/ck/ - Food & Cooking

God damn, can we get a few different angles on that perfectly browned crust?

>>15726123
I bet that pizza SMELLS nice

>>15726123
I will never have a girlfriend will I?

mmm I like me a nice thicc crust

>>15726133
Stuffed crust baby

>>15726148
Go to church and find a wife my man
Post a pizza you've made and I'll give you a prediction if you're gonna make it

>>15726160
Sure doesn't look stuffed. You're not lying, are you?

>>15726163
Just the one side because there was extra dough

>>15726166
You either tear open that crust right now and show the cheese, or I report you to Scotland Yard, who will in turn report you to Interpol.

>>15726181

I made the master dough recipe from the pizza bible and holy shit, it was delicious. Pizza dough takes about 2-3 days to make, but it is worth it. Just freeze whatever dough you aren't going to use.

The only thing is that the dough is fluffy as all fuck. First pizza I made with this dough ended up being like 40% crust.

>>15726202
Wtf is that? You call that a "stuffed crust"? Looks like cheese on top of dough. Where's the "stuffed"?

>>15726148
Just be yourself!

>>15726202
That is the saddest stuffed crust I have ever seen

>>15726288
>>15726258
Talk ish post dish

>>15726123
Wew

>>15726258
You got a stuffed crust? AAAAAAH! Now THAT'S a stuffed crust! Now let me see your stuffed crust.

>aaaah!

"BULLSHIT! You didn't convince me, now let me see your real stuffed crust!

>AAAAHH!

You don't feed me, work on it!

>>15726148
overrated as fuck. Im sobered up and just started quitting smoking and really feeling that nicotine withdrawal, gf is in the bedroom taking literal non stop vape and bong rips. its just an endless slurping of vape, bong, coughing all with the sound of her overly loud tik toks AND disney+ on the TV. she just sucked my dick tho so I didn't say anything. tempted to move out p much daily. Ive made a game out of how long I can go without saying any actual words to her

>>15726123

>>15726123
Chicken bbq

>>15726123
?

>>15726123
Another ?

Classic

>>15727220
breaking up is a slow process, but respect is gone when you're playing games like this. be a man and either tell her to shape up or leave

I didn't put it in the oven fast enough and it got stuck. Still turned out pretty good.

BBBBBBBBBRRRRRRRRRRRAAAAAAAAAAAPPPPPPPPPPPPPPPPP snnnnniiiiiiffffffffffff...oh yes my dear....sssnnnnnnnnnnnniiiiiiiiffffffff....quite pungent indeed...is that....dare I say....sssssssnniff...eggs I smell?......sniff sniff....hmmm...yes...quite so my darling....sniff....quite pungent eggs yes very much so .....ssssssssssssssnnnnnnnnnnnnnnniiiiiiiffffff....ah yes...and also....a hint of....sniff....cheese.....quite wet my dear....sniff...but of yes...this will do nicely....sniff.....please my dear....another if you please....nice a big now.... BBBBBBRRRRRRRAAAAAAAPPPPPPPFFFFFFFFLLLLLLLLLPPPPPPPPPFFFFFF Oh yes...very good!....very sloppy and wet my dear....hmmmmm...is that a drop of nugget I see on the rim?...hmmmm.....let me.....let me just have a little taste before the sniff my darling.......hmmmmm....hmm..yes....that is a delicate bit of chocolate my dear....ah yes....let me guess...curry for dinner?....oh quite right I am....aren't I?....ok....time for sniff.....sssssnnnnnnniiiiiiiiffffffff.....hmmm...hhhmmmmm I see...yes....yes indeed as well curry......hmmm....that fragrance is quite noticeable....yes.....onion and garlic chutney I take it my dear?.....hmmmmm....yes quite..... BBBBBBRRRRRRRRPPPPPPFFFFFFFFFFFFFFFFFFFFFTTTTTTTTTTT Oh I was not expecting that…that little gust my dear….you caught me off guard…yes…so gentle it was though…hmmmm…let me taste this little one…just one small sniff…..sniff…ah….ssssssnnnnnniiiiiffffffffffff…and yet…so strong…yes…the odor….sniff sniff…hmmm….is that….sniff….hmmm….I can almost taste it my dear…..yes….just…sniff….a little whiff more if you please…..ssssssnnnnnniiiiiffffffffff…ah yes I have it now….yes quite….hhhhmmmm…delectable my dear…..quite exquisite yes…..I dare say…sniff….the most pungent one yet my dear….ssssnnnnniiiifffffffffffffffffffffff….yes….

>>15727994
pan pizza should have a crust that looks like pic related

>>15727996
or a bottom that looks like this

>>15726123
I would destroy every pizza in this thread, they all look delicious

>>15726123
I'd put my pepperoni in that pizza

>>15727990
This one for me. I might have to make pizza tomorrow, good job anon these look awesome.

>mfw dump truck arrive

>>15727431
>>15727431
>>15727455
>>15727458
These look great lad. Do you put the mushrooms on raw or do they need pre-cooking?

What do you guys do for sauce? It seems like the thing that holds pretty much every home made pizza back for me is shitty sauce.

