/ck/ - Food & Cooking

Put your yeast in a little bowl, add some flour and sugar and warm water and mix it up so it grows separately for a few minutes. You could put it directly in the flour, but I've always done it this way, apparently it's better this way

I used about 2 tablespoons of yeast, I guess. I just eyeballed it.
Next youre gonna want 250ish ml of warm water
You might not need to add all of it tho. I ended up using too much, so I had to add a few more spoonfuls of flour while it was mixing to get the consistency right. For every cup of flour, i guess that's about 75ml of water

One egg. This is optional, but it makes the dough a little more fluffy, i think? I don't remember the reason for it, but it's in my recipe, so yeah

You're gonna wanna mix this all together with the water once you add the yeast. After a couple minutes it should pull together and you can add either 2tbs of butter or 2tbs of olive oil, or you can add half of both, which is what I did, and it will give it a very nice, rich flavor

While youre mixing dont forget to boil your spinach!!
I had one whole bag and let it boil in salted water for about 10-12 minutes

Mix mix mix
If you dont have a mixer you can mix it by hand, though it will take you a good while to do. For me, I left it on low setting for roughly 15m. It could have been done sooner, but again, I added too much water at the start. I used all of the 250ml, and then some, because it looked like it wasnt coming together

This is what it looks like when there's too much water (not enough flour)
It sort of slides off the mixer thing and feels very loose. It sticks to your hands too much also. No worries, just add spoonfuls of flour until it comes together nicer. Pizza dough is generally softer than bread dough, but you still want to be able to work with it fairly easily

And this is what it SHOULD look like if you didnt fuck up the water to flour ratio
Much more held together, less sticky on the hands, doesnt fall off the mixer easily. At this point it's nearly done.
I forgot to take a pic of the next step csuse my hands were all floured up and messy, but you can take it out of the mixer bowl, flour up your table, and hand kneed it for a couple minutes. Not too long, as the mixer did most of this, but kneeding is fun and practice at it is always welcome. If you didn't use a mixer, you've been kneeding this whole time and your arms are probably tired because you're a bitch

No worries, the next step is to let it rise for about 20m. Put some flour on the bottom of a bowl and lay it inside after you've kneeded and made it into a nice round ball. Make sure you give it a little pat or slap on the head so it knows you like it
Cover it with a kitchen towel and let it alone for a time

Your spinach should've been done at some point during the dough mixing/kneeding
Drain the water and leave it in a strainer to cool down
We'll come back to this later

Make sure you're listening to some of your favorite music while cooking!!

Next, while the dough is rising the first time, you can take a break OR prep your toppings
Here we have cheese

My mom usually uses only one block of mozzerella
But she's not here right now lmao
So im gonna put just over half of each of these blocks AND a bit of cheddar cheese. Those mozzarella sticks will go in the crust, too

Nice and shredded
Always recommend a three cheese blend if you can make it
Mozzarella, colby jack, and white cheddar seem to work really well together

Next I cut an onion in half, sliced half of it, diced the rest. The dices will go right over the sauce, the slices will go over the cheese
I squeezed out the excess water on the spinach and just cut it with the knife a few times to make them smaller pieces and easier to distribute. Protip, use a spoonful of cornmeal (I think it is? For flourmeal? My mom just calls it gris.) This will absorb whatever is left of the water in the spinach and prevent your pizza from getting soggy (it won't change the taste)
I also cut up some chicken into little pieces and seasoned it with vegeta (again, idk exactly what kind of seasoning this is, only that my mom's used it her whole life. It's probably some kind of import from khazakistan or something) use whatever seasoning you like, but not too much so you dont overpower the pizza taste.
It is also important that you make an absolute mess and spread salmonella all over your kitchen

Pic rel
Mess
You could use the time between rising to clean some of this up, but I've got another plan

But first let's check on our dough
Oh yeah, also, tomato sauce, I ended up using only what was in the bag (left over from previous pizza last month (it was frozen)), so I didn't need that extra whole can. Also I like to use fresh tomatoes as toppings, but we didn't have any this time around and I wasnt going to wait for next week, so I just ended up trying the canned tamatahs (theg tasted fine, but didn't look as good as round slices do on top)

Look at our girl
After only 20m or so of rising

Gently caress the dough as if she's Asuka in the hospital
At this point we take it out a kneed it some more, only a couple minutes of kneeding, tho. You should see some little air bubbles form in it while you're doing it. The size will shrink down again, but that's alright, because now we place her back under the towel and let her sit for another half an hour while we clean ourselves up

>>19589209
>unbleached
Does that mean there is other flour with bleach added to it?

>kneeding after first rise
Literally does nothing

This is the part where you get to call me a retard
This is my second time trying to make cheese sticks
The first time was last week, i posted them in a thread and one of you called me
>a fucking embarrassment
Lmao
He was kinda right
One bowl for flour/salt/seasoning
One bowl for an egg/a little seasoning too, why not
One bowl for breadcrumbs which I, once again, struggled to make. Idk why I'm so fucking retarded and can't figure out breadcrumbs. I toasted bread last night and tried to let it sit to dry out, but i couldnt really crumble it up with my hands or anything. I ended up using a shredder to get really fine crumbs. I probably could have done this for the whole slice, but I was running out of patience and time, honestly
Measure out how many cheese sticks are needed for the crust, then cut up the leftovers make cheese sticks out of them

>>19589329
I've heard so, but I don't care
I like touching dough

They do look much better than my first attempt at cheese sticks, tho, so I'm happy. I just need to get better at breadcrumb making. I'm not gonna buy breadcrumbs from the store lol that's silly
Anyways, put these in the freezer for half an hour while we continue the Zah

It took me half an hour to get those cheese sticks done, because I'm a fucking dummy, so now our dough is well and risen
Flour up your surface pretty heftily now
If you don't use enough, your dough will stick to it when you try to move it to your pan

It took me half an hour to get those cheese sticks done, because I'm a fucking dummy, so now our dough is well and risen
Flour up your surface pretty heftily now
If you don't use enough, your dough will stick to it when you try to move it to your pan

Roll it out nice and round. We're gonna want it a little larger than the pan, due to the cheesearound. If you dont add cheese in the crust, make it roughly the same size

>>19589368
Why the fuck is that one upsidedown
Anyways, move onto pan
Tip- flour up the top, then fold it in half, then again, so you can put in on the pan (dont forget to butter) then unfold

Press the dough with your fingertips to make the surface uneven, idk exactly what the point of this is, but that's how mom taught me.
Place your cheese around the edge and fold over the dough
I forgot to take a close up of this, but you can pinch the crust to make something of a pattern around the end. This probably wont be seen, as the dough cooks, but you need to close the dough over the cheese anyways, if what I just said makes sense
Also make sure you miscount the amount of cheese sticks you need at first and turn the rest into cheese sticks before realizing so you can use little mozzerella balls instead to fill in the gaps

Utah?

