Homemade pizza

[Anonymous No.10436254]

Any tips boys?

[Anonymous No.10436259]

>>10436254
Add pineapple

[Buddha Hipster !Xhm0pnTXj. No.10436263]

Dont make your own dough instead buy pillsbury dough boy dough for maximum comfy

[Anonymous No.10436264]

>>10436254
Throw it on a roof!

[Anonymous No.10436266]

>>10436254
Drench it with denatured alcohol and light it up

[Anonymous No.10436268]

is that ham also you should try to add more toppings I don't really know what goes with ham but you can always experiment
>>10436263
don't listen to this dude the only time you shouldn't make the dough yourself is when you really don't want to

[Anonymous No.10436281]

>>10436254

Anchovies.

[Anonymous No.10436303]

>>10436281
I think that's better mashed up into the sauce then on the pizza itself. Smoked sardines IMO are best directly on the pizza.

[Anonymous No.10436307]

>>10436254
Search up Gennaro's recipe on YouTube. Also there is too much cheese on your pizza.

[Anonymous No.10436385]

>>10436303

[Anonymous No.10436421]

>>10436254
only found two. The google Where's Waldo prepared me a little, but I don't think that I'm good at this game.

[Anonymous No.10436446]

Spread the sauce all over to the edge so that it caramelizes and looks browner, make your own pizza sauce (just guessing you bought yours), make sure you dont fuck with the outer edge to have a good crust, oven at max (I like to broil a bit at the end), let the pizza crust rest a little so that it doesnt become soggy and finally (if you are willing to experiment) take a 12' cast iron pan, flip it up side down, heat it up in the oven like a pizza stone and place your pizza on it for maximum crust crunchiness.

[Anonymous No.10436447]

>>10436446
Sorry for low qual sideways pic, it's the only pic I have and its from discord.

[Anonymous No.10436536]

Does anybody have any good dough/sauce recipes for a complete beginner?

[Anonymous No.10436600]

>>10436446

I made my own sauce, and my pizza sits on a granite block while in the oven, but the oven cant go over 220 C, so that kinda makes the crust flat either way.

[Anonymous No.10436705]

you should turn the pizza around half way through.

[Anonymous No.10436870]

>>10436600
Well that is unfortunate. Mine goes to 290. In that case I would really just consider putting sauce all the way to the edge. It gives it a better look IMO. Your pizza is the best it can be given what you're working with. What pizza sauce recipe do you use?

[Anonymous No.10436975]

>>10436254
When making the dough spread it out carefully with your hands don't roll it out it will keep the pizza soft when its done. Unless ur doing thin crust then roll away senpai.

[Anonymous No.10437133]

just made this bad boy and ate while watching horror kino
sorry for the shit pics, but shitty cellphone

[Anonymous No.10437137]

>>10437133
What did you watch?

[Anonymous No.10437141]

>>10437133

[Anonymous No.10437146]

>>10437137
Willow Creek

[Anonymous No.10437151]

Put some olives and chovies on it

[Anonymous No.10437168]

>>10436254
Broil it.
That's the secret to a good restaurant pizza.
Brick Oven Pizza places get their ovens to about 750f.
Most pizza franchises place put your pizza on a little broiler conveyor belt so it gets cooked just like a Burger King hamburger.

[Anonymous No.10437247]

>>10437168
well what about the bottom then

[Anonymous No.10437272]

>>10436254
dont cut that pizza on the rack

[Anonymous No.10438229]

>>10436254
Meh just practice till you get it right, you'll learn a lot

[Anonymous No.10438319]

>>10437247
pic related, heat on stove

[Anonymous No.10438330]

The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day.

[Anonymous No.10438329]

>>10436536
Good tomatoes, a lot of oregano, some celery stalk.

[Anonymous No.10438342]

Use more veggies.

Cheese and meat along is pretty mediocre.

[Anonymous No.10438673]

i make mine oval so i can fit them in my oven
good that i enjoy crusts

[Anonymous No.10438699]

Always remember to roll garlic cloves into the crust before baking

[Anonymous No.10438729]

>>10436254
That crust actually looks pretty nice, and you got decent browning on the cheese. I would say you might want to add some herbs, or a vegetable topping. I would eat that very happily.

[Anonymous No.10438762]

>>10437247
get a pizza baking stone and heat before putting the pizza on it
https://www.youtube.com/watch?v=whnvQBhXh3A

[Anonymous No.10438797]

>>10438330
this one worked for me just by itself. agree that most of them are incredibly bland though

[Anonymous No.10439008]

>>10438797
That's not mozzarella. Real mozzarella is more akin to a quark that melts.

[Anonymous No.10439781]

>>10439008
>that's not real x

[Anonymous No.10439818]

>>10436446
eh, to be honest I bought some of the italian import sauce and it was better than what I made on my own

[Anonymous No.10439821]

>>10438797
>>10439008

what an idiot, the real stuff was right next to it in the store

[Anonymous No.10439835]

>>10436254
you're using too much cheese
your oven isn't hot enough

[Anonymous No.10439851]

get a pizza tray faggot wtf wrong with you you cant cook it on bars like fucking tribal

[Anonymous No.10439854]

>>10438330
>>10438797
They make full fat low moisture cheese.
Hell, even sargento makes one.

[Anonymous No.10439859]

>>10436600
chuck some burning twigs in the oven too.

[Anonymous No.10439864]

if i eat pizza i take a big watery shit

[Anonymous No.10439898]

>>10436446
When you make shit like that you shouldn't be giving any advice

[Anonymous No.10439921]

>>10439898
It looks fine

[Anonymous No.10439961]

I normally start with 40•c water with a tsp of sugar yeast and a tbsp of Olive oil (swap olive oil out for egg yolk for a Roche right flavour)

Then I take out a third of my strong white bread flour and add the water this give a really sticky elastic dough, I grip the dough and pull it quickly upwards whilst holding the bowl adding the reamining flour until it’s smooth I then kneed in salt cover and leave to slow proof in the fridge

For the sauce I blanche vine cherry tomatoes peel and then simmer in a sauce pan with some of the blanching water (I also add the vine the tomatoes came on) brown sugar, clove of garlic and basil I sieve this and reduce it more

For the cheese I use a mixture of fresh buffalo mozzarella and grated mozzarella.

Slap your dough in semolina instead of flour.

[Anonymous No.10441679]

>>10437141
>>10437133
That reminds me of the homemade pizza my mother used to make.
Greasy SLOP that fell apart after 1 bite.
But it was so good, and yours probably is too.

[Anonymous No.10441696]

>>10436446
why american can neither take photo nor spread topping properly??