>>15727994
Did you oil the pan? Looks crispy

>>15728547
I like BBQ sauce on my pizza and make it myself; ketchup, apple cider vinegar, water, salt, pepper, onion powder, garlic powder, smoked paprika, mild curry powder, mustard powder, brown sugar and some lemon juice, then bring it to the boil and let it simmer for a couple of hours

>>15726275
Thanks fir this motivational post, poster

>>15726123
That's not the kind of ass you show off online.

I mostly only make pizza when I've had chili for the last three days and I want to use the last bit for something else so things don't get boring. It makes for a nice sauce.

>>15726123
imagine the greasy turds

>>15727220
lmao she's fucking someone else anyway.

>>15727220
>gf is in the bedroom taking literal non stop vape and bong rips. its just an endless slurping of vape, bong, coughing all with the sound of her overly loud tik toks AND disney+ on the TV.

This is just sad

>>15726123
too thick

>>15727220
thanks bro I needed to read this. Was feeling the NoGf depression but this snapped me out of it

Nothing beats a cast iron pizza

>>15726275

>>15729316
Looks like garbage.
Why are cast iron redditors always such bad cooks?

Anyone ever use ranch as a white sauce?

>>15729718
Only americans. I use hot sauce exclusively.
t. mexican

Wish I took a pic of the 'za I made yesterday. I've been using honey butter to grease my pan and it caramelizes the bottom of my pie. Delicious, but I have to will myself away from just making it every day.

>>15729316
is the dough even cooked through

>>15729718
We've had people order it at my pizza place before and we've made it for ourselves. Try mixing buffalo and ranch as a base for your buffalo chicken pizza. Or better yet, bleu cheese.

Here's a NY style one I made on Sunday cooling on my cooling pan.

>>15726148
im 26 and never kissed a girl

>>15726123
why is he posing like that?

>>15729776
Fucking noob. I'm 35.

>>15729757
either say "blue cheese" or "fromage bleu". you aren't impressing anyone.

>>15729757
ok thanks

The reason all the pizza ITT looks so bad is because none of you have real pizza ovens
You can’t make a good traditional pizza in an oven that barely cracks 500 degrees
Best you can do is pan pizza

>>15729948
>Best you can do is a superior and more delicious form of pizza
Wow, what a loss.

>>15729952
I like pan pizza. It’s great. But all the non-pan pizzas ITT look absolutely horrible

made with ooni koda, pretty good shit

>>15729948
Take a look at this and take notes
>>15729966
This is what real pizza looks like. This man has a pizza oven

>>15729948
You can do something similar with some effort.
https://youtu.be/eZ5NRZzEDXY?t=651

>>15729990
It’s still inferior. Skipping to the end I can see an obvious difference between that and a real pizza oven like this: >>15729966
See how pale the crust is in comparison?Notice the lack of the black leopard spotting along the edges? That result is only obtainable with a very hot oven.

>>15726123
Can we get more photos of your girlfriend's ass?

>>15729879
(You)

>>15730002
Leopard spotting and all of that is desired when using 00 flour and making Neapolitan style. It isn't necessary to chase those things for say Sicilian style or a NY style both of which would be made with different flour and baked at different temperatures.

>>15727220
Don't be a little bitch. Punch her

>>15730015
NY style can absolutely be cooked in the same style of oven as Neapolitan and leopard spotting is desirable for NY style as well. Some of the best and oldest NY pizza places use wood ovens. Not sure what you’re talking about. Sicilian style I’m not sure I don’t have much knowledge of it.

>>15730029
The best and oldest pizza places in New York use coal fired ovens actually, but the cornicione itself doesn't typically develop leopard spotting, just the bottom crust. You can develop that spotting with a pizza steel in a 550 degree home oven though so that's nothing special. Look up NY style pizza from Lombardi's (the oldest pizzaria in America). The crust is not leopard spotted and it's baked in like a 800-900 degree coal fired oven and it's probably a 60-90 second bake. They aren't using 00 caputo flour and the NY style is far different in terms of hydration and fermentation all of which combine to change the appearance of leopard spotting.

>>15730038
When I spoke of leopard spotting I was including the effect on the bottom crust as well not just the cornichone. It seems you have more knowledge than me so I trust everything you’ve said here is probably right. You are corrrct about the coal fired ovens which was a mistake on my part, I thought they were wood fired. Either way they are much hotter than conventional home ovens

>>15730057
Yeah, and you're not wrong at all in regards to Neapolitan style, it's just that what's true for one isn't always the case for another style. I've been obsessed with getting as close to restaurant quality at home as possible, there's a lot of factors that go in to getting a good dough/crust. Pic_related is my brother's pizza he made with my this weekend. (Mine is posted at >>15729775). That's the kind of bottom you can get with a few minutes on a pizza steel in a home oven. In our case it's a gas oven cooked using the broiler and a convection fan with the steel preheated about an hour on the 2nd rack from the top.

If I wanted to get a beautiful looking neapolitan such as >>15729966 which really looks superb, I'd need something more like his oven, the ooni koda, or perhaps a breville pizzaiolo...or I'd need to build a brick oven in my backyard which I've looked into since I do like Neapolitan style but holy crap it's a big undertaking to do solo. You can get a great NY style at home. You limitations will be pizzaria quality ingredient availability and if you've got any skills opening up your dough, tossing it nice and thin, etc.

