/ck/ - Food & Cooking

>>7001118
>volume ingredients
GTFO.

>>7001118
flour, yeast, bit olive oil, a lil bit sugar and salt.
let rise for 30 min and throw some sauce, cheese and meat on it.

>>7002916
dont you need to add water as well?

>>7002936
ye 3 dl water
sorry forgot that

>>7001118
Rub some olive oil in top of the dough before baking it.

>>7001137
>measuring
faggot.

Ever since i switched to using a tortilla recipe for my pizza crust my thin crust pizza has been godly.

Okay, this is the recipe that I came up with after trial and error. I use a stand mixer.
Mix two tbs of yeast with a cup and a quarter if warm water in the stand mixer's bowl. Then add two tablespoons of olive oil.
Put three cups of flour on top of that with half teaspoon of salt, and quarter teaspoon each of garlic powder and onion powder.
Mix with the dough hook on low until it congeals into a ball, then kick it up to medium high and let it knead for 8 minutes.
When that 8 minutes is over, cut the dough ball in half and let it rise for 45 minutes.
Spread out the dough, put on the toppings, cook for 20 minutes at 500 degrees.
I find one of those pizzas is a good dinner for two people, which is usually the portion I cook for.

The only time I ever tried to make my own crust, it came out completely tasteless, and not very firm at all. You would hold the slice out to eat and it would flop straight down.

>>7003552
> 20 minutes at 500 degrees
not a pizza
also condolences on your shit-tier oven

I use this:
400g plain flour
100g semolina
325ml milk
2 tablespoons of olive oil
1 tablespoon of flax seeds
8g yeast
10g salt

enough for about 4 pizzas

>>7001118
Last night made a gluten free goat cheese, pepperoni pizza. It was my first time using the mix I used (I was gonna make it from scratch but the mix was on sale so score). It said it made 2 12 inch pizza but it ended up being thicker than expecting. The sauce was homemade and good but I didn't make enough to really saturate the pie.

Overall I will definitely be making more. I liked how the pizza crumbled away and was easy to digest. Non of that gummy doughy shit in my teeth, didn't really stick to my hands, and it was easy af to smooth into a square: just wet hand and smooth it.

The sauce was tomato, garlic, olive oil, salt, pepper, and basil that I bought at the store yesterday (all organic). I added the basil at the end of making the sauce. Next time I'll put it on top of the pizza before serving.

>>7003571
Add cornmeal on the bottom to firm it up. Or use your fingers like a god damned barbarian. That's what they are for, finging food

what kind of pan do you guys use?

i use one like this

>>7004246
A regular cookie sheet, a bit thicker. I used to use one with a lot of little holes but it was a goddamned hassle to clean. Your pan is like the ones they use at dominos but with less holes.

>>7003627

not pizza, but I'm making steamed pork buns. How do I make sure my dough doesn't come out dry after cooking

>>7001118

alright faggot, this is what I came up with thanks to your thread

Started with 2 cloves chopped garlic and some olive oil in a saucepan, and added some chopped onions and 2 large chopped tomatoes and started simmering

>>7004480
added some dried basil, pepper, sea salt, dried oregano and dried dill after it started to boil down. Then added some tomato paste, and at the very end after it was off heat, I added some fresh basil and fresh cilantro.

Couldn't stop taking little tastes

>>7004490

FUCK, pic related

>>7004232

>gluten free

Stopped reading.

>>7004493
Anyways, used some fast rise yeast and let this dough sit around for 45 minutes or so

Half left for the second pizza

>>7004500
hand tossed the first one and started spreading it onto my thin pan and sauced that bitch up

forgot to mention, I oiled the bowl the dough was in with olive oil, but forgot to re-oil the dough before putting sauce on. This was rectified in the second pizza

>>7004507
put on a light helping of low moisture mozzarella and then started putting on my toppings of onions, green peppers, mushrooms, and pan sauteed chicken breast chunks in garlic and olive oil, and then topped with more mozzarella

>>7004509

Put it in the oven for 20 minutes at 400F

Crust for the first pizza, pic related, turned out crunchy on the outside and moist on the inside, was pretty good, but when the second pizza was made with a rolling pin and coated with olive oil, it made it a much thinner crust that didn't rise, with a much better crunch to it

all in all there is room for improvement in the dough, but it was surely a success

>>7004515
better luck next time

>>7004515
crust looks a little weird fam

>>7005155
check'd, fam

>>7005155
checked

One thing everyone should realize is to press the dough and push it out if you're using a pan. Press and push at the same time, of course. If you're not using a pan with depth then do the same fucking thing. Your pizza shouldn't end up with bumps on the edges and if your pizza ends up real risen or with a lot of bubbles chances are you fucked up.

One more thing, unless you're using a professional oven (or at least an oven similar in make) don't put everything on at once and throw it into the oven. Chances are you're cooking at lower temperatures than an oven used in a pizzeria, you have to give everything more time to cook. Also, don't continuously open your oven.

And as amateur as this may look I'm just bad at typing things out. If anyone cares I could take pictures as I go when I get the chance

I made calzones tonight which are basically just pizza dough stuffed with ricotta, mozzarella, and then whatever topping you want with a side of marinara to dip in. These also had basil, tomato, and some cheap turkey sausage. Also did a garlic butter on top before I stuck them in. It's really easy and fucking great. Forgot to take pictures before I baked them though, sorry

>>7004246
>>7004258
I have this cheap pizza stone that makes the pizza really crispy, well worth the 25 bucks

>>7005337
Good if it tasted great, and the garlic butter seems like a good idea (albeit I think it's a little much), but you messed up a few things as well, like the shape, look, and amount of ingredients. Also, way too much ricotta.

Sorry if I sound like an asshole, im just trying to be objective

>>7005368
No there was a lotta ricotta. The garlic butter added some nice flavor, but I can see that point too. What's the shape supposed to be? I just fold them in half and push the center in a bit because of the size of the cake tins I use because I don't have a baking sheet

>>7005383
Essentially, it's just supposed to be a pizza folded over. It should have a more rounded shape with a more closed clam shell look, if you get what I mean. Ends should be pressed together to give it that look

>>7005368
I don't think you know what the word "objective" means.

>>7006301
honestly who gives a fuck?

who /margherita pizza/ here

no need to worry about the sauce, fresh and delicious.

I was gonna do more with this, but decided halfway through that I was starving and threw the damn thing in the oven.

I'd brown the bacon a bit on subsequent attempts, and I was gonna caramelize some onions, too, but I can't seem to quite do that right.

I know it ain't pretty, but it tasted pretty damn good.

Any recommended toppings?

>>7001118
>homemade pizza

Dude, just order a pizza from dominos or something

>>7007304
...And I forgot the pic like an idiot.

>>7007321
homemade pizza is better.

>>7003475
tomatoes on pizza really fucking pisses me off god damn it and that looks like whole wheat crust.

i am triggered

>>7007467
tomatoes are amazing on pizza. sauceless pizza with tomatoes and basil is god tier.

>>7007359
That pizza looks damn good.

>>7003475
what is this monstrosity? you've made tomato bread

i made these at my parents over the summer. the dough was a little thick but it was delicious.