/ck/ - Food & Cooking

>>15380579
Looks pretty nice. Do you have a lower angle pic of the crusty sides?

My only complaint would be maybe too much cheese but maybe you like it that way.

>>15380579
one slice 1000 calories. this is why you're fat

>>15380657
An entire 10” pizza would be 1000 calories you retard

4/10 could use more goth girls

>>15380667
yes, but with a pound of cheese like on this sloppy thing, it'd be 10000 calories

This shit is fucking greasy OP do your health a
favor and throw that shit in the garbage

>>15380686
It was a cup and a half of shredded mozzarella. Cope

>>15380686
Hahahaha holy shit

>>15380700
>pizza
>cheesecake
choose one

>everyone else
EW GREASY FATTY HAHA FAT FAT FAT
>me
why the fuck is it circle and not a rectangle you fucking cunt how dare you

>>15380700
did you use one of these?

not bad for a homemade one desu

Fucking disgusting. Compare this to an authentic pizza from Naples and you'll see why Americans are all fucking obese. How can you unironically look at this and think it's okay to put it anywhere near your mouth.

impressive;

very nice

>>15380579
https://voca.ro/1nRAqRWS8FxK

>>15380745
off yourself

>>15380762
Cope harder fat cunt hope you choke on the grease

>>15380657
>>15380688
>>15380745
>I JUST LOVE SOGGY THIN SOUPY PIZZA WITH ONE SMALL BIT OF PURE BUFFALO MOZZARELLA IF ITS NOT A SOGGY FLOPPY MESS IT ISNT PIZZA!

>>15380753
Thanks cooking in Russia, it was jarred marinara sauce doctored up :^)

Utterly disgusting. I would eat it in a heartbeat.

>>15380745
Foreigners were a mistake

>>15380579
wow. looks fucking delicous.
btw...rate my new watch

>>15380867
that's a surprisingly round looking fist. congratulations

>>15380867
Le heckin epic /biz/ meme, amirite fellow 4channelers?

>>15380579
Looks good :3

>>15380593
Anon, chances are people who want to make their own pizza at home are trying to emulate their favorite restaurant or chain.

That's probably an intentional choice.

>>15380686
Probably just made a small pizza, anon.
The picture is deceiving the scale.

>>15380867
Hey Majin Buu, how's Goku doing lately?

>>15380779
die wop faggit. you're not roman

It looks fine from what we can see here but we need to see the crumb shot.

Maybe could have gone another 60 seconds cook on this

>>15382160
nice bologna pizza

>>15380579
Looks way better than the other pizzas I see here.
>light sauce
>cheese is perfectly melted
fuckin hungry now
10/10

>>15380786
I noticed this trend a long time ago - I'm pretty into home pizza baking and I had gotten a recipe and process down for several types - a solid NY style, Neapolitan, Chicago stuffed, Chicago cracker, Detroit, Sicilian, etc.

I mostly just like pizzas which are unique. I like all styles, and aspects of them. I just ask that the pizza I'm tasting isn't the exact same as ever other low effort version of that variety out there. I also knew some people at work who were what could only be described as low testosterone limp wristed little manchildren. On one occasion this cabal of yuppies forced our project's happy hour to be held at this super duper fancy pizza place with wood fired ovens making Neapolitan style pizzas. Now out of the existing styles, I always found Neapolitan to be one of the less desirable. The crust is great, but it's pretty close to good NYC style crust. The sauces are simple which I also like, but again not much different. I really dislike the fresh mozzarella. I like a pizza with more cheese to it, I like a cheese which doesn't turn the pizza into a waterpark if you put more than a dime sized dollop in one area. I never really badmouthed it as a style because I do like things about it but if someone offered me NY, Detroit, Sicilian, Chicago, whatever vs. Neapolitan, I'd pick one of those before I picked the original margarita. Anyway, the weaklings were all fawning over how good the pizzas were and how they had "discovered" this place and their wood fired oven and how it's such a more simple and rustic pizza (yeah they used the trope Gordon Ramsay expression unironically), and proclaimed that it was the greatest thing ever.