>>15730093
my small 12in koda has worked wonders with dough on a lengthy cold rise. pushing 48hr now (1st picture) which gets a lot more air into the crust. this picture was like 30hr.
for the price and size it's great. only issue is that you can't store it outside.

>>15730142
The results speak for themselves, it looks great. I've played with the idea of a breville but I think my wife would kill me for A. Spending nearly 1k on a purpose built home pizza oven, and B. Taking up all the counter top space with it - or having to find a place to store it and lug it out to make a pizza, etc.

I usually do my NY style a minimum 48 hours cold rise, they start getting that over-fermented look around day 5 or so. Neapolitan is its own animal though, I've not been brave enough to venture into the world of sourdough starters or poolish, etc. and I know that or simply having fresh yeast is desired over IDY/ADY. Still, something to be said for the softness of a good Neapolitan and the nice fresh mozzarella melt like you've got there. Have you tried a different style in the koda? I've seen pretty much all people using it for Neapolitan (naturally) but it seems like it would be great for pretty much anything flat and circular (cracker crusts, NY, inbetweens)

>>15730142
Looks beautiful anon, I’m jealous

>>15730158
It took me at least 4-6 pizzas to get right. First one caught fire. I previously janked the temperature sensor out of an old shitty oven so it would get safety hazard hot, and optimized the pizza for that. Switching to this was like starting all over again, needed a lot more flour coating to get it to launch. Have not had the time, but definitely want to try a NY style soon.

Neopolitan I do with instant yeast, 00 Kaputo flower, salt and water, that's it. Sauce from canned san marzanos, and buffalo mozarella I typically get from the store.

The 16in with the enlarged burner seems a lot more forgiving for pizza placement and equal heating. If you can store it somewhere and get a quick release gas connector I would not hesitate and buy one. Return policy is also great.

>>15730190
>kaputo flower
I'm drunk

>>15730190
I might, I've been weighing it vs. a major oven building project vs. indoor gas or electric options and it seems the most affordable. I'd like to see the results with doing NY style since I'd probably do that as much as Neapolitan and it would need to be noticeably better than just using my steel I guess.

>>15730204
I'll see if I can do a NYC style and post a photo in one of these threads. Any recommendations for the dough contents, tomato sauce? Cheese is just low moisture mozarella and cheddar blend, I assume?

Do note this is not indoors. It needs to be well ventilated so next to an open window or door is a minimum requirement.

>>15730231
So for my NYC I've had the best results baking at 550 using GM All-Trumps flour, 62% hydration, 0.58% instant yeast, 1.95% salt, 1.9% oil, 0.6% sugar. The sugar is mostly to get a better brown with lower temperatures, I think for a 800+ degree oven it will result in a smoldering black disc of charred crust. The 1.95 and 1.9 instead of a 2 was laziness messing with the percentages so my weights would even out better to measuring spoons since my scale is imprecise. You could call it 2% salt, 2% oil and it would be the same.

Low moisture whole milk or low moisture part skim. If you make a blend I'd recommend either 50/50 mozzarella and provolone, or thirds of whole milk mozzarella, skim mozzarella and provolone. I've switched from doing my own shreds and blends to some pre-shredded restaurant stuff like Grande and Saputo because I hate the melt of grocery store cheeses.

Sauce, I'm using stanislaus 7/11 in number 10 cans and adding some basil, oregano, oil, and not too much sugar, blending it together for a smoother consistency and portioning it out in batches. I don't measure my amounts I eyeball and taste so I can't give good directions there. You'd be fine doing a simple san marzano crushed tomato sauce and some store mozzarella though for a test, the thing I'm curious about is how well it crisps and browns an NY thin crust pizza in 60 to 120 seconds with the temperatures it can reach.

Recent pizza

I found a King Arthur's "00" Pizza flour at the local co-op.

>>15730231

Low moisture whole milk mozzarella only for NY style.

>>15730231
>cheddar
wtf?

>>15730306
Just guessing. Not from the US, had 1 slice in NYC 2 years ago, stuff looked so yellow I was assuming cheddar
>>15730292
Will give it a shot with what I can find locally, thanks

>>15730297
looks like a frozen pizza that a tard added extra toppings to
>soggy uncrisp pepperoni
>too much cheddar
the only good thing I have to say is that I like the size you cut the vegetables and the amount you added

>>15730471
>had 1 slice in NYC 2 years ago, stuff looked so yellow I was assuming cheddar
NY Pizza is supposed to have low moisture shredded mozz, maybe some parm and nothing else. You probably went somewhere very low quality where they use a blend with cheddar or something

>>15730297
Don't listen to the other dude, it looks pretty good.

>>15730500
He didn't. He's just an idiot.

Anyone got a good new york style dough recipe?
I've graduated from takeout to using those premade doughs but I'd like to make my own

>>15730471
>stuff looked so yellow I was assuming cheddar
The oils in the mozzarella can color the surface orange. See: >>15730563 which is orange due to grease but that's all mozzarella cheese and no cheddar.

