/ck/ - Food & Cooking

On the peel.

My peel-za.

>pepperoni
yup into the pleb folder it goes

>>17580701
looks like nikos butt hole you faggot

that crust is obnoxious

>>17580696
>>17580701
Looks like a big doughy sphincter.

Sliced & diced, ready to crunch & much.

Rate me plz.

>>17580723
Looks very thick, give us a cross section.

it looks like the crust insists upon itself

>>17580730

everyone knows the crust is the best part of the pizza

>>17580754
Look alright.

I prefer less crust, but if you like crust as much or more than the noncrust part, it's probably ideal.

Keep making pizzas, you'll only get better.

>>17580754
I knew your crust was airy and not a big hunk of dough, but I think you should work on controlling the edge of pizza, so that it doesn't look so big. Unless that's the look you're going for. I'm saying this with good intentions, it's not "hate".

I would love to share this pizza with you, Anon.

>>17580768
as breadstick yeah

>>17580768
where my crust-heads at?

>>17580696
needs moar goatse hands

>>17580928

>>17580696
Very puffy crust, but looks pretty decent. I'd eat it.
I hope it was tasty, OP.

>>17580696
ngl looks like a bundt cake

>>17580754
nice crumb

>>17580754
damn, looks good. huge crust but if thats what you are in to

>>17580938
now there's an asshole i'd eat

what pizza oven is it?

>>17580981
a Fooni a fake Ooni

>>17580754
That looks perfect, ignoring the comically huge crust to center ratio

But how’s the undercarriage? Is the floppy? Score it on taste 1-10.

>>17580696
Shit pizza dough skills. Deflate it before baking.

>>17580696
>>17580701
looks good anon i'll make sure to hit you up if i ever get a flat tire

>>17581105
It's ok. I know I get saggy as I get older but that's beyond my control. I've been working out recently. I'd say it's a 6/10. I believe it still makes all the boys run to the yard.

>>17580696
>Getting pretty good at pizza making.
No you're not
You still haven't figured out that when pizza rises, and the cheese melts all of your topping will sing to the middle if you center load it.
You have to spread your toppings out more.

bone appetite

>>17581196
6 is a rookie number, were going to disregard that score.

One bite everyone knows the rules

>>17581217
Well it makes sense since your parents have disregarded that you even exist up until this day.

>being proud of making pizza that's 80% crust
now this is just pathetic

>>17580696
fucking retard, real pizza only has basil leaves for toppings.

>>17580696
>50% is plain crust

Whats the point

>>17580754
Da fug? Why am i suddenly aroused?
I like ludicrously thicc but damn

>>17580754
yeah Im gonna need that recipe bud

>>17580696
i used my 1/2 inch steel with the broiler on high, as close as possible to the heating elements. crust came out perfectly moist. i used parchment paper for the really sticky dough. whole milk mozz with cheddar chunks. italian sausage. window thin in the middle with some wicked leoparding on the bottom.

>>17582268
Let's see that bottom

>>17580696
HAHAHAHHAHHAHAHHA

>>17580696
Don't listen to the haters, the crust is the best part, for me your 'za looks like the best 'za I have even seen.
If I ate at your restaurant I'd give you 50% tip.

>>17580696
This looks like a prolapsed dough butthole

>>17580696
Do not listen to the other anons. I am italian and I would eat the fuck outta that pizza, it looks so soft and doughy you did a good job anon.

>>17580696
>>17580701
too much crust, cover more with sauce and cheese

That's an ok comtemporary neapolitan pizza, but you have still gone too far with the crust

looking at >>17580754 you should have made it more airy considering the amount of crust

I suggest you to make a slightly less crusty, pizza, because you pretty much nailed it

>>17580696
you can go crazy with the crust, but you should be sure you make it as airy as possible

>>17584501
A big leaf and a big crust is the perfect slice.

naan/10

that aint a proper pie

>>17580696
how do you like that ooni? I was thinking of getting one.