/ck/ - Food & Cooking

>>14362244
The bread stick dough was made in same batch as this dough, only difference is I slightly rolled out the dough with a pin to semi take shape of pan, this way it will proof/rise to the shape of the pan. This will give you very constantly shaped bread sticks. Also in case you wanted to know which yeast I was using.

Don't forget to cover the dough with a towel or something to prevent a hard crust from forming, I oil it as well for extra insurance, also olive oil is good.

>>14362244
I just made pizza dough an hour ago
What a coincidence

Simple sauce, non of that cento Italian bullshit. Some Goya tomatoes sauce and you mix some basil, oregano and sugar. Bout a teaspoon of each, maybe a little more sugar.

Got to have some descent cheese tho

Score your dough to get easy tear slices

>>14362244
>we’re making round dough and dough shaped like sticks

Oven time. Ugly shape, pan too small.

Bread sticks will be half cheese sticks today

>>14362595
The seasoning mix

Half melty

>>14362613
Done

>>14362640

>>14362717

>>14362640
... would eat

pizza looks good but the bread sticks look really under cooked and unappatizing

>>14362724
They were delicious but yes I agree, they could've browned more

That really doesn't look too bad OP, that dough seemed too wet/sticky too, is that normal? also pizza usually goes for a pre-baking before getting all the tops on

>>14362753
throw them under the broiler for a bit next time, just make sure to watch it because broilers can burn things really easily

>>14362755
It's actually not sticky at all, that's just the olive oil.

>>14362640
>>14362717
>>14362721
pizza looks nice, and that cheese stretch... *mwah*
did you use a stone or just a baking sheet?

>>14363532
The pan you see in picture oiled and placed on bottom rack of oven at 450 for about 15 minutes

>>14362467

>>14362244
Chef Boyaredee guides me every time

This thread makes me want to vomit.

Americans literally murder pizza, they should be put on a leash.

When the moon hits your eye like a big pizza pie

>>14362244
too much salt
sugar is unnecessary
meh on yeast and its more than 2 pizzas, unless theyre large

>>14362458
>bitching about the name on the can

>>14362467
>boars head
oh god are you a suburban mom?

>>14364100
Pizza is an Italian-American dish. Mainland Italian pizza-substitute is trash.

>>14362244
>4 cups
Stopped reading right there. Get a scale and a new recipe, dumbass.

>>14362764
my broilers dying as i continue to cook more pizzas

>>14364344
Pizzas vary in size and shape, could be multiple pies as stated in the original post. By all means post your pizza and recipe and show us how it's done.

>>14364385
I think he means to say that you should be measuring your flour by mass because its density can change with handling.

>>14364476
Again, I'm willing to learn. He can post his recipe and show us his pie. And I'm not calling him a dumbass. If I'm a dumbass, then show me where I went wrong, show me, show us how to do it right. This board is mostly filled with people that talk trash or post theories or hypotheticals. Very rarely do we see people actually making food. If you have any helpful tips or pics I would to see them. Also, here's a hot pockets I made using some leftover dough.

>>14364529

>>14364529
Not that poster but I made this with a 70% hydration dough someone posted here. It tasted pretty good though I doubt it's up to /ck/ 'za standards

I did about 66% hydration and then a 3 day cold rise. I know I fucked up the edges on the first one, but the second one was good.

>>14362640
>>14362717
I am a debt free, female, virgin with no tattoos (or piercings). A little bit ugly but will you marry me?

I can clean and cook the meats, and you can make the pizza and cheese sticks.

>>14366580
LONDON

>>14362244
>bread sticks
Why the fuck would you do that?

>>14366580
boy I really wish it was that easy

>>14366580
No marry him. You marry me. Come to India. Make great life here.

>>14364529
>show me where I went wrong
well beginning with volume/weight measure, get a kitchen scale and you will see your kitchen improve by a whole lot
the pizza itself didn't seem bad, only tasting to know how it really turned out, you seem to have realized the mistakes already, but a less salt and oil could improve it as well

>>14365962
>3 day cold rise
dear god why, how much yeast did you use?

I did some a couple of pizzas some years back but don't actually remember the process, the rolling is only done after the final rise isn't it?
I'm worried about shaping it on the pan and the it rising the fuck up before or while going into the oven
one tip I can give you guys is to place the dough in the cooking pan (round) after rolling, the cut he edges around to give a proper shape, then a small twist to make a proper edge, and a pre-bake before placing any toppings or sauce

>>14365962
A three day rise makes a lot of difference. I often make a batch of four and then spread them out, saving the last for breadsticks when they're about a week old. They have a great sourdough taste. The pizza is best at the 3-5 day mark.

>>14367257
>dear god why, how much yeast did you use?
Not him but when you do a long, slow rise you start out with far less yeast, like 1/4 or 1/2 teaspoon depending on how much.

>>14366580
Op here, gonna need some proof to get some of my proof..ing pizza.

>>14365152
link?

>>14365962
looks great

>>14367261
dont bother
this guy rolls his pies

>>14367366
heresy.

>>14366580
Marry me instead. I can cook for you whatever you heart's desire. Pasta, pizza, cookies, cake, soups, potatoes, fried chicken, steaks, BBQ, everything you want my soon to be wife.

>>14362640
KWAB

I don't understand this thing with breadsticks with pizza. Why? Why you need more bread with your pizza?

>>14367237
Yeh if you want hepatitis haha, stupid pajeet.

>>14368328
>I don't understand this thing with breadsticks with pizza. Why? Why you need more bread with your pizza?
I don't see why you'd make breadsticks at home. It's sold in pizza restaurants because they already have preformed round pizza dough, and it's easy enough for them to throw it in the oven.
At home, it's about tying knots. The texture is more delicious if you make knotted rolls. Don't be lazy.

>>14368328
I don't understand it either. Make one or the other. And don't dip pizza in sauce, that's disgusting.

>>14362467
>decent cheese
>Texan Boar's Head

>>14367261
exactly. i used 2 1/4 tsp yeast for 16oz flour, 11oz water, but the long ferment gets a great, chewy, sourdough-like crust with nice bubbles

>>14362717
what's the name of the cheese

>>14371577
It's a mix of the Boar's head moz I posted earlier and this one here. I buy the small wheel for like 5 bucks

>>14367362
https://www.youtube.com/watch?v=YUcHNhSTwUs
I mostly followed a few of his videos and recommendations and used an online calculator for a 70% hydration dough. I didn't save the original post I found here though. I also left the dough overnight in the fridge

>>14366866
This

>>14362244
>Crust
actually fucking kill yourself you weak fuck

>>14362458
gross dude

>>14362613
Those breadsticks are lacking. Make focaccia next time.