Anyone else have to deal with this growing up?

>>15730962
pic related

>>15730563
This guy posted percentages for a my style dough: >>15730292

All you gotta do is put those amounts I to a dough calculator and it'll give you weights of ingredients.

>>15727220
dude get out of there, why are you wasting your time with that? it aint worth it just to coom in a warm hole

r8 n h8

>>15726123
I’ve never made my own pizza. My dad was trained a pro chef and he made pizza a few times when I was kid. It was definitely good and I appreciated it, but honestly I enjoyed it just as much if not less than local pizzerias or even chains. He was good too, most of his other food was fire, just his pizza didn’t do it for me. Is it even worth it for me to try myself since even a pro chef couldn’t do at well at home as a pizza place?

>>15731067
everything just looks off is this vegan/gluten-free?

>>15726123
does your mom know you took that photo of her?

>>15731074
naw dawg it's all real but the sauce was jarred idk if that takes away a lot of points

>>15731075
yes, we fuck occasionally

>>15727441
Think ya overdid it with the cilantro there buddy

>>15726123
I can see the outline of the thong, imagine how tight it is pushed up against that tight little lightly stained brown eye. I would give anything to bury my nose right up in there. Just one smell....just deep soulful inhale

>>15731067
You need a pizza steel and to post your recipe before I tell you you suck. This looks like the end result of following some google search for pizza dough and not knowing any better desu.

>>15731070
Being a pro chef doesn't mean you'll be great as a pizza maker. It's like saying I'm a car mechanic who works on passenger sedans but maybe I can't just step in and fix a broken down city bus. I know what it is, I know how it works, I could fix it but just jumping in there and working on it I'm gonna be off a bit.

>>15730962
Yes it was the blandest shit ever for some reason.

>>15731067
what's with the sauce around the cheese, that's the worst part of the pizza and the best part about making your own is covering that area in cheese

>>15727220
why are you still there just breakup and move on

>>15729776
28. Most I ever did was hug a few girls in school.

>>15727585
this is one of the better looking ones here, crust, cheese, pepperoni is all cooked perfectly

>>15727077
Underrated, also checked

>>15727220
>Ive made a game out of how long I can go without saying any actual words to her
Oh I play that game too, only I play it with everyone

>>15727077
lul's wur had
>>15727220
>only using a girl for sex
>calls her a gf
you're a piece of shit

>>15731896
You're a faggot

>>15731910
no u

>>15731896
Maybe she should be good for something other than sex then, he makes a game out of avoiding talking to her
That's on her being really annoying and or boring bro not him
>b-but you don't k-know that
She watches Disney+ yes we do know that

>>15731944
lol you don't belong here and it's showing.
no self-respecting or self-loathing regular of this site would ever be here with a girlfriend at the same time and avoid admitting under those circumstances that he's only with a girl because of the sex.

your avoidance to admit to this, and the sudden ganging on my short witted response tells me that you must be trying to attempt something a little more with this line of logic you and your friend have going on. are you trying to subliminally create a norm amongst the anonymous userbase that it doesn't matter what kind of girl you get so long as you have a girl - despite what she might be like?

whatever the case is, your presence on this board alone tells me more about the users here on this board than it does about your stupid bullshit. so fuck off. keep your propaganda on /k/ and the red boards

>>15731976
How dare you accuse me of being a fucking normalfag

>>15731990
like you'd even know what normal is. if you got nothing to worry about then don't sweat it yo.

>>15726123
you guys made fun of my pizza last time i showed it, you said it was burnt but it's just the lighting making it look dark. fuk you... i want a apology!

>>15732012
For what it's worth, I think it looks delicious. I love a well-done pizza and yours looks like a Marco's pizza, which is my favorite pizza chain.

>>15732009
Fuck you, you said I don't belong here

>>15726219
>master dough recipe from the pizza bible
link?or recipe?

>>15732018
it really isn't as cooked as it looks, i use a pizza stone and cook at 500 degrees so the top cooks fast but it's just the surface layer

>>15732021
come here

>>15732062
Stop trying to abuse my gentle and kind spirit, you're the bad person here

>>15731067
i will never understand or accept people that put cheese on top of the pepperonis

>>15732085
front and center

>>15732040
Either way they look great to me, crisp toppings are the best.

>>15732203
the sauce is made from home grown tomatoes (pain in the ass) we then fry up some kielbasa sausage then simmer it in tomato sauce with peppers and onions, when we finish the sausage we puree up the peppers and onions in the sauce and use it for pizza sauce. It has a crazy amount of flavor

Mine from a few months back.

>>15732300
Side view

>>15732300
>Amerifats can't toss dough correctly

>>15732109
for that surprise pepperoni hit

>>15732307
I'm "big-boned".

>>15732085
>>15732021
>>15731990

>>15732305
looks great. now i'm hungry.

>>15727585
Lookin like a turd boat n sheeeit

>>15727994
Smoov like a ufo

pan pizza

delicious pizza yum yum in my tummy

>>15729316
Looks like a hemorrhoid

>>15732332
for you

>>15732611
do you know what a hemorrhoid looks like?