Since then I've paid more attention and observed that it's almost entire those types of people who are all ejaculating into their own mouths over Neapolitan style.

>>15382160
Why is the crust fucked up? Did you roll this out with a rolling pin? Why does it look like it rose in the middle? Did you parbake this for some reason and then add the toppings to finish later? This thing is wrong and I'm not sure why.

>>15380579
Kaposi’s Sarcoma.

Looks ok, could use some more cheese.

Looks good. Is this that King Arthur Flour recipe that is popular *made in a cast iron pan? Those always look so good, but I'm too lazy to mess around with dough.. Would rather just order a pizza.

>>15380579
elementary school/10

>>15383279
Based

It’s just seething Eurofags that Americans once again improved their food

>>15380579
pretty fuggin good anon. basline 7/10.
if it was from scratch, and you grated the cheese yourself, and it tasted as good as it looks: 8

>>15383279
i really like this pizza place, its just an abundance of toppings on a fire cooked pizza

>>15384399
The wood fired oven or coal fired oven thing is legitimate in and of itself. They can produce exceptional pizzas. The one in the picture is a good example, I can tell by looking at it that either the moisture level is a bit on the dry side for the dough, or they didn't give the thing very much time to proof/ferment before baking, but with those hot temperatures working very quickly it hardly matters - the crust still comes out looking good and probably tasting good too.

It's just that so many places which operate on that model (those types of ovens) outside of NYC do it with so much pretension it's insufferable, and half of them are serving a small circle with some plain sauce and a few small glops of fresh mozzarella, tossing some basil on at the end and calling it "gourmet" or "artisan". The pic you have proves that they're actually ruining something which has potential because they refuse to load it up with toppings since it's such a "low brow" thing to do. God I hate yuppies. Looks like it would be a tasty pie overall in that pic.

>>15384423
that must be why it isn't watery with all these toppings

>>15384449
yea the firewood oven is just a tool, it's like if god gave you a hammer and you never built houses but a 90 degree angular piece of wood everyday

also imagine the smell

>>15380667
Each slice of Dominos Pan Pizza is 380 calories. It's 12" diameter.

>>15384449
Yeah. The other components in the pizza matter. The cheese looks fairly light on that one though it's hard to tell how light under the toppings, and it's also hard to tell if it's super fresh high moisture or blobs of a lower moisture mozzarella which would also affect it. Less moisture in the crust will make it a bit crackery, but cooked at the extreme temperatures of a wood fired oven it would still rise nice and airy rather than staying dense which could help it resist and partially absorb the wetness of the cheese and toppings without becoming soggy in the middle.

>>15383291
I'm really not great at opening the dough and getting it onto and off of the peel. Part of it is high hydration dough, the rest is just a lack of speed and technique. Round is a dream of mine, but would require a much lower hydration dough which generally never comes out as well, tough, chewy, too heavy. That one looks like I caught it coming off of the peel meaning I got a little stretch on one edge withdrawing the peel. It does look like it rose a little in the middle and again this is from not really opening the dough properly. I plop the dough down and with wet fingers stretch out the edges by lifting as much of the side as I dare and dropping the dough. The middle I try to push out towards the edges when I spread the sauce but otherwise do not fuck with. I'd be willing to try something different again, but we cook pizza once a week and this is already the sad result of over a year of 'refinement' lol. Progress was a lot slower when I changed everything up every week.

>>15384626
When you take the dough out of the fridge after fermentation do this:

1. get a large work area (counter top, giant cutting board, etc.) and add a generous amount of flour to the center of it in an area a bit larger than the dough ball itself

2. plop the ball down in the middle of that flour

3. Take more flour and sprinkle the top of your dough ball lightly so it's coated

4. press down in the center of the dough ball and flatten with your fingers towards the edges - leave the edges at a 1 inch margin untouched by this, do it once, then flip the dough over in the same spot with a quarter turn, and do it again on the other side. Flip and turn, do it again. Do this about 4 times.

