/ck/ - Food & Cooking

[Anonymous No.11250410]

Just how good of a pizza can a person make at home? Assuming they have consumer grade cooking equipment.

[Anonymous No.11250412]

pretty good

[Anonymous No.11250423]

[Anonymous No.11250434]

>that redditor who modifies his plastic exterior oven to run hotter than designed

[Anonymous No.11250438]

The only thing I think you need aside from normal kitchen equipment to make a decent pizza is a pizza stone (to even the temperature, they are relatively cheap) and a pizza peel could be useful but not drastically necessary, then it depends on the kind of pizza you want to make:
If you want to make your pic/American style pizza pie you are good to go.
If you want to make Neapolitan pizza you won't be able to replicate the high temperatures of a wood fire oven, so the dough won't be as the original one, you can partially solve this by adding oil and sugar to the original dough recipe.
If you want to make Roman pizza al taglio (rectangular, thick and doughy) you won't have any problems, even without a pizza stone.

[Anonymous No.11250442]

>>11250410
You probably can make a pretty decent pie but I have never made one worth a damn though.

[Anonymous No.11250453]

[Anonymous No.11250454]

that feel when you spend months trying to make great great pizzas but they never scratch the itch for dominos white sauce

you can make dough that is 10x better than anywhere else if you get autistic about it though

[Anonymous No.11250459]

>>11250410
I make pizza pies often, just can't make pizza crackers. Keep your flour in the freezer so you don't get weevils boring holes in everything and leaving piles of corpses on every concave surface.

[Anonymous No.11250460]

thinking about getting one of these just for pizza

[Anonymous No.11250461]

>>11250410
very good
better than any chain
I made a simple stone oven in my back yard which makes great pizza

[Anonymous No.11250549]

>>11250460

Fucking this.

The crisp on the dough is sublime and idiot proof.

[Anonymous No.11250566]

>>11250423
too greasy

[Anonymous No.11250579]

>>11250459
It is recommended to put your flour in the freezer to kill anything in it initially for a little while, but if you keep it in the freezer long term it will get freezer burn and everything you cook with it will taste like freezer burn.

[Anonymous No.11250581]

>>11250566

[Anonymous No.11250585]

>>11250581
I just get it without cheese.

[Anonymous No.11250590]

There's no need in even trying to make a pizza without a pizza oven. Pic related is the one I have outdoors

[Anonymous No.11250601]

I cook mine on a pizza turntable :-)

[Anonymous No.11250603]

>>11250590
Enjoy dirt, soot, and bugs in your food.

[Anonymous No.11250607]

ok this is a really autistic idea but I just got it so hear me out
what if you put a metal bucket with some burning wood/coal in the oven while making pizza? sort of make it like an actual pizza oven, but not really

[Anonymous No.11250624]

>>11250607
You understand those wood ovens have chimneys right? They aren't ornamental.

[Anonymous No.11250675]

>>11250581
GOTT STRAFE ENGLAND

[Anonymous No.11250676]

>>11250603
>>11250590
put a board or pan under it next time.

[Anonymous No.11250692]

>>11250581
>that eating technique
must be a skinwalker

[Anonymous No.11250697]

>>11250675
He tried and failed.
So emboldened were we, we levelled Dresden for shits and giggles.
>https://en.m.wikipedia.org/wiki/Battle_of_Britain

[Anonymous No.11250779]

>>11250566
really? the grease is your problem?

[Anonymous No.11250797]

>>11250603
>>11250676
>amerisharts

[Anonymous No.11250877]

>>11250590
I made a brick oven and use it when I have a group of people over but for one or two pizzas it's not worth it since it takes 2 hours of constant stoking with seasoned hardwood to get the temp up to @ 900F. So normally I just preheat my oven to 550F with an iron griddle inside for an hour. It still makes a better pizza than chain pizza or even most local places. The key is I use a sourdough starter for the dough and cold ferment for at least 48 hours.

[Anonymous No.11250908]

>>11250410
You can make great pizza if you do everything from scratch. Won't be as good as a clay oven cooked one but you can make it nice.