Almost done!
Sauce first
Then diced onions and bell pepper
Then spinach
At this point you can add a TINY bit of cayen pepper to make it a little spicy (i forgot so I just put it over the cheese, but it's better on the sauce)

>>19589389
No
Illinois
(Shitcago)

Next is chicken pieces
Followed by cheese (I ended up shredding a BIT more cheese onto it, as it didnt seem enough)
Then onions slices and pepperoni
I ended up not using the whole onion, both on the diced layer and the sliced layer, as it looked like too much.
Also you can put whatever toppings you want, bros, pizza is the most customizable food ever
Other times I've used bacon and ham. But if you use too much it just ends up being too complicated. My core toppings are spinach, chicken, and pepperoni. I think of onions and bell peppers more of as seasoning than toppings

>>19589411
Why is it upside down again?
I fucking hate phoneposting so much it's unreal

Again, as the last topping I used stewed tomatoes from a can. They tasted fine, but fresh tomatoes that are cut into circles like big pepperoni look much MUCH more aesthetic
Last thing is to drizzle a couple table spoons of olive oil over the top of everything and toss a little bit of parsley on top, to give a little contrast
(Oh yeah, you shouldve preheated your oven to 400 when you started with the toppings and it should be done preheating by the time youre ready to oven it)

Make sure you turn the volume up as loud as you can while it's cooking
Pizza loves to listen to music and it can't hear properly out of the oven due to the heatgoblins screaming the whole time

>>19589411
Chirag chads rise up. Pizza better be good or youll dishonor our great city

You're gonna want to leave it on 400 for 10-12m, then lower it to 350 for another 15-20m
It should take roughly 30-35m to cook completely, but keep an eye on it so you dont over or undercook it. I like mine a little more welldone, but you can make yours how you want, of course
Meanwhile

Now you can finally take a bit of a rest. Deepfrying the cheese sticks wont take, 30m, so you can wait until the pizza is done to do it. It'll need to cool down for a bit anyways before you cut it, but I'll post those pics now so they can be revealed together

>>19589209
I'm such a big fan of these, I'll run clean-up on them pic, brah...

Vegetal oil
Heat it up till it's about 375. If you dont have a thermometer, just dip your finger in it to taste it after about 4m on med-high heat on the stove

>>19589229
>pics
So far so good...
Nice Saucepan...I have those glass ramekins too.

>>19589326
Not literal bleach, but in America, chemicals are commonly used to artificially whiten flour instead of the more expensive way of doing it ‘naturally.’ It also changes the flavor a bit and can be important for certain recipes (especially specific cakes) due to how it changes structure. Not abhorrent for your health, but not good either.

>>19589454
Nice fries :)

>>19589439
How's it lookin, breh? (I'll try making deepdish next time)

>>19589299
>checked
BASED ALDIs Shopper...

>>19589218
>2 tablespoons of yeast
>3 cups of flour
Jesus Christ, anon, did you mean teaspoons?

>>19589461
Is that red onion? Looks tasty

Toss your fuckin cheese sticks in the fucking hot oil should be fuckin done in a couple fuckin minutes fuckhead

>>19589470
Maybe, idk, my mom never taught me with tea or table
All her recipes are "big spoon and small spoon" lmao
Here's the spoon in question
This is a "little spoon" according to her
I'm not gonna bother converting all her recipes to actual measurements cause that will feel like taking the soul right out of it

>>19589470
>>19589482
This is how much yeast I used
I just eyeballed it, but I think it's about 2 small spoons. Lol. Again, she also taught me with dry yeast first cause she had alot of it since she got it when le corona first started and panic bought inferior yeast to make sure we wouldn't run out. Now were back to using normal nondry yeast and idk how to measure this shit out shes like "just use two fingers of size"
Wtf does that mean??

>>19589322
>checked...
CAYG is Da WAE

Nearly done! Again, this is around 30m in the oven
Give it a few more min if you want it more well done
Next pic is the big reveal

>>19589386
Good technique...

Look at this lovely lady

And the deepfried cheese sticks on the side

>>19589500
That's a man

Absolutely scrumptious and a job well done

>>19589272
Happy farms is garbage. If your poor just go to Walmart and get the great value mozz.

you better cut a slice and show me the cheese filled crust.

>>19589269
name of band so i can make fun of you?

>>19589473
>s that red onion?
Yep..Was awhile ago and there was something else too other than cheese and sauce, But I don't 'member.
Coulda' been chicken. ¯\_( ͜͡ʖ ͡)_/¯
*(Imma jus' Ass-U-ME that there's was a missing post reply No. there..)

Wait a bit before you cut into it, but enjoy! Look at that cheesy crust (honestly could probably double up on the cheese, there seems to be a large airpocket. Or maybe try and make the dough a little thinner? Regardless, still tastes delicious)

Grim

>>19589515
I meant to reply to my previous post to continue the cheese stick portion of my posts, but forgot lol

>>19589506
Tanny Zah

>>19589499
Thanks bro

>>19589469
Aldi best store

>>19589272
the ALDI cheeder in the back is fine but that happy farms mozz and colby is garbage
just get picrel for a decent cheap mozzarella that can be found everywhere

It ended up tasting very very good and I'm very proud of myself
This is food for basically 3 whole days, too, so I won't have to bother with the kitchen until next week
Rate my Zah and my process

>>19589524
I'll keep it in mind. This is the kind we always used, so im used to it, but I'll look into the one you posted and see if I'll make the switch
Thanks for the rec. I love cheese

Not the prettiest as I don't own a real rolling pin but it was tasty. My dough mix was
350g flour
1 pinch of salt
1 tsp of garlic powder
1 tsp of white sugar (another tsp stirred into the water when I pitched the yeast)
1 tbsp extra virgin olive oil
180ml warm water
1 tsp dried yeast

Toppings were a tomato, garlic and herb sauce, some shredded mozzarella, buffalo mozzarella, sliced chorizo, sliced fuet and some pesto

Lastly, retreat into your cave and devour your Zah with some chikfila sauce for the cheese sticks and the crust as you shitpost on 4chan

Thank you for coming to my thread
I had alot of fun making this pizza today and I hope I've inspired you to make your own aswell
Please continue this thread with general discussion about pizza, posting your own makes, and rating mine and eachother's Zah's
:)

>>19589530
american/10
would eat

>>19589516
Excellent turnout anon..
I...
I'm Gonna....
I can't NOT...
RAPE!!!!1!