5. Pick the dough up and put it on the back of your knuckles with your fingers arcing to make almost a dome shape. Gently move your hands outwards being careful not to tear your dough. Shimmy the crust in a circle on top of your hands, it will slide with a gentle motion, each time it comes to rest pull outwards then shimmy.

6. Stop when you have a crust roughly the size of your pizza peel. Put it back down on your work area.

7. Take your pizza peel, sprinkle a generous amount of flour on the bottom, coating it fairly evenly

8. Pick up your dough/crust and flop it down on your peel, gently re-form it into a nice circle. It should still have a bit of that edge crust and be thinnest in the middle

9. Quickly add your cause and toppings

10. When you go to slide it in the oven, I find getting as good of a tilt as I can get and then being very gentle with my back and forth shoves is the best way to get it to begin shimmying. Once the surface on one end touches the stone/steel you can shimmy a bit harder/faster until it's off.

This video is a good example of the initial stretch: https://youtu.be/8Q_9h6VKm9c?t=686 @ 11:30 Don't try to stretch flip it out like that guy though, he's a pro and you'll fuck it up hard.

>>15384670
Dude thanks for the advice, but my dough looks nothing like that. It is basically a liquid in comparison. I use my sourdough culture which I've had a few years which might not help, but I think my home kitchen is never as warm as commercial kitchens which means everything behaves differently for that reason too. I find that handling the dough too much basically knocks all the air out of it and and results in tough paste. I find that flavour and aeration is always best allowing fridge fermentation for 3 days before baking. I think maybe I need to make up some dough and get practising? But I've tried making simple dough with commercial yeast and I don't get dough like in videos. Allow to rise for 20 minutes or until doubled (4-5 hours for me). Shape the dough and leave to prove until until it springs back from a finger press? (it usually relaxes and forms a puddle and never holds a puffed up ball shape without several folding/lamination/tucking steps before hand). I think my initial attempts using a basic dough and a heap of flour resulted in pizza that tasted like biscuits.

>>15384693
Posted this in another thread here tonight, but maybe this will help you find a foundation for something neapolitan or NY style in nature and you can move on from there messing with hydration %:

https://burner.com/pizza/calc/

Enter your size based on what your peel/stone can fit

Thickness: .10

Make just one to test how you like it

If you're using bread flour or something of that nature, put hydration at 63%, if using all purpose try 65% in my experience that's better

Put salt at 3%

Put yeast at .5% and use instant dry yeast

Put oil at 2%

You end up with (assuming 12'' crust)

190g flout
120g water
5.7g salt
1g yeast
3.8g olive oil

I'm assuming you're accustomed to measuring by weight and not volume, but if you need to try to convert for volume you can use google for an approximation, though I can't confirm the consistency in replicating the recipe.

When you mix, start with the water (room temp) in your mixer bowl if using a stand mixer, or main bowl if doing it by hand, add the salt and stir for 30 seconds with a spoon.

In a separate mixing bowl combine the flour and yeast and mix them together while dry

Add the flour to the water, maybe 50% then stir a few seconds to incorporate, then the other 50% and stir until well combined/kneaded. It should never be soupy like what you have after you're done kneading it. Add the oil during this process and knead it in thoroughly.

Once that's over form the dough into a nice smooth round ball and put it straight into the fridge for a minimum 24 hours and up to a week.

Also what are you baking on? Steel or stone? I'd recommend steel, in the highest oven rack position, broiler on, preheat it for a minimum 45 minutes before putting a pizza in. Let the stone/steel and broiler cook it quickly 5-6 minutes, when the crust is looking well browned and crisp, give it an extra few seconds for good measure and then take it out.

