Pizza

[Anonymous No.13902135]

What do you guys think of my pizza?
Im getting pretty good at this.

[Anonymous No.13902141]

>>13902135
Cook the basil on the pizza nigga

[Anonymous No.13902156]

>>13902135
Check out underside

[Anonymous No.13902157]

The dough looks like it hasn't rested long enough and/or your oven's not hot enough.

[Anonymous No.13902165]

>>13902156
That's not particularly impressive. Definitely not a bad pizza though.

[Anonymous No.13902184]

Looks tasty bro, don't listen to basil guy. Basil gets a slight cook from the warm pizza that's perfect. What is your dough recipe?

[Anonymous No.13902213]

>>13902165
I dont have a pizza stone my dude , just getting it brown in the bottom is a huge achievement for me.

>>13902184
I like my basil fresh, i get why some people like to cook it with the pizza but in my experience it just burns. Fresh is unbeatable.

A cup of water
2 tsp of sugar for yeast
2 tsp of instant yeast
280g of tipo 00 flour
About 7g of sea salt
2-3tsp of sugar for browning
A bit of olovol for browning

Mix sugar, dough and salt on a dry container
Heat water a bit, bout 15 secs on microwave works
Mix sugar and yeast on water
Wait for it to get started, bout 10-20mins

Mix yeast water with dough mixture, need well, form into a ball and let it rise until doubled in size, then cut in half and form into pizzas, or leave and make a very big pizza

[Anonymous No.13902252]

>>13902135
The bread turned out fantastic, very tasty, very good texture.

[Anonymous No.13902267]

>>13902157
This time around I rested it for only an hour at room temp.
Usually I like leaving it on the fridge to ferment for at least 3 days.
Oven temp is 260C

[Anonymous No.13902282]

>>13902135
Bread came out pretty well for such a short ferment

[Anonymous No.13902288]

>>13902135
Browning on bottom is pretty decent too

[Anonymous No.13902367]

>>13902213
That's a really short rise. Did you ever try a long one? Gives me far surperior texture.

[Anonymous No.13902382]

>>13902213
>>13902288
Browning is a meme, especially if you have to add sugar to get it
Either you have a good oven and you get it naturally, or you just make your pizza white. It doesn't even mater, white crust can still be cooked thoroughly and be crunchy, who cares about the aspect
Your pizza is still decent, but your dough recipe could get some improvement, you should try to make a biga the day before, this way you'll only use 1/4 tsp instant yeast, and no sugar, flavour will be better and the dough won't taste of yeast at all

[Anonymous No.13902402]

If I make my pizza in the cast iron pan which oil should I use to grease the surface and cook @ 275C?

Generic olive oil? Grapeseed?

[Anonymous No.13902407]

>>13902135
Looks great. I would eat this.

[Anonymous No.13902419]

looks good but cook the basil
with that one improvement i would pay for this meal

[Anonymous No.13902437]

>>13902382
You need to understand about presentation

[Anonymous No.13902438]

[Anonymous No.13902464]

>>13902437
No, it's a pizza, no one cares about presentation, it just needs to taste good

[Anonymous No.13902495]

>>13902367
Yes, read >>13902267
I was fucking starving today, thats why I did a short rise.

>>13902382
My dough doesnt taste like yeast at all.
Browning isnt a meme dude, not at all, learn about maillard reactions.

>>13902402
I would use olive oil

>>13902407
Thanks bro

>>13902419
I like my basil fresh

[Anonymous No.13902508]

>>13902135
>>13902252
>>13902282
>>13902156

That crust is depressing

[Anonymous No.13902521]

>>13902495
Then don't say browning, say caramelization. Pizza crust doesn't need to be caramelized, it's a fucking meme. Napolitan pizza isn't caramelized at all, it just has black spots because the wood oven is so hot it literally burns the pizza, but the rest of the crust is usually light in color, maybe you just wanted another style of pizza but it looked like an attempt at it. Also I'm pretty sure with this amount of yeast and short rise, your dough will taste yeast, but you probably have some special yeast
>inb4 autism

[Anonymous No.13902527]

>>13902135
too many leafs for me

[Anonymous No.13902539]

>>13902464
From your posts i get the impression that you dont really understand cooking in the slightest.
Presentation is absolutely critical, I dont mean your food needs to look excesively fancy like if it were from a pretentious restaurant but if your food looks like shit then the person thats going to eat it is predisposed to not liking it. If you serve me dogshit looking chocolate mousse im not gonna eat it.
And about browning, browning can be incredibly important, if youre not correctly browning foods that ought to be browned youre missing out on a ton of flavors, aromas and textures that should be on your food this is due to something called maillard reactions.
Not correctly browned food will never taste as good as correctly browned food, this is specially true for bread.
Extra sugar in bread is absolutely justified as a home cook because it allows browning to happen in a home oven that simply wouldnt happen. If you have a wood fire oven than you dont need to add extra sugar but as regular oven owning person its literally the difference between meh bread and actually fantastic bread.

[Anonymous No.13902547]

>>13902539
I was with you until you spouted off with this extra sugar in bread nonsense

[Anonymous No.13902564]

>>13902539
I never said presentation was not important in cooking. I said it doesn't matter in pizza, it's a rustic food and by putting sugar everywhere in it you're making it disgusting. Give me the worse looking pizza without sugar, it will taste better. And I reiterate, browning in a pizza isn't necessary as long as it's cooked. You literally eat ciabatta white and it's great

[Anonymous No.13902576]

>>13902547
Its literally 2 tsps.
https://youtu.be/SDpCzJw2xm4

[Anonymous No.13902589]

>>13902576
>ny-style pizza

[Anonymous No.13902600]

>>13902564
The amount of extra sugar is so.small you wont even taste it dude.
Watch this >>13902576

>presentation doesnt matter with pizza
Would you find picrel appetizing?