[Anonymous No.11250926]

Just buy a pizza from a pizza place.

[Anonymous No.11251129]

>>11250410
Burnt

[Anonymous No.11251143]

>>11250461
Pics? Looking to do the same

[Anonymous No.11251147]

>>11250675
ER STRAFE ES

[Anonymous No.11251184]

Google pizza oven Ferrari. I use a version of that. And pizza dough to using 'french guy calculator' recipe. I use mozzarella and parmesan. Sliced chorizo. Sauce is tomato sauce, chili peppers , garlic, salt, some olive oil. Maximum heat. Oh, and cold ferment dough for like 5 days. Top top pizza.

[Anonymous No.11251196]

>>11251143
Not him but this is one I made with fire bricks. I used fire bricks and high temperature mortar (expensive af). Wasn't difficult just a little tedious doing the vault.

[Anonymous No.11251258]

>>11251184
I suggest this calculator as it has more control on different variables, for example the yeast quantity depends also on the hours of leavening
http://www.laconfraternitadellapizza.net/calcolapizza/ but French guy's it's still good as a starting point

[Anonymous No.11251282]

>>11250581
Wtf is that faggot doing?

[Anonymous No.11251739]

>>11250434
Story?

[Anonymous No.11251751]

My b-day last week, gf thought she'd surprise me. She did!

[Anonymous No.11251763]

My b-day last week, gf thought she'd surprise me with this. She did!

[Anonymous No.11251765]

>>11250590
This can get you damn close for 150.00 bucks; assuming you already have a weber kettle (which you should) It does damn fine bread too.

[Anonymous No.11251790]

>>11250453
Kek the filename

[Anonymous No.11251877]

>>11251763
Is she retarded? Like, actually mentally retarded?

[Anonymous No.11251920]

Please give me a good pizza dough recipe

[Anonymous No.11251934]

>>11250460
what is it??

[Anonymous No.11251982]

mine come out ok. regular over, i just stick a cast iron skillet in there upside down with the pizza tray on top. I pre cook the dough slightly before adding toppings though otherwise the middle doesn't get crispy

[Anonymous No.11251986]

>>11251763
that's a bruschetta, as well as an abomination

[Anonymous No.11252001]

My toaster oven only goes up to 450F and I cook them in a cast iron pan.

[Anonymous No.11252006]

>>11252001
another one

[Anonymous No.11252014]

>>11252006
needs some heavy cream

[Anonymous No.11252022]

>>11252006
another one

[Anonymous No.11252026]

>>11252022
another

[Anonymous No.11252029]

>>11252026
one

[Anonymous No.11252032]

>>11252029

[Anonymous No.11252048]

>>11250410
A pretty good one.

[Anonymous No.11252064]

>>11252048

[Anonymous No.11252072]

>>11250459
you should buy better flour

[Anonymous No.11252074]

>>11252001
With cast iron I have either undercooked dough or burnt cheese. How do I into the kind of pizzas you’re making? Is it a thinner crust, more oil? Please help me I have autism.

[Anonymous No.11252125]

>>11252074
400g flour
10g salt
4g yeast
275g water
8g oil

These measurements are for a 10" pan.

[Anonymous No.11252128]

>>11252125
>>11252074
Bread flour, obviously

[Anonymous No.11252221]

>>11251934
It's a big cast iron pan.

[Anonymous No.11252235]

>>11250877
>So normally I just preheat my oven to 550F with an iron griddle inside for an hour.
How much does this cost? It's got to be a significant number to factor into the cost of the pizza.

[Anonymous No.11252272]

>>11252235
From some rough calculations I have found that it would cost around $3 in my area.

[Anonymous No.11252322]

>>11250410
I am not a fan of neither crack crust nor deep dish pizza. My preference is for a Pizza Hut-style pan pizza.