>>19589543
Would eat if you doubled the cheese anon
What's chorizo?

>>19589524
Good recommend, anon...TY

>>19589550
Thanks foodrapist
You raped my eclairs a a couple weeks ago and I was proud I made something good enough for you to rape
:)

>>19589543
Looks eminently EDIBLE.
WOULD.
I will ALWAYS advocate for a homemade pidzer over CHAIN-SHit any day of the week.
Save ya some pocket jingle too...

>>19589334
Cheese sticks is easy. For one thing, save your self the effort and buy a can pre crushed bread. Cost like 2 bucks and usually can get one with some seasoning added for you. It's just cheese sticks so there's no point getting all snobby about doing things from scratch.
Next, roll the cheese sticks in some flour first, get an even cost as possible, then roll in the egg batter, soak it as much as you can. Once it's nice and gooey roll it in the bread crumbs, I find it easiest to put the crumbs on a paper plate, put the stick in the middle and fold the plate, and shimmy it until you get an even coat, make sure the ends of the stick have a thick coating as well to keep them from melt outward. Repeat step 2 if bread crumbs arent complety covering the stick. Next just throw them in the pan and roll em around until there fried.
> Note, you'll get the best results from a deep fryer, you can get a 1.1 quart Cuisinart fryer on Amazon for like 40 bucks, works great for small shit like this and it's small enough to store in your fridge overnight if your too lazy to stray the oil after
If you wanna get fancy, put some oregano, basil and cayenne/paprika in you egg mix/crumbs for that extra kick of flavor.
Also if you buy a fryer, don't be a cheap fuck and buy real peanut oil. Veg/seed oils are for swine.

>>19589464
Looks tight g. Post the spot m finna drive over and get me sum

>>19589561
Yeah you can get all the ingredients for so much less than a normal pizza costs it's ridiculous. Unless you get little ceasers, but at that point you may as well just shit in your own mouth
Definitely worth learning to make one even if you just insert it through your pizza order rotation

>>19589552
>What's chorizo
Sussage..
Spanish style sussage.
I like to occasionally wrap my kielbasa in pidzer dough.. Then sprinkle with WECK.

>>19589530
Looks good.
>>19589543
Looks good

>>19589575
Facts.
There was a time when getting GUT-RAPED by a LC pizza was okay a couple times a month...For $5... Now?
NOT a CHANCE.

>>19589536
just know they sell both fresh (really wet) and lower moisture like the one in my pic (its still a little wetter then what you're using ), i use the low moisture one because the "fresh" only works if you're making neopolitan style pizzas in a 800f oven.

>>19589571
2927 Seward Hwy, Anchorage, AK 99503

>>19589568
Thanks for the tips
Yeah I'll probably buy breadcrumbs from the store from now on
I've never really made anything deepfried before so I've never needed them. I went
Egg > flour > egg > crumbs
But didn't go back and do it again. They turned out alright, but for sure the large breadcrumb pieces are my biggest issue. Next time I'll make them better
My current pot seems to be doing a good enough job at frying tho. This is what I use to make donuts and stuff, so it's perfect acceptable. I dont need a deep frier. I do end up using ALOT of oil tho, which is a shame. With donuts you can just store the oil for the next round of donuts, but the oil off these gets super scuffed

>>19589543
good pizza never uses a rolling pin unless you're trying to make thin and crispy

>>19589503
Lol holy fuck I wish I could saw this post sooner to help you with those sticks, at least they look edible. Hunt down a can of this, will save you allot of time. Panko works too, follow the previous instructions.

>>19589600
>checked
>freshly grated cheeses
>Good stretch and structure to the dough...
>Quality powders
That potential pie is YOURS to fuck up--
So far, I can find NO FAULT.
>pic is revisit to Opie's eclairs

>>19589580
Looks a bit sexual ngl

>>19589590
Have they raised the price of a deep? Fuck that
I'm not gonna have my soul tainted and my bowels molested for anything more expensive than pocket change. I remember one time in highschool I hung out with my brother at midnight and we got a deep dish from that little orange faggot and absolutely devoured it in the car
Good times
Every other time I've had little shitter it's been bad

>>19589609
WELL... It WAS FUCKIN' GOOD!!
I think the pre-Bake pic is dirtier.

>>19589603
>>19589568
flour
egg
bread crumb
freezer until the coating is locked on
flour
egg
bread crumb
freezer again so it doesn't fall apart as soon as you drop it in the oil and the crust has longer to cook properly before the cheese melts and bursts open the cheese stick

>>19589272
>>19589524
if you guys are too lazy to put the mozzarella ball in a drainer to get rid of the moisture while you prepare the dough and everything else why not buy some tasty cheese like Tilsiter instead? does your ALDI not carry that?
it's the most delicious cheese for pizza by a big margin unless you go for a traditional neapolitan pizza with top tier ingredients like like san marzano tomatoes, really expensive greek olive oil and 24-30 month old parmigiano. mozzarella only makes sense when you use stuff like that because it doesn't have much flavor on its own, not even the only good mozzarella that always comes in balls

>>19589600
That is REALLY good looking dough, anon. So do you stretch it out by hand? Do you do the toss? I only know how to use a rollie pollie. Share your method
Also very aesthetic looking countertop
All around a good picture

>>19589613
Would eat raw

>>19589599
I think a deep fryer would be a good investment for you, it fryers more throughly and fast than a pot. Buy a a good oil strainer and quality peanut oil, unless you're making a big meal fir multiple people, if you're not getting at least 4-5 uses out of your oil you're doing something wrong or using really shitty oil that will probably give yoi health problems down the road..