>>15732040
Put it in the oven with just the tomato sauce, then after it is halfway done or almost done you add the cheese.
It would be better if the sauce is on the wet side.

>>15728010
hnnng

>>15727220
Let me guess, she's a wh*toid

>>15727990
Looks tasty, what's the dough recipe?

>>15729316
Fuck you for wasting those ingredients on a shitpost.

>>15733122
why did you use rice instead of cheese

>>15733213
>he doesn't know

If this thread is still up a bit later I'll post my sicilian I'm making this afternoon.

>>15734808
Oy, you got a loicense fo' that pie lad?

Seems like the right thread. Rate me. Be gentle

>>15734908
Looks like a mess and the corners didn't rise at all, they are basically flat bread.
Also too much cheese.

>>15734908
You may want to learn more about pan pizza before your next attempt: https://www.youtube.com/watch?v=uYxB4QBlrx4

>>15734908
You would benefit from a wetter dough with a longer fermentation time (preferably cold fermentation in the fridge for a few days). You should also use oil (or more if you say you did) on the crust when cooking a pan pizza. Also, don't rim your crust up on a pan pizza, leave it flat and put the cheese and toppings to the edge so they caramelize on the edge of the pan during baking, serving the dual purpose of not letting your crust dry out on the edges and getting a nice crispy rim of cheese.

You managed to simultaneously have a pizza which is not cooked enough on top (cheese/toppings wise), and cooked/dried out way too much on the crust. It doesn't look tender with a crisp on the outside like a good pan pizza should, it looks like a dense bready dry disc of somewhat warm and melted cheese slathered on top. I'm not trying to be a jerk and I could give you advice to help you improve it but I gotta say it's not nearly on the level of say this poster's pan pizzas:

>>15727990
>>15727994
>>15727996
>>15728010

>>15734937
I grabbed the recipe for the crust from some random website and it resulted in a dry crust with a slight crunch. I agree that the dough could be wetter. I'm guessing it might rise more and be softer? After experimenting I think I'm using the right amount of oil(maybe not in that batch). I measure it by eye so it's not always consistent.
I think the top was cooked enough but I guess that's a matter of preference.
>>15734926
>Also too much cheese
Probably yes. It was the last pizza of the batch so I wanted to get rid of the ingredients. I promise you I've done a bit better than that.
>>15734933


Thanks for the advice. I'll experiment some more

Just had this made for me

>>15735031
HOMEMADE ONLY FAGGOT

>>15735022
Forgot to mention but, the sauce looks like some kind of diluted ketchup that dried up. It doesn't need to be blended that much, many people even crush the tomatoes by hand.

>>15735104
That's just storebought tomato paste

>>15726123
Not my pic, don't have one but i made a pizza with creme fraiche, camembert, andouillette, onions, potatoes and mushrooms, it was pretty dope.

Anyway what should i eat tonight?
pizza,
aligot (mashed potatoes with creme fraiche and melted cheese),
chicken tendies,
nasi goreng,
lasagna?

Hope the 4channel community likes my pizza!!1!

>>15735282
Not really, but my larger concern is that you haven't cleaned your stove in quite some time.

>>15727220
>Ive made a game out of how long I can go without saying any actual words to her
the modern beta male, unable even to break up with a shitty girlfriend

>>15727441
Looks amazing! Is this your recipe
>>15728710 here?

Id like to try making pizza but ive never baked before? Is it ok to used store bought pizza dough oj my first few attempts?

someone help how do i make new haven style pizza

>>15736411
>new haven style pizza
i got you.... also what is new haven style pizza?

>>15729948
This is the biggest cope for people who suck at pizza.

t. made this in a 550F oven

>>15736484
agreed, 550f is more then enough if you use the appropriate dough and use a stone/steel. Most people don't preheat the oven long enough , just because the preheat light goes off doesn't mean it fully preheated and the stone takes even longer, like 30min at least but more like 45 to 1 hour.

>>15732109
Why does it matter? I’ve never really though about that. There’s a pizza place where I live that puts the pepperoni almost entirely under cheese and it’s pretty good.

>>15736721
The pepperoni comes out all slimy if it's under the cheese. It needs direct exposure to dry heat.

>>15727441
God why so much soap on that pizza?

>>15737546
>He lost in the genetic lottery
heh

I've been making thick pan pizzas, I prefer it with fresh mozz though like a thick marhgarhita

>>15734886
Was going to make a normal sicilian tonight, but I had to use up a small amount of excess cheese which would go bad anyway, so I figured I'd just do cheese to the edge and make it some sort of monstrous hybrid Detroit style. Still tasted good anyway.

Want to have the bottom of the crust crispy but not burnt, right about here works well for me. My favorite thing about the sicilian dough I work with for these is the neat cratering effect you get on the underside of the crust.

The cheese edge which is characteristic of Detroit style. I've never actually made it, just eaten it before but it's not bad. Still I prefer the lighter cheese I normally use and having the rim of the crust exposed.

>>15738616
doughy garbage lrn2 bar style you waste of space

>>15727220
Its funny how you posted this thinking it would make you look cool and epic or whatever but it just shows that some druggie bitch is taking advantage of you and you are too much of a little boy to do anything about it.