>>15384693
Also, sourdough cultures can be useful but it's a different and more complicated process to yield essentially the same results when it comes to pizza dough. I'd try out the lehman formula first and see where to go from there. A very wet and soupy dough is good for some applications, I'd recommend higher hydration percentages for thick crust applications like Detroit style/Sicilian/Pan pizzas, but not for what you're trying to accomplish. It makes it very difficult to work with the dough ball, and if you do the process I mentioned correctly you'll end up with a better end result.

>>15384693
Try this way:
https://www.francomanca.co.uk/stories/sourdough-recipe/

I make this recipe once a week and it always works. Just make sure your starter has been fed a couple of times the day before so it's ready to be used and you should have no trouble.

>>15384693
Is that oil in your starter?

>>15380745
Here's your authentic Italian pizza, bro

>>15384741
I think that's his portioned dough-soup for his refrigerator fermentation...

>>15380579
UH DUDE THAT'S A LASAGNA!

>>15384739
This is also good advice if you wanted to continue going the sourdough route - the instructions will lead you to making a good dough which isn't so soupy.

better than gordon ramsay out of 11

>>15380579
Looks fucking awful

>>15380579
At a glance, it looks pretty fuckin' tasty. I'd try a slice.

Pan pizzas are great, haven't had one since last summer though. I start it on the stove and cook the bottom, then finish it in the oven. Let it sit for a few minutes after you take it out of the oven, the cheese will set and you will have less that falls off when you slice it.

>>15384796
seasoning in the crust is really nice too

>>15384798
It's important for a pan pizza to have a crispy crust, I can't stress that enough. It is what really sets it apart from other styles of pizza.

>>15384718
Thanks for typing all that shit for me anon. I'll try it so you can be assured it wasn't a waste.

>>15384741
That is how wet I'm usually working.

First thoughts this is extremely stiff, but I guess to progress you've got to be prepared to try something different and start again.

>>15384796
>olives
>jalapenos

Well it was a joy to work I guess? I wet my hands a few times so it picked up a little more moisture. I'll bake this either tonight or tomorrow. I'll post results in about 7 hours if tonight.

>>15385321
Just to check are you letting your dough autolyse before you work it?

>>15380579
looks nice but cut like a moron

>>15380593
>>15380657
>>15380686
>>15380688
Fat isn't unhealthy. Stop spreading momscience

>>15382160
The meat looks cheap and disgusting

it looks good but all that cheese won't be that great the next day so you have to eat most of it. that's why you don't overdo the cheese, in case you want to save some for tomorrow

>>15385360
I usually get something a little nicer but nothing was on offer yo.

>>15385376
I always find the salami sold in smaller slices better. Probably because it resembles more pepperoni, even when it isn't dubbed as it

>>15380686
Do you not realize there is dough under the cheese?

>>15380579
This actually looks good. Did you use cast iron?

>>15385386
If I tear it up and put it on top of the mozzarella it picks up some colour and looks a hell of a lot better desu.

>>15385423
Yes

I don't think this has risen enough so it is going into the fridge until tomorrow evening. Again, while I typically ferment dough for long periods of time I never get performance like in videos etc. This has been at 23C for 6 hours now and I used 3g instead of 2g of yeast. I also added 1tbsp sugar to the dough all in aid of being able to bake tonight. Dead ass recipes telling me to allow to proof 20 minutes or until doubled in size whatever enjoy living in a equatorial country or something.

>>15386418
What is that liquid on toppp

>>15380745
Cope shitaly. Anyone could make your shitty overpriced shit pizza.

Rate my pan pizza please, made and eaten last night.

>>15386418
Ok chud

>>15386487

>>15386487
what recipe do you use for the dough? been making some neapolitan style 'zas and wanted to mix it up a bit

>>15386487
Looks great

>>15386527
Just regular strong white bread flour, 70% hydration and a dash of olive oil / salt.