>>19589603
Thanks, I'll look for it for next time
>>19589614
Yeah I didnt do the second round of rolling in the stuff after I froze it
They tasted good enough, but some cheese definitely came out of them and the coating wasn't even at all
Honestly there's no real reason to make cheese sticks at the same time as pizza
There's already so much cheese
I should really save the cheese sticks for when I make something like pasta or hamburgers

>>19589592
Even in high heat ovens the fresh mozzarella is dried out like how tofu is.

>>19589629
Idk man, I've only made cheesesticks twice and dont think I'll make them often
When I said donuts, I meant romanian gogoși, Which are cooked in oil, but not deep fried. Also langoși which are similar and made in the same way. Again, cooked on oil, but not submerged. When making these, yeah I get 3 or 4 uses out of the oil. Other than cheese sticks I cant think of anything else I'd want to deep fry except maybe fries, but I dont really like potatoes anyways. I think the reason this oil got all murky is because I didnt make the cheese sticks properly, so alot of the breading came off

>>19589614
Ehh, I don't think the freeze is necessary as long he throughly coats it and Fry's it at a good temp, unless you want that restaurant quality with the half inch thick breading.

>>19589515
Cute köt
Is yours?

>>19589616
i make sure the counter is well floured then push the dough ball into a flat disc and work my way around the disc stretching it out about a inch at a time from the edge otherwise the center will become way to thin then flip it onto a corn meal covered pizza peel (glass cutting board) and VERY quickly top it and slid it onto a preheated pizza stone
it works most of the time if i'm quick enough otherwise it stick and all the topping go flying when i try to slide it and land in the bottom of the oven creating a small kitchen fire

old pic btw

>>19589607
I hope I continue to post rapeable enough food for you, foodrapistkun

>>19589651
What a fucking chad

>>19589651
yes i know i used shit quality sauce, it's what i could had on hand

>>19589642
Pls buy a fryer bezos will put my family on the firing line if I don't move 9 units by the 15th....

>>19589655
What sauce do you use? Try using a can of crushed tomatoes, strain the additives out( takes like 5 seconds depending on the brand)than put into a bowl, add basil oregano, salt and maybe a pinch of olive oil if you have the good shit.

>>19589656
Just bought 9 deepfriers anon

>>19589513
Rufus fu sol
This is their live from joshua tree album

>>19589662
i mix a large can Hunt tomato sauce, small can of tomato paste, a little olive oil, basil and garlic
it tastes good enough and its cheap, people like to talk shit because its not a $6 glass jar of marinara sauce

>>19589662
Nta but I get canned cherry tomatoes or some other Italian tomatoes, crush them through a strainer and call it good after adding salt.

>>19589695
Lol trust me most the premade marinara is garbage and no one of value uses them
Hunts is decent. Try crushed tomatoes, has a bit more richer flavor, otherwise your recipe is actually pretty solid and would use it myself in a pinch.

>>19589716
Nta but I fly to iceland and hunt reindeer and make sauce out of their hearts
I then use seasalt from the northern ocean and the tears of ancestor vikings who are disappointeded in their descendants for what they've allowed to happen to Sweden to season it
It's alright

>>19589695
pretty sure by now this has been brought up. DO NOT use hunt's tomato sauce...use their crushed tomatoes. Unless you like the taste of chef boy r dee pasta.

>>19589716
>>19589695
>>19589662
i think the "official" proper pizza sauce is a can of whole peels san marzano tomatoes you smash up and pick out and hard core bits, add a little olive oil and salt and thats it.
But honestly that seems like it would be a little thin/watery for a American style pizza

>>19589726
What does the resulting pizza look like?

>>19589736
Nice flowers

>>19589735
No oil, just salt and you crush them by hand then press them through a fine strainer to catch the solids.

>>19589677
Fag

>>19589738
They look much bigger now, but some were dug up by chipmunks and a sunflower was eaten by a woodchuck.

>>19589740
I'm sure it tastes great isn't that a little light and watery and more suited for this style of pizza?

I'm on day five of a fast and this thread is fucking killing me. Looks delicious, anon.

>>19589756
It is made for a lighter application of sauce than what's normally used in America.

>>19589757
Take notes and reward the end of your fast with a 8 inch hand made pizza and wings.

>>19589209
>no scale
>no percantages
not watching.

>>19589746
Sunflowers are best flowers but if you were a flower youd be a damnnnnnndeliom girl

>>19589734
Second this, crushed tomatoes is way better for pizza, it really any dish that needs a heavy sauce.

>>19589779
Here's my recipe for dough assuming a 30h rt ferment at 65f

btfo >>19589779

>>19589779
Post pizza you made so everyone can laugh at you

>>19589789
Also here is the scale I use for yeast and other small things.

>>19589488
Oh, cake yeast explains why you used so much. Dry isn’t inferior, though. Instant yeast is based as fuck

>>19589776
With the current state of the economy, I suspect I'll be breaking it with a crock pot full of lentils.

>>19589824
>and other small things.
ayo

>>19589833
thats not so bad

Inspired me to take out my grater and make my own pizza tonight op
Left side is Parmesan and right side low moist mozz. Will post results when done.

Nice pizza OP.
It seems like you cook it for an unusually long time though.
I like cooking the bottom of the dough on the hob in a frying pan and then under the grill, then add the toppings and grill it again.
Gets a much crispier base than cooking in the oven and less annoying than preheating a baking stone forever.

>>19589736
Spicy lookin zah and nice lookin deck
Do you have a pizza oven?

>>19589736
It looks like a pizza, bro

>>19589779
>making sovlless food
Kek
Sorry your mom or grandma never taught you how to cook bro

>>19589780
For me, it's the windflower

>>19589832
I'm not too sure about the differences between them all
I was just told the one I'm currently using is better than the dry one

>>19589865
I'm glad :) keep us posted

>>19589918
I do
>>19589929
Baking isn't cooking and bakers percentages make it easy to scale recipes.

>>19589906
I dont have a frying pan that large anon
Also I don't have a grill
But whatever works for you works for you
Post 'Zah

>>19589943
That looks based
How expensive was it?

>>19589957
I got it on presale and with a coupon, I also got a launching and a turning peel. Including shipping from Italy all of it was 1000 dollars, now it's significantly more expensive.

