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

/ck/ - Food & Cooking

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13967082 No.13967082 [Reply] [Original]

Newfag here. Does this 'za trigger this board?

>> No.13967094

>>13967082
Probably tastes fines in a dirty food kind of way but Ramsays criticism is valid

>> No.13967097

Hey Guys, OP here. I umm.. have to admit something. I call it za' because my uncle molested me while singing the PIZZA song, so now I get vivid nightmarish flashbacks every time someone calls it that

>> No.13967098

>>13967097
I'm also trans btw. If that matters...

>> No.13967102

>>13967082
OP here. That's VEGAN cheese btw not sure if that is relevant

>> No.13967105

>>13967082
OP here. I also like to suck off jannies in my spare time cuz im a fucking turbo faggot. Hope this helps

>> No.13967107

>>13967082
As long as it doesn't have stupid topics, I'm not picky in the slightest about pizza. I'd probably enjoy it. That said, the best pizzas don't have to rely on quantity of dough and cheese to do the dirty work. Sauce and meat should be the focal point of a good pizza.

>> No.13967112

>>13967082
Legitimately unironically nothing wrong with this pizza. Ramsey is just a foreigner

>> No.13967150

>>13967112
The dough was uncooked

>> No.13967169
File: 2.38 MB, 3264x2448, IMG_20200419_195825766.jpg [View same] [iqdb] [saucenao] [google]
13967169

>>13967082
I make better.
I was the doughboy for my local Mountain Mike's after I got out of high school. Quarantine has got me making pies again. San Marzano and anchovy based sauce.

>> No.13967173

>>13967169
That actually looks nice.

>> No.13967187

>>13967169
Good work Anon

>> No.13967194

>>13967169
Am I the only guy who likes a nice thick dough base? Can't stand this thin gay jew york shit

>> No.13967205

>>13967194
So you say you like it nice and thick?

>> No.13967215

>>13967082
Fuck off you shitposting faggot

>> No.13967217

>>13967169
What’s your secret bruvv

>> No.13967228

>>13967097
>>13967098
>>13967102
>>13967105
This was not me.

>> No.13967235

>>13967173
Thanks. Fermented the dough in the fridge for 4 days. Used Tipo 00 flour. Baked on a 6mm sheet of carbon steel I made at work. The trick if you don't have a Pompeii oven is to preheat your oven on high with the steel inside for about 40 minutes, then turn the broiler on and wait a minute or two. I place the oven rack on the 2nd from the top so the pie is about 4-6 inches from the broiler element. I was placing the pie on parchment paper but settled on using foil. At first I had success without using anything on the seasoned steel but one pie eventually stuck. It seems to work good with the foil. I use a flat cookie sheet instead of a paddle, and give the pie a quarter turn about every 30 seconds. If the crust seems to finish a little before the toppings I leave the cookie sheet underneath the pie to keep it from burning. The entire cook time is about 3 minutes. The goal is to cook hot and fast to achieve irregular bubbles in the crust instead of a slower and more even cook. It makes the dough lighter and less chewy.

I really want to build my own Pompeii oven though.

>> No.13967297
File: 1.67 MB, 760x1294, Screenshot_20200421-222152.png [View same] [iqdb] [saucenao] [google]
13967297

>>13967169
>>13967235
An earlier batch that was just a tad overcooked. I think I was on the top rack with these two.

The other pie is a Chicken Bacon. No sauce, used ranch on the side to dip. I don't like cooked ranch sauce on pizzas. This was with larger Boar's Head pepperoni from the deli that I quartered. I currently only have Hormel which isn't as good but Sam's had it in bulk so I picked it up before I bugged-in for the 'Rona.

>>13967217
>What’s your secret bruvv
San Marzano tomatoes from a can for the sauce. I start with some olive oil and a couple fillets of anchovy, add garlic, red pepper flakes, and oregano. Then add the tomatoes and simmer for about 40 minutes. Arguably the most important part of the pizza is the sauce. After I ladle the sauce on the pizza skin I put some parmesan cheese on top of that, under the Mozz. Jersey style.

>> No.13967302

>>13967297
Also a little bit of sugar and a pinch of salt in the sauce to taste.

>> No.13967689

>>13967228
OP here, this wasn’t me, and I was all four above posters.
I’m also a furry.

>> No.13967859

>>13967082
"It's like... the pizza that ATE Denver!"

>> No.13967867

>>13967112
The crust was way too thick and had uncooked pastry at the bottom
Pizza shouldn't be so greasy that the toppings slide off if you just just tilt it downward

>> No.13967893

>>13967297
Nobody gives a shit about your sauce. How did you bake the pie for it to look like it came out a commercial oven? What temp what surface did you bake on, did you use the broiler, two metal sheets, what did you do?

>> No.13967901

>>13967893
He used some fresh pubes

>> No.13967954

triggers me into wanting to order some BeauJos for delivery

>> No.13969009

>>13967112
But that's Brit style pizza.

>> No.13969054

>>13967893
>Nobody gives a shit about your sauce. How did you bake the pie for it to look like it came out a commercial oven? What temp what surface did you bake on, did you use the broiler, two metal sheets, what did you do?

A 6mm steel plate seasoned like a cast iron pan. I placed steel on the 2nd rack about 4-6 inches from the broiler element. Preheat oven on the highest setting for at least 40 minutes, mine is 550°. Then I switch oven to broil and waited a couple minutes for it to heat up and slid the pie onto the steel. Use parchment paper or tinfoil to ensure it doesn't stick. I have cooked pies successfully without them, but one time the pie stuck. I haven't noticed any difference in the end result because the steel is hot as fuck. I use a flat cookie sheet as my paddle to give the pie a quarter turn about every 30 seconds. If you notice the crust finish before the top leave to cookie sheet under the pie to keep it from burning while you let the pie finish. Total cook time for me was about 3 minutes.

>> No.13969086

>>13967169
everyone that posts 3450600000x448980980000 size pictures must hang

>> No.13969301

>>13969086
t. 56k modem

>> No.13969365
File: 77 KB, 560x420, 1480524065_970049_1480525608_sumario_normal[1].jpg [View same] [iqdb] [saucenao] [google]
13969365

Is this 'za any good?

>> No.13969384

>>13967194
I either want pizza on basically a cracker or on a loaf of bread, anything in between is trash.

>> No.13969796

>>13969086
Awww, did 'lil zoomie burn up his data plan?

>> No.13969809

>>13969086
higher qual pics are good. maybe newgrounds is more your speed, phoneposter

>> No.13969868
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13969868

>still putting fruit sauce on your pizza

>> No.13969898

>>13967205
That's the thin crust

>> No.13970202

>>13967082
OP here, just checking back in. I had a train of nigger dicks ran threw me and I want to thank you all for the feedback.

>> No.13970223

>>13967169
That looks beautiful, anon.