Za General

[Anonymous No.14991788]

Za?

[Anonymous No.14991789]

>>14991788
DOOUGHA

[Anonymous No.14991790]

Accidentally opened the bag upside down...

[Anonymous No.14991797]

Red sauce, pineapple, fresh mozz is wrapped in the paper towels to lose some moisture, and ricotta.

[Anonymous No.14991801]

>>14991797
>Pineapple

[Anonymous No.14991803]

Stretch into circle, put on peel.

[Anonymous No.14991805]

Sauce on top.

[Anonymous No.14991820]

>>14991801

Girlfriend likes it.

Now, spread the sauce in a circular motion.

[Anonymous No.14991822]

[Anonymous No.14991825]

>>14991822
Not me.

Now spread the cheese and dollop the fresh ricotta.

[Anonymous No.14991827]

OH N-

[Anonymous No.14991834]

>>14991827
As a poor person raised on Jack's this really fucking hurts

[Anonymous No.14991838]

In Za Oven.

[Anonymous No.14991846]

Done.

[Anonymous No.14991855]

>>14991846
That looks tasty anon

[Anonymous No.14991859]

>>14991846
I didn't ever think ricotta would be good on pizza, but that looks excellent. I love it.

[Anonymous No.14991867]

>>14991788
how long did it take to make the dough?

[Anonymous No.14991876]

>>14991790
Idiot. You must now throw the bag away.

[Anonymous No.14991884]

>>14991820
frankly i dont give a fuck what she likes. dont put pineapple on pizza

[Anonymous No.14991888]

>>14991884
>>>/r/anywherebuthere

[Anonymous No.14991889]

>>14991855
Thanks :)

>>14991859
It's very good, give it a try.

>>14991867
3-4 days for best pizza.

>>14991876
No.

[Anonymous No.14991890]

I bought rotisserie chicken but it's undercooked. How long to bake in oven?

[Anonymous No.14991894]

>>14991888
whatre you sending me to r for. you better not still be planning to ruin the pizza with pineapple

[Anonymous No.14991897]

Second Za. I mixed the ricotta with the leftover pizza sauce, added a little salt.

[Anonymous No.14991910]

[Anonymous No.14991912]

>>14991890
cut it into serving pieces if you have some broth pour some in the pan, just a little bit- 1/4 cup, cover it and bake at 350 for 15 minutes and then check it, if it isn't done give it more time.

[Anonymous No.14991913]

Ricotta sauce, cheese, ricotta on top, pineapple.

[Anonymous No.14991918]

>>14991788
Its pizza you retarded zoomer

[Anonymous No.14991947]

>>14991897
how do you get the pizza off of the towel

[Anonymous No.14991993]

>>14991947
It's a superpeel. Best investment I ever made for making pizza. I can get my pizzas directly on the hot pizza stone. That's how you get better than restaurant quality pizza.

[Anonymous No.14992042]

>>14991912
Okay. Thank you.

[Anonymous No.14992059]

>>14991993
>That's how you get better than restaurant quality pizza
what's wrong with cornmeal
think I can see this thing in action on youtube?

[Anonymous No.14992070]

I don't like pizza without meat on it. Also too much cheese.

[Anonymous No.14992316]

>>14992059
Not a fan of the cornmeal taste and if you put your pizza directly on the stone while hot the crust is plenty crispy enough.

Yes, just put in superpeel on youtube you'll find some videos.

[Anonymous No.14992466]

Your pizza looked extremely average and then came out super hot. What a transformation.

Hook a fella up with some details on recipe? I’ll have to look into that sheet.

[Anonymous No.14992486]

>>14992466
Secret dough recipe ma nigga.

Here's some clues:
Vital Wheat Gluten
Rest in Fridge for 3-4 days
Be very careful when shaping the dough, the air bubbles are key

[Anonymous No.14992639]

>>14992486
Oh word. The crust looks toasty, that’s the weakest part of my game. It never has that mini-char on it. I’m gonna work on it tomorrow methinks, my word I don’t feel comfortable using.

[Anonymous No.14992669]

>>14991788
I've been trying to find good dough recipes and stuck to one that was something like:
>7 cups flour
>1.5 tsp instant yeast
>1 tsp sugar
>1.5 tsp fine seasalt
>6 tbsp olive oil
>3 cups water

and left to rise for about two to three days. While it develops a very easy-to-handle crust, with fucking massive air holes, the taste is identical to saltine crackers. Additionally, the crust itself doesn't get any color before the bottom begins to burn. What are some good recipes for a sturdy, yet soft crust and how do I add more color to my dough handles while they cook?

[Anonymous No.14992680]

>>14992639
Post your results. Also, add a little sugar to your dough and brush with olive oil before baking.

>>14992669
That's not pizza dough, that's cracker dough. The ratio of water to flour is extremely low. Here's a good start recipe, follow it exactly.

https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

[Anonymous No.14992691]

>>14992680
I guess it'd make sense as to being a cracker dough if it taste like saltines. That said, it puffs up dramatically due to all the air bubbles trapped inside so I always stuck to it. Toppings aside, I feel the taste was lacking way too much though so I'll give this one a try soon.

[Anonymous No.14992719]

>>14992691

I hear you, most people find something that works for them and stick to it. One thing though about the recipe I gave you. You don't need a food processor if you have a kitchen aid or just hand need the dough yourself.

[Anonymous No.14992750]

>>14992719
Did you actually use king arthur bread flour when making the dough? the dough I make when I mix that in comes out too breadlike. chicago deepdish. I know I get better results putting it in the fridge but its tough for me to get that perfect easy to roll/flatten and not "too sticky" or "too dry with hardened flour bits"

[Anonymous No.14992766]

>>14992750
Yup, only king arthur bread flour. It's a little chewier than your standard delivery pizza, but I enjoy the chew and the extra crispy bottom like NY style. You could use AP flour if you want a softer texture.

If your dough is too sticky or too dry, you haven't kneaded enough. My dough is perfectly smooth, keep kneading until you pass the windowpane test.

[Anonymous No.14993978]

>>14991797
>pineapple
baste and nofucksgivenpilled

[Anonymous No.14993981]

>>14991859
feta is also good if you use it in moderation

[Anonymous No.14993984]

>>14991888
checked and keked

[Anonymous No.14995332]

>>14991788
hodgsen mills flour is vastly superior

[Anonymous No.14996126]

>>14995332
No.

[Anonymous No.14996140]

We sharing za's? Anchovies and mozzarella with homemade tomato sauce. A little too much chov but it was still good.

[Anonymous No.14996941]

I don't have an oven but I did that pizzadilla thing from foodwishes and it turned out alright.

[Anonymous No.14996945]

>>14991788
>King Arthur's Flour
based
keep the bag, they changed the fucking logo

[Anonymous No.14996950]

>>14995332
Absolutely WRONG

[Anonymous No.14997753]

>>14996140
Looks good, love anchovies.

[Anonymous No.14999251]

>>14997753
did you miss the part where the crust was burnt to shit

[Anonymous No.14999924]

what kind of sauce? can I just use tomato paste with some herbs?

[Anonymous No.14999992]

>>14999251
It actually wasn't. A little dark mostly due to lighting. The crust was super thin and crispy. I like a few black spots and that's from my stone being super hot. But thanks for the constructive criticism.