'Hawaii' pan-pizza I made yesterday. Delicious.

>>19589622
>checked but...
Uhhh...
>,...
Anon...I mean...I'm a CLEAN cook, as much can be, but...
>Aldi's keilbasa is already cooked
Nvrmnd...Carry on, fren.

>>19589648
Yep..Those my rescue gals...
/ck/bread so I'll poast them then how I food Spoil 'em.
>(1 of 2)

>>19589972
>le pineapple le bad

>>19589648
.(2'o'2)

>>19590005
Theyre really cute
I like how matching they are. Are they sisters or something?

>>19590010
Give me one (1) reason I shouldn't eat that

>>19589950
This might be too well done, but much better than getting a soft base. Very happy with this method

>>19590023
That is the thinnest crust I have ever seen in my life

>>19589865
Might be the best crust I've ever stretched

>>19589651
>>19589655
>checked
Yeah...When I saw that Hunt's can...
(I've eaten PLENTY of those--the 'Chup too over the years...)
I hadda Uncle who worked in the trucking Biz.
(Mechanic for a BIG company,) and they had ALOTTA Hunt's accounts blow through.
As long as you are okay with literal reefer trucks with faulty refridgeration units transporting the CAST of Ratatouille (RAT-ə-TOO-ee), or whatever...you're good.
I always figured they just COOKED THE SHIT out of the big truck dumps(those conveyor belts are GNARLY BRAH!...
I've really enjoyed the Aldis organic marinara. At least HALF the viral vectors.

>>19590029
Looks like shit. God I hate poorfags so fucking much.

>>19589652
It's ALL for fun...
I wish NO HARM on ANYONE.
>"I ONLY ever RAPE GOOD foods..."

>>19589677
>CHECKED! Where the Skreets hab nO names...

>>19590060
SHE CANT READ SHE CANT READ SHE CANT READ SHE CANT READ SHES BACK

>>19590029
Kek looks like a 5 year old did it. Are you special needs?

>>19590027
I followed an old italian mans recipe and sizing.

>>19589695
A dollar Tree FAVORITE.
I recently bought 4 lil' fuckers full of sriracha from there..
I really SHOULD make my own...
>pic rel
(I don't THINK this will D0X me...)

>>19589735
Those are FUCKING GOOD!
>>19589740
THIS is HOW
I bought a whole flat of this exact brand at a closeouts store last year..
Best red sauce/Gravy EVAR!

>>19590074
>>19590042
Please do not be mean in my thread

>>19590029
Good job anoen
Let us know how it comes together in the end

>>19590041
The way you write is giving me a headache anon

>>19590042
>poorfag
What?

>>19590041
>Aldis organic marinara
i was looking at that the other day but i had already bought sauce at the previous store (i hit Walmart, ALDI, publix and winn dixie all in one go so i only have t shop once a month)
I'll give it a try next month

>>19590207
Based cave dweller

>>19589735
>>19589735
OOPS! Wrong pic...FORGET THAT...
>pic
>pic
>pic
Accidental 8 day proofing fed after the 3rd day like Amish friendship bread.. Or maybe a poolish..
I was just fucking around and was prepared to throw it out if necessary.

>>19590214
>thicc

>>19589736
That is ONE CAREFULLY Preened Pie.
Woud RAPE.
The beauty of being into ceramics is how easy it is to DIY...
The bad thing is we OFTEN overcook bread.
1k Smackers is about right..
Those materials aren't cheep.

>>19589756
RAPEABLE...
With a nice wine..
SLOWLY...

>>19590254
>slowy
>posts fastest gif possible

>>19589824
FUCK TARDLEDO!!!

>>19589832
I baked off of a brick of Insta-Fas yeast for almost 2 years.
Never worked with cake or Liquid yeast,(barm) except with brewing.
Good shit.

>>19589865
Excellent!
the absolute POINT of these threads.
I see the Wok lid is coming in handy...kek.
We all do that shit...
I know you'll WIN.

>>19589972
Looks Great..
WOULD.

>>19590279
i always want to make bread with my brewers yeast ut i just can't bring myself to wasting expensive yeast on a potential failure

>>19590013
Yes... About to become Kitteh-cicles about 5 years ago.
I lured 'em in with Canned Chix and Dollar tree McCatfood.(Kit-n-Kaboodle)
they liked it enough to stay for a month...Then another.
They are spayed, but both got knocked-up at 2 &½ months before I could.
Imagine going to bed each night with 11 kittens Purrrring up a storm for like 4 months...
Every one got spayed/nuetered and adopted, but I hadda foster 'em until they did.(Massive overflow here.)
My lil' hunterKots.
They're still 35% feral..

>>19590017
I...I...
I suppose I feed it to 'em, I should put my munny where my mouth is...
It's Friskies™, Salmon pate if that matters...

>>19590179
DGAF...
Don't care..
You can't hang? Look away.

>>19590223
It really was more like pizza-cake.
It took me 3 days to eat.(among other things of course..)

>>19590263
KEK!! I know.. went the wrong way with the micro-seconds...

>>19590325
is that apple under the cheese, has anyone every tried apple on pizza...i mean cheddar on apple pie and all so why not some apple slices on pizza

>>19590366
>checked
No..Artichoke hearts, olives and onions(and too much garlic--I love that shit.)
Apple...On a white sauce cheese ham and ...something.
I could ALMOST see it.

>>19590346
>pizza-cake.
anybody here old enough to remember this monstrosity, i can't remember exactly but i think he used pancake batter for crust

>>19590371
> too much garlic
i know a thing or two about that

>>19590402

>>19590378
It looks like some Bisquick or Jiffy mix abberation from the mid 80s...
I...I think there were even MICROWAVE directions...
That said, a bisquick like bread with cheddar, onions and poppyseeds is damn good right out of the oven.
Too bad that shit's all hopelessly POZZED now with chems and whatever.

>>19590402
Fuckin' YUM--WOULD.

>>19590413
shame because it looks like he tried to do a good job on the toppings

>>19590407
nice monkey bread try too hard

>>19590437
yea i let them rise to much and they got a little airy and softer then they should've been

>>19590177
Picture came out kinda shitty but it was delicious, definitely one of the best I've ever made. If it looks greasy, at the end I melted some butter, mixed it with garlic and basil and glazed over it with a brush. The Pizza has alternating layers of Parmesan and mozz, with pepperoni and jalapenos in the middle. The crust was perfect, crunchy on the outside with a thick fluffy core with just a little bit of chewyness. Made me wish I had dip sauce, wish I had taken more pizza cause its the best pizza I've made.

