500
>coriander, lamb
looks like shit
KYS, Mohammed

made this yesterday dough and all. Shit was delicious and I implore you to try and make Chicago style pizza on your own, reminds me of home and is better than every other homemade za' I've made.
>inb4 chicago pizza isn't pizza
fuck off fag and enjoy yourself for once you dweebus

>>13974895
>that crumb
>that hollow crust
10/10, like a true eye-talian master

Made pizza now they call me pizza-man

>>13970420
trying to muster the energy to make some dough today

>>13984230
another

Top shelf on a steel, oven on full for a good half hour, then grill (broiler) on full. Got some home cured ham on it which turned out pretty nice.

>>13975430
the key thing is the rise. i let it rise in a 90-100 degree oven - the dough gets really relaxed so it is easy to work with and yeast gets very active.

if you don't have a super low setting on your oven, look for warmer spots around your house. i used to use the top of my fridge or the area around the water heater.

Twitter won't let me save the image I posted, so you get a screencap instead.

>>13985251
I have a slice pic on my phone.

>>13983831
looks like shit
KYS

>>13984211
>>13984230
>>13984247
>>13984339
>>13985090
>>13985473
looks good

>>13985251
looks ok

>>13983333
As it should be.
Semolina pudding is fucking god tier.
>quads confirm

>>13985666
So basically if it isnt round it looks good. Got it. You a weird dude. You got tastebuds in yo eyes.

what cheese do you use?

My first time making 'go 'za. It was okay, but I'll stick to regular 'za

>>13986361
Before cut

>>13985993
NOOOOOO YOU CANT MAKE A PIZZA THAT ISNT ROUND OR SQUARE IT HURTS MY AUTISMARINO!!!!!

>>13986308
low moisture whole milk mozzarella is first preference. i buy 5 lbs bags of pre-shredded or diced from costco business center. second choice is a brick of it (galbani is usually the one i'm able to find)

a lot of low moisture part-skim mozzarellas give a weird texture when they melt, kind of plasticky almost. it needs to be mixed with creamier stuff - provolone, monterey jack, havarti.

>>13987018
is there an easy way to tell which kind mine is? my country doesn't distinguish between part-skim and whole milk mozz

>>13974331

>>13987018
What is the protein/carb/fat content per 100g for it?
That is the most surefire way to find out what is what

>>13970420
On the cooling rack

>>13988289
Looks great although I don't eat meat so personally not a fan of your choice of toppings (I would have gone garlic, chili, anchovy and basil).

>>13988289

>Cured meat and jalapenos

Mah nigga

>>13988289
It's Divella 00, Istrian olive oil, Galbani low moisture mozarella (in block), Grana Padano, green chili and salami.

have you guys ever made pizza dough out of wheat flour before? I'm trying it out. I've made a lot of homemade pizzas and I've only ever used regular unbleached flour, so this is new territory for me. I just mixed and kneaded it into a ball and I'm letting it rise right now. Is there anything that I should know or can I treat wheat flour the same as regular flour?

>>13988302
I'll bite, anchovies are meat.

>>13988302
There is garlic and basil in the sauce, green chili is one of the toppings. Green chili has really good aroma i lile it alot.

>>13988936
Not in the traditional sense. That's why there is a big distinction between carnivores, omnivores, vegetarians, vegans and pescatarians.

Veggie pizza 4 mail waifu

>>13986361
>>13986370
>>13988289
>>13989315
looks like shit
KYS


>>13988057
looks good, but crust may be undercooked

>>13988094
here's the labels for the stuff i have in my house right now. 7g and 6g fat per 28g serving, so 20-25% fat.

>>13990607
Thank you for sharing this very informative slide.
May the cooking gods bless you for such a kind heart.

What do you think lads

>>13973519
What? Why?

Here's one before I made at the weekend

>>13992854
Post oven. This will be the last I make for a while unfortunately as I can't find semolina anywhere near me. Good pizza to finish on though.

>>13992784
Cos hes a badass on the internet

>>13992710
that looks fucking delicious

>>13988563
Me. Time to see how well this works out.

>>13993286
Wheat pizza is done.

>>13970420
OP here. Thoughts on Hawaiian pizza?

>>13993668
As an Australian, I must sat that Hawaiian is top-notch.

>>13974203
The most complex thing at home will be how to heat it in your oven, even then if you research your ovens settings and properly calibrate it for your pizza and any stone or otherwise it's really easy

Do none of you assholes know how to roll out your dough? Good god

Baked my first loaf of beer bread yesterday and it miraculously turned out alright.
Is it possible to make decent pizza using beer bread dough? I would probably have to kill fiddy men to get any yeast right now.

>>13992710
>>13992868
>>13993328
looks good


>>13993463
>>13993668
looks like shit
KYS

Why does my dough come out like shit every time?