>>15380579
Nice level of cooking of the cheese. Good puff on the crust.

>>15386540
>70% hydration
Does this mean 70% water by weight? That seems like a lot, but what do I know?

Here’s mine, made in my cast iron skillet. Before.

>>15386551
And after.

>>15386547
No mate, bakers percentage, so 70% of the total volume of flour in the recipe. It does make quite a wet dough but if you have high gluten flour it'll and bind up properly after about 10 mins of kneading.
Here's the whole recipe:

200g Strong white bread flour
5g salt
4g instant yeast
140 g/ml of water
10 g/ml olive oil

45 min proof after 10 mins kneading, knock back, shape into pan and leave for 45min to proof again.
Add your sauce and cheese and topping, fry the bottom until it looks good, then grill the top till it looks good.
Hope it works for you if you try it.

>>15386570
>volume of flour
I thought everything was by weight because the density of flour varies so wildly. I am wholly perplexed by baking. Glad other people understand it, though.

>>15386554
Wa la. Looks like digirno

>>15386570
you let it proof in the pan itself? Usually I've seen recipes call for the pan or whatever to be heated up so you put the dough in while it's hot.
You grill it? def gonna try this today but might fry then stick it in the oven

>>15386554
well it's incinerated

>>15386585
I guess I used the word improperly, I meant by the weight of the flour. Just do everything in grams, that's the way.

>>15386595
Yeah proofed right in the pan, and with a good tablespoon of oil underneath it too. Seemed to fry up just fine, you can use a spatula to keep an eye on the bottom till it's perfectly browned for whatever you like, then in the oven under the grill (american broiler, I think you guys call it) until it's ready.
These pics were my first attempt and I have to admit it takes a lot of the guesswork and fucking about out of getting good results without a pizza oven.

>>15386605
I looked at the recipe and get it now. Bakers are weird.

>>15380579
Disgusting.

>>15380786
>>15383279
>outing yourself as a filthy pleb
cringe

>>15386451
I washed the tubs and grease them with a little olive oil so it'll release nicely. The liquid will be a mix of both.

>>15380579
Greasy, waxy cheese, sauce looks translucent and gelatinous and I don't know how you possibly got it so inconsistently browned.
Terrible attempt.

>>15384454
are those pearl onions?

>>15380745
kys eurofag

>>15386615
well I have it rising now but I realized I don't have any cheese. Did you just use shredded mozarella? I'm used to buying the balls but I'm sure it would come out differently if i used it

>>15380579
You can't fool me OP I know pizza hut when I see it.

>>15386418
Looks better than the liquid you were working with before, it should be a lot easier to stretch on the counter and get onto your stone/steel now. Hope you have good luck on the results.

>>15380579
Cute af

>>15386767
stop that >:l

>>15380753
*opens vocaroo*
*hears white voice*
*closes vocaroo*

>>15388183
>>15388222
Keyed
>>15389114
Locked

>>15389132
t. white

>>15380579
>want some pizza with that cheese TOPKEK

>>15384693
your yeast is eating all the protein in the flour i guess - add more flour

>>15384693
Are you using the right type of flour? Everything you're describing sounds like your flour is low gluten/protien. Try finding bread flour/high protien/high gluten flour. And knead it more to develop the gluten. This really sounds like you have no gluten to hold everything together.

OK my dude let us do the needful and try out this radical departure from the dough soup. I said I'd be back yo.

>>15391227
Yes. I have even bought a sack of pizza flour from a catering supply. IIt was OK. I generally use bread flour or if I don't have it I fortify regular flour with wheat gluten.

>>15383291
That’s just how authentic shitalian “pizza” looks

It looks pretty good? The underside is very pale though.

>>15391848
How long do you kneed it?

She is happy. I will try a bigger crust on the next.

>>15391863
How is it

Kinda fucked up shaping this one.

But the base is excellent I think the first suffered from less preheating time.

>>15380753
based