>>15738623
Yeah yeah so edgy

>>15729775
I'm gonna fuck your mom and not call her afterwards.

>>15729775
>NY style
sorry but that's football pizza

>>15735170
It looks like someone took a really bad dough, stretched it out, chewed up some beef stroganoff very lightly, spit it out on the dough, then blew the world's largest snotty booger on top of it, and garnished it with bits of shed snake skins.

>>15727220
post a sneaky pic of her

>>15738665
Here's this retard with his made-up terms again.

>>15727220
That'll happen when you settle in with a gross fat ogre bitch. Don't try and pretend like you didn't know this was where things would end up.

>>15738602
That looks really good. Did you get a crumb shot?

>>15738822
lol'd at this pizzalet who doesn't even know classifications of pizza
>durrrr muh chicago, new york, kneeopolitan
how can a retard take such pride in something they know so little about? it is baffling to us enlightened folk.

>>15738841
How about I shove my football-style cock up your ass, bitch?

>>15738843
I don't imagine you could reach past my buns with that 3-5 incher

>>15738851
Only one way to find out.

>>15738854
at the expense of admitting that you could possibly rape my anus, that just confirms that you are hella gay.

>>15738832
Not a great one, but I do have something.

>>15738866
I dunno who asked for a giant loaf of bread with shit on it but it wasn't me.

detroit style is overrated and nothing compared to BAR PIZZA

>>15738880
Can you stop trying extremely hard to be edgy and get me to respond to you please. We're trying to have a nice thread about pizza.

>>15738885
Can you stop pretending that anything good ever came out of Detroit and either acknowledge the superiority or your clear ignorance of the best form of pizza known as BAR PIZZA?

>>15738898
I'll take that as a no from you. Alright have it your way.

>>15738904
I'll take that as a "I'm a retarded faggot" from you who seems to have fallen into a baseless cultural meme without having sufficient knowledge of the subject matter at hand.

>>15738916
Alright have a nice evening buddy.

>>15738922
Eyah passivity is my only weakness whatever don't be a fag or something wanna make out?

>>15727220
Honestly wait until you're over nic to make judgments about your next moves with your relationship. Withdrawal made me both psycho angry and suicidal for about 4 days

>>15738880
>BAR PIZZA
Stop making up words, are you twelve?

>>15738969
my son, you have only to google that phrase to be enlightened as I have been

>>15738602
>>15738610
>>15738616


Looks fucking great anon

>>15738985
So it's just a hipster name for thin crust pizza? That's all I'm really getting from searching it online.

>>15731067
8 m8 makes me wanna masturb8

>taking a picture of your putting your poop-producing body part that close to a delicious pizza
why?

>>15726123
the thing on the right is going to end up coming out of the thing on the left. fascinating if you think about it.

>>15739016
> hipster name for thin crust pizza
can be applied to 90% of pizzas
>hipster name for thick crust
the other 10%

>>15739034
you're entirely contrived image of pizza expertise is betrayed by the fact that you actually had to google BAR PIZZA because you are a pizza pleb who didn't already know what the most superior form of pizza is.

>>15739046
Literally the only distinction I can find for "bar pizza" is that it's usually found in bars and has a "crackerlike crust." Around here we just call that a thin crust pizza.

>>15739078
around here we call your mum a whore and detroit style burnt foccacia none of this changes the fact that every legitimate pizza critic on the planet rates bar style top tier, you pizzalet fag

>>15739094
You sound twelve years old.

>>15739100
>You sound twelve years old.
objectively false

you are lost in a strange place you thought you knew something about pizza but you don't and you're angry and clinging only to the small little bit that you're familiar with

suck my 12 year old ballsack

>>15739014
Thanks, it was pretty tasty. I think I've got my recipe down for that one pretty well at this point.

Made my first pan pizza today (forgot to take pics unfortunately) and it was absolutely tremendous but I'd like to know if it's possible to make a pizza where I make the dough same day and let it proof at room temp in an hour or so rather than overnight in the fridge. Is it that big of a difference in quality? I don't mind doing a cold rise but I wouldn't mind the ability to make pizza spontaneously

>>15727220
dont have kids
or get married
u know what, just dont date

>>15727220
Life is drastically different sober. You have to address the shit that made you want to get intoxicated in the first place, which may mean you have to drastically change your life. It sucks.

>>15733098
The Serious Eats foolproof pan pizza dough recipe, however I do a cold ferment in the fridge for about a week instead of letting it proof at room temperature over night.

>>15739716
It's a big difference. It makes all the difference. At room temp it needs at least 6 hours.

>>15731976
>reddit spacing
faggot, also learn how to punctuate before trying to sound smart.

>>15726123
I can never get my pizza bases to turn out well
It's incredible frustrating.
Recipes are so simple; yet my Pizza never turns out right and I have no idea why.

I've tried all kinds of flours, last time I tries a Italian 00 and the pizas looked great but the base was really strange, kind of like a biscuit.