[Anonymous No.13902602]

>>13902521
>>13902539
Hi Adam.

[Anonymous No.13902626]

>>13902576
Dont get me wrong, I'd eat the hell out of that, but it looks like shit. Whatever browning you are talking about looks awful.

[Anonymous No.13902635]

>>13902600
Of course there's a minimum amount of presentation, I won't eat something that looks disgusting, but browning a pizza with sugar is unecessary, and it won't make it look better, but it will eventually make it taste worse

[Anonymous No.13902649]

>>13902600
even the pepperoni curls away in disgust of what it has to sit on. yuck.

[Anonymous No.13902655]

>>13902635
>it will make it taste worse
Incorrect.
Look dude, one of my best friends has a wood fire oven in his house, as we both like cooking we usually go there and make woodfire pizza. The only way I can get pizza made in my home oven to be on the same level as pizza made on the wood fire is if I add a bit of extra sugar to help with browning, otherwise home oven pizza gets btfo.
Theres also chemical reasons to why this is true.

>it doesnt look better
It absolutely does

[Anonymous No.13902689]

>>13902655
Next pizza I make i'm gonna try this, but if it doesnt work out i'm gonna cap your post and call you out.

[Anonymous No.13902693]

>>13902655
It doesn't look better, OP pizza would look better without the sugar/browning, here it literally looks like a pie crust. The pizza you linked is literally brown but it has absolutely NO crunch, look how he folds it, it's absolute shit. Adding sugar to your pizza won't make it on the same level as a wood oven one, wood oven pizza crusts, aren't even brown they have black burnt spots, also I will absolutely taste 2 teaspoon sugar in a pizza, if you don't your tastebuds are fucked

[Anonymous No.13902699]

>>13902689
You wont regret it my dude, it really does make a big difference.
Remember, its a small amount of sugar. If your dough goes sweet then its your own fault.

[Anonymous No.13902711]

>>13902699
I'm gonna add a tad less than you suggested in case it turns out bad, but I'm trusting you. 2 days until I make pizza for my family so I'll post the finished result then, good or bad.

[Anonymous No.13902738]

very nice anon. i made this the other day

[Anonymous No.13902743]

>>13902711
Make the dough right away, let it rise slowly in the fridge. Youll get amazing taste and texture that way

>>13902693
Ill taste 2tsp of sugar in a pizza.
No you wont, 2 tspn = 8g of sugar, from my recipe you have a dough weight of 516g (280g of flour + 236g of water) so 2tsp of sugar amounts to 0.77%of your total mass compare this to something actually sweet, like an oreo, which is composed of 38% sugar, moreover a considerable part of that sugar gets eaten by the yeast during fermentation, so its even less.

[Anonymous No.13902759]

>>13902743
I will absolutely taste it. But if you let it rise slowly in fridge, then I won't, of course. But then the fucking sugar won't help for BROWNING which was what we talked about. Putting sugar in your biga is totally ok

[Anonymous No.13902768]

>>13902135
9/10
I coomed as soon as i saw that in the catalog

[Anonymous No.13902833]

>>13902743
I let my dough rise on my windowsill :/

[Anonymous No.13902860]

>>13902738
Looks pretty good.

>>13902759
Lmao dont overcomplicate it. You add a small bit of sugar to help with browning at lower temps. Thats it.

>>13902768
Thanks

>>13902833
If that works for you then its perfectly fine. Try the fridge tho, for at least a single doughball

[Anonymous No.13902868]

>>13902860
thanks bud. sorry for the haters, i'm gonna actually give this a shot.

[Anonymous No.13902994]

>>13902868
Dont sweat it dude. Youll see the pizza will turn out fantastic

[Anonymous No.13903006]

>>13902135
Not bad at all. That crust makes me sad though, you should get a stone if you plan on making pizzas semi-regularly

[Anonymous No.13903015]

>>13903006
And here's a pizza I made a while back. It was one of my first attempts. Ended up pretty good. Even if it isn't pretty.

[Anonymous No.13903144]

>>13902135
>Im getting pretty good at this.
No, you're not.

[Anonymous No.13903204]

>>13902135
No you fucking aren't.

[Anonymous No.13903532]

>>13903015
Seems nice, whats the problem with my crust?

>>13903144
>>13903204
Post your own pizza then faggots

[Anonymous No.13903605]

Looks tasty. Would eat/10

[Anonymous No.13903915]

>>13903532
The picture makes your crust look kind of dense and colorless, but that might just be the lighting, also I hadn't seen >>13902288
until after I made my first post. That is pretty good browning for a home oven pizza. I would still suggest getting a pizza stone/steel.

[Anonymous No.13903919]

>>13902135
The best pizza I've ever had in my life and my wife says the same was made by my boomer mechanic father.

[Anonymous No.13904187]

>>13902135
Not sure if I've missed this, but how long have you been making pizza? I can't say much since not been able to get new groceries since the shutdown started (out of yeast).

Only complaint is the basil, but that's your preference. Keep at it. If you have a cast iron, give that a shot.

[Anonymous No.13904633]

>>13904187
About a month.
I have instant dry yeast that still works just fine.