/ck/ - Food & Cooking

>>18083384
Lookup what a "pizza stone" is

>>18083403
I don't have a grill, dickhead. I used a steel in my oven at 550 F.

>>18083408
Fuck off, I live in Italy. I can eat REAL pizza whenever I want. You idiot jelly? Pathetic piece of shit loser lmao I`m typing this on my laptop on the beach right at this very moment. What the fuck are you loser doing?kyn8y8

>>18083408
I can't tell if this is a bait or not but you can use a pizza stone in an oven.

>>18083428
Who gives a fuck. I know for a fact that pizzas made on pizza steels aren't supposed to look like mine does. Now tell me what the fuck I did wrong.

>>18083494
use brown food coloring to enhance the browning

Hey fuck you OP dumb pizza shit

>>18083384
it's cooked, you just didn't leave it in long enough to brown the crust
I promise it will taste fine
if you're worried about the cheese, you're probably going to sacrifice really crispy crust to prevent the cheese breaking

>>18083522
I kinda fucked up when I was shaping the crust; you can see on the right side of the picture how the cheese and grease is slipping off the edge. If I had left it in any longer, the grease would have started smoking inside my oven.

>>18083559
that's fair
I made a pizza today too, and mine ended up a triangle because it stuck to the peel while I was trying to load it in my oven
I have a steel as well, though my oven only goes up to 500F
I've yet to get a good dark crust since I don't want to break the cheese, but I'm going to keep adding a bit of time to see if I can get a good balancing act on crust to cheese
all we can do is experiment and try to get the things just right

>>18083408
How long did you let the oven stay at 550?
You want to let your oven to soak the heat for a good 15 minutes before putting your pizza in. You want as much heat as possible in your oven when baking a pizza.
Also you can use a pizza stone in an oven. You want something that's nice and thick so it soaks in a lot of heat. The thicker it is, the less heat the pizza will suck out.
And the cheese will be fine in the oven until you see it actually burning.

>>18083384
it's not illegal to parbake a crust without any toppings on it.

>>18083749
this

>>18083741
>How long did you let the oven stay at 550?
The steel was inside the oven when I set it to preheat. It took a few minutes to get up to 550, and then it was sitting in there at 550 for about 50 minutes before I put the pizza on.

>>18083384
Nothing's wrong. Just put it on the top rack of broil for a few seconds to brown that crust. It looks tasty.

>>18083384
Try adding honey to the dough, sweatie.

>>18083403
>>18083408
>retards buy and haul around huge slabs of rock or metal just for pizza
lmao.

>>18083494
It looks like you fucked up cooking it, otherwise it looks alright
A little sugar in the dough can take it from looking pretty baked to looking perfect but you're not there yet

>>18083384
Did you overferment your dough? I think when that happens the yeast ate all the sugar and there is nothing left to brown.

Maybe try browning the bread before you put all the toppings on and then throw it back in the oven?

if you want that dough to brown in the way you think that it should then the oven needs steam

the reason that it's not broqning us because 550F isnt hot enough for that homeade dough, you're not adding commercial additives i prove browning times

>>18084067
>the reason that it's not broqning us because 550F isnt hot enough for that homeade dough, you're not adding commercial additives i prove browning times

>>18084077
most commercial breads have malt added to them to improve browning at lower temperatures, if you want more browning than that get a pizza oven that can reach 800F

nice self protrait btw

>>18084085
>, if you want more browning than that get a pizza oven
or add some milk powder or brown sugar

>>18084093
or malt like most goyslop bakeries

You undercooked it, yes the cheese is also undercooked.

>>18083522
>it's cooked
lol the crust is barely cooked around the edges. That shit is going to be wet dough in the middle.

>>18083384
higher temp

>>18083384
looks nice, maybe you need a pizza stone. I bought mine at walmart for $14, cooked at 450f for 14'ish minutes

>>18083943
to hot unironically, this is not a Italian pizza. You'll need more time to cook the crust without burning the cheese, 450f is enough

>>18083416
based luigi

>>18083384
>What went wrong with my pizza?
Way too hot at 550 F.
If you want browning and cooking of the dough to where it is firmer instead of soggy mess, you need air flow underneath. Pizza stone works without holes since they are preheated and their thermal mass means all that wet dough set on top of it doesn't cool it down past the point where it is still able to boil off the water as steam. Thus the bottom of the pizza in the center isn't a soggy mess.

>>18083384
>I didn't want to leave it in the oven any longer because the cheese was literally boiling

Some people use a two step process. One is to partially bake the crust separately. Take it out, at the toppings, and then finish baking. This can be done also at a much lower heat than the single-pass method and your oven will last longer at 500 F is pretty damn hot.

https://youtu.be/8rvzpPnas5I

>>18083384
bake in a cast iron skillet, preheat it to 550, slide your 'za in with all your sauce/cheese/toppings and cover it with foil for the first 5 mins, remove foil and pull the whole thing out when it looks good. Pepperoni is gonna make your 'za look like shit to varying degrees depending on how greasy it is.

>>18083384
>What went wrong with my pizza?
It should have been baked on top of a pizza screen if you weren't using a stone. The pizza screen allows air to get underneath to allow the steam to escape instead of making the pizza soggy on the bottom.

>>18083384
Legitimate answer is you need to pre-bake the dough. Just a quick bake so it begins to turn golden and then add toppings.