Using:
1/2 tbsp active dry yeast
1 tsp sugar
1/4 cup warm water
1/4 tsp salt

>>13994207
Maybe add some flour next time, anon?

>>13994207
>1,5ml of dry yeast
>for 0,5dl water + 1dl flour
???

>>13994225
fug :DDD

>>13994248
I don't really know what I'm doing

>>13994262
>>13994248
>>13994225
I've tried between 1-1.5 cups of flour

>>>>13994269
In all seriousness, it sounds like an awful lot of dry yeast. On top of that, what's the temperature of the water you're using? What type of flour is it, and how long are you kneading it? Do you test it with the windowpane test? How long do you proof it? 25% hydration sounds very low as well, I would aim for at least 50%.

>>13994269
I use 3dl water and about 7dl flour when I make calzone.
With one desert spoon of yeast.

>>13993889
Whats wrong with you. Shit takes you sauce retard

>>13994274
I'm not sure about the temp of the water since I have never measured it. It is general purpose flour (I heard this is the best for pizza though?), I usually knead it for about 10-15 mins, I do not test it, I proof it for about 2 hours

>>13994342
Ok, what are the symptoms of the shittiness of the dough after baking?

>>13994342
>>13994207
Wait, so is the problem:
1. Dough doesn't rise enough
2. Dough isn't tasty enough?
3. Finished baked dough isn't crunchy enough?

Another pizza i tried making

how long do you let your dough rise?

I find that if I don't refrigerate it, it'll need approx. 5-6 hours including the first rise and knead. but, if I put it in the fridge, it can do overnight easily before collapsing into itself

2 cups of flour
1.5 cups of warm water ( 110-120 degrees American)
2.25 teaspoons of quick active yeast
1 teaspoon sugar
1 teaspoon salt

I’ve found this mixture works best.

Since I'm half the world away, figured I'd try making a Chicago-style deep dish for the first time. Did homemade Italian sausage for it too (the key is salting the ground pork hours before you use it to give it that sausage-like texture). Turned out pretty fucking amazing actually.

I've been working on my sourdough pizzas for about 10 months now. Pizza night is about ... every couple of weeks?

What has been working has been getting better with working with higher hydration dough and also planning out the bulk fermentation, second rise and any punching down, folding, shaping etc. Things got a lot better once I started weighing ingredients for consistency and sticking to one process for fermentation and folding.

Currently ...

70-80% water
20% starter @ 100% hydration
3% salt

I start saturday morning taking a portion of my starter out for pancakes and feeding the rest. Later in the evening I feed a second time. Sunday morning I feed again and about lunchtime start making the dough. I autolyse my flour and mix in the starter. I use a mixer with a dough hook at the moment for consistency and because it is fairly wet. Alternatively I'll hand fold, rest, fold, rest etc 6-8 times. Once it has come together and is smooth I'll weigh and portion the dough. It goes into tupperware containers and into the fridge overnight. The next day I take the dough out about 4 hours before I intend to make pizzas. With wet hands I shape VERY quickly letting gravity do most of the work.

I used to use a pizza stone and peel, but the stone exploded and the dough I'm using these days is too wet to come off a peel most of the time. I use a cast iron pan.

Once in the pan I gently push it out towards the edges to form the crust trying to keep the air in the dough. I use half tomato puree and half ketchup with a dash of sugar, oregano, worcester sauce, garlic powder and chilli flakes (I know ... often it is just tomatoes).

I cook at 280C preheated for an hour with the fan element and top and bottom elements on. Once the pizza has in been for 2 minutes I turn the fan off and use just the radiant top and bottom elements. The pizza is as low down as I can get it in the oven to promote cooking from below. Cook time is typically 7-9 minutes.

I mean these pizzas I've all been happier with and they have been since I've settled down on my dough process. Before they were very hit and miss.

The sugar in the sauce quite often burns. Generally the less toppings the better and the more moisture in toppings the longer the cook time for poorer results.

These are from the era of hand shaping the dough. I found it hard to shape very wet dough so would use flour and it'd end up quite dense. They were still edible, just quite tough and filling and not at all as good. But you could spin the dough and stretch it around a counter and get it on and off a peel.

Again, tougher, more biscuit like, less air pockets, less open crumb. Not as chewy, just harder. Not great.

Same again. Giant heavy dough discs. I don't know how far back to go. You've no idea how bad they get.

Straight up burnt. This is from sugar in the dough, sugar in the sauce and burning it doesn't help. Tasted better than it looked. I get a bit crazy about trying to avoid overcooking the cheese and generally try to cut it chunky, keep it refrigerated before topping and layer it so it has some protection during cooking.

