/ck/ - Food & Cooking

why so square and why so centered?

The shape is the least of your problems.

>>19373089
I had to crop the image to get the file small enough to post

>>19373106
I meant the pizza itself, it's like you didn't even try

>>19373102
How so?

>>19373108
What should I do to do better next time?

>>19373111
stretch it round
form an actual crust on the perimeter, like just press it inwards a bit to be smooth and thicker
evenly spread your sauce and toppings
give it a couple minutes of broiling to get a nicer finish and get some color on that cheese and crust
consider adding some spices, that looks like plain tomato paste

>>19373144
Thanks for the advice, the tomato is just crushed up tinned tomato with some sugar in it.
What spices would you recommend?

>>19373164
Onion, garlic and oregano are a given, if you have an italian blend that'll do the job too. Depending on your cheese I'd add some salt too. A bit of parpika and cayenne can be nice as well imo. Really just go with what you like here, the goal is to add some flavor since you have no other toppings. A light dusting of parmesan on top also adds does a lot to improve the flavor.

>>19373178
Would you have any dough related advice? My current dough tends to flatten out quite a bit before I try making into the actual pizza, it ends up looking more like a pancake than a dough ball

>>19373060
that dogh looks like shit.

Either means you didn't cook at high enough temp or you had bad yeast

>>19373202
Probably wasn't enough yeast, I can't really get the grill any hotter

>>19373216
Bread needs to be baked at 900 degrees F

>>19373189
make sure your yeast is alive and healthy enough
how long do you proof it?

>>19373060
Nice looking za, my friend!

>>19373222
How long for?

>bit square
https://www.youtube.com/watch?v=eG7LSTXB5s0

>>19373229
Once I make the dough I leave it for a couple hours before dividing it into two and then a leave it for better part of 24 hours under a damp tea towel

>>19373233
Thanks

>>19373060
Looks funny but would still eat.

>>19373111
the easiest thing to fix: either put the basil under the cheese or cover it in olive oil before you start baking the pizza. that will give you a really nice basil flavor without burning it and making it bitter. it's much more potent if you use fresh mozzarella though. cheese like gouda or tilsiter doesn't really work that will with basil.

another thing you can do is make some poolish to get a much better crust. extremely low effort but high return
https://www.youtube.com/watch?v=OjsCEJ8CWlg

>>19374191
Thanks for the advice, how would I go about making sure the mozzarella isn't too wet? Because I've used some before and it turned the pizza into a pond

>>19374222
cut the mozzarella ball into thin pieces and put it in a drainer or a sieve over night or at least for a few hours. if you use buffalo mozzarella you will have to give it more time because it has much more moisture, two hours won't do. put it it in the fridge obviously especially in summer

>>19374250
Cheers, thanks for taking the time to lend some advice

>>19373238
No more than 2 min

>>19374284
sure. will you post your next pizza?

>>19373102
Lol

>>19374362
I think I might, I don't typically have the best ingredients but I'll try and find some soon