>>18083416
that's great Mario, now rise your lazy ass and go back the kitchen to prepare a pizza for me, your superior Western master. Yeah sure, you will get your worthless toymoney coins so you can buy your daily coke from the local maffia. Off with you now, and also send both your big titties whore mamma and you little sis to me. They don't need to wear cloths.

>>18084192
>to hot unironically, this is not a Italian pizza
What? Pizza is traditionally baked in wood fired stone ovens, look up their operating temperature and the baking time for pizza's in said ovens.

>>18084570
You need to be 18 to post on this site

>>18085528
its a completely different style of pizza and uses different 00 flour,
If you stick a normal American style pizza in a 1,000f oven it will burn the cheese to a crisp before the dough cooks completely
pic-rel is my pizza cooked at 550f on a stone and the bottom of the dough was crisp but the dough under the cheese was still raw and it wasn't even a thick pizza and the cheese is clearly over cooked.
I backed down to 450f and they now come out evenly cooked

>>18084192
ideally a pizza shouldnt take more than a minute and a half. those italian pizza ovens are hot as fuck

Lower the temp to 525 and raise the steel to a higher rack.

It's fine, your dough is just not fermented enough. It doesn't start to take on decent color from such a low oven temp until it's been in the fridge for at least 48 hours. Pic related, 72 hour dough in a 550F oven.

>>18084240
>>18084192
>>18085675
ignore these retards

>>18083494
Serious answer: your dough was too wet. Just add a tiny pinch of flour, or 2, but not more.

Your dough is ready when it comes off your hand easily. Because your kneading hand is covered in wet dough (it always sticks, no matter what you try) you use your other hand to test.

If everything's ok just clean your kneading hand and knead the wet leftovers into your main dough, let your dough rest for a while, it'll sort itself out.

>>18086211
Effortless mogging of pizza stone faggots. Nice pie anon.

>>18086215
OP is clearly not trying to make margherita pizza which can handle the extreme heat because it's supposed to thin and crisp and there isn't enough cheese to hold the moisture in

>>18086224
Well, I used a steel.
>>18086291
You still want the oven to be as hot as possible for pizza. This is like day one shit, dude.

>>18083408
Are you fucking nuts 550f that's 280 c I haven't baked anything ever in those temperatures. I baked these at 200c for 25 mins and they were done

>>18083384
Turn it upside down on the oven rack and broil it to brown the crust.

>>18086224
most people don't let their stone pre heat long enough so it doesn't cook right

>>18086299
>This is like day one shit, dude.
its a meme that requires you to make the pizza a certain way or it won't cook evenly, notice how all these wood oven pizzas always have burnt looking crust but the cheese is never even fully melted

>>18086368
>burnt looking crust
oh you just don't know shit about pizza
carry on

>>18086380
Here is why you are wrong do you have fresh mozzarella balls as the only cheese topping? Then you be my guest act like fransesco Di faggoti and bake your pizza at 600 f. If not all you are gonna end up with is a cheese crust that's gonna be harder than caramel

>>18086393
I baked this at 700F with low moisture mozzarella. Doesn't look like caramel to me, bro.

>>18086407
Doesn't look like a post 2010 phone photo to me tranny but at least you tried.

>>18083384
Did you let the dough sit for half a day? Did you make sure the dough wasn't too wet? You fucked up a lot here.

>>18086407
Mmmmm my favorite topping lmao

>>18086308
normal pizza is done in much higher temp

>>18086308
500 degrees is pretty standard to cook pizza foreigner

Add sugar to the dough next time

>>18083559
>cheese and grease is slipping off the edge
try to focus more on controlling the amounts of water and oil, even if it doesnt leak out, water can fuck your pizza really bad
>>18084115
>going to be wet dough in the middle
it absorbs water from the tomato, of course it will be wet
>>18086368
>burnt looking
it would taste bad if it was burnt
and you prefer burnt and crunchy cheese instead?

>>18084002
>he doesn't know how to make bread

>>18083408
>550 F
Cook it at 400 F. No wonder you're burning the cheese before the dough is even singed.
>t. bakes homemade pizza at least twice a week

I made a pizza yesterday

>>18083408
>>18086647
same anon, also want to mention you don't need a pizza stone. i prefer not to use it.

>>18086649
Why does the crust look like it's been eaten by termites?

>>18086676
haha. I Poked holes in it with a fork so I doing air pockets. I'm not sure if I need to though

>>18086696
so I don't get air pockets*

Also I cook at 450 for like 18 min, including a 5 min pre bake

>>18086696
Ah so like what these gadgets do. I get incredible puff whenever I attempted par-baking crust. It becomes an actual pita. That's good as long as it's the crust around the edge.

>>18083408
550 is too high, I've found that 400f is the perfect temp and the pizza is usually done in about 24 minutes. You also definitely want to pay attention to which rack you put it on in the oven because the higher the rack, the faster it will cook the cheese. A good solution is to place it on the very bottom rack for 12 minutes and then on the middle rack for another 12 minutes so both sides are evenly cooked.

>>18083494
>Now tell me what the fuck I did wrong.
you posted here.

>>18083384
cook the pizza at 350F for 10 minutes
then move it yo the top rack of your [electric oven] and turn on the Broiler function for about 2 minutes.

but watch it very closely under the broiler... as soon as you see dark spots starting to form on the cheese open it up and get the pizza out - because it will be finished by the time you remove it (if you wait until it looks properly done, it Will Burn before you get it out)

>>18086628
>and you prefer burnt and crunchy cheese instead?
no i prefer it melted and my crust unburnt

>>18083384
Add the cheese after the crust is a little cooked. Cheese cooks far faster than the crust.