/ck/ - Food & Cooking

>>18790558
What do you mean fermented? The yeast?

Wow amazing. Even more amazing that you couldn't even be bothered to post some OC.

>>18790558
Capitalization and punctuation zoom zoom. Also try proof reading. You could be posting the secrets to the universe but your inability to realize you fucked up the word "cracked" FORCES me to see as either a retarded zoomer or a retarded Brazilian. Either way it's just retarded. And you do it to yourself. Boards not going anywhere. Proofread before you post you lazy sack of trash.

Literally impossible to make Neapolitan pizza at home unless you have an appropriate oven. How long do you cook it and at what temperature? The pizza in the pic is not Neapolitan

>>18790564
yes, i got them on a plate covered and they can ferment, or "rise" in the fridge for 2-3 days with no problem. if im ever in the mood for a pizza or pinsa, i just take a ball out, i have a stone in the oven already so i just turn the oven on, kneed ball out, put tomato sauce and cheese on it and throw it in the oven

5 minutes later i have a restaurant tier pizza
yesterday i got cravings at night so i took out a dough ball and made a pinsa in 10 minutes, ate half, felt great and threw the rest

you can have dough balls ready at all times in the fridge, takes no longer than 15 minutes to make a batch and its actually fun to make them

>>18790580
I know, I couldn't find a good picture to illustrate how well the pizza turned out at home, all pics are over produced

i already ate the pizza but pic related is a better example. yes, including the burned areas

it is absolutely possible to make neapolitan pizza at home though it is obviously not as perfect as ones done in 900 degree oven but you can still make something very, very close to it. telling you, dough tasted restaurant tier. and with this accessibility i wont bother going to a restaurant only to get something sliiiightly better

>>18790595
I like making pizza at home but it's literally physically impossible to cook a Neapolitan pizza below at the very least 350 C. Any other style you can do fine to perfect but the fluffy and airy crust with no crunch is unobtainable at low temperature

>>18790614
>Any other style you can do fine to perfect but the fluffy and airy crust with no crunch is unobtainable at low temperature
are you familiar with vito iacopelli?

>>18790579
>FORCES me to see as either a retarded zoomer or a retarded Brazilian.
See what? You're missing a word. Or are you implying that you are the zoomer / Brazilian?
>Boards not going anywhere.
Board's*
Proofread before you post.

>>18790614
>>18790625
>doesnt answer

>>18790625
Not really. What video/recipe have you used? I've seen Civitiello's (an acclaimed Neapolitan pizzachef) try with a steel and his pizza was visibly crunchy and not "maculated" on the bottom. I don't doubt it tastes great, I love crunchy pizzas like Roman or NY, but I wouldn't call it Neapolitan either

>>18790614
Why are you surprised? I mean. Do you cook your soup at 70°C and expect the same outcome as when you properly cook it at boiling point?
Of course you don't. Nobody does.
Yet EVERY SINGLE ONE OF YOU expects a the perfect outcome when you cook a pizza at half the temperature required.
And you act offended when I call you lazy, retarded, sloppy and arrogant. Which you are.
Shape up. Pizza goes in at 700°C. Fuck barbecue "pizza".

>>18790558
cheese isnt too difficult to make either, especially mozza and ricotta. Give that a try too

>>18790786
I don't think my post was copypasta tier, i think what i've said is perfectly sensible. Especially in baking temperature is very important

Bros are Oonis worth it? I love pizza, especially proper Neapolitan pizza, but I refuse to make it at home with my faggot ass bitchmade pussy oven that can barely crack 500 degrees.

>>18790786
who boils soup?

>>18790581
>yes, i got them on a plate covered and they can ferment, or "rise" in the fridge for 2-3 days with no problem

the videos i've seen from italian pizza chefs they just say to rise the dough for 2 hours, are you waiting that long for any reason? doesnt the dough becomes kind of ... sour?

>>18790558
Am I the only person who saw this image as an optical illusion where the wood underneath the pizza looked like an extension of the crust, making it look like an absurdly deep deep-dish pizza?

>>18790908
Almost all ovens can have the temperature offset reprogrammed to be much higher. If you ever used the clean function that's your max temp. You should be able to get a 500F oven to at least 700F by fucking with the offset. Just remember to set your temp 200 degrees lower all other times.

>>18791001
You should go above the programmed temp only very rarely otherwise the oven is not gonna last much and for the money you might as well invest in a pizza oven

>>18790908
I've got the karu 16 and enjoy it. If you've got the money I recommend it. There's other brands available that may be as good, look into them too. Two things I'd say are get the gas one, wood fired is a meme taste wise when they're in for 60s and it's far more effort. Also get the 16 inch one because at some point you'll wish you did if you get the 12.

>>18791007
>otherwise the oven is not gonna last much
That's a load of crap.
Know how hot the element of an electric burner needs to be to turn red?

The reason they don't sell ovens that go to 700F is because morons would burn their homes down when they leave them on for 5 hours while passed out drunk.