>>19590493
Verr nice, Anon..
Might try throwing it back in a 450°F oven for 3-4mins more after basting next time..
Feels good to make your own foods, Eh?

>>19590506
I'm a little precarious with the oven temp, in my previous attempts I either burn it or take it out still raw in the center. This time I put it in at 400 for 23 minutes.
Also yes, worth it. This was actually my first time using low moisture mozz. My my oven wasn't strong enough to melt the fresh stuff properly.

>>19590521
Sounds like a good Time and temp--I'm usually right in there.
i really ought to be grating more of my own cheese.. Only so much Natamycin can be good for your guts.

>>19590506
what do you cook at? everybody says hot as possible but i found 450°F cooks the best

>>19590560
>>19590521
play around with rack height, bottom rack will cook the bottom crust more and top will cook the cheese more

>>19590563
Breads alone I drop it down to 400°..Pizzas are almost always 450°..
Same as I cook frozen 'Tater products--I like my fuds CRISP and toasty.
>pic rel
Stuck to the peel at 500°...was still edible.

>>19590577
>checked
Oh I do..
Good advice tho-

>>19590580
yea my 500° trials didn't go so well either

>>19590314
Goddamn what a fucking chad
You're awesome anon
The kike fears the feral cat tamer
Godspeed, catmankun

>>19590402
>pictures you can taste

>>19590493
I'm very glad you enjoyed making it and enjoyed eating it
I'm doubly glad my thread inspired you to do so
Keep in mind anon, this was the best pizza you've made... YET!
keep on making pizzas
And may I recommend chickfila scause as dipping sauce for the crust? It's mighty tasty, and gives a nice, sweet twist to the end of the meal

>>19590325
Redpill me on black olives

>>19590371
...bacon?

>>19590577
Jalapeno anon here, I always use the middle rack, id rather bite into raw dough and wait another 5 minutes than get slightly burnt and pretend I like my toasted cracker pizza

>>19590673
do you make homemade chickfila sauce? its pretty much mayo with a squeeze of mustard, BBQ sauce and honey/ brown sugar

Since people are posting recipes, what brand of hot sauce do y'all use for homemade wings, I have a pretty good recipe but Tabasco is charging me 6 bucks for a tiny bottle that barely gets me through one batch of wings, and Frank's is too sweet and not hot enough for me.

>>19590560
Yeah you should definitely invest in a good grater, you'll taste the difference immediately. Protip if you ever wanna hand shred real quality Parmesan, let it sit on the counter for for 30 minutes, that shit is hard as a rock right out of the fridge, but man the smell will hit you right away and make you wanna snack on it like a rat.

>>19589651
I switched from using corn meal to breadcrumbs and much prefer it now. I make my base quite thin so the breadcrumbs give it a nice crunchy texture that's nicer than corn meal.

>>19589272
>make pizza from scratch
>proceed to ruin it with poverty cheese
why

>>19590830
Poorfags being pooring, they don't know the real thing. Walmart great value is still a step up on that shit.

>>19590809
>Frank's is too sweet
franks has zero sugar or other sweet ingredients in it...though they are flat out tripping on price for some pepper vinegar

>>19590836
>they don't know the real thing
we knoe the real thing we just can't afford to have a Italian women milk a god damn buffalo every time we want pizza

fucking awesome thread OP had fun scrolling this do more in the future bruv

>>19590844
You don't have to buy the top shelf shit, and if you're just feeding yourself you can make smaller pizzas to make the block last longer. It takes five minutes of research to find decent cheese brands. Happy farms is garbage and barely qualifies as cheese

>>19590738
No, I don't
I just buy it in 16oz from the store
It seems like "homemade" is just a round about way of using other storebought sauces
I can make my "own" mayo(albiet from storebought eggs and oil), but idk how to make mustard, BBQ sauce, and don't have my own bees at the moment (a cousin is borrowing them for... things)

>>19590830
>>19590836
Damn man I literally didn't know it was poorperson cheese I'm not the one who buys food for this household
I'll tell my parents not to buy it anymore
And for the record, we get the cheese we eat with every other meal from a deli. Mozzerella or provolone, we're not poor. This cheese is only used for pizza and it's a remanent from when we WERE poor and could only afford it I guess. Needless to say, I'll not be using this cheese anymore going forward
I appreciate you making fun of me for it because it has caused change
My future Zah's will be better for your shitflinging
Thank you

>>19590848
Thanks man
I'll try to make more threads like this in the future
Make your own pizza!! It's fun and tasty!

>>19589251
Thanks for this image, I think I have been adding too much flour to mine at this step, and the dough sometimes gets too thick. I also need to roll it out thinner. The crust looks amazing in the final product.

>>19590901
Good. For the record, Aldis does have decent selections but that happy farms shit they shill is particularly bad, I would get your mozzarella from the dell if you can, sliced mozzarella can actually make decent pizza if it's quality. As far Aldis, buy a cut of their Parmesan that comes in triangular blocks, it's pretty good. Avoid the regianno, it tastes a little too earthy( unwashed feet). I use it as a base layer, then sprinkle a little on top of the mozzarella.

>>19590937
I'll keep that in mind as well as the other cheeses anons have posted
Most of the cheese and cold cuts we get are from a polish deli nearby and they taste great. When I was a kid it was all happy farms cheese and such because my parents got 2008'd hardcore. But now we're well off, thank God, and most of the stuff we get is good, if not great quality. Even recently they've been buying sheepcheese similiar to feta and that's been delicious
Come to think of it, once my mom even told me "this happy farms cheese is not very good, which is why we only still buy it for pizza"
I didn't process that properly until now and realize that we've been handicaping our pizza for some fucking reason lol
She'll get a piece of my mind and happy farms will never enter our fridge again lol

>>19590929
Just keep at it anon, practice makes perfect!