>>15732269

that sounds like complete shit. pizza sauce isn't supposed to be cooked. yours sounds simultaniously watery and greasy, instead of bright and tangy like it's supposed to be. i hate you. you can't cook, you're just going through the motions but clearly you have no idea what you're doing.

>>15729763
is there even a pizza underneath? it just looks like 1 1/2 inches of cheese

>>15732470
>that one frame not intended to be in shot but is the thumbnail
burn it with fire

>>15739716
Yes, as >>15740247 mentioned, this is typically what a restaurant refers to as an emergency dough. It's possible, but its going to be a lot longer than just 1 hour on the counter top or in a warmer or something, and I've tasted pizza crusts made both ways, emergency dough tastes more yeasty and lacks the better developed flavors you get from a longer cold ferment.

>>15740421
Most beginner issues boil down to this:

1. Following google blog bullshit recipes from people who aren't pizza makers and needed to check off a box of saying they have a pizza recipe, so they give people a bunch of bad advice and it gets broad exposure

2. Measuring by volume instead of by weight, leading to over or under hydrated doughs, and not understanding baker's percentages leading to doughs which are over/under yeasted, over/under salted, etc.

3. Not understanding fermentation times and methods very well, attempting to bake with dough that isn't ready.

4. Not having the proper equipment and methods to achieve a really good bake. Whether this means having a good cast iron pan for pan pizzas, a good square pan for sicilian/detroit, a good baking stone or steel for NY or other styles.

Just for an example, you bought 00 flour - probably because a recipe or something somewhere mentioned that's what they use for Neapolitan pizza. That's great, it's great flour, but it's different from the high protein flour they use for say an NY style pizza. It's a much finer powder and that effects how it absorbs liquid, how it ferments, and how it bakes. If you try to make a pizza with 00 Caputo and then pop it into a 550 degree oven you're going to wind up with a pretty bad pizza. The crust won't crisp correctly, it will take too long to bake, it will be oddly pale in color, etc. Why? A pizza Margherita is supposed to be baked at temperatures of 800F or higher. That kind of flour needs that kind of heat to pop, crisp, and get colored correctly in a quick bake while staying light/fluffy and tender on the inside.

>>15729966
This Is a real pizza

>>15726148
man that fucking picture hit harder than it should have

>>15726123
She has no ass lmao

>>15736108
Sure! The easiest way is to buy a dough ball from a local pizza shop. A chain neqr me will sell you an extra large ball for $3.

Here’s my recipe, it’s really not difficult. Just plan some time and put on some upbeat music.

>>15736506
This is my favorite pizza of the thread. Melted but not burnt cheese.

>>15726123
Yummy. Just clean my teeth for one big bite.

>>15727220
Lol it's funny how my situation is somewhat similar lately but we have two different perspectives on it. I barely smoke anything anymore because it's distracted me from working from home. Meanwhile my gf who I lives with still commutes to work, comes home after 11 hours, gets high as fuck, watches Tik Toks for 2 hours with Hulu/Netflix on. Except the difference is that when she smokes she wants to slobber all over my dick. I hate the fucking loud Tik Toks going on all night but on the cute side, she sends alot of them to me because she wants me to join in on laughing with her. Then I cum in her pussy and we pass out together.

You probably are getting annoyed with her the same way you'd get annoyed living with a brother or sister or something. My gf and I dated for 4 years before we moved in together. We fucked every time we met up, were inseparable, wanted to know everything on eachothers minds. The first year we lived together it was obvious we couldn't really stand eachother, but we spoke about it and realized it was just because we were so used to living on our owns and not sharing a bed, toilet, living space with eachother. If you still feel warm inside when you two do things together, then just talk to her. Or maybe just start fucking smoking weed again lol. I know I will soon once my job stops being remote.

My homemade pizzas always used to come out tasty floury

I don't know shit about pizza, but my dad was asking how do you make the crust bigger? Do you leave the dough's edge and stretch only the center with your hands? I think he uses a rolling pin to flatten it all out so that's probably why he got a flat pizza.

>>15741694
The puff that you get with pizza or most breads is because of gluten and the yeast. Gluten forms from proteins in dough. When the flour gets wet, these proteins form hydrogen bonds with one another, which creates a web like structure of very fine strands throughout the dough ball. Yeast ingest simple sugars (glucose mostly in flour) and metabolize them. They basically piss out alcohol and fart out carbon dioxide. Alcohol in a dough is negligible, but the carbon dioxide from the yeast creates bubbles and pockets. These pockets formed by yeast work around the gluten structure to create what people would describe as "airyness" or "fluffyness" or generally a light and tender bread when baked.

So when you set a dough ball to ferment whether at room temperature or cold in a refrigerator, it is very important after it has fermented to handle it properly. It can compress some without totally blending the gluten structure together, but if pressed really hard, it will compact too much. The bubbles and chambers between gluten strands squeeze out their carbon dioxide and the bread becomes flat and dense. This happens normally via the stretching process for pizza dough - you press down harder on the center of the dough and leave the edges less compressed (depending on your style - Neapolitan pizza has a larger rim than NY style for example). When baking, the less compressed areas of the pizza, especially those which are not weighed down by sauce and cheese will rise and puff up more dramatically than the rest, which is how you get a light and airy pizza crust.

