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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 2.18 MB, 4032x3024, 20240602_141640.jpg [View same] [iqdb] [saucenao] [google]
20550446 No.20550446 [Reply] [Original]

And tell me on what to improve.

It's a pan pizza, and I can only make pan pizzas in my living conditions.
My two points so far would be:
1) Fresh basil on pizza is nice, but for it to be presentable it should be VERY fresh. Ideally, from a living plant.
2) The dough didn't rise enough. Partially it was a problem with the yeast being a bit too old but partially it was because I didn't handle the re-kneading process well.
How much do you even knead pizza dough after it rose once (overnight in the fridge in this case)?
Do you just not knead it at all?
What if I needed to tear it up a bit to divide the initial ball in two parts evenly? I wanna incorporate those bits of dough into the ball.
Or should I kneed it but allow for plenty of time for it to warm up and rise inside the cold pan? It barely rose after 20 minutes, but it started rising a bit as soon as I turned on the heat, so some yeast activity was going on, even if not much, but the dough was likely too cold for it to rise again this quickly.
But then again, wouldn't it dry out if I leave it out for an hour+ to rise again? A bit of olive oil will probably help.

>> No.20550449
File: 1.35 MB, 4032x3024, 20240602_142036.jpg [View same] [iqdb] [saucenao] [google]
20550449

Cross-section

>> No.20550451
File: 1.20 MB, 4032x3024, 20240602_142113.jpg [View same] [iqdb] [saucenao] [google]
20550451

Bottom of the crust.

>> No.20550453

>>20550451
woman hand

>> No.20550458

I would devour that pizza OP. Well done

>> No.20550461

>>20550453
You wish.

>> No.20550462

>>20550446
Dosent look good, looks small. No meat.
Other than that I'm sure it tasted good.

>> No.20550472

>>20550462
The entire pie is about ~1250 Calories.
So it's not big by American pizza standards but it's still a size of a fairly big meal for a single person.
It also has about 30g of pepperoni - a complete circle at the end of the crust + 4 slices in the center.

Do you prefer other meat than just pepperoni, or simply more of it?
I'm not sure I like other meats on pizzas. But I could add some sausage meat to it, I think.

>> No.20550498

Too much leaves, is someone supposed to eat those or take them off once it's cooked?

>> No.20550502

>>20550451
the bottom is black, otherwise looks tasty

>> No.20550505

>>20550449
Crust does look a bit dense but I probably wouldn’t mind it on a pan style za. Toppings looks great.

>> No.20550608

>>20550502
It wasn't entirely black but yeah, some parts were clearly a bit too dark.
The heat should've been just a tad bit weaker when I was cooking it on the stovetop.
>>20550498
The leaves are fresh-ish basil.
They taste good and fit the pizza well but they didn't look that good in my case.
Anyway, you put them on the pizza after it's done. If you bake the pizza with the leaves on, they'll just burn.

>> No.20551666

>>20550446
Yt peepo have no culture baka

>> No.20553190

>>20551666
Thanks for bumping the thread, I guess.
I'll post another pizza in a few hours if the thread isn't dead by then.

>> No.20553203

>>20550446
>'za
do u want me to post a soyjak?

>> No.20553603
File: 105 KB, 500x574, 1715447541551983.jpg [View same] [iqdb] [saucenao] [google]
20553603

>>20550446
I'd eat it, but whERE THE FUCK IS YOUR CRUST?!?!?!11!
also
>kneed

>> No.20553610

>>20553603
>whERE THE FUCK IS YOUR CRUST
It's a pan pizza.
Crust serves no functional purpose as the toppings can be contained by the pan itself.
Also, you get nice crusty rim from the cheese and sauce that come in direct contact with the pan.

About to make another one.
Will post results soon.
If no results are posted, assume I royally fucked it up.

>> No.20553614

>>20550446
"Pan pizza" is called the opposite of what it fucking is, what you made there is a casserole. Pull the dildo out of your ass and get a real pizza pan.
Other than that, not bad for a first try.

>> No.20553629
File: 28 KB, 363x396, billie.jpg [View same] [iqdb] [saucenao] [google]
20553629

>>20553610
fair enough, waiting on that second 'za

>> No.20553809
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20553809

>>20553614
>casserole

>> No.20553814
File: 2.23 MB, 4032x3024, 20240603_134223.jpg [View same] [iqdb] [saucenao] [google]
20553814

And here it is!
The footage before it was made ugly with basil.

>> No.20553817
File: 2.12 MB, 4032x3024, 20240603_134238.jpg [View same] [iqdb] [saucenao] [google]
20553817

Side view.
This time around it rose well enough, I think.

>> No.20553821
File: 1.52 MB, 4032x3024, 20240603_134648.jpg [View same] [iqdb] [saucenao] [google]
20553821

Cross-section.
Yet to try it, but it looks better.
Doesn't look that different, though. Might still be on the tougher side, will check.

>> No.20553824
File: 1.31 MB, 4032x3024, 20240603_134707.jpg [View same] [iqdb] [saucenao] [google]
20553824

The bottom.

If that >>20550451 was one of the darkest pieces, then pic related is one of the whitest.
I'd prefer just a bit more brown but the other pieces were nicely browned. So I guess I need just a little bit more heat when cooking on the stovetop, and it'll be perfect.

>> No.20553828
File: 2.01 MB, 4032x3024, 20240603_134916.jpg [View same] [iqdb] [saucenao] [google]
20553828

Cut and irrecoverably basiled.
I will now consume it.

>> No.20553832

>>20553821
>Might still be on the tougher side
nope, it's great

finally some good fucking food

>> No.20553838

>>20553817
Both the first and second look fantastic. Good job. I don't get the hate for the basil at all. Pan pizza is inherently dense so I'm not sure if that can be improved much desu.

>> No.20553868

I ate it, bros.
It was really good.

Thanks to everyone for their input, support, and following my blog.

>>20553838
The basil tastes great on pizza IMO.
It's just because I use two-days-old store-bought basil in a bag, it doesn't look good.