>>19590898
eh 16 of mayo is magnitudes cheaper then chickfila sauce, mustard is basically free and a spoonful of BBQ sauce is equal to what you throw away because its mildly inconvenient to get out of the bottle

>>19590961
That's good. My family got hit hard to so I know the feeling, we ate allot of rice and unseasoned chicken strips for allot of years, and the reason I'm so passionate with hatred for happy farms is because I did have to live off that stuff at one point, it was miserable year of tasteless sandwhiches for every meal.
There's allot of good info in this thread, hope someone archives some of it so can be reposted in future pizza threads.

>>19590995
You can atleast bet the foodrapist will repost the zah's he raped at some point in the future

>>19590995
Also I hope you guys are in a better place now financially and spiritually anon
Be blessed and may good Zah's find their way into your oven and bellies

Before this thread dies, does anyone use these perforated pans or are they a meme? I've an using an old skinny cast iron my mom gave me, I get decent results but I think it Fry's out the very bottom of the dough too even if I glaze the pan with oil/butter

>>19591006
Forgot pic

>>19591006
OP here. This pizza was literally made on a perforated pan. I just forgot to take a pic of it as I buttered it up
The bottom is perfectly fine and I've not had any problems with this pan nor the crust it cradles in all my months of making pizza

>>19590679
Not much to redpill on black olives, at least the canned standard ones. GOOD ones are found at middle eastern stores, like niçoise, and are usually sold right out of a little barrel in bulk. One of my favorites are Marmarabirlik , a Turkish oil cured olive- they are little salty bombs of concentrated good olive flavor. you can't eat too many, or you'll be drinking gallons of water.
>pic rel
The regular old olives in a can are really kind of shit, and almost always taste like "Can", but in the pic previously posted, I was just poverty pidzer-ing. Those were made with 2 large tortillas, brushed on both sides with olive oil, a spiced-up 33¢ can of tomato sauce, dollar store jar of marinated artichoke hearts I ran a knife through, standard black olives I sliced up,(It really isn't a time saver to buy sliced, unless your knife game is REALLY weak,) and Aldi Italian cheese blend. I didn't post it as an example of a good pidzer, but they are 1000X better than a frozen thincrust.

>>19590682
Yes definitely. Bacon and a good light sprinkle of really sharp cheddar. Pork and apples always go well together. I could see a good thin sliced ham or Canadian bacon too.
The only concern would be all the extra water content flooding the pie.
Purists would be aghast.
I'm wondering now if you can "sear" thinly sliced baking apples like a granny smith, until they caramelize slightly and much of the water is driven out, then cut up into ½" pieces...
I'll HAVE to try it now.

>>19590823
I have have several. A couple really nice box graters, a mandolin and a couple microplanes--I was just being lazy.
>>19590830
>>19590836
KEK!!
While you pompous fucks are right about pre-grated cheese being inferior to a good cheese grated right off the block, I've known Michelin starred chefs who will on occasion be too fucking tired, or just sick of "Haute Cuisine" and will on occasion eat boxed mac and cheese just because it's stupid easy and sometimes for nostalgia/comfort food.
Save the Nouveau Riche horseshit for someone who cares. I'm sure you'd be SHOCKED if you looked into some of the Old Money pantries. There's dollar store and discount off brands galore in most them.
Inexpensive doesn't necessitate garbage, and truly rich people DON'T talk about the price of things--Money is DIRTY.
But keep peacockin' with your bad self.
LOLOLOLOL!

>>19590809
>>19590839
LOOOONG ago, I worked at a BW3s one summer as a kid.
standard wing sauce is literally ½ Franks sysco portion pack(the big jug,) and ½BUTTER (later they switched to Phase, or some other soybeanoil slurry)
Spicier sauce levels were just additional cayenne--then Extracts for habernero etc.
3 ingredients originally--Now that shit is what? $1.50 per wing?

>>19590898
>and don't have my own bees at the moment (a cousin is borrowing them for... things)

>>19590995
>and the reason I'm so passionate with hatred for happy farms
That makes a lot of sense. I unnerstan you mo' bettah now.
Kinda like people who HATE tomatoes because they grew up in tough times and homegrown tomatoes were ALWAYS served at/with/in meals, and they couldn't leave until they'd finished everything.
Yes, happy farms IS trash, but I use it on occasion just because it's cheep and easy.
You could say it's one of my only food "Vices" since I'm pretty vigilant about reading labels and NOT eating poisoned goyslop.
I wouldn't serve it to guests, tho.
I still trust Aldi over Wal-Wart.

>>19590999
>Blessed post

>>19591414
>>19591379
You're both knuckledragging faggots. No one in this thread has said you have to use top of the line in ingredients, I literally shilled Walmart cheese. It takes 5 minutes to find better ingredients for maybe a dollar or two more. But fine keep eating your like bullshit, op got the message so that's all I care about. Go back to chocking cocks.

>>19591503
Post last food pic you took faggot--
Otherwise it's ALL just sound and fury.
A tale told by an Idiot.
>calls others Knuckledraggers
>Shops at Wally-world
KYS

>>19591356
i think we invented something new in this thread
>caramelized apple pizza
i tried looking it up but it seems everybody is doing it wrong and over emphasizing the apple

>>19591389
>3 ingredients originally
as it should be
> $1.50 per wing?
its British tea tax all over again "oh you like something , we'd better raise the price"

>>19589464
Try this next it's a good recipe
https://youtu.be/vKppwbiqNK4

>>19591644
>checked
Has more to do with all the poultry farms getting either blown up, having planes crash into them or having thousands of chickens culled due to "Bird Flu"

>>19591731
yea that is suspicious as fuck but it seems to happen to any that gets popular regardless of supply/demand constraints.
wing were popular because they were one of the cheapest cuts of meat, price didn't go up because there is now a shortage of wings it went up because they realized they could charge more which is fine except it defeats the purpose since they were only popular because they were cheap

>>19591780
Well, THIS too. Things like flank steak and tongue used to be cheap too...
I blame all the cooking shows.

>>19589278
>mom's not home, let's have a pizza party!

>>19589209
>all purpose
already fucked up, not reading anything beyond the title

>>19591832
NO ONE CARES!!
Really though.. 00 flour is best, but I use KA all the time. It's a good clean flour. I sometimes add Vital gluten if I want more stretch/structure.

>>19591356
My guy try it today if you've time and post in THIS THREAD

>>19591832
>he says, acter having read the entire thread

>>19591861
It isnt really great for home oven users.