Naturally, taking a rolling pin and compressing all of these layers really hard together is going to destroy everything you accomplished during fermentation and result in a pizza which is dense and bready rather than light and airy.

>>15731765
looks like you just lost.

>>15727220
>muh grass is greener
at least you get your dick wet on the regular.

pizza is a fun snack for kids

>>15741694
This may help

https://youtu.be/3ZEGG1mb3Rc?t=315

>>15742985
Little topping heavy for my tastes but it looks really well executed anon, good job.

All these pizzas look tasty because I'm a fat piece of shit with no standards :)

Not ready yet

I can't get the pizza from the peel to the stone without destroying it. Am I retarded?

>>15743894
Use parchment paper. I won't tell if you don't.

bump

>>15726123

>>15744141

>>15743894
Listen to this anon >>15743907
It is basically cheating by how well it works.

>>15743894
Nah, one trick is picking up an edge of the dough right before you put it in and blow a blast of air under there, let's it hover on it and makes it much easier to slide. Or just listen to >>15743907 since it's a really effective way to do it. Build the pizza on the peel on parchment slide it on the parchment into the oven, let it bake a minute or two to firm a bit and then slide the parchment out so the crust is 100% in contact with the stone. You can reuse the parchment too.

>>15743894
Thick corn meal was how I did it when I worked in a pizzeria. Also use momentum, force the peal forward and yank it back. If you have a small stone this is risky, but in a large pizza oven this made more sense.

>>15743894
Slide a bit of the dough onto the steel/stone, let it sit for just a second. It will stick to the surface and slide out a lot easier. Or you can just use the parchment paper cheat as others have suggested, but be careful if your oven is too hot.

>>15744266
Someone in a pizza forum said that rice flour works best.

>>15727220
This is scarily accurate in describing 90% of my normalfag friend's gfs, my ex included. The average American girl is just an absolute pig, even the attractive ones

7 day fermented dough is best.

Made this tonight with my Dad.

>>15746172
That's one sloppy fucking stuffed pizza

>>15746172
Jesus Christo

>>15741694
let the dough get warm and relaxed, it is much easier to shape by hand.

but i prefer flat tavern/bar style pizza that has a rolled or sheeted dough. it's easier to get a crust that is crispy and you get maximum coverage of the toppings.

>>15726148
YOU JUST KNOW

I was hungry so I forgot to take a picture before I cut it

>/ck/
>homemade
lurk moar

>>15740356
>knowing anything about reddit culture
You're not getting hug here, Anon.

>>15746309
Ever had Ledo's pizza? It's essentially what you've posted here. I did a recreation of it with a 50% hydration dough and a rolling pin, it went against every pizza making instinct and rule I have but it turned out pretty well.

>>15746172
That's a lasagna?

>>15746172
How many days did you go with out shitting?

>>15726148
Started to go to prostitutes last summer. I'm very lonely but they're nice to me, even if it's for money

>>15747729
no, none of the pizza places around me do really thin crust. i think it's the kind that works best in a normal home oven: the crust and toppings finish cooking at the same time. a lot of homemade pizzas i see have a crust that is really undercooked for my taste.

>>15728337
Those definitely went on raw

>>15740455
how do you bake the pizza without cooking the sauce?

>>15746172
I have the same stove as you and cutting board and counter top and spatula and pizza wheel... wait what in the actual fuck?

>>15746444
somebody spilled a salad on your pizza

>>15741438
Thanks anon, the trick for home oven is pizza steel and blowtorch just to blacken the bits you want, like you'd be able to do in a wood fire oven.

>>15749251
Pizza steel on a high rack and broil for the last couple minutes works well.

>>15727220
The fact that 99% of women have and use tiktok, instagram, twitter, etc makes me not feel bad about being single.

whats the difference between detroit style crust and regular pizza crust?

if i put premade, store-bought dough into an oiled, foil tray, will it come out decent?

Flour tortilla pizza

>>15738866
>double dubs
looks pretty tasty to me

>>15727077
i kekd

>>15748827
Like I said, I was hungry.

>>15749382
The foil tray won't get hot enough to properly caramelize the cheese on the edges or to properly fry the bread in the oil in the bottom of the pan.

I made cast iron Pizza for the first time last week. It was decent but kinda small. I want to make large pizzas. Is a pizza stone a good investment?
I also don't feel like my dough rose enough. I guess my kitchen is pretty cold so i'll try the whole "letting it rise in the oven" thing next time.
Some questions for the pizza experts:
>what's the key to replicating takeout-style pizza? (think dominos, etc) I want to make a pizza that's thick, saucy, cheesey and delicious
>how do i master the sauce? Should i simmer it beforehand or just throw it right onto the pizza? Does the brand really matter?
>cheese.
The only mozzarella i can get my hands on are the wet balls, so what happened is there was a pool of liquid on top of the cooked pizza that was eventually absorbed by the dough, making it soggy. Would a thicker crust solve this? Or should i try drying out the mozzarella in advance? I read I can just slice it and lay the slices onto paper towels but that seems pretty slow and inefficient.

>>15727220