/ck/ - Food & Cooking

pat it with a few paper towels and you might be looking at a solid 8/10

>>19843956
5/10

way too greasy because you overdid it with the toppings. pepperonis look good, not burnt. crust is looks average.
did you really melt some butter with herbs to fuck up your crust or why does it look so oily?

>>19843956
Looks very nice. Got any underside shots?

>>19843956
Looks like a great 'roni 'za to me, also this >>19843977

>>19843970
>why does it look so oily?
garlic butter + parsley flakes
>>19843977
>Got any underside shots?
nope just finished eating the entire thing lmao.

>>19843956
0/'0

>>19844003
>nope just finished eating the entire thing lmao.
and how did you r8 it

>>19843956
Looks good but too heavy on the grease. The garlic butter didn't help in that regard but I think the cheese is the culprit; I think if you went lighter on the cheese you could still have that much pepperoni without it becoming too oily. Greasy as it is though, your crust looks thick enough to absorb a lot of it.
>>19843999
Chek'd. Looks like it may be undercooked but that's just because the crust isn't browned, maybe it's just the nature of the dough. I like the toppings choice, jalapenos are my favorite pizza topping. What kind of chicken did you use?

What kind of sauce did both of you use? When I make pizza I use marinara pasta sauce because I like it thicc.

>>19844019
like 1000/10. first time i've ever used hot honey on a pizza, and it's so fucking good. the crust was also fluffier than normal, which is weird, since i used my ordinary dough recipe.

>>19844044
there's a place in town that does a za with hot honey on the pepperoni, amazing combo

hot honey and roni on my 'za?? save me a slice XD

made big mac pizza tonight, only god and the internet can judge me for my crimes.

>>19843999
you used pre-shredded cheese, didn't you

>>19843956
really greasy but for some reason some people seem to think thats the way it should be so yea 7/10 because the dough looks a little to thick

>>19843970
>pepperonis look good, not burnt
i think the very outer ring of the roni should just be approaching burnt when the edge gets a little crispy.
real hard to master

>>19844040
I bought a take and bake pizza they make at the grocery store, they were BOGO for $10 but were huge so it was worth it. This one was bbq chicken and jalapeno
>>19844070
I threw some extra pre shredded cheese on top of it yeah, provolone

My second attempt at making a gluten free Chicago style pizza last month. Still have a lot of room to improve honestly, but this is the only way I can acquire pizza here that won't make me sick.

>>19844137
provolone on pizza is underrated and very fitting for pizza considering it was once called the poor mans mozzarella

>>19844169
have you tried red mills?
i was given a bag but haven't bothered to try it.
Also look towards ketofags because i have had some decent pizzas from them if you're willing to go the extra mile of nonsense to make it

>>19844211
I used Caputo Fiorglut. It tested pretty good and had a "close enough" texture. I've made some solid pizza using Pao de queso dough, but that's expensive and it's really too heavy. I don't have a microwave so cauliflower crust is out, and almond flour is just way too fucking expensive here.

>>19844182
Yeah it worked really well even if it didn't melt perfect, and funny enough me and my best friend always called provolone that not knowing it was a saying lol

>>19844258
ketotards use spaghetti squash for a crust and if you dry it up enough it actually is better then most gluten free nonsense but depending on your region they can be very expensive which is why i just grew my own but again that can be expensive depending on where you are.

>>19844375
yeah I've never seen spaghetti squash in a store here. honestly the caputo stuff is pretty close to the real deal in terms of taste and texture. I suspect most of my struggles at this point are the recipe I'm going off of having issues. also Chicago style pizza isn't really my favorite but my oven doesn't get hot enough to do real pizza properly imo. I know a pizza steel could help but it makes the whole process harder and I don't want to invest that much money in this right now.

>>19844394
>my oven doesn't get hot enough to do real pizza properly imo.
eh only margherita pizza needs 800 degrees, a NY pizza can easily be made in a standard 450f oven even a 400f toaster oven will work n a pinch

>>19843956
Looks good big Chad. You did use organic flour right?

>>19844485
hmm I will need to attempt that then. I just worry about fucking up the bit where it goes from the pizza peel onto the stone/steel because I am comically uncoordinated.

ight im rilly drunk but i think i perfected the perfect "i need a pizza now" no rise pizza
It tastes exactly like a frozen pizza not that thats a good thnig but i'll post as i go or until i pss out

>>19844516
been there and suffered the consequences of mildly lighting my house on fire
learned a couple tricks like using potato flour to soak up the moister (gluten free i think) just buy instant mash potators and grind into a powder

>>19843956
Looks good anon

>>19844485
Neapolitan pizza needs a high temp, margherita is a topping combination.

this this is gonna suck!!! but i'm

>>19843956
Tbqh, I'm not a roni guy. But that looks good if you are. Nicely browned, good cupping on the roni. 8/10, maybe higher if the crust is good.