>>19591906
So i've seen.
How much does that lil' 55lbs. beauty set one back?
>>19591876
No time today...
But if the bread's still up in the next couple, I just might.

>>19591940
If not, make your own thread with the experiment!!

>>19591940
76 dollars from a store in the town I live in, you just need to give them a weeks heads up time for it.
I think I have some 20 odd lbs left of it now.
I store it in food safe 5 gallon buckets with a gasketed lid.

>>19591963
>...And a Pizza Oven on the back deck
Good onya, anon. I'm still staving it with the pidzers, but you are probably saving 1000s of dollars that way for a far superior product.
That's not even getting into the health benefits of not eating Syscoslop.

>>19590624
This is perfect.

>>19591976
Well I haven't ordered pizza of any sort or eaten frozen pizza in 6 months, so I guess I'm saving money.
Each pizza, depending on ingredients and cheese used is between 5 and on the high end 10 dollars to make I would imagine, maybe even less desu.
Even if you only eat pizza twice a month I think you can save money overall with something like a pizza oven.
Plus it's just fun to use and every time I have used it with others everyone gets a kick out of watching them cook in seconds.

>>19591832
>>19591861
KA all purp's protein percent is equal to most other brands bread flour and 00 is only good if you have a 800f wood stove

>>19591963
I store my flour in used birdseed containers
originally i was just going to buy new containers for $5 a piece but i realized they were the exact same container that the $4 birdseed came in so wtf

>>19591006
>>19591007
>nonstick
nah

>>19592082
here's a pic

>>19589224
>egg
no

>>19592148
Why

>>19592152
because

>>19591976
Do the glass dishes for the loaves conduct heat into the bread well?
Are they good?

>>19592801
Metal is nicer for most baking applications. The glass takes longer to heat up (worse oven spring) and retains heat longer, making things prone to overcooking. Not the end of the world, but not preferred.

>>19593096
Thanks.

>>19591906
>55 lbs

This is a good thread.

>>19592152
It depends how much dough your making, by adding eggs you're basically turning it into cake batter, but if your dough ball is big enough it may not be a big deal.

>>19593802
Mmmmmmmmmmmmm
Pizza cake

>>19593173
It saves a lot of money to buy big bags.

>>19593178
Post pidzer

>>19594053
i was going to make a pepperoni and cheddar spiral pizza loaf/roll last night but someone had to go and have a heart attack so i spent the night in the ER parking lot, i'll probably make it tonight, will post if thread is still up

>>19594619
Is your someone alright??

>>19594843
they're better now they know i didn't make the pepperoni roll without them here
context: doing manual labor in the 99f sun will get anybodies heart going, we eat healthy baked chicken breast and homegrown green bean type meals except on every other Friday so it really sucks to miss out.

>>19589558
Oh god you're that guy, I was wondering why this thread had almost 300 replies.

>>19594959
it was just a good thread with very minimal bickering and actual OC
i think it had like 3 or the 7 real /ck/ posters which is pretty rare to have that many actual humans together

>>19595049
>real posters
Who are they?

>>19589545
is that cheeses sauce or honey mustard

>>19594959
Which guy?

>>19595632
It's chick-fil-a sauce
I eat it with everything

>>19595699
>I eat it with everything
dedication

>>19595539
Me.

Nice thread, been a while since I made zah.

>>19598029
Hello fellow jallepeno enjoyer. I tried using serranos on pizza for the first time a few days ago, was good but the extra spice over powered the other flavors, 'penos and banana peps seem to be the best.

tried making a za for the first time today. got a little messy but otherwise turned out well

>>19599135
I like serranos on pizza myself

>>19599344
That dough looks really nice, is it a particular flour?

>>19599432
See
>>19591906

>>19599440
Thanks, I'm sure it's mostly technique but that colour is amazing.

>>19599509
This is the dough recipe, I mix it for 4 min, rest 10 min, and another 4 at setting two of my stand mixer.
The color is primarily from having a dedicated Neapolitan pizza oven.
>>19589789

>>19599532
Thanks pizzanon, I had a pizza that looked like that three years ago and I've been thinking about it ever since.

>>19599135
That looks fucking disgusting. And I recognize that shitty pan, you're the stupid fat fuck who was shitting up the board back in April with your retarded attempts. Just kys already.

>>19599550
They are pretty easy to make if you have the right equipment, took me about 5 months to get down and that's from never before making pizza at home.

>>19589209
lol you better figure the fuck out how much salt your dumping into a recipe good god lad

>>19589218
LOL 2 tablespoons yeast

>>19589224
get the fuck out

>>19589386
holy fucking christ wtf?

>>19589495
THIRTY MINUTES?!?!?!?!?!?!?!?

>>19589516
scissors?
holy fucking christ

this thread mkultra'd me, because this morning i felt the urge to bake the first ever pizza in my life, i'm 37

of course, i used pre-made dough before and whatnot but today i really wanted to make my own from scratch

no pictures but it was absolutely delicious and i still have half for tomorrow

feels good man

>>19600484
It really works.

>>19591906
Caputo eh?

>>19589209
Nice thread and pizza instructional/cook along. I'm going to save it and give you're recipe a try. Mostly for the dough I'm new af to baking so I really appreciate you showing too wet vs good as well. This should be common practice in every field that requires know how to show mistakes and how to fix em. I won't be trying today as I'm going to be attempting to hang a door in my house today so simple spaghetti and jar sauce for today but sometime this week I'm sure

>>19601013
one of us, one of us
Glad you enjoyed your pizza anon.

>>19599201
Any more pics? Got a recipe?

>>19603073
I didn't take anymore pics. pretty basic recipe. made the crust with flour, Cornmeal, butter, yeast, salt, sugar, oil, water. made the sauce with tomatoes, garlic, oregano, pepper flakes, tomato sauce (the tomatoes weren't enough and I didn't want to buy $30 of tomatoes). added seasoned ground pork, pepperoni, bell pepper, mushrooms, gouda, mozz, topped with the sauce, baked it for like 45 mins

>>19600484
T. Circumcised

Well this is just great. Now that the thread is reaching limit, anyone ha e a good recipe/technique for doi g the hungry Howie's type flavored crust?
Specifically interested in ranch flavor

>>19603247
...ranch flavour crust? Jesus.

>>19602243
Enjoy yourself anon :)