You can make a pan pizza at home that is better than the best Pizza Hut/Domino's/Little Caesar's pizzas you've ever had. There's no real trick to it, you just need to make a richer, more flavorful pizza. Chain pizza places skimp on sauce and cheese, and their dough is pretty plain. The sausage, pepperoni, and ham used is pretty bland.

If you make a pizza at home with a bold, luscious pizza sauce, better quality meats and cheese, and a finely made dough then you'll easily make a pizza that will make people think you're some kind of god of cooking. And tbqh they will be right.

[Anonymous No.11252431]

>>11250410
You can make better homemade pizza than almost all pizza shops for cheaper than ordering out even when using imported ingredients. It's really just depends on you learning to make some nice dough and sauce.

[Anonymous No.11252480]

>>11252074
>undercooked dough

There’s a great trick to dealing with this in cast iron: when the cheese is done just right, pull the skillet out and cook the crust the rest of the way on the stovetop.

[Anonymous No.11252485]

>>11250410
>Just how good of a pizza can a person make at home? Assuming they have consumer grade cooking equipment.
There IS some science to the perfect hot oven pizza....a hot pizza stone or brick bottom, a very high heat oven, that shock of dough hitting stone and quickly rising dough that crisps just right and dries/forms crust at just the right rate such that toppings also get well done and browned, cheese gets bubbly and combines with saucey flavors and meat and veggie drippings both and gets golden-browned, and most importantly, no sogginess can form as steam is quickly wicked up and again from crust.

To get this at home, some people suggest rigging an oven that gets it to self-cleaning level hot (101 cookbooks talked about that on her website). You can line a rack with hot stones and get them hot during preheat process. You can use a rack/breathing pizza pan, esp nice when you are doing back to back pies for a crowd or for variety. And, finally, with trial and practice, you can go thinner or thicker crust til you find just the right mix of browned toppings and crisp crust to your liking. Reduce sauciness, thin out the toppings is generally the best advice. You can also use pizza crusts premade, from boboli to indian flatbreads you buy, or alternative pizzas that use breads like french bread, pita or FlatOut wraps. These have already lost their moisture, so can stay crisper. Rub them with olive oil to further help them along and don't overload the toppings.
I've had a pampered chef pizza stone for yearssss. It does better than when I don't use a stone.
I often buy raw thawing dough balls at my grocery deli, and stretch and stuff portions of the dough with seasoned ricotta, sauteed sausage, mushrooms or spinach and lots of, parm, asiago, just like 3 of those things, keeping it simple. Rub the dough with EVOO and coarse salt and place it on a portion of parchment right onto the pizza stone, and it comes out AWESOMELY, golden and puffed!

[Anonymous No.11252600]

>>11251765

>americans talking about how to make good pizza

just go back to your pizza hut cago za and leave pizza to those who know they're doing

[Anonymous No.11252609]

>>11252600
Keep trying to get your oven up to 800F in your cramped sardine box you call a home, 3rd worlder.

[Anonymous No.11252926]

>>11252609

>using an indoor oven

Slather the abomination in cheese, sugar sauce, and american sauce you mutt

Americans do not make pizza they make cake with red sugar sauce

[Anonymous No.11252948]

>>11252485
>You can also use pizza crusts premade
Stopped reading right there you fucking moron. The entire point of why your pizza will be better is you cold fermented dough for 48 hours plus. Very few US pizzarias would do that, in fact almost none. If you're buying your dough premade, you already lost. Sayonara.

[Anonymous No.11252951]

I don't understand the obsession with crust tbqh

[Anonymous No.11252962]

>>11252926
somebody get this hothead outta here

[Anonymous No.11253072]

>>11250410
I had a shitty kitchen in a cheap apartment and had pretty much no idea what I was doing since I never cook, and I was legitimately surprised at how much better a pizza I made at home tasted. I didn't even make the sauce and used fairly cheap cheese, but it just tasted way more fresh than any chain or frozen pizza I'd had.

[Anonymous No.11253088]

>>11252926
>3rd worlders have backyards

[Anonymous No.11253095]

>>11250581
He's eating it with a fuckin fork for God sakes. Oh God! Your butchering it!
He made me watch.
He made me watch.
HEEE MADE MEEE WAAAAAAAAAAAAAAAAAAAAAAATCH!