>>19844516
Almost set my kitchen on fire once doing this lmao. It's better to make the pizza on a wooden peel, because the raw dough is less likely to stick. You'd then use a metal peel to get it out of the oven. If you only have a metal peel, just cover it with a shitload of cornmeal, then put the (already stretched and shaped) pizza dough on it. Give it a shake every few minutes while you're adding the sauce, cheese, toppings, etc. to make sure that it isn't sticking. If it is, lift up the edge and add more cornmeal.

>>19844719
ok sorry
"fresh mozzarella" faggot pizza need 800f to cook
i'm sorry i've made fresh mozz and squeezed enough to not be a water mess that needs a retreaded blast furnace to cook properly, no flavor was lost because wait for it ... mozz is a fresh cheese with not much flavor and squeezing out some extra whey is meaningless!
you're acting faggoty over nothing

9.2/10. pepperonis should’ve been on the outside but it looks so goody 2h8

>>19844734
i use a glass cutting board as a peel

>>19844724

>>19844761
godspeed anon

>>19844761
you, uh, spilled some sauce there bud

>>19844394
Cauliflower pizza crust, look it up.
Looks good too.

>>19844780
well i feel asleep for a minute and despite the timer going off no one thought "hey whats that that beeping sound ?"

>>19844816
How’s it taste compared to normal? I really like a well cooked but not burnt ‘za.

>>19844066
Nice glowup for your party za, never really liked hamburger as a pizza topping but the one that Dominos had a couple years ago kinda changed my mind.

>>19844838
it tastes like a really good frozen pizza
baking powder makes it rise a little but i could make two pizzas with the same amount of yeasted dough so its kinda heavy, it wasn't actually burnt just really dark but thats because i threw ever cheese i had left at it including cheddar which darkens up a lot more them normal pizza cheeses.

Honestly for a no rise drunken pizza its not bad but even a bad proper yeasted dough beats it but you can't knock having a pizza by the time you oven is pre heated

>>19843956
>>19844066
>>19844084
>>19844816
good, would eat if I had already just eaten
>>19843999
>>19844169
would eat if I was hungry

>>19844742
Neapolitan pizza is more about the crust and less so the mozzarella, my ignorant fren, best of luck with your retardation.

>>19844898
>best of luck with your retardation.
its been hard but i keep on keeping on

Oh hey, I just made one myself.

>>19845476
at first glance it looks really bleak but after some consideration its prolly not to bad though i can't identify the meat?

>>19845481
Yeah, it kinda looks like a frozen pizza but at least it tastes really nice, added some home-made garlic oil on the crust but you really have to apply it several times for it to be noticeable. The meat's Hungarian salami, I'm not Hungarian but it's great stuff.

>>19845521
>Hungarian salami and jalapenos
great combo

>>19845589
Aye

Thoughts?

>>19846110
at that point you might as well make a quiche

>>19844066
>made big mac pizza tonight
Make a Big Mac sauce out of India relish, thousand island dressing, and mayo.

>>19845476
>>19846110
good

>>19843999
that looks like shit

2.1

>>19843956
It's a little overdone and greasy. Grease is dependent on ingredients and they otherwise look fine so not much you can do there.
Biggest issue is it seems you underestimated how much the dough would expand, leading to a thicker than ideal pizza.
Lastly, cheese tends to pull into the middle a bit when cooking so place ingredients further out.
9.5/10

>>19843999
Crust looks awful.
Pregrated cheese, mix, not melted and pooled in middle.
Not enough sauce.
Poor topping coverage.
Poor topping selection.
Illegal rectangular shape.
3/10

>>19843956
Looks like a good pizza to me desu, 10/10

>>19844066
Not pizza.
Looks good.
Makes more sense as a sandwich.
7.5/10

>>19844516
Just get a round baking sheet made for pizza. I cook at 480F but I'm sure lower is fine. I've done it in an electric frying pan, just have to flip it.

>>19844724
If you use oil in the dough the pizza won't stick to the metal. I also coat it lightly in oil, just enough to roll the dough around in the bowl before leaving it to rise. I use a metal spatula to lift it in case it does stick because you will burn yourself if you are fucking around.

>>19848678
the recipe called for 2 teaspoons oil which in my drunken stupor i read as 3 table spoons of oil but it came out fine.
I was sing parchment paper because my cheap metal pan makes anything that touches it taste like metal/rust

>>19848662
I like this idea. Thank you for guiding me through my retardation kind anon. I will report back to /ck/ when I make pizza again after this deployment.

>>19844066
This is one of those ideas that sounds fucked, but at the same time sounds like something I'd smash the shit out of.