/ck/ - Food & Cooking

>>17612496
Detroit is better.

>>17612496
>>17612517
Pizza is for faggots kys

>>17612527
I wanna cram a pizza in your ass

white ‘za that I made last weekend with leftover smoked chicken

>>17612517
Nah.
>>17612568
Not too shabby. Love me some 'ite 'za.

These are unironically great. I can't get them in my country, how can I replicate them?

>>17612496
goza means jizz in Portuguese btw... just like your pizza

>>17612686
You can try.

>>17612607
The gigantic cast iron skillet does a really nice think crust

>>17612706
Yep that's what I used for my 'go 'za. I also use it for thicc bois like this from time to time. Try cheesing it all the way to the edge so you get these nice caramelized bits.

I make it once a week but I usually forget to photograph it.

>>17612784
Man's cutting up hot dogs on pizza :DDD

Just did this, it was pretty good

>>17612849
Hell yeah man nice crumb.

>>17612746
I did that recently also, this was a thicker crust ‘za in my 11” skillet vs the 17” big fucker

>>17613068

>>17612496
You heard wrong
>>17612517
Even worse

>>17613105
shut yo saltine ass up

>>17612811
>cutting up hot dogs
Herbed dry salami, chorizo, and jalapeno & cheese smoked sausage.

>>17612496
>>17612746
This is more of a Detroit-Style than Chicago deep dish

>>17613568
The second one, yeah. But the first one is definitely 'go 'za. It has a ton of butter in the crust.

https://youtu.be/89RYM6k0tKA

>>17612849
looks good

>>17613640
Chicago deep dish is usually pretty light on the crust and heavy on the sauce/cheese/toppings, I would say that first pic is mostly crust

>>17613075
how can you grab two plates this way

>>17612496
what the fuck is that mess?

>>17613687
>I would say that first pic is mostly crust
It has almost an entire 28oz can of tomatoes and a pound of cheese, bro.

>>17613732
It's a 'go 'za and it was delicious.

Made this today, 3rd out of 5 pizzas made in my new Ooni Koda 12. first one was fucked up, 2nd got too much heat and didn't cook properly. 3rd hit the sweet spot i think. still something to learn

Nduja sausage, ham, mushrooms, grated pecarino and low-moisture mozzarella

>>17613727
I have big-ass orangutan hands

>>17613888
And also I work construction all day. I can throw an 80lb bag of sackcrete into the back of a truck with that hand alone

>>17613842
>>17613848
Very nice. I got a Roccbox and I'm kinda wishing I had gotten an Ooni. It definitely takes a lot of practice to not burn them to hell.

pepperoni/broccoli :D

Made this with a 72 % hydration dough and used a cast iron skillet as a pizza stone, planning on getting a pizza steel once I start my new job. How do you anons like to make your sauce? I'm on the crushed tomatoes and some salt n spices train atm

>>17613842
Looks good anon I'm jelly. Do you turn it while you're cooking it?

>>17615249
Pan pizza? How do you get it to not stick to your pans? My mom loves pan pizza so I've been trying to figure out a technique to make some.

>>17615249
what pan do you use for this

>>17615268
You gotta oil the pan too. At least that's how I do it. You want to get the pan and sides all greased up.

>>17615275
I do have one of those meme ass carbon steel pizza pans you can find online (I'm sure if you Google it you can find it) but a glass casserole dish will work too. That's how my mom always did it

>>17615249
how many calories do you think this is

>>17614457
ew

>>17615365
>thinking about calories when eating za’
absolute faggot.

>>17613105
>yeah I’ll take 1 loaf of bread with cheese sprinkled on top

>>17615263
Yes and it's not easy. I ended up pushing the pizza further in the oven a couple of times but it worked out

>>17612496
Nah, the ideal 'za is thin, maximal surface area for more application of 'Vark.

>>17615365
I used chef John's ingredients so I bet anywhere from 350-400 calories a slice and 12 slices in the pizza

>>17612686
I bet they are super hot inside and you burn your mouth

>>17613848
Looks amazing one day I will get a ooni or something similar too. What a dream

>>17615247
Slice your mushrooms finer. Yes no cooking crushed tomatoes olive oil salt pepper oregano garlic

>>17616250
Do you have a turning peel? I tried a few times turning it with the launching peel, but that doesn't work out at all.

>>17612496
I made this chicago style deep dish quite a while ago.

It all tastes like pizza so I don't feel it's really worth the effort to make at home rather than a regular pizza.

Why did I come in here I’m on a dietttttttttt

>>17619127
That's not a pizza, it's a fucking casserole

Margarita from last week

>>17615365
>>17616345
>https://www.allrecipes.com/recipe/283210/buffalo-style-pizza/#nutrition
This says 520 a serving with six servings. Going off the ingredients I think it'd be closer to 550.

>>17612496
It’s good but it’s not a pizza which by definition is a flatbread.
>>17612517
>burnt pan pizza, but “OMG THE PEPPERONI FORMS CUPS! SO ZANY XD”
Midwestern delusions.

>>17619127
Nice. Dough recipe?

>>17622934
I used a pizza mix bag from some store.

Making my own crust is something I've been wanting to do for a while, I'm gonna order yeast for cooking next paycheck.

>>17612496
If dissapointness would be turned into food this is what its look like

Pizza is a struggle with my shitty oven, but tonight's was one of the better results.

>>17613842 >>17613848
I'm fucking jelly.