I have many oh shit what the fuck are you doing abominations from the early days. I'm not going to bother posting them all because they are universally terrible. Just basic errors. Edible if you like flour.

Apart from these last two because they are just ...

I might build a wood fired pizza oven at some point. I'm not in a major rush though the garden is pretty nice and once I've got some plants growing up the pergola, make some decent outside seating this summer I'll consider it. Then I can make terrible pizza for months again until I dial it in.

>>13995120
Looks shit tbhfam. I believe you that it tastes good though

>>13995306
You're not supposed to fornicate with the pizza, Anon.

After watching all the pizza tutorials on youtube, ive come to the conclusion that if you use anything other than flour,salt,water and yeast to make your dough, you are an attention seeking retard
also, thoughts on pizza oven?

>>13995538
well, I'm not under any illusions that chicago deep dish, especially homemade in some random-ass dish, will look good. but it tasted way better than expected, and I was very pleased with how the homemade Italian sausage came out (as the American 'italian sausage' isn't a thing here at all)

>>13992784
bastardization of gastronomy in America is a serious issue, it boils my blood and makes me go blind with rage

how to make good pizza sauce?

just got this one out of the oven was undercooked

Rate my pizz

>>13996752
oops lul. here it is

I made one a couple hours ago.

>>13996768

>>13996773

>>13996776

>>13996781

>>13996786

>>13996793

>>13996798
enough man, let your model take 5

>>13996798
And that was my first time ever making a pizza. Wanted to try it for some time but didn't realize I could use my cast iron. Will do again.

i made the best damn margherita pizzas. throw a lil basil on top and voilà

>>13995254
I’ve never had an issue with burnt sugar in the sauce... I think you’re cooking it too long. Throw some flour on the pan before you lay the dough down and set the oven to 450. pop that baby in there for 13 mins and you got yourself a winner

>>13971932
cut your onions better. to much ingredients in the middle which stopped the cheese from browning. more . tell your mom she need to put more love into placing the toppings down.

>>13996811
do you have a pic of this after it's been cooked?

>>13994805
>>13995120
>>13995170
>>13995178
>>13995232
>>13995254
>>13995264
>>13995269
>>13995276
>>13995287
>>13995300
>>13995306
>>13995312
>>13996515
>>13996760
>>13996776
>>13996781
>>13996786
>>13996793
>>13996798
>>13996803
looks like shit
KYS


>>13996811
>>13995246
looks good

You guys got me to make some dough, here are my creations.

>>13997295
Burnt the previous one, made this one blacked out.

>>13996005
Pizza is American retard. What is your specific issue with the pizza in that pic anyway?

ive made some dough (460g flur,13g salt,1g dry yeast,280g water) ,let it rise for 24 hours and its the stickiest thing ever, no matter how much i kneed it, its still sticky
how do i save this

>>13970420
you forgot the toppings...

>>13970925
What kind of 'za is this?

>>13997546
a bread

>>13997537

>>13997537
I've only used a steel a few times and I get really nice colour on bottom but now the top doesn't have time too. Pic related. Solution?

>>13997566
Preheat your oven and steel as you're doing now, but 10 minutes before baking the pizza you can try to switch the oven setting for grill on max heat. The pizza shouldn't need more than 2-3 minutes in the oven before getting a nice color.

rate
(made this 3am, drunk as fuck)

>>13997675
looks like absolute shit, but id bet its tasty
please post more

made swiss and artificial crab pizza in the van earlier

>>13994923
anyone?

>>13997295
>>13997302
>>13997537
>>13997554
looks good

>>13997675
>>13997979
looks like shit
KYS

>>13999348
yeah?
might looked like shit, but tasted great
and I already said I was drunk when I made
>>13997675
I even put a triforce on it, but no one noticed...

post your pizza!

>>13974637
As a life long Chicago suburbanite, I respect not liking deep dish. It's not for everyone. Most But that's not all Chicago pizza is. Most Chicagoans don't even get deep dish regularly. Instead, we have our own distinctive thin crust, which would be considered thick crust in New York, that is made with the same quality ingredients as deep dish but tastes like normal pizza, and it's damn good.

>>13973328
looks like my gfs pussy when i cum in it

White pizza with prosciutto, onion, and basil

>>13997540
Keep it in the fridge until its cool then need it til it gets sticky again. Then put it back in the fridge for like up to a week.

Oh, good. The autist left.

>>14003418
nah, I'm still here

>>14003307
Thanks anon!

No bully

>>13970897
>HECKIN FERMENTING!

>>13999550
>>14003352
>>14004272
looks good


>>14000922
cheese on crust, canned mushrooms, frozen meatballs (?)
looks like shit, KYS


>>14001098
looks like fucking shit
KYS


>>14001137
looks decent, but gotta turn that bitch

>>14004298