[Anonymous No.11253110]

>>11253095
Cringe

[Anonymous No.11253240]

>>11250410
Try this

Buy
>the largest tortillas you can find
>nice marinara/pasta sauce
>toppings
>olive oil

coat the underside of a tortilla with a bit of oil
apply a light coat of sauce to the tortilla
then put another tortilla on top of it
put a more generous amount of sauce on this tortilla
add toppings and cheese
cook in 400 F oven until done

This will make a thin and crispy pizza that is extremely good. Non-traditional, of course, but delicious.

[Anonymous No.11253248]

>>11252926
>muh tradition

[Anonymous No.11253258]

>>11253248

Durr how do i make pizza i know lol i'm American i know everything

[Anonymous No.11253402]

>>11250676
If you think this is a good idea you're retarded. The best surface for cooking pizza is smooth stone or brick

[Anonymous No.11253497]

>>11253258
The only one completely sperging out right now about making pizza is you.

[Anonymous No.11253653]

>>11253497

That is because the only passion Americans have is being retarded, defending their retardation with even more retardation, and destroying whatever they touch by being retarded and then defending that.

I am passionate about pizza. Pizza. Not cake with sugar sauce. Not the abomination hamericans call pizza. You'd sperg out too if I mentioned your shithole country with retards that basically slobber on shit.

[Anonymous No.11253666]

>>11253653
>imagine having pizza as your only national identity

[Anonymous No.11253858]

>>11253666

>imagine being an american

[Anonymous No.11253923]

>>11252048
That looks fucking awesome, dude.

[Anonymous No.11253929]

I made this pizza just this weekend. Homemade creamy garlic sauce with chicken and artichoke hearts

[Anonymous No.11253952]

>>11250410
Its pretty easy.

[Anonymous No.11253963]

i like thick crust pizza, so i always do cast iron. the bon appetit video on cast iron pizza was my main resource. good shit

[Anonymous No.11253977]

What's the best authentic Italian pizza you can buy?

[Anonymous No.11253993]

>>11253977
Little Caesar's, duh.

[Anonymous No.11254037]

>>11250410
>>>>>fresh ingredients in real wood fired oven>>>fresh ingredients made in your ghetto kitchen stove>>>>>>shitty sysco trash in real wood fired oven>>>>>>>shitty sysco trash in non-wood fired oven>>>>>>>sysco delivery trash>>>>>>>frozen

If you know how to make and ferment a dough properly, home oven pizza is second only to wood fired fresh shit.

[Anonymous No.11254369]

>>11251982
Nice

[Anonymous No.11254615]

>>11250410
Dang nigga. Bet that shit would have my dick tip red af.
Good job my nigga. You my nigga now. Hmu. Dm me my nigga. We link up. You cook me some pizza I get you some pussy. No hoe shit. Fr fr. I'm hungry and I wanna fuck pizza. Feel me?

[Anonymous No.11254670]

>>11254615

reddit you need to go back

[Anonymous No.11254698]

>>11250423
Classic.

[Anonymous No.11254712]

You can make damn good pizza at home even without a pizza stone. Pizza is pizza, it's all about the ingredients.

[Anonymous No.11254721]

Can dough not be frozen without it being shit? I can make a batch and it tastes great (2-4 days in the fridge) and rises like it should when baked, becoming thick and chewy in a good way. Frozen dough I thaw tends to just stay flat and dense and never really rises up. What am I doing wrong?

[Anonymous No.11254831]

>>11254712

>hamericans

It's not even starting to be pizza unless it's cooked in a wood fire oven.

Ingredients are important, yes, but so are other factors.

>making pizza in cast iron

I know Americans are lazy and in a million dollars of debt from having a cold once but do things right.

[Anonymous No.11254842]

>>11250410
You dont even know. Homemade pizza is the ultimate tier. It costs like 20 bucks a pop though.